How to make delicious homemade yogurt. How to cook yogurt in a slow cooker, in a yogurt maker and without, in a thermos

We are all used to standard milk products such as kefir, fermented baked milk, sour cream or curdled milk. And all this refers to the so-called " healthy eating". Recently, a product called “yogurt” has appeared in our diet. Invented many centuries ago in the East, today it has firmly entered the diet of millions of people. It became interesting to me how this mysterious product is still produced, so the topic of my today's report is the Ermann company's plant for the production of Ermigurt, Prebiotic, Ermik yogurts and many other delicious products. Let's take a look at this plant. History reference: The founder of the company, Alois Ehrmann, opened his first dairy farm in 1920 in Germany. And the history of the modern company "Ehrmann" began in 1929, when he acquired a site in the town of Oberschönegg, Allgäu province (southern Germany). In the 60s of the XX century, Ehrmann was the first in Germany to produce yoghurts with pieces of fruit. This delicacy made a splash among German buyers. In those days, no one else produced anything like this! In 1992, the Heinichen-Freiberg dairy in Saxony was acquired. Now it is the most modern yoghurt and dessert plant in Germany. From here, in 1994, the export of products to Russia and other CIS countries began. By 1997, the turnover of products sold in Russia reached DM 100 million, and the company's owners decided to open production in the Russian Federation. 1. In September 1998, the first stone of the new plant was laid in a picturesque place in the Ramensky district. Just a year and a half later - in March 2000 - the first production began. Now it is modern, equipped with last word science and technology dairy production with high quality standards of raw materials and products. To date, the range has expanded significantly. Now the Ehrmann plant produces a large number of variety of yoghurts and yoghurt products, sour cream, curds, puddings, desserts, dairy and yoghurt drinks. The volume of production is about 1000-1500 pallets of finished products per day. 2. The production of any dairy product begins with raw materials - the most ordinary, but high-quality milk. Milk is supplied to the plant from various dairy farms. Currently, the raw material base of the Ehrmann company is made up of agricultural enterprises from the Moscow, Vladimir, Smolensk and Ryazan regions. Share raw milk from the Moscow region in the volume of daily acceptance is about 55%. The Vladimir and Ryazan regions account for 20% each, and about 5% of milk is supplied from the Smolensk region. Milk is supplied both by large enterprises with supply volumes of about 17,000 tons per year, and by suppliers with relatively small volumes, not exceeding 500 tons of milk per year. The milk truck you see in the photo brought about 20 tons of milk. Its “barrel” is made of stainless steel according to the principle of a thermos — milk does not heat up and does not freeze at sub-zero temperatures outside. 3. During the day, the milk carrier makes one or two trips, depending on the route. Every day, 10-12 milk carriers are unloaded at the plant, and in total, the plant receives an average of 215 tons of milk per day. Each milk truck is equipped with a computer that keeps records of the transported milk, prints a "receipt" and controls the on-board product storage system. 4. Milk from each machine undergoes an express analysis in the production laboratory, and only after approval by the laboratory worker does the command to accept the milk come. The Ehrmann company accepts milk only of the highest and first grade. 5. The production laboratory consists of two departments: microbiological and physico-chemical. They study raw materials (raw milk, ingredients), semi-finished products and finished products in terms of quality and safety. The chemical department of the laboratory analyzes the physical and chemical parameters, the microbiological department, respectively, the microbiological ones. 6. Checking the density of the brought milk. 7. Once received, the milk is stored in these huge metal tanks. They are made of stainless steel, which does not oxidize and does not affect the product. Before entering these containers, the milk is cooled and filtered. During the entire process, it does not interact with the environment in any way. 8. When you first enter a dairy, you may think that you are in a medical clinic. Before you get there, be sure to put on a bathrobe, hat, special shoes, remove watches and jewelry, and disinfect your hands. Sterility, sterility and once again sterility. Otherwise, the right yogurt will not work. 9. I have been to many factories, but it was the first time I was at a dairy plant. I was pleasantly surprised by what I saw: the whole plant is an intricate web of pipes, wires, sensors and again pipes. I was especially surprised that the whole process of yogurt production after receiving milk takes place in a closed cycle. Therefore, the contact of raw materials and the finished product with the external environment or with a person at any stage of production is completely excluded. One can only imagine how fermentation takes place or how fruit and berry filler is introduced. Such harsh conditions are reflected in the shelf life of the product. A short shelf life of 7-18 days is not always an indicator of the naturalness and freshness of the product, it can also serve as an indirect indicator of the insufficient level of sanitation, hygiene and technical equipment in production. 10. Separator. Here milk is divided into skimmed milk and cream. The most interesting thing is that further these two components are mixed again, but already in a strictly defined proportion. 11. Here, in a tightly closed sterile tank, milk is heated to + 80 ° C for several minutes. At this temperature, harmful bacteria are destroyed. And then the milk is cooled. This is called pasteurization. Then sourdough is added. 12. We come to the most important thing. Here the milk is converted into yogurt thanks to live yogurt bacteria that enter the factory in airtight packaging. These bacteria “wake up” at a temperature of +20°C. They are added to milk, they ferment it and turn it into yogurt. But enzymes are gentle creatures, and they need to be awakened in an atmosphere of absolute sterility. 13. The next stage is fat homogenization or normalization, the main task of which is to prevent the cream from settling during fermentation and to ensure an even distribution of fat in the milk. Sounds a little crazy, really. 14. Management of the production process takes place from the office, where they monitor the status of all stages of production from start to finish. In total, an average of 30 people work in a shift. 15. Adding fruit and berry filler (usually about 10-15% of the total mass of yogurt). In fact, this is jam, only very concentrated, so you won’t be able to eat it with a spoon “out of the can”. In such metal drums, the filler is delivered to the factory. Only natural fruits are added to yoghurts, or, where it is provided for by the product recipe, fruit or berry juices or purees. And in order for fruits to be stored in yogurt and not spoil, they are pasteurized or, more simply, boiled - just like our grandmothers make jam at home, which consists of natural fruits, but is sometimes stored for several months, until winter. 16. The next stage - cooling and again heat treatment, which is the final one before packaging, is carried out at a temperature of about 60-80 ° C. 17. The bottling line was a discovery for me. The purple bobbin in the foreground is a culling sheet - raw material for a plastic cup. Before the tape enters the machine, it is disinfected, and then cups are stamped in it using a hot press, which are already filled with the product. 18. At the same time, foil enters the machine (it is also the lid of the cup), which seals the cups in two passes: the first time it is slightly tacked, and the second - completely. 19. Then the cups are cut into traditional squares of 4 pieces each. At the factory, I heard an interesting version of why there are 4 cups in a pack: on average, there are 4 people in a family (parents and 2 children), so this is a family package. 20. Next, the yogurts are sorted and packaged. After the filling machine, the conveyor belt in a tricky way passes through the workshop, after which it goes to packaging, and then to palletization. The sight of thousands of cups of yogurt flickering on it was mesmerizing. 21. The plant employs many specialists from Germany who carry out technical control over the equipment and process. 22. German specialists have been living and working in our country for many years. Some people have families here, and some fly to theirs for Christmas. 23. Everything, further - to the warehouse where yogurt ripens. All products are recorded and entered into the database. Samples are taken regularly for quality control. At the warehouse, yogurt is quarantined for three days while microbiological testing of samples from the batch is underway. 24. 11 production lines operate in parallel at the plant. Apart from drinking yogurt curds, milk mixtures and confectionery cream are produced. 25. For example, one line produces bottled yoghurts. If plastic cups are made on the spot from a rejection sheet, then the bottles already come ready. 26. They are thrown into the car, from which they exit in an orderly manner. 27. And they go to the casting. As it turned out, the filling of the bottle takes place in two stages: first, half is filled, then, accordingly, it is topped up. This is done to speed up the conveyor so that the bottles do not linger in one place. 28. After filling, the inside is filled with nitrogen to displace air, after which the bottle is sealed with foil. 29. Immediately, at the exit of the car, every 30 minutes, 10 bottles are removed from the tape and their control weighing takes place. 30. Next, a label is put on the bottle, which, under the influence of heat, shrinks to the shape of the bottle. 31. Before entering the warehouse, control products are selected from each batch and sent to the laboratory. 32. They check it there, including the taste. Research is carried out at all stages of the production cycle - from the receipt of raw milk to the output of finished products, and the state of the finished product in the storage cycle is also analyzed (at various temperature conditions and different duration - for absolute confidence in the invariance of the quality of the product throughout the entire shelf life). 33. In a white laboratory, a red centrifuge looks like an alien device. 34. But it has a very important purpose - the analysis of the content of milk fat in milk and dairy products. 35. Warehouse for finished products. +4°С at any time of the year. It was a bit chilly to shoot in summer clothes. 36. And finally - the shipment of finished and packaged products. Taken from

Modern production is high-performance equipment, automation, computers. Everything should work like clockwork, and often even more accurately. Especially when it comes to the production of yoghurts, in which beneficial bacteria work in addition to technology and automation.
In order to learn how yoghurts are made, we will go to one of the largest dairy factories in the world. 1100 tons of dairy products are produced here per day.

2. The Danone Industry plant is located in the Chekhov district of the Moscow region. This year the plant celebrated its 15th anniversary. Investments in production amounted to over 14 billion rubles. The development of production continues.

3. From afar, only the logo and tanks with the inscription "milk" that drive into the territory remind of milk.

4. In modern business, it is important to think about tomorrow. New ideas, tastes, packaging - the search is ongoing. Competitors do not sleep, in the struggle for the consumer, you need to calculate everything in advance. Each employee can fill out a form with an offer right at the checkpoint. The most proactive are awarded with prizes.

5. We started our visit to the factory from the training center, where we were told a brief history stamps.

6. The Danone brand was founded by the Barcelona pharmacist Isaac Carasso. He was interested in the work of the Russian scientist Ilya Mechnikov, who proved beneficial features yoghurt cultures. Lactic acid bacteria have a beneficial effect on human health. Isaac Carasso started with the production of yoghurts in his laboratory, later his business grew into a modern empire.
The Danone brand is named after Isaac's son Daniel, who was called the diminutive name Danone. Yogurt has been part of his son's diet since childhood, Daniel, who inherited the family business, lived for 103 years.

7. Now Danone is more than ten brands. The most famous: Danissimo, Danone, Activia, Rastishka, Bio Balance, Aktual, Smeshariki, Actimel. We had the opportunity to try the freshest products of these brands. The company also produces dairy products Prostokvashino, children food"Darkness" and drinking water"Evian".
In Russia, Danone occupies 26% of the dairy products market, followed by Pepsico with 24%.
For each market in which Danone operates, consumer preferences are researched. Therefore, the taste of products under the same brand differs in different countries. We love sweeter foods. This applies not only to dairy products, we also love wine sweeter than Western Europeans.

8. Now more than 800 people work at the plant in Lyubuchany. Basically, these are residents of Chekhov, Serpukhov and Podolsk. Employees are brought and taken away by corporate transport.
The enterprise has concluded an agreement with a dairy technical school, which trains specialists for the plant.
Favorable conditions have been created for employees. They are regularly given out the products of the plant, various tournaments and events are held. In the factory canteen, a lunch worth 180 rubles for workers costs 49 rubles.
Question of a child from the audience: - Do you give them only yoghurts?

9. As for the production of yogurt itself, it is a long technological chain. At the beginning of it lies the selection of raw materials. Milk is brought from farms located within a radius of 600 km. Almost all raw materials are domestic. 10% of raw materials that are not purchased in Russia are fillers, fruits, French enzymes.
After receiving the raw materials, the milk goes through several processes hidden in different tanks. The final step is packaging.

10. For the tour, we are divided into two groups. Children go first.

11. To make it easier for children to follow and ensure their safety, they go by electric car.

12. Adults follow. To get into the production area, you need to wear a hair cap, bathrobe and shoes. In addition, you must first remove the watch, jewelry. Men with facial hair are required to wear a mask, and women with manicures are required to wear gloves.
Now I'm ready to go to production. It remains only to wash your hands with soap and disinfect with a special solution.

13. Memo at the entrance.

14. There is a lot of visual propaganda at the enterprise. The team must know its heroes.

15. Sterile cleanliness in the production area, even in the corridors. "Lanterns" under the ceiling - devices for the destruction of insects, if they suddenly fly inside.

16. Acceptance of milk is a responsible post. All milk undergoes strict input control for fat content, the number of bacteria, protein content and a bunch of other parameters. A special point is a test for three types of antibiotics that can get into milk when treating cows. Antibiotics can affect lactic acid bacteria and thus disrupt the entire process.

17. Igor Petrovich honor for the entire Internet.

18. "Culture tank" - a container into which beneficial microorganisms that are responsible for all products enter.

19. The production itself looks like kilometers of stainless steel pipes and various tanks.

20. We will not see yogurt until the packaging stage.

21. In addition to milk, fruit fillers are used in the production of yoghurts. They are supplied in large barrels weighing about a ton.

22. All equipment is controlled from a single center, in which operators are on duty around the clock.

23. The triumph of automation.

24. Hemispheres for selfies are installed in the corridors of the plant. Also, these mirrors are used by drivers of electric vehicles for safe driving.

25. We go into the shop. On the trolley are familiar labels in rolls.

26. More packaging is made from plastic rolls. The production of packaging immediately before bottling does not allow bacteria to get inside.

27. The film heats up and gets under the press.

28. Each section has a set temperature.

29. After the press, boxes come out like this.

30. Covers go in parallel.

31. Boxes are filled with yogurt through dispensers.

32. If you want to change the taste on the line, the tastes change from "light" to "dark".

33. Boxes are sealed with lids.

34. Finished products hits the tape.

35. It remains only to pack everything in boxes.

36. 15 packing lines can work at the same time.

37. During breaks, the lines are washed.

38. Another line.

39. Rastishka is packaged here.

40. The kids will be happy.

41. Yoghurts are divided into spoon and drinking.

42. Certain types of packaging are not produced in the Danone factory. Once they were made in other areas of the Moscow region, but the supplier decided that it was easier to build a plant nearby in order to save on transportation. Now the bottles from factory to factory come through pipes. Before packing, just in case, they are treated with peroxide and washed hot water.

43. The most common bottles are made by yourself.

44. Bottles are blown out of these preforms. Depending on the task, bottles of various shapes and sizes can be obtained from the blank.

45. Covers are separate.

46. ​​Guess what they pour here?

47.

48. After bottling, bottles are labeled with shrink wrap labels.

49. A moment - the bottles take on a look familiar to everyone.

51. Two lines work at the same time.

52. Can be palletized.

53.

55. Before the products arrive at the warehouse, the quality of the packaging and the product itself must be checked. Packaging is checked visually.

56. To control the quality, the responsible employee takes a couple of bottles from the pallet and tries.

57. Bottles from the line are put in place of the seized samples, after which the pallet is tied with tape.

58. Also, control samples from each batch are sent to the laboratory. Some are checked, and some are sent to rooms that are maintained at a temperature that mimics various conditions storage. If there are quality claims, then the first thing to do is to examine the control samples. It is very appropriate to draw an analogy here.

59. There is a room with a temperature of +30°C.

60. It is believed that three days in this room is equivalent to the entire period of storage at the required temperature of + 4 ° C.

61. That's all for sure now. It remains only to photograph the poster with the plant's strategy for the coming years. The goals are serious. Good luck.

62. By our return, the children were already at the training center, where they refreshed themselves before the return trip and explored the playful qualities of the package.

63. Many thanks for the educational tour to Danone staff and the community mosblog .

P.S.
And one more report, short in content, but long in preparation, from a young participant.

See you!

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Yogurt in our understanding is a dessert, a delicious fermented milk delicacy, which, however, has recently ceased to be available to all categories of consumers. At the same time, for example, Greeks or Bulgarians use yogurt as a dressing for salads, cold soups and other dishes, since this product is like a base: you can add fruits and make a dessert, and if left in its original form, it will perform the role of sour cream.

Traditional yogurt: what is it and how is it prepared

Yoghurt is the result of fermentation (fermentation) of milk by lactic acid bacteria, as a result of which the product gets its density, color and characteristic taste. Even doctors often recommend it to those people who have certain problems with the stomach or intestines, as yogurt stabilizes their microflora, improves the metabolic process, improves work gastrointestinal tract. In addition, it is well absorbed and digested by the body, so even people with allergies or lactose intolerance, who are contraindicated in the use of milk and dairy products, can in some cases consume yogurt. But before that, you still need to consult a doctor about this.

Natural yogurt should not contain any additives in the form of preservatives, sweeteners, colors, flavors or stabilizers - only in this case it can really have a beneficial effect on the body. In addition, it can be stored for about a month, but not more, since over time the number of vitamins and live bacteria decreases, and the effectiveness of the product is minimized.

For the production of factory-made yogurt, live fermented milk cultures - bacteria (thermophilic streptococcus and Bulgarian bacillus) - are introduced into milk, after which fermentation begins. To do this, the required temperature is provided - within 45 degrees and about 10 hours of exposure. After this time, the resulting yoghurt is cooled to 5 degrees, and thus it is possible to preserve the bacteria, and, accordingly, to obtain the best quality product.

The process is easy to repeat on your own, at home, both with and without a yogurt maker. Such yogurt is more useful, because it does not contain sugar, and is allowed even for people who are forced to give up sweets due to diabetes. Fermented milk product home cooking contains a much smaller amount of fat in its composition, therefore salads and dishes seasoned with it will not cause any harm to the figure - on the contrary, yogurt tends to speed up metabolism, so the process of getting rid of extra pounds can go faster and without any harm to the body. In addition, homemade yogurt contains more fermented milk cultures, and its usefulness significantly prevails over the properties of the purchased one. The latter, in turn, contains a lot of preservatives that allow you to store the product for months without damage. palatability, but at the same time - with a complete loss of healing.

Sourdough and milk for yogurt

One of the most important and responsible stages in the preparation of yogurt is the search and selection of starter. By itself, it is a substance that causes fermentation. So, sourdough for bread is yeast, and for yogurt it is a fermented milk culture that contains all the necessary lactobacilli. Such leaven can be consumed in its pure form, by itself, it is also very useful for the body: it helps to strengthen immunity, creates protection against viruses, especially with the onset of bad weather, improves the gastrointestinal tract, speeds up metabolism and helps to normalize body weight.

There are several types of yoghurt starters:

1. Live acidophilic cultures - they stop the inflammatory process, remove toxins, help cleanse the body, relieve side effects from taking antibiotics, normalize disorders after eating food.
2. Live curd cultures are based on bifidobacterium bacteria, which are invariably found in the human body, support the intestinal microflora, break down proteins, normalize cholesterol, and have an immunoprotective property.
3. Live yoghurt bacteria - such starter cultures are dosed and completely ready for home use.

The necessary sourdough is sold in pharmacies, as a rule, a jar implies obtaining several liters of the finished product. You should not buy store-bought yogurt to use as a starter, as it inevitably contains pathogenic microbes (most often E. coli). In this form, they pose a minimal risk to the body, but when fermented, they can multiply, and then disorders, infections and food poisoning are possible.

Next, you need to choose milk. The amount of yogurt obtained depends on its quantity; it is recommended to use from 1 to 3 liters at a time. Perfect option- This is a pasteurized or ultra-pasteurized product that is not subject to long-term storage. Even better - homemade milk, fresh, the quality and reliability of which inspire confidence in you. It must be boiled for a few minutes before proceeding with the preparation of yogurt. Pasteurized should be heated to 90 degrees, do not bring to a boil; ultra-pasteurized can be used immediately, without preparatory measures.

You should not prepare yogurt when using sterilized milk, as it undergoes tough processing, all vitamins and beneficial lactobacilli disappear, and properties are lost. Plus, during sterilization, salt and stabilizers are added to the milk, which will subsequently affect the quality of the prepared yogurt.

Preparatory activities

Preparing dishes
First of all, you should take care of the cleanliness of the dishes in which the yogurt will be prepared. Even spoons that will come into contact with sourdough should be subjected to the strictest measures, since a change in its microflora can lead, at a minimum, to a loss of taste of the resulting product, and at most to the multiplication of pathogenic microbes and poisoning due to the use of low-quality yogurt.

So, the dishes must be thoroughly washed and scalded with boiling water, as well as jars where yogurt will be poured, and plastic lids to close them. And at the end of the scalding process, immediately cover / close the jars. In addition to this, aluminum appliances should not be used, and the thermometer should be wiped with alcohol, and in no case should hot water be poured over it. During the process of preparing yogurt, it is strictly forbidden to touch the inner surface of jars and lids with your hands or consumable utensils; .

Milk preparation
You need to open the package immediately before starting cooking, otherwise later you will get not yogurt, but yogurt. Pour it into a clean stainless steel saucepan and heat (as with different types milk - described above). Do not use enamelware- the product will quickly burn in it. If you boiled milk, then you should cool it to 38-45 degrees (in the case of ultra-pasteurized milk, immediately heat it to this temperature). If you don’t have a thermometer, try to determine “by eye” - firstly, tolerable heat should be felt through the glass lid that covers the pan; secondly, put a couple of drops of milk on the inside of the wrist, as the most sensitive area of ​​\u200b\u200bthe skin, it should be hot, but not burn the skin. In their own way, both overheating and underheating are bad for yogurt; but the latter option is still more acceptable, since in this case the product will only turn out to be not very thick (although it still depends on milk - choose the thicker, the richer in consistency you want yogurt). In case of overheating, if you add the starter to too hot milk - at a temperature of 50 degrees - the bacteria that contribute to fermentation will begin to die, and then all efforts will be in vain.

Leaven
Each sourdough is accompanied by instructions with a recipe, which indicates how much to use for each liter of milk - focus on it. The most important thing is to mix the sourdough with warm milk well. To dissolve it, pour about 10 ml of milk (depending on the amount of starter and milk in general) from the pan into the bottle, shake several times to stir, and pour the resulting mass into the pan with the remaining milk.

It is believed that prepared homemade yogurt(if, of course, it is cooked correctly - not viscous and not slippery) can be used as a starter in the future. So, it can be fermented several times, but it should still be remembered that at home we cannot ensure complete sterility during storage of the product, and it is better to prepare yogurt using the starter purchased at the pharmacy. Especially if it will be part of the children's diet. In addition, such manipulations can affect the taste and properties of the product.

Making your own yogurt

In a yoghurt. Not every home has a yogurt maker, but if your future plans include this fermented milk product prepared at home, it is highly recommended to purchase it. Why is a yogurt maker good? It maintains the required temperature throughout the entire fermentation period (meanwhile, milk should remain warm from 6 to 12 hours, without any special drops, which is difficult to control on your own). If you have a yogurt maker, you only need to mix milk with sourdough, pour it into special jars that come with the kit, and turn on the device. After about 10 hours, you can already take a sample.

Without yogurt maker
This is more difficult. There are several ways to maintain the temperature of milk:

1. Use a thermos for fermentation, which retains heat well.
2. Wrap the dishes in a blanket or cover them with a pillow and place them by the hot battery.
3. Pour the future yogurt into jars, cover cling film, fill any flat container warm water, put the jars there and wrap the film again; after that, put in a warm place - for example, in a preheated turned off oven.

If you want the consistency of yogurt to be thicker and more dense, put it in the refrigerator for several hours. In addition, this way you will extend its shelf life and increase the benefits by preserving live cultures.

Video: how to make delicious homemade yogurt

If you have dull hair, skin rashes, digestive problems, or you are just too lazy to cook the first, second and third - enjoy homemade yogurt, getting the maximum benefit and benefit for your body!

And do not think that you will need a yogurt maker to make delicious natural yogurt. Everything is much easier than you could imagine!

5 important rules:

1. Milk must be boiled in order to kill all pathogenic bacteria that may be contained in it. It is recommended to bring even pasteurized milk to a boil.

2. Do not use too hot milk to make yogurt, otherwise the beneficial bacteria will die. The ideal temperature is + 38 ° С ... + 40 ° С, that is, slightly above warm.

3. Cutlery and all the dishes in which you will cook yogurt must be poured over with boiling water.

4. The quality and consistency of homemade yogurt is affected by the fat content of milk, so choose the optimal 3.2-3.5%. Those who do not care about the figure and just want a delicious natural yogurt, can use 6% fat milk.

5. Do not shake or stir the fermented product, so as not to destroy the structure, otherwise the yogurt will not ripen.

Classic yogurt in a thermos

What do you need:
1 liter of milk
200 g of natural yogurt (carefully study the composition, yogurt must be fresh)

How to cook classic yogurt in a thermos:

1. Boil milk and cool to a temperature of 38-40°C.

2. Rinse the thermos with boiling water, pour out the water and leave for 1-2 minutes until the steam comes out. Then cover with a lid.

3. Combine 100 ml of milk with yogurt and stir so that there are no lumps.

4. Add diluted milk with yogurt to the remaining milk and mix.

5. Pour the resulting mixture into a thermos, close the lid and leave for 6-8 hours.

6. Pour the finished yogurt into small jars and refrigerate for another 8 hours.

Photo: natalielissy.ru During this time, he will rest, mature and acquire the desired consistency.

Greek yogurt

Photo: thinkstockphotos.com Greek yogurt differs from classic yogurt not only in consistency, more like creamy soft cheese but also the method of preparation. After traditional fermentation, such yogurt is hung in a clean cloth or paper filter to get rid of excess whey, for which Greek yogurt is also called filtered.

What do you need:
1 liter of milk
200 g natural yoghurt

How to make Greek yogurt:

2. Dilute yogurt in a small amount of milk.

3. Combine diluted yogurt with the remaining milk in a saucepan. Cover with a lid and wrap with a thick terry towel, or better with a blanket.

4. Leave in a warm place for 6-7 hours, then put in the refrigerator. Do not stir or shake the contents of the pot!

5. Line a colander with several layers of gauze and carefully pour the resulting yogurt.

6. Cover and leave for a few hours until the excess whey is gone. As a result, you should get 350-450 g of real Greek yogurt.

Fruit yogurt in a slow cooker

Photo: thinkstockphotos.com If regular yogurt isn't your thing, make a great one. low calorie dessert with fresh summer fruits and berries. Gourmets, your choice!

What do you need:
1 liter of milk
200 g natural yoghurt
200 g fruits or berries

How to cook fruit yogurt in a slow cooker:

1. To prepare yogurt in a slow cooker, thoroughly wash portioned jars, dry and bake in the oven or microwave.

2. Peel the fruit and chop in a blender. If using berries, after the blender, wipe the resulting mixture through a sieve to get rid of small seeds.

3. Boil milk and cool to 40°C. Add natural yogurt and berry-fruit mass to the milk, mix until smooth.

4. Pour the prepared milk into serving jars.

5. Place a clean cloth or silicone mat on the bottom of the multicooker. Place the jars in the slow cooker, pour warm water directly into the bowl so that the jars are 1/3 covered.

6. Turn on the mode "Yogurt". After 7-8 hours, the jars should be put in the refrigerator, and after another 6 hours you can eat natural yogurt of your own production.

What to do if there is no mode in the multicooker "Yogurt":

1. Do everything up to point 6.

2. Jars in the bowl, now close the lid of the multicooker and turn on the mode "Heating" for 15 minutes.

3. After 15 minutes, turn off the mode for 1 hour.

4. Reheat for 15 minutes.

5. Turn off the heating and leave the yogurt for 3 hours. The multicooker lid must be closed at all times!

6. After three hours, put the jars of yogurt in the refrigerator for 6-8 hours.

IMPORTANT

When preparing yogurt in a slow cooker, check the temperature of the water - it should not be less than 40 ° C.

Homemade sourdough yogurt

Photo: thinkstockphotos.com Pharmaceutical sourdough yogurt turns out with a tender creamy taste and very nice texture.

What do you need:
1 liter of milk
1 bottle of sourdough starter (available at any pharmacy)

How to make homemade sourdough yogurt:

1. Boil milk and cool to 40°C.

2. Dissolve dry sourdough in a few tablespoons of milk and pour into the rest of the milk. Pour into portioned glass jars.

3. Cover with cling film or close with lids, wrap with a terry towel, and preferably with a blanket.

4. Leave for ripening for 12-14 hours.

5. Cool in the refrigerator for 3-4 hours - and the yogurt is ready to eat!

Natural yogurt in the oven

Photo: thinkstockphotos.com If you don’t have a thermos or slow cooker, and you always miss the temperature of the milk in the pan, then the recipe for making homemade yogurt in the oven is just for you.

What do you need:
1 liter of milk
200 g of natural yogurt (you can take fresh sour cream with a fat content of 20%)

How to cook natural yogurt in the oven:

1. Boil milk and cool to room temperature.

2. Dilute yogurt / sour cream in 0.5 tbsp. glass of milk.

3. Combine the resulting starter with the rest of the milk and mix gently.

4. Pour milk into portioned glass jars.

5. Preheat the oven to 50°C and switch off.

6. Arrange jars of milk on a baking sheet, cover each jar with foil, packing tightly.

7. Place the tray in the oven and close the door.

8. Turn on the oven at 50°C every hour for 5-7 minutes. Cooking time for yogurt is 6-8 hours.

9. Put the finished yogurt in the refrigerator overnight. Sweet tooth can in each jar, before pouring milk, put 1-2 tbsp. homemade jam.

• 1 liter of milk;
• 50–100 g skimmed milk powder (optional)
• 1 tablespoon of sugar;
• 2 tablespoons prepared yogurt with live cultures or freeze-dried yogurt starter.

You can take any milk: cow, goat, soy, whole or skimmed.

Unsweetened yogurt without flavorings and additives and marked "Contains live cultures" on the package is suitable as a starter culture. Since beneficial bacteria die quickly, try to choose the freshest yogurt. Try a few options until you find the one that tastes the best to you.

You can also use freeze-dried yogurt starter. It is usually sold online and works even better than ready-made yogurt.

In a pinch, sweet flavored yogurt will do. Just keep in mind that it will affect the final taste of your product.

How to make yogurt

It is best to do this in a water bath: this way the contents of the pan do not burn, and you do not have to stir it often. If you don't have a thermometer, 85 degrees is the temperature at which milk starts to foam.

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UHT milk can only be heated to 40-45 degrees and skip the next step.

2. Cool the milk to 40–45 °C

The easiest way to do this is by placing it in cold water: this way the temperature will drop quickly and evenly. If you cool down at room temperature or in the refrigerator, be sure to stir the milk often.

Determine if liquid has reached desired temperature, it is possible without a thermometer: with a finger. If the milk is hot, but no longer burns, then it's time to start sourdough.

Simply remove the store-bought yogurt you'll be using from the refrigerator and let it sit at room temperature while the milk cools.

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4. Mix the starter with milk

To distribute the bacteria evenly, use a whisk or blender. If fibers remain in the mixture, you may have heated the milk too much or too quickly.

At this stage, you can add powdered milk: it will increase nutritional value yogurt and make it thicker.

5. Grow bacteria

A mixture of sourdough with milk will need to be kept for 6–8 hours at a temperature of 38–40 ° C.

The best way to do this is in a yogurt maker. Just pour the mixture into a container and place it in it.

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But the oven is fine too. Heat it up to the required temperature, turn it off and put the container with the yogurt mixture inside. Turn the oven on from time to time to maintain the same temperature. This method is quite tedious, as you need to constantly monitor that the oven does not overheat.

Yogurt in a slow cooker is easier to cook. Pour boiling water over the bowl and pour the mixture of milk and sourdough into it. If cooking in jars, put them in a slow cooker and fill with water almost to the brim. Use the "Yogurt" mode or turn on the heating for 6-8 hours. Please note that the heating temperature must not exceed 40 °C. If it is higher in your model, turn on the heating for 15-20 minutes, and then turn it off for an hour so that the yogurt does not overheat. Repeat the procedure 5-6 times.

In the microwave, the process is about the same: set the temperature to 40 ° C and leave the mixture for 6-8 hours. If there is a "Fermentation" mode, use it.

If you don't have any of these, place the container of the mixture on a sunny windowsill or in a large container of warm water.

Gradually, the consistency of the mixture will become similar to custard, a cheesy smell will appear, and whey will stand out from above.

It can be simply poured, used in baking or eaten with yogurt.

6. Check the readiness of yogurt

After 6-8 hours, shake the container slightly: the ready-made yogurt under the whey should be of a homogeneous consistency. The longer you stand it, the thicker it will be.

7. Strain the yogurt through cheesecloth

So serum will come out of it, it will become thicker. Line a colander with cheesecloth and put it in a large container, then transfer the yogurt into it, cover with a plate and put it in the refrigerator. After a couple of hours, you will have Greek yogurt. And if you leave the mixture overnight - a very thick yogurt, similar in texture to cream cheese.

What's next

You can eat homemade yogurt with jam, or maple syrup, fruits or berries.

Use part of the resulting product as a starter for the next portion. You can store yogurt in the refrigerator for no more than 5-7 days.