Yogurt at home

This "live" yogurt is made from milk andA special starter, which includes thermophilic streptococcus and a Bulgarian stick. The homeland of yogurt is Bulgaria, and in Europe it is known thanks to the company Danone. But the Committee for Standardization and Metrology introduced its standards, according to which products containing sugar, milk powder, pectin, preservatives and other ingredients are not considered yogurt in Bulgaria.

At home, it is difficult to determine the number of bacteria, dry fat-free substances and other constituents. So what should be real yogurt? Color - milky-white, consistency - homogeneous, viscous in moderation, and taste - pronounced sour-milk.

A bit of history

"Yogurt" in Turkish "condensed". Nomadic peoples have long been transported on their backsdonkeys, milk, into which bacteria came from the air and wool. Shaking with movement and heat turned milk into a thick drink, which was stored for a long time, without losing useful properties.

For the consumption of yoghurt and other sour-milk products advocated I.I. Mechnikov, since lactic acid bacteria are capable ofremove slags from the body, increasing immunity. In the USSR, the production of yogurt began in the 1920s. It was sold as a remedy in pharmacies. In the 80 years you could meet "fruit yogurt", which in fact was kefir with pieces of fruit. But after the arrival of Western suppliers, domestic yogurt ceased to exist.

Why prepare yogurt at home

1. Useful bacteria contained in yogurt live up to 5 days. And you paid attention to the expiration dates andthe composition of store yogurt? Even if you were lucky enough to find a yogurt prepared on the shelf of the store yesterday, it will not be "alive" anyway. Preservatives and heat treatment kill useful bacteria.


2. This "live" yogurt is made only from milk and a special starter, and the composition of the store includes much morenumber of ingredients. In this case, yogurt at home has a unique taste and retains all its usefulness without the addition of preservatives, stabilizers and other superfluous ingredients.


3. When preparing yoghurt, it is important to sustain the fermentation process to the end, and in industrial production it stops. During it, yogurt is enriched with amino acids, peptides, vitamins and other useful elements.


4. Home-made yoghurts can be used for making sauces or cold soups.

Prepare yogurt at home was possible with the release to the market yoghurt starter. To date, only two companies are known to produce quality leaven: Simbiter and Good Food. The starter can be used repeatedly, but notmore than 7-10 times. Pour the cooked yogurt into a jar (no added sugar or other additional ingredients) and put it in the refrigerator. During the next cooking use this starter, which is stored up to 5-7 days.

Yogurt at home

For cooking you will need:

• 1 liter of milk;


• 1 pack of yogurt starter.

Milk pour into a saucepan and bring to a boil. Boil for 5 minutes on a small fire. Cool to a temperature of about 40, just above body temperature. Add the leaven using the instructions on the package, and mix well. The resulting mass is poured into a thermos or yogurttnitsu. Close the lid tightly and put it on for 5 hours. During fermentation, the thermos can not be moved. After this, pour the finished yogurt clean dishes, close the lid and put in the refrigerator "ripen" for several hours. When yogurt at home is ready, add fruit, berries, nuts, muesli to taste. The starter can be replaced with ready-made yogurt without additives - Aktiviyu.

Homemade yogurt can be eaten even by pregnant women, but in the diet of babies is not recommended to enter up to 8 months.