How to prepare yogurt with leaven at home
Yogurt is one of the most delicious dairyproducts, which, in addition to the taste qualities, also possess no less useful properties for the human body. All this is undoubtedly good, but sometimes you want to taste real home-made yoghurt, as most of the store yoghurts contain a large number of dyes, preservatives that do not benefit people, but rather vice versa.
In addition, yoghurts are oftenoverdue form, which can lead to severe food poisoning. Therefore, in this situation, it is best to do cooking homemade yogurts - and tasty, and useful, and safe for health. This is what we'll talk about in this article - how to cook a delicious dairy product at home.
Selection of starter for home-made yoghurts
To make homemade yogurt, you need to cookor buy in the store a special starter. The most optimal option: the purchase of a special dry ferment for yoghurts. There are different manufacturers of starter cultures: Russian, Ukrainian, European. The most important thing in choosing: to look at the composition of bacteria in the leaven. The more bacteria there are, the better the leaven, and hence the yogurt will eventually turn out to be tasty, rich and useful.
How to prepare a starter
But the starter for homemade yogurt can be made andmost! To do this, you need store yogurt, however, all the complexity is only that it is very difficult to find a good quality product among a wide variety of yogurts. In general, the yoghurt bought for the starter in the store must meet the following requirements:
1. First of all, it should be exactly "yogurt", and not a yogurt drink.
2. The product should not be thermally treated (check all the labels on the packaging that indicate the presence of this property).
3. The product must be fresh (shelf-life: not more than a month from the date of manufacture).
4. In the composition of yogurt - only milk and leaven. No dyes, stabilizers and preservatives!
5. Storage in the store - strictly in the refrigerator.
Recipe for yogurt at home
So, let's say that you got the leaven or made it yourself. Now start the process of cooking yogurt at home:
1. Take 2 liters of one-piece natural ("village") milk. Pour into a saucepan and put on fire, bringing to a boil. Cook for 12-15 minutes over medium heat. A little trick: if you boil a little longer, that the milk is evaporated to about a quarter of the original volume, then the yogurt will be much thicker at the outlet, but its volume will be smaller.
2. Cool the milk to about 45 degrees. How to check without a thermometer: the milk should be hot, but do not burn the finger lowered in it.
3. Pour a little milk into a small cup and mix it with the leaven. Stir well and add to the pan with the remaining milk, stir again.
4. Next, close the pan with a lid, wrap it in a warm blanket and put it in a warm secluded place for several hours (from 5 to 7). 5. After that, remove the finished yogurt in the refrigerator, so that the product does not peroxide. Keep it in the refrigerator for not more than one week.
Yogurt in the multivariate
At home, yogurt can be easily and simplydo using a multivark! The starter, along with the milk, is added to a small pan and placed in a multivark, setting the option "Yogurt" or a similar regime that maintains a temperature of 40 degrees. The milk volume is from 1 to 3 liters. Instead of a pot, you can take small jars for yogurttnitsy - it will be much more convenient and faster, and the multivariate will replace you yogurt girl.
Author: Katerina Sergeenko
