Homemade yogurt

Homemade yogurt: good and bad

The miraculous properties of such a home-made dairy product are legendary. We will not list them, but a few weighty facts in his favor will be cited:

• 
  it can be considered hypoallergenic, since there will not be any synthetic or chemical additives in it;


• 
  Due to the absence of sugar in the recipe, thisa domestic fermented milk product can be successfully introduced into the diet of slimming and diabetics. It can act as a dressing for salads, replacing sour cream and mayonnaise;


• 
  cooked at home, such a product is consideredmore "live", because in comparison with the store contains more lacto- and bifidobacteria and generally has no preservatives. And the fruits included in its composition retain the maximum of their useful properties;


• 
  you see for yourself, what you are making it of and whatconditions. Therefore, you can control both its sterility, caloric content, and utility. The necessary minimum of products for this is milk and sourdough for homemade yogurt, and from kitchen appliances - yogurt or multivarker;


• 
  delicious homemade yogurt - one way to save the family budget.

However, despite such weighty pluses, there aresuch a home-made sour milk and moments of danger, since it is very difficult to provide absolute sterility at home, and the prescription range of fermentation time of this product at home is quite wide - from 4 to 12 hours. As a result, it can turn out not only not useful, but also dangerous for health.

Homemade yoghurt in yogurtnitsa

Naturally, the best home assistant in the preparation of yogurt will be a yogurt girl. And we give you several recipes for it.

Classic homemade yogurt

Necessary ingredients:

• 
  milk (paired or sterilized) - 1 l


• 
  sourdough - 1 pack

Cooking method:

1. 
   in the milk add the ferment and mix with a blender;


2. 
   The resulting mass is poured into jars and putunder the lid of the yogurt. At the same time leave the jars open. Set the timer for 8 hours. During cooking, you can not move jars with yoghurt: the process of fermentation is disrupted;


3. 
   after the product is prepared, remove the jars, cover them with lids and refrigerate for an hour to stop the growth of bacteria. This product remains useful for 7-10 days.

Homemade yoghurt with prunes and dried apricots

Necessary ingredients:

• 
  prunes (without pits), dried apricots - 1 pc


• 
  sugar - 4 tbsp. l.


• 
  water - 3 tbsp. l.

Cooking method:

1. 
   Wash prunes and dried apricots and dry them.napkin. Then finely chop and pour into a small saucepan. Add water and sugar, stir well and put on fire. After boiling, put out another 2 minutes and cool;


2. 
   The resulting mixture is poured into a jar and poured with milk with leaven. Put the jar into the yogurt and cook the yogurt, as in the previous recipe.

Prunes and dried apricots can be replaced with any other fruit or berries.

Homemade yoghurt with cocoa

Necessary ingredients:

• 
  milk - 1 l


• 
  cocoa soluble - 5 tsp.


• 
  cinnamon and sugar - to taste.

Cooking method:

1. 
   mix cocoa and cinnamon with leaven;


2. 
   add it to the milk, mix well with a blender and cook as a plain yogurt in a yogurt.

Tips for cooking yogurt:

1. 
   jars for cooking the product must be sterile, so that foreign bacteria do not get into the milk;


2. 
   store it only in a closed container - if the jar has stood open for a day, it will no longer be "live" and useful;


3. 
   if you can cook delicious yogurt, an ingredient such as leaven can be changed or used instead of a pharmacy starter yogurt with no additives;


4. 
   always prepare the product at a temperature of 36-40 °;


5. 
   depending on the fat content and milk quantity, the cooking time of this fermented milk product varies from 5 to 10 hours;


6. 
   after turning off the yogurt, always leave it "ripen" for at least an hour in the refrigerator in a jar with the lid closed.

Homemade yoghurt in the multivariate

Delicious and healthy home-made yogurt can be prepared with the help of such a universal kitchen assistant, like a multivark.

Necessary ingredients:

• 
  milk pasteurized - 1 liter


• 
  dry yeast for yoghurt - one sachet

Cooking method:

1. 
   sterilize the container (ideally - 4 identicalglass jars with a volume of about 200 g with lids) and tools (ladle, corolla), can be simply boiled for a few minutes in a saucepan;


2. 
   warm the milk to 35-40C (you can do this inthe same multivark: 15 minutes in the "Multipovar" mode or 10 minutes on heating), because the leaven is added to warm milk. Mix the milk with the leaven with a whisk so that there are no lumps;


3. 
   Now, with a ladle, carefully pour out our future yogurt for the prepared containers. At the same time, make sure that the level of the mixture in them is the same;


4. 
   put the workpieces in a bowl and pour water into it exactly to the level of the mixture in jars. Now cover the jars with covers, but do not twist them;


5. 
   close multivark and in heating modewe keep in it our future domestic fermented milk product for 15 minutes. Then repeat the procedure in an hour, and then leave it to pour into the multivark for at least 5-6 hours or all night;


6. 
   Now the jars are moved to the refrigerator for a couple of hours.

This recipe for yogurt in a multivark can be consideredclassic and this allows you to use it in different ways, adding vanillin, bran, fruit, honey, chocolate, nuts. And if half the volume of milk is replaced with cream, then the product will get more dense, creamy.