Production of yogurt at home. How to cook yogurt at home

30.06.2020

It has long been known that yogurt is not only the benefit for the body, but also delicious and nutritious chily milk product. It is possible to buy it without any problems in any store or prepare yourself at home using a variety of technologies. Make yogurt die even novice culinary.

Features of cooking domestic yogurt

Today is healthy I. proper nutrition It is becoming more popular. In this regard, a wide range of recipes appeared. useful dishes. Among them and yogurt, cooked at home. Someone will ask about what efforts should be used if you can buy this milk product in the store? Everything is simple: natural live yogurt does not contain dyes, taste amplifiers and other harmful additives. In addition, home option Strengthens immunity, improves intestinal work, blocks the development of pathogenic microorganisms, contributes to the absorption of vitamins, minerals and amino acids.

Before preparing yogurt at home should learn about several interesting nuances:

You need to choose the right milk. It is better to use a homely rustic product or pasteurized. Homemade milk must be boiled, and pasteurized - warm up to 90 degrees. To yogurt turned out to be delicious, fermented milk bacteria should be actively multiplied, for this, friction products are placed in milk with a temperature of 40-45 ° C.
It is advisable to warm or boil in the dishes with a thick bottom of a stainless steel, you can still take ceramic containers for these purposes. To stop milk better in glass dishes (for example, in half-liter banks).
Zakvaska should also be chosen competently. Often, dry sourdough is used in small bottles. She is always in free sale. The contents of the bottle are bred in a small amount of milk, mix well, and then combined with the rest of the liquid.
Various additives (fruits, berries, sugar) are recommended to be placed in an already ready fermented milk product so as not to interrupt the flow procedure.
To enjoy present delicious yogurt At home, or for example, cook kefir by similar technology, they should be placed in the refrigerator for 3-4 hours.

Explosion for yogurt

Explosion for yogurt is sold in pharmacies, specialized stores or supermarkets. Often, such products are used to prepare yogurt:

Bacterial Ukrainian Zervaska Vivo (Vivo) is known among lovers of healthy and delicious food. With it, they often prepare yogurts with their own hands.
Bulgarian products brand "Genesis" is a very high quality, time-tested products, which is ideal for home sour milk.
Zakvaska from Armenia called "Narin" is available in a dry and liquid form. Both options make it possible to make a delicious, thick and appetizing yogurt for the whole family.
Italian fermented milk food bacteria (Good Food) recently appeared on the market, but already confidently conquer popularity and have positive reviews among consumers. They help to quickly prepare a child useful dish for breakfast or afternooner.

How to make natural yogurt at home - recipes

For quick, convenient, proper cooking Several variants are used by the ferocker dessert. For example, it can be done with the help of special household appliances - yogurtnitsy. Even for this purpose, use a multicooker, a double boiler, a thermos or a conventional oven. Here are several detailed recipes Healthy, useful milk food for adults and children.

In yogurney

Through the yogurtnitsy prepare delicious dishes. This process takes a little time, the result is obtained very tasty and homogeneous on the consistency. It is recommended to use the aggregates of such firms as Tefal (Tefal) or Moulinex (Mulinex). To prepare yogurt, you need to take such products:

milk fatty milk - 1 liter;
liquid goodbery "Narin" (or any other).

Cooking:

First we make a mixture for rod. Preheat a small amount of milk (100-150 g) to 40 ° C, mix it with Racing.
The resulting liquid is kept in the yogurney 10-12 hours, put in the refrigerator for a couple of hours.
After that, you can start doing yogurt. We heat the milk, we thoroughly mix with 2 tablespoons of bells, spill on special containers that have a yogurtnitz. Run the device for 6 hours.
Then the jars are closed with covers, put in the refrigerator for several hours.

In a slow cooker

If there is no possibility to purchase a yogurtnitz, you can easily make yogurt in a slow cooker. The desired ingredients for the preparation of delicacy:

homemade milk (or pasteurized) - liter;
dry soldering - 1 bottle or bag.

Cooking:

First you need to prepare the tanks for yogurt. Glazy's perfectly suitable lithing banksthat should be sterilized.
In the milk we will fall asleep starter, mix.
We break the liquid on banks, put them in a slow cooker.
Fill with water tanks (to edges), install the heated program for 6 hours.
After turning off the yogurt unit, you should not be removed, let it be a little.
To stop the rod, close the jars with covers, put in the refrigerator.
Equaliferous home product is eaten separately or with cottage cheese, salads, add to other dishes.

In thermos

Another simple and interesting option Make a yogurt at home is a thermos. This vessel, which is available in almost every home, is perfect for such purposes. Thanks to the next recipe, you can get a useful and delicious fermented ferrous dessert for a child or an adult. Preparation requires availability:

liter thermos;
milk - 1-1.5 liters;
runs in powder.

The yoghurt recipe looks like this:

Home type milk must be boiled, cool about 40 degrees. The pasteurized product can be simply heated to the desired temperature regime.
We take 3 spoons of milk, mix with the sucker, pour the resulting "cocktail" to the rest of the liquid.
Mix everything thoroughly.
We place the future yogurt into the thermos, tightly twist, leave for 7-9 hours.

In the oven

There is a chance to make yogurt at home with the help of a classic oven. Ingredients for fermented milk dishes:

any dry starter - 1 bottle;
milk is one liter.

Cooking:

Milk, boil or heated, as in previous recipes.
Breeding powder mix with milk, mix the mixture glass cans.
The oven heat up to 50 ° C, turn off. It is desirable that it is equipped with a good thermostat. We put inside the tank with the future delicacy, cover with a piece of fabric.
Periodically, it will be necessary to warm the oven to maintain the temperature, because yogurt is prepared for 7-8 hours.
Finished product put in cold for several hours.

How to cook greek yogurt with fruit

To taste and consistency, Greek fermented usefulness is similar to Prostokavasch or Maceni. Compared with a classic yogurt, this option is obtained more dense concentrated. This does not reduce its taste, rather, on the contrary. For the manufacture of Greek dessert, such products will be needed:

not very fatty homemade milk - 1-2 liters;
any start-up (dry or liquid);
fruits.

Cooking:

Milk is brought to a boil, after a minute, remove from the fire.
Cool it up to 38-40 degrees, add Zavskaya.
Dishes with future yogurt (for example, a saucepan or can) we look well, withstand 6 hours. After this period, the contents of the dishes move to the gauze, we are waiting for all the serum.
If you want to do a thicker yogurt, then it is necessary to add sour cream, cream or even cottage cheese.
It remains to add sliced \u200b\u200bfruits to the finished dish.

Delicious home yogurt video

Cooking a homely live yogurt is very simple, the main thing is to accurately follow the instructions. To simplify this process to even more, you can use culinary video tutorials. After watching the rollers, you can quickly learn to make fermented dairy delicacy without yogurt guide and frisks, cook drinking or thick yogurt for a child. Each entry explains in detail all nuances of cooking delicious dish.

How to cook without yogurt

How to do without swiss

How to cook a thick yogurt for children

Drinking yogurt from homemade milk

Natural yogurt is literally our all. He will fine with a sense of hunger, will help to get rid of extra kilograms in a record short time, ideal as a healthy breakfast.

Photo: Thinkstockphotos.com

Natural yogurt is literally our all. He will fine with a sense of hunger, will help to get rid of extra kilograms in a record short time, ideal as a healthy breakfast.

If you have dull hair, rash on the skin, problems with digestion or you just too lazy to cook the first, second and third - enjoy your home yogurt, getting a maximum benefit and benefits for your body!

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

5 important rules:

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

2. For the preparation of yogurt, do not use too hot milk, otherwise useful bacteria will die. The perfect temperature is + 38 ° C ... + 40 ° C, that is, it is slightly higher than warm.

3. Cutlery and all the dishes in which you will cook yogurt, it is necessary to use boiling water.

4. On quality and consistency home yogurt The fat content of milk affects, so choose the optimal 3.2-3.5%. Those who do not care about the figure and just want a delicious natural yogurtcan use milk with fatty 6%.

5. The wellbathing product does not scatter and do not mix so as not to destroy the structure, otherwise the yogurt does not mature.

Classic yogurt in thermos

Photo: Thinkstockphotos.com

What do you need:

1 l milk

200 g of natural yogurt (carefully examine the composition, yogurt should be fresh)

How to prepare a classic yogurt in the thermos:

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

2. Thermos rinse the boiling water, pour water and leave for 1-2 minutes, while steam leaves. Then cover the lid.

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

4. In the remaining milk add diluted milk with yogurt and mix.

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

6. Ready yogurt pour over small jars and put in the refrigerator for another 8 hours.

Greek yogurt

Photo: Thinkstockphotos.com

Greek yogurt differs from classic not only by consistency, more reminding creamy soft cheesebut also by cooking. After traditional roding, such yogurt is suspended in clean fabric or paper filter to get rid of excess serum, for which greek yogurt also called filtered.

What do you need:

1 l milk

200 g of natural yogurt

How to prepare Greek yogurt:

2. Yogurt dilute in a small amount of milk.

3. Connect the divorced yogurt with the remaining milk in a saucepan. Cover the lid and wind up a dense terry towel, and better than the plaid.

4. Leave it in a warm place for 6-7 hours, after which it is removed into the refrigerator. Do not mix and do not shake the contents of the pan!

5. The colander will unlous in several layers of gauze and carefully reclose the resulting yogurt.

6. Cover and leave for a few hours until the excess serum leaves. As a result, you should have 350-450 g of this Greek yogurt.

Fruit yogurt in a slow cooker

Photo: Thinkstockphotos.com

If the usual yogurt is not to taste, make a great low-calorie dessert Using fresh summer fruits and berries. Landscape, your choice!

What do you need:

1 l milk

200 g of natural yogurt

200 g of fruit or berries

How to cook fruit yogurt in a slow cooker:

1. For the preparation of yogurt in a slow cooker, thoroughly wash the portion jars, dry and learn in the oven or microwave oven.

2. Fruits Clean the peel and grind in a blender. If you use berries, after the blender, wipe the mixture across the sieve to get rid of small bones.

3. Boil milk and cool up to 40 ° C. Add natural yogurt and berry-fruit mass to the milk, mix to a homogeneous state.

4. Pour prepared milk into portion jars.

5. On the bottom of the Multivarka bed with a clean tissue napkin or put a silicone mat. Install jars in a slow cooker, pour right into the bowl warm waterSo that the jars are covered on 1/3.

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

What if there is no "Yoghurt" mode in a multicooker:

1. To do everything up to paragraph 6.

2. Jars in the bowl, now close the multicooker lid and turn the heated mode for 15 minutes.

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

4. To warm up 15 minutes.

5. Disable heating and leave yogurt for 3 hours. The multicooker cover must be closed all the time!

6. After three hours, put the jar with yogurt to the refrigerator for 6-8 hours.

IMPORTANT

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

Home Yogurt on Zakvask

Photo: Thinkstockphotos.com

Yogurt on pharmacy starter turns out with gentle creamy taste and very pleasant consistency.

What do you need:

1 l milk

1 Bottle of Exquisites (sold on any pharmacy)

How to cook home yogurt on Zakvask:

1. Board milk and cool up to 40 ° C.

2. Dry solder dissolve in several spoons of milk and pour into the rest of the milk. Pour over portion glass jars.

3. To cover the food film or close the covers, bite the terry towel, and better than the plaid.

4. Leave for a ride for 12-14 hours.

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

Natural yogurt in the oven

Photo: Thinkstockphotos.com

If you do not have a thermos or multicooker, and with milk temperatures in a saucepan you will miss all the time, then the recipe for cooking domestic yogurt in the oven is for you.

What do you need:

1 l milk

200 g of natural yogurt (you can take a fresh sour cream of 20% fat)

How to cook natural yogurt in the oven:

1. Boil milk and cool to room temperature.

2. Yogurt / sour cream dilute in 0.5 tbsp. Glass of milk.

3. Completely combined with the rest of the milk and gently mix.

4. Pour milk on portion glass jars.

5. Heat the oven to 50 ° C and disconnect.

6. Jars with milk put on a baking sheet, cover every jar of foil, smelting tightly.

7. Put the baking sheet and close the door.

8. Each hour turn the oven by 50 ° C for 5-7 minutes. Yoghurt cooking time is 6-8 hours.

9. Ready yogurt put in the refrigerator for the night. Sweet tooths can in every jar, before pouring milk, put 1-2 tbsp. Homemade jam.published

1 l of milk;
50-100 g of low fat milk (optional);
1 tablespoon of sugar;
2 tablespoons of finished yogurt with alive cultures or sublimated yoghurt leaves.

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

A disassembly yogurt will be suitable for a breakout without flavors and additives and marked "contains live cultures" on the packaging. Since useful bacteria die quickly, try to choose the most recent yogurt. Try several options until you find the one that will seem to you the most delicious.

You can also use sublimated yogurt Zavskaya. It is usually sold online and is even better than the finished yogurt.

In extreme cases, sweet flavored yogurt will be used. Just do not forget that he will affect the final taste of your product.

How to cook yogurt

It is best to do this in a water bath: so the contents of the pan will not foul, but you do not have to stir it often. If you do not have a thermometer, 85 degrees are a temperature at which milk begins to foam.

Wikihow.com.

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

2. Cool milk to 40-45 ° C

The easiest way to do this by putting it in cold water: So the temperature will decline quickly and evenly. If you are cooling at room temperature Or in the refrigerator, be sure to stir milk.

Determine whether the fluid has the desired temperature, it is possible and without a thermometer: finger. If the milk is hotter, but no longer burns, then it's time to start frkicing.

Just remove the store Yogurt from the refrigerator, which will be used, and leave it at room temperature while the milk is cold.

wikihow.com

4. Mix the solder with milk

For bacteria to be distributed evenly, use a wedge or blender. If the fiber remains in the mixture, most likely you are too hard or too quickly heated milk.

At this stage, you can add powdered milk: It will increase food value Yoghurt and make him thick.

5. Grieve bacteria

A mixture of bells with milk will need to keep 6-8 hours at a temperature of 38-40 ° C.

It is most convenient to do it in the yogurney. Just break the mixture into the container and put it in it.

wikihow.com

But it is quite suitable and the oven. Preheat it up to the required temperature, turn off and check the container with a mixture for yogurt. From time to time, turn on the oven to maintain the same temperature. This method is quite tedious, as it is necessary to constantly monitor that the oven does not overheat.

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

In the microwave, the process is approximately the same: set the temperature of 40 ° C and put the mixture for 6-8 hours. If there is a "fermentation" mode, use it.

If you do not have any of the listed, put the container with a mixture on the solar window sill or in a larger tank with warm water.

Gradually the consistency of the mixture will become similar to custardThe cheavel smell will appear, and the serum will be separated from above.

It can be simply pouring out, use in baking or eat with yogurt.

6. Check the readiness of yogurt

After 6-8 hours, a slightly shake the container: the finished yogurt under the serum should be a homogeneous consistency. The longer you have endured it, the thicker it will be.

7. Perfect Yoghurt through Marla

So the serum will be released, he will be thicker. Ship the carley colander and put it in a large capacity, then shift the yogurt to it, cover the plate and remove into the refrigerator. After a couple of hours you will have a Greek yogurt. And if you leave the mixture at night - very thick yogurt, similar on consistency in creamy cheese.

What's next

There is a home yogurt with jam, or maple syrup, fruit or berries.

Part of the resulting product use as a starter for the next portion. Store yogurt in the refrigerator you can not more than 5-7 days.

The growing popularity of home milk delicacies makes any recipe for the preparation of yoghurt of a real find. Here are some popular recommendations and original recipes that will allow you to prepare this delicious and nutritious product.

A set of ingredients for home yogurt can be extensive and consist of a variety of items. As additives to the main elements, you can use:

fresh or frozen berries and crushed fruits, candies;
cereal, bran, any nuts;
cocoa or melted chocolate tiles;
coffee either honey;
condensed milk, various jams, jams;
vanilla sugar and vanilla;
fresh juices, fruit puree, syrups.

But the foundation always makes a break and, used for mixing with it, milk. Both ingredients are widely represented on the market, but the relative quality of the first can only guarantee the purchase at the pharmacy, as a last resort, in the store healthy nutrition. Popular variants of this ingredient are considered:

sour cream either kefir;
natural types of yogurt or cottage cheese;
probiotics of symbilat, vitalact, acidolact;
vivo ferptosan or bofivit;
oviophilus serum.

Milk for mixing with Raskaya acquire it easier, in any available outlet. It is important that this is not a milk drink, and before mixing it must be boiled.

In the process of finding suitable elements, it is worth listening to some recommendations of experienced housewives, for example:

the ladies who are worried about the caloric content of their menu should pay attention to this indicator in the initial components, on which the level of calories depends in the final result, but it is not necessary to worry much, the delicacy is well absorbed and is not delayed in the form of fat;
when used as a ferment of living yogurt, it is desirable to take the most expensive, in which there are no additives, with a minimum shelf life, which allows you to hope for at least dyes and flavors in the composition;
for home Recipe Evitation or activists are most often recommended, their use eliminates the emergence of foreign tastes and smells, ensures maximum benefits;
so that the mass is thick and tender the best option will be a choice homemaking, fresh only from under the cow;
the pasteurized analogue from the store should be maximally fat, it affects the thickness of the mixture, in this case boiling is not required, sufficiently heating in the range of 40 ° C;
many positive feedbacks can be heard about quasseless analogs prepared at home by the rush of fresh milk.

To make such a yoke, 130 gr of milk is enough. If the product is from under the cow, it needs to be boiled, then cool to the body temperature, removing from the surface of the foam. The store analog is enough to heat up to the same temperature. To prepared in this way, we add milk:

bifidumbacterin bottle;
up to three bags of Narin.

Components are thoroughly mixed, we leave the mixture at rest during the day, ensuring the temperature regime is not more than 40 ° C. To this end, the container with a mixture is put on any warm revenge wrapped with a towel either, put in the yogurt.

Classic recipe

Classic yogurt eliminates the addition of sugar and its analogues in the process of preparation. Various options Sweeteners, such as jam or fruit syrup, finely chopped fresh fruits add then when the mass has been cooled and ready to use. Prepare such a yogurt is needed exclusively of two elements:

fatness milk is not less than 3.5% of 750 ml to 1 liter;
packaging of a dry quassive substance or jar of activist.

In a step-by-step embodiment, the cooking process is as follows:

The first step should be the preparation of milk. If a fresh product is selected, it will be necessary to bring it to a boil and immediately cool under icy water. It is important that the temperature does not exceed 40 ° C. Check it simply, lower the finger into the container with the drink, if the heat is not felt, it means everything is cooled to the body temperature and is ready for use. In the presence, you can use a culinary thermometer, which will be more reliable.
Capacities and covers for them must necessarily boil. If there is a dishwasher, there will be enough washing at high temperatures. After drying, the banks will need to close with sterile covers and leave before mixing the ingredients.
The harvested activation should be shifted into a small cup of about 50 ml. Add there as much milk and mix thoroughly. This will achieve greater homogeneity of the mixture. If you immediately mix the entire volume of components of a good homogeneity will achieve more difficult. The prepared mixture is pouring into a container with milk and mix thoroughly.
If a quassive substance is used, we add a teaspoon of milk into a bottle with it and we take carefully. Dry analog poured st. A spoonful of a dairy product and whipped with a wedge or blender until completely dissolved. Then the quasse composition is transfused into the rest of the milk and interfere again.
The prepared mass is bottled on jars from the kits of the Yogruty. For insurance, they can again be quiet. Capacities are closed with covered covers.
Banks are installed in the pallet of the device and covered with a lid. At temperatures from 38 to 40 ° C, the time of bringing to readiness will be from 6 to 8 hours. Expose the desired clock on the timer and for insurance we start the alarm clock. When using activist or Evitalia, the duration of cooking will be less. In any case, it is advisable to first familiarize yourself with.
When the timer turns off and the alarm clock jars must be moved to the cold place and hold there from 4 to 6 hours. This will make the final product more dense.

It is possible to serve in pure form or with natural additives from fruits, fresh juices, other additional components.

Delicacy for the smallest

Dairy products homemade cooking It is often recommended for children from an early age, usually from ten months. It will minimize the kid's consumption of harmful food additiveswho are still present in the factory child nuts, albeit in small doses. For moms familiar with classic way, Prepare the dairy treats for babies, will not work. However, in this case, several important nuances take into account:

it is undesirable to use store types of starters, it is better to prepare it yourself;
no need to add to the composition of sugar or honey, which has strong allergenic properties;
sweet taste can be created by natural additives from apple puree or its analogue of cooked other fruits;
do not forget, the dairy product, prepared in this way, is stored for a maximum of up to 3 days, and with the addition of fruits to 12 hours, so it is recommended to use it immediately after cooking and carefully calculate the desired volume in advance.

A detailed way of cooking in this case is not necessary to describe, the procedure differs little from classic option Taking into account the listed features. The milk component is communicated to the desired temperature, mixed with Racing, then mixed with one of the types of puree. The duration of preparation is at least 5 hours.

List of original recipes

Yoghurt with the addition of activation

In this case, instead of a standard quassing component, it is proposed drinking activism From Danon in the amount of 5 tbsp. spoons. The only condition, trace so that this ingredient is extremely fresh. To two main components, you can add nuts or bran any kind. The cooking process is identical to the described above:

home milk ingredient boil and cool, the shop is taking to the desired temperature;
its small amount is molded in a bowl with activists and interfere until uniformity;
then the workpiece mix with the remaining milk;
if additional components are used, we lay out their small amount to the bottom of each jar;
decay the mixture in tanks and rearrange them into the pallet of the device;
we put the timer at a time from 6 to 8 hours.

The longer the time, the coming to consistency at the end. But it is necessary to be careful, the bust over time can turn into excessive acidity and loss of taste. After completion of the device, we rearrange all the containers in the refrigerator and keep there up to 4 hours.

Acid dessert with jam

This recipe is almost similar to the previous one, activation is also recommended as a quassigant. But the additional element in the composition is a jam that can be supplemented with nuts. This includes:

fatty dairy product from 3.5 to 6%;
Danone to 5 tbsp. spoons;
any kind of jam art. Spoon on each jar;
nuts chosen to taste.

We prepare according to the famous scheme:

boil the milk basis;
pre-mix its small amount with activation;
mix the components completely;
at the bottom of all tanks, we lay a spoonful of jam and add nuts as desired;
we rearrange in the pallet and set the timer for 4 to 8 hours.

After cooking, we give time to cool in any cold place. Before use, the complex composition is desirable to mix.

Greek yogurt to vegetables

This type of ferocular delicacy is important an element of a popular snack sauce in Greece. From it you can make Toping on the cake or use for the same goals with ice cream. True last on an amateur. Naturally, it is useful in itself. As part of a recipe:

liter of the dairy component of medium fatty;
ozvaska from Evitalia.

Below is presented step-by-step recipe Cooking Greek delicacy.

The latter pre-bind with a small number of the first ingredient, so that the mixture is reduced homogeneous. Then I finally mix with the rest of the composition.
We declare into the jars and exhibit the device to the container at a well-known time. If there is no special device, you can do ordinary saucepan From the stainless steel, which we bite the towel and keep overnight for thickening.
To bring until prepaid, we wrap the mixture into several layers of gauze and keep up to 4 hours. At the output should be up to 500 grams. Gentle and thick mass.
Further, it can be used as a cream on a cake or sue yourself, mixing with a finely sliced \u200b\u200bbanana or falling asleep with chocolate chip.

After reading the rules for choosing products and instructions for making a home yogurt, you will not be difficult to pamper your family and guests useful dessert. Original recipes Equalotic delicacy will fall to taste not only to kids, but also adults. And if the delicacy starts to acquire a funny taste, you can always diversify it with a variety of delicious fillers.

Photo of home yogurt

Yogurt cook itself is also simple and easy how to brew tea)))
I learned how to cook yogurt when I was born the first child. It so happened that I could not feed the baby with breasts, and found in the pharmacy or store food for infants in the 90s was a huge problem. In dairy children's cuisine, I took the milk, I also took the Acedofilnaya Zavskaya and preparing acedophilus herself. Then this skill was useful to me and at the birth of the second child. When the children have grown a little, I have already prepared them sweet yogurts from frozen fruits and berries. Sweet yogurts I prepared in small bottles from under the juice for 150-200 gr. And so gave the children with him to school.
You can use any fermented ferrous product good quality. Explore the product information you want to use as a starter. If you want to get yogurt, the yoghurt starts must contain the dairy crops of the Bulgarian stick and thermophilic streptococcus. To obtain a kefir, use the product containing multi-straight cultures of bacteria and kefir fungi. Sour cream is obtained thanks to the lactic acid bacteria and the cultures of lactic acid streptococcus.
There are fermented milk products containing a whole complex of various microorganisms enriched by bifidobacterium friendly for the human body, they are sold with the prefix "Bio".
Living microorganisms (bacteria, fungi, etc.), which are part of the starter not only fed milk, cream, but also oppose the development of some pathogenic bacteria, restore the intestinal microflora and have a favorably affect the work of the body. And of course, if you cook the milk product at home, it is better to use natural milk. From the powder milk products on the shelves of stores more than enough.

Home Yogurt Recipe Ingredients

Milk - 0.7 - 1 l
zakvaska - 1st. L (yoghurt, kefir, biocyphir, bifidum, acedeophiline, sour cream, etc.)