Homemade yogurt - simple folk recipes. Yoghurt maker: recipes

19.10.2019

The first mentions of yoghurt appeared over 6 thousand years ago. According to one of the legends, it was invented by the ancient Turks, according to another version, fermented milk product began to be served in ancient Greece and Rome. In Europe, yoghurt became popular at the beginning of the 16th century, after the cure of a stomach disease by King Francis I of France. In the 20th century, mass production of this product, made possible by Danone. But even today homemade yogurt is considered healthier and tastier than its store counterpart.

A wide range of yoghurts, both natural and with various fillings, is presented on store shelves. Manufacturers assure that they are useful, help to establish bowel function, normalize metabolism and improve well-being. Still, homemade yoghurts are considered better. The benefits of this fermented milk product for the body are invaluable.

Thanks to bacteria such as Bulgarian bacillus and thermophilic streptococcus, with regular use of yogurt, it is possible to normalize the intestinal microflora.
Gently eliminates the problem of constipation and intestinal disorders.
Effectively combats the manifestation of allergic reactions on the skin, improves its condition.
Strengthens the immune system, increases the body's resistance to viruses and bacteria.
Homemade yogurt does not contain sugar, which means it is allowed for people with diabetes.
Helps in the fight against excess weight.

Homemade yogurt has a number of significant advantages over store-bought products. It contains only milk and ferment containing beneficial bacteria, without preservatives and stabilizers. Only homemade yogurt is really healthy.

Homemade yoghurt without sourdough

To do this, you will need a liter of milk and a jar of ready-made store-bought yogurt without sugar or fruit fillers.

The label must contain the inscription "Contains live bacteria", they are responsible for the fermentation process.

Boil the milk or heat it in a thick-walled saucepan
Cool to 40 degrees, stirring occasionally with a spoon, so that no foam forms on top
Dilute yogurt in one cup until smooth
Pour into a saucepan with warm milk and stir again
Close the pan with a lid and wrap it with a large towel
We move it to the oven, leaving the lighting lamp on
It will take about four hours to ferment.
The longer you keep the food in the oven, the more acidic it will be.
We take out the pan, carefully drain the milk whey that forms on the surface
We pour yogurt into containers and send to the refrigerator

Options for making homemade yogurt without a yogurt maker

Anyone can make homemade yoghurt, and it is not necessary to have a special device for this - a yoghurt maker. It is quite possible to do with other means at hand.

Homemade yogurt without a yogurt maker, the recipe for which (and more than one) is presented below, suggests several cooking options:

in a thermos;
in a blanket;
using dry sourdough;
in a multicooker;
in the oven;
with sour cream sourdough.

Each of the recipes has its own advantages and disadvantages. But yoghurt made at home using one of the proposed methods turns out to be no worse than from a yoghurt maker.

Delicious yogurt at home. Recipe without a yogurt maker in a thermos

A thermos is great for making homemade yoghurt. This type of cookware has good thermal insulation properties and maintains the desired temperature of the liquid poured into it for several hours. And this is just one of the prerequisites for making the right and healthy homemade yogurt.

A recipe without a yogurt maker (in a thermos) consists of the following sequence of actions:

Boil 1 liter of homemade or pasteurized milk. Cool to a temperature of 38-40 degrees.
While the milk is cooling, it is necessary to pour boiling water over all the dishes that will be used in the preparation of yogurt, including a thermos and spoons.
Remove the froth from the cooled milk. Pour out a small amount (about 100 ml) and mix gently with store-bought natural yoghurt. Make sure that the fermented milk product used as a starter culture does not contain dyes, flavors and other "chemicals". The composition should contain only milk and sourdough.
Combine the sourdough with the remaining milk. Pour into a thermos and close the lid tightly.
After 8 hours, pour the finished product from a thermos into a sterile container (jars from baby food) and refrigerate for 6 hours.

This is how yogurt is prepared at home. The recipe without the yogurt maker presented above is simple to perform. It requires a minimum of effort, and the result is a very tasty and healthy fermented milk product.

Greek yogurt at home

Greek yogurt has a special consistency. By its structure and taste, it resembles soft and delicate cream cheese... It is eaten in its pure form or used to make a cream for cakes and pastries.

Homemade yogurt without a yogurt maker, the recipe of which is known to many, differs from the previous one in that milk with sourdough is not poured into a thermos, but wrapped in a blanket in a sterile jar or saucepan. In this way, it is possible to maintain the desired temperature regime necessary for the fermentation process. After 6-8 hours, ready-made homemade yogurt is transferred directly from the pan into a colander covered with several layers of gauze. After a few hours, the excess whey will drain and you will have about 400 grams of thick, creamy Greek yogurt.

Natural yogurt at home. Recipe without sourdough yogurt maker

To prepare yogurt according to this recipe, you will need 1 liter of milk and dry sourdough. You can buy it at a pharmacy and in some large supermarkets. The base for fermenting milk is prepared similarly to the previous recipes, but the ferment is used dry, not store-bought yogurt. Otherwise, the sequence of actions is the same.

Homemade yoghurt (recipe without sourdough yoghurt maker) is made from boiled or UHT milk. It is completely processed, that is, free of any bacteria, so it does not need to be boiled. A small amount of milk is mixed with dry starter culture, and then combined with the rest in a sterile container. After that, the base for the yogurt must be wrapped in a blanket or poured into a thermos.

Providing the necessary temperature conditions, you can get healthy homemade yogurt without a yogurt maker. A recipe with a photo will make the cooking process easier. Daily use of natural homemade yogurt will allow you to forget about constipation and intestinal disorders forever.

Homemade yogurt in a slow cooker

Those who don't have a yogurt maker but have a slow cooker will love the following homemade yogurt recipe. The base for this fermented milk product is prepared from milk and sourdough. Next, you need to sterilize glass jars, such an amount that they all fit in the multicooker bowl.

After that, the milk with sourdough should be poured into the jars. At the bottom of the multicooker bowl, you need to spread a cloth napkin, pour water and put the container (as for sterilization during canning). We turn on the "Yogurt" mode. If this method of cooking in a multicooker is not provided, select the "Heating" mode for 15 minutes. An hour later, we turn on the heating of the cans again for the same time. We repeat the above steps for the third time. After 3 hours, homemade yogurt without a yogurt maker (recipe in a slow cooker) can be put in the refrigerator. Bon Appetit!

Natural yoghurt without a yoghurt maker in the oven

This recipe, according to the cooking technology, resembles the version with a multicooker. But instead of this modern appliance, which not every housewife has in stock, an oven is used.

Homemade yogurt without a yogurt maker, the recipe for which is presented below, is made from milk and sourdough. It can be poured directly into portioned jars or cooked in a saucepan. In the first and in the second case, the lid for the container will be a foil, which must be well fixed.

We send the cans into an oven heated to 50 degrees. After 5 minutes, turn off the device. We repeat the procedure every hour 6-7 more times. In modern ovens, where you can set any temperature for heating, you should adhere to a value of 40-42 degrees.

Homemade yogurt with sour cream

To prepare a healthy fermented milk product, it is not necessary to use a sourdough culture. You can make homemade yogurt without the sour cream yogurt maker. Its fermentation time will be longer, about 12 hours, but the result is excellent.

In boiled cooled milk, you need to add 3 tablespoons of sour cream, heated to a temperature of 38 degrees. We carefully combine the ingredients with a whisk. We put the yogurt in a warm place to ripen. For this, any method of fermenting milk you like is suitable. After 12 hours, homemade sour cream yogurt will be ready. Now it can be sent to the refrigerator, and after 4 hours you can taste a delicious natural fermented milk product.

The health benefits of homemade yogurt

Today, when popularity healthy eating is gaining momentum, natural yoghurts are often found among the recipes. Unfortunately, it is difficult to buy such yoghurt in an ordinary store, but there is a way out - making natural yoghurt at home. Making homemade yogurt at home is not difficult, the main thing is desire and adherence to the recipe.

Natural yoghurt is considered one that contains beneficial bacteria, namely lactobacilli bulgaricus. The content of vitamins A and B in these bacteria exceeds their content even in dairy products. A person needs these vitamins to get a boost of energy for the whole day. Also, vitamins are able to normalize the functioning of the central nervous system, and regulate the level of cholesterol in the blood.

DIY natural yogurt

Vitamin A is able to prolong the youthfulness of your skin for a long time, is good for the eyes, and also able to protect the body from infection with various infections. Frequent consumption of yogurt will provide your body with vitamins and minerals. Is it worth talking about increasing immunity?

How to make natural yoghurt at home?

You have probably seen a video on the Internet about making natural yogurt at home more than once. It's better to start making high quality yoghurt yourself. I bring to your attention step by step process cooking.

1. We purchase a starter culture for making yoghurt.

You can buy starter culture at any pharmacy in your city. One portion of the starter culture will be enough for you to prepare about 2-3 liters of yoghurt. The yoghurts that can be found on supermarket shelves are not suitable for the role of sourdough, despite the low content of dyes and preservatives. In milk, yogurt, cottage cheese, in any case, over time appears colibacillus which makes them unsuitable for this purpose. In the process of re-fermentation, an increase in unwanted microflora occurs, which can lead to infectious diseases of the body.

Making natural yoghurt at home

2. Choosing fermented milk products

For the preparation of natural yoghurt, it is best to choose fresh pasteurized milk perfectly. Sterilized milk, according to experts, is not the most the best option... EEC has long abandoned this technique, since the vitamins in milk and the contained trace elements lose their properties. The salt and stabilizers it contains also make it unsuitable for use as a starter culture.

3. Proportions for dilution

About 200 ml of pre-boiled milk is cooled to a temperature of 40 degrees. Next, we take up to 10 ml of the resulting milk and pour it into a vessel with the leaven previously poured into it. After this, the vessel should be shaken well. Next, pour the mixture from the vessel into the vessel with the rest of the milk, stirring thoroughly. The mixture should be poured into a yogurt maker, although an ordinary thermos can perform its functions. Wrap the yoghurt maker, put in a warm place. Fermentation takes 8-10 hours. The prepared starter culture can be stored for 14 days. Note: it is not recommended to use plastic containers for fermenting the resulting mixture, since the carcinogenic resins that are released when the plastic is heated will not add to your yogurt medicinal properties.

4. Cooking yogurt

We boil and cool to + 40–45 degrees one liter of milk and add a tablespoon of the already diluted sourdough. The liquid can be placed in both glass jar, and in a thermos or yoghurt maker. Fermentation takes 5-6 hours. The yogurt will be more acidic if fermentation takes longer. The resulting yogurt can be stored for no more than five to seven days in the refrigerator.

The result of making homemade yoghurt

Attention! If you overexpose homemade yogurt, bacteria will begin to multiply actively and turn milk into yogurt. At the end, the wrong product is waiting for you, which you would like to receive. Pay attention, when we prepare live yogurt, as you have seen in the photo of other sites, when you add milk powder, the yogurt becomes thicker, but this will not add nutrients to your product.

Be attentive to the rules of sanitation - always treat the dishes with boiling water. As you already understood, making homemade yogurt is not difficult. The next time you cook this product again, it is best to choose your own yogurt as a starter.

What is homemade yogurt still good for besides its naturalness?

The fat content of yoghurt can be controlled independently. To get less fatty yogurt - buy 1% milk, if you want to increase the fat content - take 3.2%. If you are wondering how to make low-fat yogurt at home, the answer is simple - for this you just need to purchase low-fat milk as a starter culture.

The beneficial properties of homemade yogurt

Use of additives

Videos of making natural yoghurt at home can be easily found on the Internet. Your attention will be offered many examples of making yoghurt. Many positive reviews about the taste and useful properties natural yogurt, only confirm that the venture is worth the effort. But what if you like sweet yoghurts or yoghurts with berries, chocolate and many other additives?

Using a variety of yogurt additives

Of course, you can add all these goodies before you put the yogurt into cups for fermentation, but, alas, there are moments because of which it is not advisable to do this. The bacteria found in natural yoghurts oxidize the sugar in milk. That's why. If sugar or fruit is added to yogurt while it is still fermenting, it can cause bacteria to switch to these additives.

As for citrus fruits or other fruits that contain a large amount of acids, such as kiwi, their interaction with milk is excluded. As a result, the milk will curdle even before the fermentation process begins. It is safer to make homemade fruit yoghurt with all kinds of fruits, nuts, chocolate added at the end of cooking, or just before chilling.

Homemade yogurt recipe

You can also make homemade yogurt using herbs and mint. It is often added to salads and desserts. Here's an example of a recipe: peel an orange, cut into slices. Grind nuts, chocolate. Next, you need to combine all these ingredients, mix thoroughly. After that add cereals and yogurt.

Salads using yoghurt are also quite popular. For example, a recipe exotic salad will not take much of your time, and will bring great pleasure to you and your loved ones. Cut large strawberries into 2 parts, cut an avocado, add lemon juice. Next, add the pre-boiled shrimp and a little olive oil. Next, add the yogurt you have prepared.

Natural yogurt recipe

Daily use of yoghurt helps to improve the functioning of the digestive tract, increase immunity. A hundred years ago, yogurt was known for its beneficial substances. It not only has a good effect on digestion, but also fights infections. Eat fresh, quality yoghurt and you will soon see the benefits for yourself.

Video

I bought a yoghurt maker a few months ago. Since then I am not overjoyed at such a useful purchase! I often cook yogurt and serve it to the whole family.
Natural homemade yogurt is really healthy, unlike the substance that is sold in stores.

At first, in purchased yoghurts, the percentage of live microflora is much lower. And the longer the yogurt is stored on the store shelf, the less beneficial bacteria it contains.

Secondly, in store yoghurts, in addition to milk and sourdough, sugar and various fillers are added with not very natural composition... Colorants, flavors, thickeners, stabilizers ... In general, a questionable composition.

In natural homemade yoghurt all ingredients are known and understood, nothing more. And such yogurt is eaten 1-2 days after preparation. This means that there is a maximum number of living bacteria. The benefits for digestion are maximized.

I want to note right away: no need to ferment your yoghurt at the store... The quality of such yoghurt will be low. Buy a regular starter from a pharmacy or online store. I use Vivo starter cultures. While I tried yogurt, yogurt with lactulose, symbilact and sour cream. In the near future I want to try more Lactina starter cultures.

Another nuance about heating milk... In the instructions for sourdoughs and yogurt makers, it is usually recommended to preheat milk to 40 degrees, and then introduce the sourdough.
I have found that when the milk is preheated, the yoghurt comes out lumpy. From regular pasteurized milk, it's also lumpy (maybe I bought the wrong milk?).

Therefore, after several experiments, I began to use only baked milk. I take it straight from the refrigerator, I don't heat it up. The yoghurt is of excellent quality - tender, tasty, without lumps. Sometimes I replace some of the milk with cream to make the yoghurt more fatty and tender.

Ingredients for making homemade sourdough yoghurt:

1 liter of baked milk. I use 4% fat milk.
1 package of starter culture (weight - 1 g).

How to make sourdough yogurt in a yogurt maker

1. Pour some milk into a measuring cup with a dispensing spout. Pour the starter culture there from the packaging, mix thoroughly with a fork. Fill with the remaining milk and mix thoroughly again.

2. Pour the milk with sourdough into jars and put the jars in the yogurt maker. You do not need to close the jars with lids! Now cover the yogurt maker with a lid and turn it on. If the yoghurt maker is automatic, then when the desired temperature is reached, it will turn off by itself. I have a Tefal la 8872 yogurt maker - automatic, it turns off the heating after about 45 minutes. In general, read the instructions for your yogurt maker.
We leave the jars of milk in the yogurt maker for 5-7 hours. All this time we do not shake the yoghurt maker, do not open or stir the contents!
After 5-7 hours, take out the jars of yogurt, close them with lids and send them to the refrigerator. After 2-4 hours, enjoy chilled homemade yoghurt.

Ingredients for re-fermenting yoghurt at home:

900 ml baked milk.
100 ml natural homemade yogurt (1 jar)

How to re-ferment homemade yogurt in a yogurt maker

1. Pour half the milk into a measuring cup with a pouring spout. Put all the yogurt out of the jar, mix with milk using a fork. Pour the remaining milk into a glass and mix again with a fork.
2. Step two is the same as for the initial fermentation (see above)

How to make homemade yogurt in a slow cooker

If you do not have a yogurt maker, but have a slow cooker, then you can prepare yogurt in it. We pour the mixed ingredients into jars or glass beakers... You can use baby food jars.
We close the jars with lids or plastic wrap.
Place a waffle towel or cloth on the bottom of the multicooker pan.
We put the jars in the multicooker.
Pour warm (40 degrees C) water into the multicooker so that the water does not reach the throat of the jars.
We close the lid of the multicooker, turn on the "Heating" mode for 15 minutes. An hour later, turn on the heating again for 15 minutes. After that, keep the yogurt in a slow cooker for 4-6 hours, then take it out and put it in the refrigerator.

How to make natural homemade yoghurt in a thermos

If you don't have a yogurt maker or multicooker, you can prepare yogurt in a simple thermos. To do this, you will have to preheat the milk to 40 degrees. Otherwise, the principle is the same - the ingredients are mixed and poured into a thermos. The thermos is wrapped in a blanket and placed in a warm place for several hours. Then the yogurt is placed in portioned jars and cooled in the refrigerator.

Note to the hostess

Mix the ingredients for the yoghurt with a fork rather than a whisk to avoid whisking.
The longer the fermentation time, the thicker and more acidic the yogurt will be. Do not overexpose if you do not like sour.
If you want to make it runny drinking yoghurt then reduce the fermentation time to 4-5 hours. If you want thick, then keep it for 7-8 hours. It makes no sense to keep it longer - the yogurt will no longer become thicker, but it will acquire a sour taste.
Chilled yoghurt becomes thicker.
Yogurt with kiwi chunks should be eaten immediately! If you stir yoghurt with kiwi and leave for more than 15 minutes, the yoghurt will turn bitter. Kiwi contains substances that break down milk proteins.

Who would have thought that making live yogurt at home is an absolutely simple task, for the preparation of which you do not need to have any special equipment or withstand difficult technological process... Recently, I myself have begun to cook it often, as it is in great demand among households, and most importantly, it gives me confidence that this product is natural and benefits my loved ones.

Some, perhaps, will not understand me why bother, if you can buy a ready-made one in any store. In fact, it's really worth considering making your own yoghurt. If only because: you get healthy yogurt with live bacteria -

You can control its composition - in homemade yogurt you will not find thickeners, colors, flavors and other unnecessary things that can cause best case allergies

You can control its freshness - thanks to the absence of preservatives, you will not use a product made a month ago

You can control its taste - choose different toppings yourself, experiment, and not be content with the standard flavor set of mass-produced yoghurt

If a child (or adult) has an intolerance cow's milk you can make yogurt with goat or sheep milk

It doesn't take long to prepare your own yoghurt

Finally, during the preparation process, you can come up with new recipes, for example, how to make ice cream from yogurt or unusual sauce to salads, meat, etc.

In general, if I have convinced you, let's talk about the ingredients. To make yoghurt, you will definitely need milk and sourdough. The fatter milk you use, the thicker and creamier your yogurt will be. Where to buy yoghurt starter? Starter cultures can either be purchased at the pharmacy or in supermarkets in the dairy department. Fortunately, nowadays you can find various starter cultures for cooking fermented milk products at home - the choice is simply huge. Also, you can use ready-made high-quality live yogurt and ferment on its basis. However, ready-made yogurt should be used no more than three times. For example, let's say you bought a bag of starter culture and made yogurt out of it. Then, based on that yoghurt, you made the next serving (this time). From the finished batch, you can make yogurt again (that's two). Take a little sourdough from the second serving and make another yogurt (that's three). Everything. It is not recommended to use this yoghurt more as a starter culture. However, you yourself will feel it, as the taste will begin to change and sour.

As for the equipment, here you can use the tools at hand - a glass jar, a saucepan, a thermos, a yoghurt maker, a slow cooker, a bread maker (yes, she was surprised to learn that there are bread makers with the function of making yogurt). I cannot say for sure, but it seems to me that the equipment does not affect the quality of the finished product, since the cooking technology itself and the ingredients remain unchanged. It (equipment) only simplifies the process and allows you to prepare and store the product in portions. Of course, making yogurt in a yogurt maker is easier and much more convenient than running around with a saucepan that needs to be heated, wrapped, etc. But this does not mean that it will not work in the pan or that it will be tasteless.

Making yogurt at home, as I already wrote, does not take much time. You just need to boil the milk, cool it to 40 degrees (no more), pour the contents of a sachet of sourdough into it (or add 50-70 grams of ready-made yogurt) and let it stand in warmth and rest for about 8 hours. I am preparing yogurt in a multicooker - I will not go into details in this article, if you are interested, you can read yogurt in a multicooker on the forum step by step recipe with photo. Better let me tell you how to make frozen yogurt or frogurt - a natural and delicious dish.

Do you still buy commercial yoghurts of questionable composition in stores? Did you know that at home you can easily cook healthy and tasty yogurt with real probiotics? It will not contain useless preservatives and dyes, and you can enrich its taste with natural fruits or syrups.

This dessert will certainly please both children and adults. How to choose the right starter culture for making yogurt, and what rules must be followed in order for you to get a healthy fermented milk product?

Probiotics and their benefits for our body

Word "Probiotics" is of Greek origin and translates as "for life" or Life-shaping. Probiotics- This is a generalized concept denoting a mixed culture of bacteria, which has a beneficial effect on the functioning of the body's systems.

TO probiotics it is customary to include lactobacilli, bifidobacteria, yeast fungi and so on. Such beneficial bacteria are not only directly involved in the digestion and assimilation of food and, but also perfectly support the immune system, as they help it to repel the attacks of harmful bacteria and microorganisms.

Violation of the balance of forces of harmful and beneficial bacteria in our intestines is called dysbiosis... And diarrhea is the most harmless consequence of this disease. Scientifically proven that depends on the state of the intestine well-coordinated work of most body systems. If the presence of pathogenic microflora in the human digestive system increases, this can affect his general well-being, the condition of the skin (possible exacerbations of allergies, acne, inflammation), the appearance of discomfort in the intestines, and the state of the immune system.

Exactly probiotics are designed to restore the balance between "good" and "bad" bacteria in our body.

Homemade yogurt is not only tasty, but also healthy

Where to find a complete source of probiotics? First, it is a variety of medications(tablets, capsules, powders), which contain useful bifidobacteria and lactobacilli. Secondly, it is natural dairy products without artificial additives, the shelf life of which is no more than 3-5 days (yogurt, kefir, fermented baked milk, cottage cheese, some cheeses).

Natural yoghurt, carefully prepared at home on the basis of sourdough, combines the properties of medicines and the excellent taste of fermented milk products.

Yogurt Is a delicious fermented milk product obtained from milk as a result of its fermentation by special leaven... Thanks to this fermentation, a drink with a characteristic taste, smell and consistency is obtained. This is a real delicacy with a delicate texture and pleasant taste, which will certainly please all members of your family.

How does it turn out yogurt? Boiled milk, cooled to 39-42 degrees, is introduced yoghurt lactic acid culture (starter culture), mixed and placed in a warm place for 8-12 hours. During this time, milk sugar (lactose) is fermented and yoghurt is obtained. To complete this process, the yoghurt is cooled for several hours to 5 degrees. This process does not require special efforts, it's easy to implement at home without special equipment.

It should be noted that in order to maintain a constant balance of beneficial bacteria, it is necessary take probiotic foods regularly, as well as enrich your daily diet with natural foods ( fresh vegetables, fruits, berries, whole grain bread, cereals) and drink enough water (1.5-2 liters per day).

Tips for choosing milk for making yoghurt at home

The basis for making homemade yoghurt is milk... It will depend on its quality how useful the final product will be.
Best to choose natural products without additives and preservatives - this is store milk that has a shelf life of no more than 7 days or homemade milk. Significant advantage store milk in that it passes all the necessary safety checks, which cannot be said about homemade milk from under the cow. However, if you are sure that the cow is completely healthy and well-fed, then it is better to opt for home product.
The higher fat content of milk, the thicker and richer the yogurt will be. However, if you are planning to reduce your weight, then you can take skim milk or 2.5% fat.
Milk is considered the healthier the more squirrel in its composition. Consider this when choosing store-bought milk.
Should boil milk before making yogurt from it? For yoghurt to work, milk must be sterile, that is, it must be free of any bacteria. Only then can we confidently assert that the fermentation process will not be disturbed. Therefore, before cooking healthy drink milk must be boiled for five minutes and then cooled to 39-40 degrees. Only super-pasteurized store milk does not require boiling.

What starter cultures can be used to make homemade yogurt

There are many different sourdough for yoghurt, and they differ not only in the taste of the final product, but also in the degree of benefits. The most useful are starter cultures, which contain more varieties of beneficial bacteria.

Exists leaven for yoghurt, kefir, sour cream, fermented baked milk and other fermented milk products. They differ in the list of microorganisms that make up their composition. Composition of bacteria is selected in such a way that a product of the desired taste and consistency is obtained.

let's consider the most popular starter cultures for yoghurt and their beneficial properties.

Sourdough Evitalia contains not only more than four billion bacteria, but also vitamins (A, B1, B2, B6, B12, C, E) and trace elements (iron, calcium, magnesium). Sourdough yoghurt Evitalia It has delicate taste, pleasant density, does not sour, therefore children like it very much. It is also known that yoghurt made from sourdough Evitalia contains antioxidants, therefore, prevents aging of the body.

Narine sourdough excellent has established itself in pediatrics due to the fact that, in addition to the usual lactobacilli, it contains acidophilic lactobacilli, which have excellent anti-inflammatory effect, have a beneficial effect on immunity and relieve dysbiosis.

As a starter, you can also use the well-known Bifidumbacterin(dry biomass of bifidobacteria), yogurt based on it can be given even to newborn babies. It perfectly restores the intestinal microflora and has a beneficial effect on the entire body.

In addition, bacterial starter cultures of the brand are very popular. VIVO, depending on the specific type of starter culture, it contains bifidobacteria and lactobacilli, and the taste resembles tender homemade fermented baked milk.

Sourdough yogurt in a yogurt maker or multicooker

If you are a lucky owner yogurt makers or multicooker with the "Yogurt" or "Multipovar" mode, the cooking process healthy delicacy simplify for you several times, since you do not have to independently monitor the temperature when preparing it and look for a warm place in the room to stand the yogurt.

What should be done to get the present homemade yoghurt in a yogurt maker / multicooker?

Jars for making yoghurt should first be washed well and rinsed with boiling water.
Pour the resulting liquid into jars
Put the jars without lids in the yoghurt / multicooker for the required amount of time (the fermentation time depends on the type of the selected starter culture, so read the instructions for it before cooking).
Close the jars with lids and put them in the refrigerator for 2-3 hours. The yogurt is ready!

How to cook yogurt if you have no special equipment? Easily! (VIDEO)

If you don't have a yogurt maker or multicooker with the features you need, you can still make a wonderful homemade yogurt.

To do this, you need to do the following:

1. All utensils that you will use to make yogurt should first be washed well and rinsed with boiling water.
2. Boil milk and cool it to 40 degrees (hot, but not scalding).
3. Add sourdough to the milk and mix well.
4. Pour the resulting liquid into a glass jar, close the lid tightly. Wrap the jar in several layers of paper (you can use newspaper) or cellophane, wrap it on top with a towel and put it in a warm place for fermentation. For this, the upper shelves of the kitchen cabinets, a sunny place on the windowsill, or an oven with a light on are suitable.
5. After the time required for fermentation has elapsed (usually 8-12 hours), put the jar of yogurt in the refrigerator for a couple of hours.

How can you enrich the flavor of homemade yoghurt?

Homemade yogurt can add a variety of fruits,