How to make homemade yogurt in a yogurt maker from a starter. Making yogurt at home - master class

The growing popularity of homemade fermented milk treats makes any yogurt recipe a real find. Here are some popular recommendations and original recipes that will allow you to prepare this tasty and nutritious product.

The set of ingredients for homemade yogurt can be extensive and consist of many items. As additives to the main elements you can use:

• fresh or frozen berries and chopped fruits, candied fruits;
• cereals, bran, any nuts;
• cocoa or melted chocolate bars;
• coffee or honey;
• condensed milk, various preserves, jams;
• vanilla sugar and vanilla;
• freshly squeezed juices, fruit purees, syrups.

But the basis is always the starter and the milk used for mixing with it. Both ingredients are widely available on the market, but the relative quality of the first can only be guaranteed by purchasing it at a pharmacy, or at least in a health food store. Popular versions of this ingredient are:

• sour cream or kefir;
• natural types of yogurt or cottage cheese;
• probiotics Simbilakt, Vitalakt, Acidolakt;
• starter cultures from Vivo Streptosan or Bifivit;
• Acidophilus serum.

It is easier to purchase milk for mixing with starter culture at any available retail outlet. It is important that it is not a dairy drink, and it must be boiled before mixing.

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

• ladies who are worried about the calorie content of their menu should pay attention to this indicator in the initial components, on which the level of calories in the final result depends, but there is no need to worry too much, the delicacy is well absorbed and is not stored as fat;
• when using live yogurt as a starter, it is advisable to take the most expensive one, which contains no additives, with a minimum shelf life, which allows you to hope for a minimum of dyes and flavors in the composition;
• For home recipe Most often, sourdoughs under the brands Evitalia or Activia are recommended; their use eliminates the appearance of foreign tastes and odors and ensures maximum benefits;
• so that the mass turns out thick and tender the best option there will be a choice homemade milk, fresh only from under the cow;
• the pasteurized analogue from the store should be as fat as possible, this affects the thickness of the mixture, in this case boiling is not required, heating within 40°C is sufficient;
• a lot of positive feedback You can hear about fermented analogues prepared at home by fermenting fresh milk.

To make such a starter, 130 grams of milk is enough. If the product is from a cow, it must be boiled, then cooled to body temperature, removing the foam from the surface. It is enough to heat the store-bought analogue to the same temperature. Add to the milk prepared in this way:

• bottle of Bifidumbacterin;
• up to three bags of Narine.

The components are thoroughly mixed, ready mixture leave it alone for 24 hours, ensuring temperature regime no more than 40°C. For this purpose, place the container with the mixture in any warm place, wrapped in a towel, or placed in a yogurt maker.

Classic recipe

Classic yogurt eliminates the addition of sugar and its analogues during the preparation process. Various sweeteners, for example, jam or fruit syrup, finely chopped fresh fruit are added later when the mass has cooled and is ready for use. You need to prepare such yogurt exclusively from two elements:

• milk with a fat content of at least 3.5% from 750 ml to 1 liter;
• packages of dry fermenting substance or jars of Activia.

IN step by step version The cooking process is as follows:

1. The first step should be preparing the milk. If selected fresh product, it will need to be brought to a boil and immediately cooled under ice water. It is important that the temperature does not exceed 40°C. It’s easy to check, put your finger in the container with the drink, if you don’t feel any heat, it means everything has cooled down to body temperature and is ready for use. If available, you can use a cooking thermometer, which will be more reliable.
2. Containers and lids for them must be boiled. If there Dishwasher, washing at high temperatures will be sufficient. After drying, the jars will need to be closed with sterile lids and left until the ingredients are mixed.
3. The prepared Activia should be transferred to a small cup of approximately 50 ml. Add the same amount of milk and mix thoroughly. This will make the mixture more homogeneous. If you mix the entire volume of components at once, it will be more difficult to achieve good homogeneity. Pour the prepared mixture into a container with milk and mix thoroughly again.
4. If you are using a fermenting substance, add a teaspoon of milk to the bottle with it and shake well. The dry analogue is poured into Art. spoon of dairy product and beat with a whisk or blender until completely dissolved. Then the fermenting composition is poured into the rest of the milk and stirred again.
5. The prepared mass is poured into jars from the yogurt maker kit. To be on the safe side, you can pour boiling water over them again. The containers are closed with scalded lids.
6. The jars are placed in the tray of the device and covered with a lid. At a temperature of 38 to 40°C, the cooking time will be from 6 to 8 hours. We exhibit the right watch We set an alarm clock on the timer and for insurance. When using Activia or Evitalia, the cooking time will be shorter. In any case, it is advisable to familiarize yourself with it first.
7. When the timer turns off and the alarm goes off, the jars need to be moved to a cold place and kept there for 4 to 6 hours. This will make the final product denser.

Can be served at pure form or with natural additives from fruits, freshly squeezed juices, and other additional components.

A treat for the little ones

Dairy products homemade often recommended for children with early age, usually from ten months. This will minimize the baby’s consumption of harmful food additives, which are still present in factory products. baby food, albeit in small doses. For mothers familiar with the classic method, preparing fermented milk treats for babies will not be difficult. However, in this case you will need to take into account several important nuances:

• It is undesirable to use store-bought types of starter; it is better to prepare it yourself;
• there is no need to add sugar or honey, which has strong allergenic properties;
• a sweet taste can be created with natural additives from applesauce or its analogue made from other fruits;
• don't forget, sour milk product, prepared in this way, is stored for a maximum of 3 days, and with the addition of fruit for up to 12 hours, so it is recommended to consume it immediately after preparation and carefully calculate the required volume in advance.

In this case, there is no need to describe the detailed cooking method; the procedure differs little from classic version taking into account the listed features. The milk component is brought to the desired temperature, mixed with the starter, then mixed with one of the types of purees. Cooking time is at least 5 hours.

List of original recipes

Yogurt with Activia

IN in this case, instead of the standard fermenting component, drinking Activia from Danone is offered in the amount of 5 tbsp. spoons The only condition is to make sure that this ingredient is extremely fresh. You can add nuts or bran of any kind to the two main components. The cooking process is identical to that described above:

1. Boil and cool the homemade dairy ingredient, bring the store-bought ingredient to the desired temperature;
2. pour a small amount of it into a bowl with Activia and stir until smooth;
3. then mix the mixture with the remaining milk;
4. if additional components are used, do not post them a large number of to the bottom of each jar;
5. put the mixture into containers and place them in the tray of the device;
6. Set the timer for 6 to 8 hours.

How longer time, the thicker the consistency will be at the end. But you need to be careful, overdoing it over time can result in excessive acidity and loss of taste. After the device has finished operating, we move all the containers into the refrigerator and keep them there for up to 4 hours.

Fermented milk dessert with jam

This recipe is almost similar to the previous one; Activia is also recommended as a fermenting agent. But additional element The composition contains jam, which can be supplemented with nuts. Contains:

• fatty dairy product from 3.5 to 6%;
• Danone up to 5 tbsp. spoon;
• any type of jam Art. a spoon for each jar;
• nuts chosen to taste.

We prepare according to the well-known scheme:

1. boil the milk base;
2. pre-mix a small amount of it with Activia;
3. mix the components completely;
4. Place a spoonful of jam on the bottom of all containers and add nuts as desired;
5. We rearrange it into a tray and set the timer for 4 – 8 hours.

After cooking, allow time to cool in any cold place. It is advisable to mix the complex composition before use.

Greek yogurt with vegetables

This type of fermented milk treat is important element of the popular Greek appetizer sauce Dzatziki. You can use it to make a topping for a cake or use it for the same purpose with ice cream. True, the latter is not an acquired taste. Naturally, it is useful in itself. The recipe contains:

• liter of medium fat milk component;
• sourdough from Evitalia.

Below is step by step recipe preparing Greek delicacies.

1. We first mix the latter with a small amount of the first ingredient so that the mixture comes out homogeneous. Then finally mix with the rest of the composition.
2. We put them in jars and place them in the container of the device for a certain time. If there is no special apparatus, you can get by with an ordinary stainless steel pan, which we wrap in a towel and keep overnight to thicken.
3. To finish cooking, wrap the mixture in several layers of gauze and keep for up to 4 hours. The output should be up to 500 g. tender and thick mass.
4. Then it can be used as a cream on the cake or served on its own, mixed with finely chopped banana or covered with chocolate shavings.

After familiarizing yourself with the rules for choosing products and instructions for preparing homemade yogurt, it will not be difficult for you to pamper your family and guests with a healthy dessert. Original recipes This fermented milk delicacy will appeal not only to children, but also to adults. And if the treat starts to taste ordinary, you can always diversify it with a variety of delicious toppings.

We will tell you which starters to buy for this purpose in this article. We will also reveal the secrets of how to use such a product, how much it costs and where it is sold.

general information

Before I tell you where to buy yogurt starter, it is necessary to tell you why it is made at home.

They have always been distinguished by a huge number of useful properties. They improve digestion, strengthen the immune system and stimulate the absorption of vitamins.

However, it should be noted that yoghurts sold in stores very often contain dyes, preservatives and other harmful additives. In this regard, we suggest you try to prepare such a product yourself. To make it tasty and tender, you should use only suitable starters for yogurt at home.

Useful properties of yogurt

The composition of yogurt determines it beneficial features. The main functions of this product are the following:

• preventing the proliferation of putrefactive microorganisms in the intestines;
• improved digestion and stomach function;
• cleansing the intestines of waste, toxins and feces;
• destruction of streptococci and staphylococci, typhoid bacilli;
• improving food absorption;
• prevention of infectious diseases;
• increasing immunity;
• facilitating the weight loss process.

The composition of yogurt depends on what kind of starter was used to prepare it. A high-quality product can be obtained due to the presence of the following substances:

• saturated fatty acids;
• organic acids;
• disaccharides;
• monosaccharides;
• microelements;
• macroelements.

The yogurt starter, as well as the product itself, are an excellent source of calcium. According to experts, two glasses of fruit yogurt can contain ½ the daily dose of this microelement for children and approximately 30% for adults.

It should also be noted that in terms of potassium content, this fermented milk product is in no way inferior to bananas. Besides, unique benefit homemade yogurt is that it promotes better absorption of vitamins and other substances that enter the body along with other foods.

A fermented milk product with the addition of fruits and berries can quickly restore intestinal microflora, as well as block harmful substances that come with food or medications.

Due to the fact that the starter is added to milk, this product is absorbed better and faster.

Regular consumption of yogurt helps rapid elimination waste and toxins through the digestive system and excretory organs (feces, urine, sweat).

Indicators of caloric content and nutritional value of yogurt

Homemade yogurt, prepared in a yogurt maker or slow cooker, can have different calorie content. It depends on the base fat content of the milk. On average, the calorie content of such a product is 68 energy units per 100 g. It should also be noted that homemade yogurt contains 8.5 g of carbohydrates, 5 g of protein and 3.2 g of fat.

As for the vitamins contained in such a fermented milk product, their list is very, very extensive: vitamin A, B12, B1, B3, B2, B6, C, PP, choline.

It should also be noted that homemade yogurt, prepared in a yogurt maker or slow cooker, includes the following minerals: magnesium, potassium, calcium, sulfur, sodium, iron, phosphorus, fluorine, zinc, manganese, chlorine, chromium and iodine. Thanks to them, this product is often used to eliminate the deficiency of micro- and macroelements in the body.

From all of the above, it can be noted that a good yogurt starter is an excellent natural antibiotic. The calorie content of such a product is low, and the taste is always at the highest level.

Sourdough selection

Yogurt makers and multicookers are wonderful devices that are very often used to prepare tasty and healthy fermented milk products. However, those who purchased them are immediately interested in which starters for yogurt at home should be used.

The possibilities here are different. You can go to your nearest store and buy it without preservatives, dyes and other additives. It is quite easy to identify such a product among the rest. As a rule, its shelf life is 1-2 days. This ingredient will make an excellent yogurt starter. Its price is not very high (30-60 rubles), so anyone can make this delicacy at home. However natural yogurt Today it is not sold everywhere and not always. If you could not find such a product, then you can go to the pharmacy. It contains the following starters for yogurt at home:

• sourdough "Evitalia";
• sourdough (enzyme) “Narine”;
• "Narine-F Balance";
• "Bifidumbacterin" and so on.

The first two products are especially popular. However, they say that homemade yogurt from Narine starter is slightly sour than from Evitalia. However, this is a matter of everyone's taste. Try both and make your choice.

Is it expensive?

Now you know where to buy yogurt starter. But how much will such pleasure cost? A special enzyme for preparing homemade fermented milk products costs much more than natural yogurt (about 150-210 rubles).

However, most cooks choose dry sourdough. What is this connected with? The fact is that it is quite problematic to make real yogurt from an ordinary fermented milk product, since if you choose a low-quality starter (expired, with the presence of dyes, preservatives, etc.) you will spoil a large amount of milk.

As for dry yogurt starter (reviews about it will be presented below), it is quite difficult to spoil the raw materials with it. In addition, it is not necessary to purchase an enzyme every time. The starter must be prepared once and then stored in the refrigerator for about 2 weeks.

Thus, the problem of finding the mentioned product arises only once, during the first production of the fermented milk product.

By the way, you can ask for ready-made starter from your friends who also like to enjoy tasty and healthy yogurt.

Details about the enzyme "Narine"

Sourdough "Narine" is especially popular among lovers of homemade yogurt. This product is a dry substance, namely a mass of acidophilic lactobacilli. They quickly settle in the intestines, normalize the microflora of the lower digestive tract, and also help improve metabolism. In addition, such leaven helps get rid of many diseases, including diseases of the respiratory, digestive, excretory and genitourinary systems.

Ferment "Narine" has long been used to treat patients with diabetes mellitus, periodontal disease and oncology.

Details about the sourdough "Evitalia"

Along with the Narine enzyme, the Evitalia ferment is also particularly popular. One penicillin vial of this product (about 0.25-0.3 g) contains approximately (1.5-2 x 109) colony-forming units, as well as about 2 billion living microorganisms.

Prepared with Evitalia sourdough, it contains vitamins B2, B1, B12, B6, E, A and C, as well as folic acid, iron, magnesium, calcium and natural antioxidants.

The shelf life of the working starter in the refrigerator is about 18 days, and the finished product is 1 week.

How to use dry sourdough at home?

How much yogurt starter will you need to get a tasty and healthy treat for the whole family? For this, only one bottle is enough. Its contents are diluted warm water until all grains are completely dissolved. Then heat separately cow's milk(preferably pasteurized, since it does not need to be boiled beforehand) to a temperature of 38-39 degrees. After this, the prepared enzyme is added to it and mixed thoroughly.

The resulting mass is poured into special jars that come with the yogurt maker. Finally, the filled cups are placed in the device and kept in it until the first signs of thickening.

After the milk thickens, the machine is turned off. After 30 minutes, the jars with the finished yogurt are closed with lids and placed in refrigerator.

The resulting fermented milk product can be consumed in any way you like. It is eaten with sugar, jam, honey, fruit (frozen or fresh), berries, etc.

Another way to make yogurt with dry starter

The presented sourdough recipe is more correct. Using it, you can make very tasty and healthy yogurt, which will have an excellent taste and delicate consistency.

Pour 500 milk of 3.5% fat into a deep saucepan and bring it to a boil. If you purchased ultra-pasteurized or sterilized raw materials, then it is not necessary to boil it. Just heat the milk to a temperature of 39-43 degrees.

At the same time with heat treatment We prepare containers for the raw materials. To do this, sterilize the thermometer, yogurt bowl and spoon.

Having cooled the milk to a temperature of 39-43 degrees, open the bottle with the Evitalia or Narine starter culture. Pour some warm raw material into it and mix well. After this, pour the contents of the bottle into a saucepan with milk and stir again with a sterile spoon.

Place the resulting mixture in a sterilized multicooker container and leave it in heating mode. After 5-6 hours, the yogurt will become thick, tender and very tasty. We pour it into glass jars and place it in the refrigerator.

Before adding sugar, honey, jam, fruits, berries or other ingredients to yogurt, reserve some of the product. We will need it as a starter for the next batch of homemade delicacies.

A simple and easy way to make homemade yogurt

Now you know the recipe for sourdough, which involves the use of dry enzyme purchased at the pharmacy. But what if you were unable to buy such a product? You can replace it with regular (natural) yogurt without various preservatives and dyes.

By the way, it is not necessary to make a fermented milk product at home using such modern devices as a multicooker or a yogurt maker. You can also prepare this delicacy on the stove using a regular water bath.

So, to make homemade yogurt we will need:

Cooking method

There is nothing difficult in preparing such yogurt. The main thing is to use only sterilized equipment and fresh raw materials and starter culture.

Cow's milk is poured into a three-liter glass jar, and then place it in a large and deep pan, on the bottom of which a cloth napkin or some kind of stand is placed. After this, plain water is poured into the dishes. The liquid should reach the shoulders of the jar.

In this form, place the pan on low heat and heat the milk to 40-42 degrees. If you are using non-UHT raw materials, then they are first heated very much and then cooled to the specified temperature.

After the milk becomes warm, remove it from the pan and immediately add fresh natural yogurt. Having thoroughly mixed the components with a sterilized spoon, they are quickly closed with a plastic lid and wrapped in a warm cotton blanket or an old synthetic down jacket. In this form, yogurt is left near the radiator or simply in a warm room.

Exactly one day later, the fermented milk product should thicken noticeably and acquire a very delicate consistency. It is removed from the blanket and immediately placed in the refrigerator. After this, the yogurt is distributed into bowls and served along with sugar, honey, jam, berries, fruits and other ingredients.

If you like the taste and consistency of such a product, then you can put it in a separate jar (before adding various components) and use it as a starter for the next time.

If you don’t like this delicacy, you can make it using another yogurt.

By regularly experimenting and using different products, you are sure to prepare exactly the dessert that not only you, but also all members of your family will like.

Yogurt starters: reviews

Cooks who regularly make homemade yogurt claim that the best starter for such a product is the dry enzyme sold in pharmacies. Which one to choose is up to you. Due to the presence of certain substances in them, they can make yogurt more sour or bland, thicker or thinner, and so on.

As for sourdough in the form of a store-bought fermented milk product, most often it is used only by housewives who know where to buy natural yogurt without dyes and preservatives. According to their reviews, when correct use With such a product you can get not only a very tasty, but also a healthy delicacy that everyone in the household will definitely appreciate.

Supporters healthy image life and proper nutrition is getting bigger. It's no secret that fermented milk products are very beneficial for human body. One such product is homemade yogurt. Its main difference from the store-bought one is that cooking is done from natural ingredients without the inclusion of foreign components. This milk miracle will help improve the functioning of the digestive system, cope with getting rid of excess weight, normalize metabolism. It's also great for a light breakfast.

Many modern housewives produce homemade ones. But what to do if you don’t have this device in your kitchen? Don't despair. There are many ways to make your own yogurt at home without the help of any gadgets.

Let's look at them step by step and with photos.

A few important rules before cooking

• To ensure that the dish turns out not only tasty, but also retains its beneficial properties, be sure to use these tips:
• Be sure to boil milk, even if it is pasteurized. This will help get rid of pathogenic bacteria in its composition. Then it must be cooled to approximately 40 degrees, otherwise too high a temperature will kill beneficial microorganisms in the starter; Before you start making homemade yogurt, be sure to sterilize all kitchen tools
• by dousing it with boiling water;
• The consistency of the product is directly affected by the fat content of the milk. The optimal percentage is 3.2%;
• As a starter, you can use either store-bought bio-yogurt without additives or special dry powder, which is used exactly according to the instructions that come with it;

During preparation, try not to “disturb” the dessert, that is, do not stir or shake it, otherwise it will not ferment and ripen.

Homemade yogurt recipes

Now let's look at how to make yogurt at home. It's very simple, you just need time and the “right” products.

1. In a thermos
2. Cool a liter of pre-boiled milk to approximately 40 degrees;
3. Sterilize the thermos well from the inside with boiling water, wait a few minutes until the steam stops escaping, and cover with a lid;
4. Pour 100 ml of milk, combine it with 200 g of fresh natural yoghurt and stir to obtain a lump-free mixture. After this, add it to the remaining milk and stir thoroughly;
5. Fill the thermos with the resulting mixture, screw on the lid and leave for about 7 hours;

Distribute the finished homemade yoghurt from milk into jars and refrigerate for another 8 hours.

Greek recipe

1. This recipe for homemade yogurt has a consistency where the dessert resembles soft cheese, similar to cream. This product also has a different preparation scheme.
2. Boil the milk in a saucepan and cool to the already known 40 degrees;
3. Combine 200 g of fresh yogurt without additives and stir with a small amount of milk, then add to a common pan;
4. Leave the pan motionless for 6-7 hours in a warm place, then move it to the refrigerator;
5. Line a colander with several layers of gauze or a paper filter and slowly pour out the resulting product;
6. Cover the top of the colander and let the excess whey drain out. The end result will be approximately 400 g of finished “Greek product”.

Sourdough

In these instructions, yogurt starter is sold in almost any pharmacy. A fermented milk dessert based on it will have a pleasant consistency and delicate taste of cream.

1. The first step is similar to the previous recipes;
2. Mix one bottle of dry starter with several spoons of milk and pour it into a container with the rest of the milk;
3. Pour the resulting liquid into jars, close them with lids or cling film, then wrap them in terry cloth or a blanket;
4. Let stand for 12 hours, then cool for another 4 hours in the refrigerator.

Cooking in the oven

You can cook at home, but if you don’t have a “smart” device, you can make your favorite delicacy in the oven. The dessert will turn out amazing in any of these two options.

1. This step is the same as the previous recipes;
2. Dilute 200 g of sour cream (20%) or natural fresh yoghurt product in half a glass of milk, then pour into total capacity and stir slowly;
3. Pour the mixture into jars, tightly covering each with foil, and place them on a baking sheet;
4. Preheat the oven to 50 degrees, then turn off. Place a baking sheet in it and close the door;
5. Then preheat the oven to 50 degrees every hour. The cooking process itself takes about 7 hours;
6. Refrigerate the finished dish overnight.

With sour cream

A homemade yogurt recipe can be made without sourdough. One option is to cook with sour cream. Of course, the cooking process will take a little longer, but the result is worth it.

1. This step is exactly the same as in the instructions described above;
2. Heat the sour cream a little (up to 38 degrees), add it to the milk and slowly mix with a whisk;
3. Place the container with the resulting mass in a warm place, wrap it in a blanket or blanket and leave to ferment for 12 hours;
4. At the final stage, place the fermented milk food in the refrigerator for 4 hours. After that you can try it.

The taste and color of the finished treat can be varied by adding various fillings, for example, jam, chocolate chips, jam, fresh fruit or dried fruit. But all this splendor needs to be added only after the ripening process is completed. This is due to the fact that beneficial bacteria can switch from lactose to the introduced additives, and the food may turn out to be of poor quality or even spoil.

It is also better not to add pieces of kiwi or citrus fruits, because they are not compatible with milk, so the finished product may curdle.

Video: Homemade yogurt recipe in a thermos

Yogurt is a fermented milk product that is obtained due to the fact that the lactic acid bacteria included in the yogurt, under certain conditions, ferment (ferment) milk (milk sugar lactose), giving the product a characteristic taste, color and consistency.

Yogurt is considered useful product, since lactic acid bacteria, friendly to human microflora, help establish and maintain activity gastrointestinal tract, normalize intestinal function, stimulate metabolic processes.

Due to the fact that yogurt bacteria ferment lactose, yogurt, like most fermented milk products, is digested and absorbed better and easier than milk. Quite often, people who suffer from lactose intolerance or an allergy to milk protein can consume yoghurt (but if you are affected by this problem, it is better to first consult a doctor).

So, the essence of yoghurt production is that live yoghurt fermented milk cultures are introduced into milk (usually, yoghurt cultures will be discussed in more detail below). A suitable constant temperature is created (optimally - 42-45 o C, this is important to take into account, since at temperatures above 50 o C the bacteria die), which is maintained for 8-12 hours. During this time, bacteria ferment milk sugar, and yogurt is obtained. To complete the fermentation process, obtain the best consistency and preserve live bacteria after the required time, the yogurt is cooled to ~ 5 o C. As you can see, the process is quite simple and quite feasible at home.

Before continuing the article, I invite you to take part in a short survey.

Homemade yogurt (how to make yogurt at home with or without a yogurt maker).

Now let's look at the process of making yogurt at home in more detail. To make yogurt we also need a starter made from lactic acid bacteria. (About some reasons for failure, for example: yogurt curdled, too much, very sour taste,)

Milk.

If you have the opportunity to use fresh village milk, the quality and safety of which you are sure of, great, but it must be boiled for a few minutes. If you use industrial milk, then I prefer pasteurized or ultra-pasteurized. Pasteurized milk is also recommended to be preheated to 90 o C, ultra-pasteurized milk is safe and completely ready for use, it does not require boiling, it is enough to heat it to the desired temperature. The foam formed when heating the milk must be carefully removed. Then the milk needs to be cooled to a temperature of ~ 38-45 o C. This is the optimal temperature, but if you do not use a thermometer, then to determine the temperature “by eye”, drop a few drops of milk on your wrist. The milk should be hot, but not scalding. In this case, underheating is better than overheating, because at temperatures above 50 o C, as I mentioned earlier, lactic acid bacteria begin to die. For product safety reasons, all yogurt maker manufacturers and most recipes recommend heating milk to make yogurt. In practice, if you take pasteurized or ultra-pasteurized milk at room temperature (I would recommend boiling fresh milk in any case, especially if you give yogurt to children), ferment it with industrial yogurt and place it in a yogurt maker, then you will still get yogurts (without a yogurt maker I haven’t tried this option, and if I use dry starter, I heat the milk).

To boil or heat milk, use a heavy-bottomed stainless steel pan or, if the stove allows, a ceramic or glass pan. It is better not to use enamel dishes, as milk burns very quickly in such dishes.

By the way, you don't have to use cow's milk. You can also ferment goat, sheep, soy, and possibly some other milk.

Leaven.

You can use it as a starter; it can be found in pharmacies or bought in stores selling health food products, including online stores. The composition of such a starter usually includes the classic yogurt bacteria Lactobacillus bulgaricus, Bulgarian bacillus, and Streptococcus thermophilus, thermophilic streptococcus. It is prepared according to the instructions. At the same time, the taste and consistency of yogurt may differ from the usual store-bought one. Yogurt sometimes turns out more viscous and slippery, this happens due to a violation of the preparation technology. Or you can use natural yogurt (or bio-yogurt) industrial production. One standard glass of yoghurt (~125 ml) per liter of milk. the main task- mix the starter and milk as best as possible, to do this, add a small amount of warm milk to the starter, stir thoroughly until a homogeneous consistency is obtained, and then dilute the resulting mixture in the rest of the milk, mix thoroughly again. For the next batch of yogurts, you can use your own prepared yogurt as a starter. There is an opinion that yogurt can be re-fermented 4-10 times, but it must be taken into account that at home we cannot provide sterile conditions, so with each re-fermentation the composition of yogurt changes and not always for the better.

Dishes.

Warm milk, which should be kept at a temperature of 42-45 o C for 6-12 hours, is ideal place for the reproduction of not only beneficial, but also harmful microorganisms, so the cleanliness of the dishes must be given Special attention. All necessary utensils must be doused with boiling water before use, and if possible, then sterilized, for example, in a double boiler.

Yogurt maker.

A yogurt maker and other electrical appliances that allow you to make yogurts are perfect solution for those who often pamper their family with homemade fermented milk products. The main advantage of this device is that it maintains an optimal temperature throughout the entire period of yogurt fermentation, which ensures very good result. The yogurt maker takes up little space and comes with convenient lid jars for yogurt. The yogurt maker reduces your direct participation in the preparation of yogurt to a minimum: mix the milk with the starter, pour it into jars, press the “put in.” button. and that's it! After 8-10 hours, enjoy the result (the consistency will be optimal if, after fermentation, you put the yoghurts in the refrigerator for at least 4 hours).

Making yogurt without a yogurt maker.

After we have mixed warm milk and starter, we need to create a constant temperature for the yogurt ~ 42-45 o C for 6-10 hours. This can be achieved in several ways:

• you can use a thermos;
• You can cover a container of yogurt warm blanket(and cover with a pillow) and leave next to the battery;
• you can put the yoghurts into portioned jars and tighten cling film, put in flat shape, carefully pour into the mold warm water, water should not get into the yogurt, cover the entire mold with film again and place in a warm place without drafts (for example, in an oven that is turned off but preheated to 50°).

Whether you make yogurt in a yogurt maker or without, during the ripening process, as much as possible, do not disturb the yogurt: do not stir, do not open, do not shake.

The preparation time for homemade yogurt is approximately 6-10 hours and depends on how well you manage to maintain the required temperature and on what consistency and taste you would like to achieve. At constant optimal temperature 6-8 hours is quite enough, with a falling temperature it will take 8-10, and possibly 12 hours. The longer the yogurt is fermented, the more sour it becomes.

In order to properly complete the fermentation process, the yogurt needs to be cooled; as mentioned above, you need to put the product in the refrigerator for at least 4 hours. In this case, you will not only get a denser and more delicate consistency, but also extend the shelf life of the yogurt by preserving live bacteria in it.

Yogurt will keep well in the refrigerator for 7-8 days.

Yogurt additives (sugar, fruit, nuts, muesli, etc.).

Natural yoghurts are great, but what if you like sweet yoghurts or yoghurts with fruit, chocolate, muesli, etc.?

Of course, you can add all these sweets to the yogurt at the moment when you put it into portioned cups before fermenting, but there is one thing!

Yogurt bacteria ferment milk sugar, lactose, but if you add sugar or sweet fruits to yogurt before the fermentation process is completed, the bacteria will switch to the fructose contained in these products and begin to ferment not lactose, but, say, fruit. And citrus fruits and other fruits with a high content of fruit acids, such as kiwi, are generally not combined with milk. And upon contact with these fruits, the milk will curdle before the fermentation process begins. Therefore, it is much more useful (and safer) to introduce all kinds of additives (fresh fruit, jam, syrups, jams, muesli, nuts, dried fruits, cookies, chocolate) into ready-made yoghurts, or at the time of completion of the ripening process, before cooling.

By the way, if you decide to sweeten the finished yogurt with sugar, then it is better to first dissolve it in a small amount of water or make a syrup, or take powdered sugar so that your teeth don’t “grind.”

Vanilla yogurt.

If you are preparing vanilla yoghurts and using not vanilla sugar, which is also possible, but a vanilla pod, then make a longitudinal cut in the pod, dip it in milk and heat the milk together with the vanilla. When you put the yoghurts into cups, drop a small piece of vanilla pod, which was heated with the milk, into each cup. Pieces of the pod will need to be removed from the finished yogurt before use. If you clean the pulp of the pod and add it to milk, the aroma will be more pronounced, and after heating the pod itself in milk, you can not add it to cups of yogurt, but immediately remove it, but small black particles of vanilla will be present in the yogurt. In my opinion, this does not spoil the taste in any way, and the appearance of the yogurt turns out to be unusual and colorful. However, some children, and even adults, are suspicious of such yogurt.

Fat content of yogurt. Creamy yogurt.

The fat content of homemade yogurt depends on the fat content of the milk you use to prepare the yogurt, as well as whether you add cream to the milk. The less fatty milk you use, the more low-fat yogurt, and therefore the lower calorie product, you will get.

Creamy yogurt (when preparing it, cream is added to the milk) turns out to be denser and more tender. Cream can be added directly to the milk before fermentation, but be careful. If you heat milk and cream to high temperatures, the cream may melt, separate from the milk, and float to the surface. greasy spots, similar to melted butter. And then, when you add the starter, mix everything well and pour the yogurt into jars for fermentation, a hard, greasy film may form on the surface of the finished yogurt. It's okay, once the fermentation and cooling process is complete, just carefully remove this film from the yogurt. This film often appears when you use fresh milk “from under the cow” and incompletely skimmed cream remains in the milk.

To avoid the formation of a greasy film on creamy yogurt, use industrial (that is, already heat-treated) cream and add it to the milk before fermentation, when the milk has already cooled to 38-42 o C. I already wrote above that if you use a yogurt maker, then you will get yoghurts even if you don’t heat the milk at all, but just take it at room temperature, and you can replace some of the milk with cream, for example, take 200 ml of cream and 800 ml of milk and mix it all well. In this case, you will not have a greasy, hard film; the only question is trust in the milk manufacturer and the safety of the product.

Cream can also be added to ready-made yogurt, this will also make it more tender (this option is not suitable for people suffering from milk protein intolerance and lactase deficiency).

Thickness of yogurt.

If you need thick, thick yogurt, you can use the following techniques:

• add a few tablespoons of powdered milk to the milk before fermenting;
• add peptin or agar-agar to the prepared yogurt before cooling;
• add corn starch to the prepared yogurt (1 tsp per standard serving glass of 125-140 g). This will also make the yogurt more creamy.

Yogurt bacteria.

The history of fermented milk products, and yoghurt in particular, goes back thousands of years, but Bulgaria is considered the birthplace of modern real yoghurt, where yoghurt is also called “sour milk.” It was in Bulgaria that yoghurt fermented milk cultures Lactobacillus bulgaricus, the Bulgarian bacillus (named after Bulgaria), and Streptococcus thermophilus, a thermophilic streptococcus, were first discovered, studied and used.

Ilya Ilyich Mechnikov, famous biologist, laureate Nobel Prize, while studying issues of aging, found that at the time of the study, of the 36 countries studied, Bulgaria had the largest number of people who had reached 100 years of age. For every 1000 people there were 4 centenarians. In his research, he associated this fact with the regular use of “Bulgarian” by the inhabitants of the country. sour milk", and, accordingly, yoghurt cultures of the Bulgarian bacillus, which have such useful action on the intestinal microflora and the body as a whole.

Thus, real yogurt should contain only milk and a culture that includes Lactobacillus bulgaricus and Streptococcus thermophilus However, currently in many countries the composition of yogurt is not regulated by law. In addition to yogurt bacteria, or instead of them, lactobacilli or bifidobacteria are used, for example, Lactobacillus acidophilus, lactobacillus bifidus, etc. Of course, these bacteria can also be very useful for the body, they also ferment lactose, helping to obtain a very tender yogurt-like mass, but this is no longer yogurt , but a yoghurt product. In addition, some types of bacteria themselves die after fermentation of milk, and it is already difficult to call such yogurt “alive”. And there is a category of “yogurt” prepared with the help of a culture called pima; “pima” makes the “yogurt” mass so thick that there is no longer any need to add any thickeners to the product, say, natural peptin. This significantly reduces the cost of production, but! The mass turns out to be “slippery” and rather unpleasant to the taste, so it is generously flavored with sugar and fruit puree. Can this product be called “yogurt”?

When buying yoghurts, read the label.

Thus, when choosing natural yogurt in a store, carefully read the label and pay attention to the following:

• the shelf life of “live” natural yogurt should not exceed 1 month, and in general, in this case, the shorter the shelf life, the better;
• to increase shelf life, yoghurts are often pasteurized, which kills the yoghurt bacteria; to be honest, such yoghurts should be labeled “thermally processed”;
• composition of yogurt - the fewer components (especially preservatives, stabilizers, sweeteners, dyes, etc.) the better, ideally milk and yogurt starter. By the way, manufacturers rarely provide information about what yoghurt cultures are used, but if there is a label indicating the presence of a “live yoghurt culture”, this is better than nothing;
• the content of lactic acid bacteria in yogurt at the end of the shelf life must be at least 10 7 CFU (colony forming units, 10 to the seventh power) per 1 g of product;
• yogurt must be stored in the refrigerator;

And once again about the sad thing, giving preference to sweet and fruit yoghurts, still do not flatter yourself with the hope of the high benefits of such yoghurts, especially fruit ones, because the fruits have at least passed heat treatment, and therefore lost the lion's share of their benefits, and in order to prevent lactic acid bacteria from fermenting fruit sugar, the manufacturer most likely was forced to add to the product whole line chemical substances.

Summary. What are the benefits of homemade yogurt?

• You can make absolutely natural yogurt without artificial additives, dyes, or preservatives.
• You can adjust the calorie content and consistency of yogurt by choosing more or less fatty milk (table of calorie content of yogurt - follow this link).
• You can make sugar-free yogurts using natural sweeteners such as honey, maple syrup, Jerusalem artichoke syrup, fresh fruit or vegetable juices and purees, as well as adding muesli, fiber, nuts and dried fruits.
• Pouring fresh yoghurt seasonal fruits or using it as a salad dressing, you only increase the usefulness of your table.
• By using special yoghurt cultures (for example, dry starter cultures), you can be sure which yoghurt bacteria your yoghurt is enriched with.

Using yogurt in cooking.

Finally, a few words about how you can use yogurt in cooking.

In addition to traditional, natural or sweet yoghurts, as well as yoghurts with the addition of all kinds of fruits, yoghurts go well with various herbs (dill, parsley, mint, etc., etc.) and spices. You can add salt and pepper to yogurts, add garlic to them, they make a wonderful sauce or salad dressing.

At high temperature yogurt curdles, so if you add it to hot dishes, then in order for it not to curdle, the yogurt should be at room temperature; it is better to add (stir in) it at the very end of cooking, when the temperature is no longer so high or the dish is simmering on very low fire.

Fermented milk products, by right of popularity, can be called people's favorites. They are tasty and very healthy. Therefore, manufacturers kitchen appliances could not be ignored by consumers – adherents of healthy dairy cuisine. Today we can choose from a wide range household appliances and devices for preparing dairy products that remain natural and safe for health.

In this article we will look at how to make homemade yogurt in a yogurt maker and offer several proven recipes for its preparation. After all, in fact, industrially produced dairy products are practically sterile and do not contain the declared useful substances. We can guess about this, right?

Yogurt is one of the most favorite dairy products! Even children know about its beneficial properties for digestion! But is this product really that great on grocery store shelves? Agree that factory-made yoghurts cannot contain the widely advertised bifidobacteria and lactobacilli in sufficient quantities.

If this were so, then they would not stop fermenting and would spoil very quickly. However, this is not a reason to be upset - after all, you can very easily make delicious products from milk at home! Making yogurt in a modern yogurt maker is very easy! The amount of ingredients we need for recipes is minimal, and you can play with them in any way you like, making countless variations of the recipe!

Classic recipe

Ingredients

• — 120-150 g + -
• — 1000-1300 ml + -
• Sourdough - + -

Preparation

If store-bought milk is pasteurized or ultra-pasteurized, then heat it to 37 degrees. If bottled or country milk was taken, then it must be boiled and then cooled to the same temperature, having first skimmed the foam from the surface.

We dilute sugar in warm milk and, adding the starter, stir thoroughly or beat with a mixer or blender.

Pour the finished mixture into containers and place them in the yogurt maker for 5 hours.

* Cook's Advice
It is very important that the temperature of the milk before adding the starter is no more than 40 degrees. The most comfortable temperature environment for maximum reproduction of lactobacilli is 37 degrees. At temperatures above 40, microorganisms die, and our favorite product may simply not turn out - there will be no one to ferment the milk.
To make sure that the milk is at the right temperature, you need to mix it thoroughly, mixing the cooler upper layers with the hotter lower layers and - the easiest way - test it with your finger. If the temperature of the milk is practically not felt, then it is close to body temperature - 37 degrees. If the milk is a little lukewarm, then it is better to be patient and let it sit a little longer. This is the very case when we don’t need haste.

About sourdoughs

There can be a great variety of sourdough options.

It is possible to use “live” yogurt, but in this case it is better to buy the most expensive one, without additives and with the shortest possible shelf life, otherwise we will transfer all the preservatives and dyes from the store to our homemade yogurt.

Specialized starter cultures are also sold - for preparing fermented milk products at home. The most famous and in demand by housewives are “Evitalia” and “Lactina”. As a rule, yoghurts made with these starter cultures are always easy to prepare, turn out well, are tasty and do not have any foreign odors or tastes, which is a very pleasant property!

The third option for fermenting milk is to prepare the starter yourself.

How to make sourdough

Ingredients

• — 130 ml + -
• "Bifidumbacterin"— 1 bottle + -
• “Narine” – 3 sachets + -

Preparation

Heat the milk to 37-39 degrees.

Add “Narine” and “Bifidumbacterin” to the heated milk and provide the resulting mixture with a temperature of approximately 37 degrees for a day (it is important that no more than 40!). To do this, you can put the future starter directly into the yogurt maker or in any warm enough place, after wrapping it in a towel.

"Narine" and "Bifidumbacterin" are pharmaceutical products, which under no circumstances should you be afraid of! This is just a concentrate of the microorganisms we need. The finished starter is kept cool for about 5-7 days without becoming unusable. For every 1000 ml of milk we need 2 tablespoons of prepared starter.

Homemade yogurt for children

Fermented milk products are useful not only for adults. They are necessary and extremely important for the health of babies from the tenth month of life. The most popular manufacturers that provide us with dairy products for children still cannot help but add thickeners and substances to their products that increase shelf life. And this is completely unnecessary for the body of a small child.

Therefore, it is better to feed your child natural, self-prepared, “live” fermented milk products. The recipe for making yogurt in a yogurt maker for small children is not fundamentally different from the basic recipe, but there are several nuances that are worth considering.

Yogurt for children up to one year old

Ingredients

• — 250 ml + -
• Sourdough - 1 teaspoon. l. + -
• Applesauce – 100 g + -

Preparation

As in previous recipes, we heat the milk to body temperature and add the starter to it. Mix the milk and applesauce thoroughly.

Place in containers and place the mixture in the yogurt maker for 5 hours.

The important differences between children's yogurt and adult yogurt are that, firstly, you should not add a store-bought product as a starter, and, secondly, you do not need to sweeten it with sugar or honey. Sugar is harmful to a child’s body, and honey is a strong allergen, and it is better not to give it to children under one year of age.

Applesauce can be replaced with chopped apples, pears, bananas, soft dried fruits - depending on the child’s preferences.

It is important to remember that this type of yogurt can be stored for no more than 2-3 days, but it is better to eat it within the next 24 hours. And if it contains fresh fruits or berries, then it should be consumed immediately or stored for no more than 10-12 hours. Therefore, it is advisable to prepare appropriate volumes.

Variety of home production

The recipe for homemade yogurt in a yogurt maker can be modified each time with minor nuances and flavoring additives, but the difference between the variations will be striking!

For example, lovers of such a noble aromatic drink as coffee can add 4 tablespoons of freeze-dried coffee per liter of milk. For those with a sweet tooth, for the same portion of the product - 100 grams (1 bar) of any chocolate, which must first be melted in a water bath and then mixed with milk. Both dark and milk chocolate, as well as white chocolate, are perfect.

Those who don’t like sweets can simply remove sugar from the homemade yogurt recipe in a yogurt maker - and you’ll get a wonderful product without sweeteners. For piquancy, you can add a little finely chopped fresh dill to it.

In Tibet, many hundreds of years ago, a stunning symbiosis of beneficial bacteria and microscopic fungi was discovered. They fermented milk, giving it excellent taste, as well as incredible beneficial properties for the body.

People began to notice that after systematic use of this leaven, many ailments receded - these were stomach diseases, problems with the genital area, and even oncological diseases! To this day, Tibetan milk mushroom enjoys unimaginable popularity all over the world!

It's great that humanity has gradually realized that scientific and technical progress can bring with it not only benefits for us, but can also destroy not only the environment, but also our internal environment!

The biological properties of bacteria favorable to the intestinal microflora ensure its normal functioning, so a recipe for making homemade yogurt in a yogurt maker will help solve this problem in the most natural way.