Yogurt is a healthy and delicious treat that both adults and children like. Modern life dictates its rules, so instead of natural berries in a beautiful jar there is only flavor, and the shelf life is increased with the help of artificial preservatives: so the product will wait for its buyer fresh even on the wide shelf of the hypermarket. The benefits of yogurt from these additives is reduced at times. You can correct the situation - it's enough to understand how to make yogurt at home.
What is useful for homemade yogurt?
The process of transforming milk into useful yogurt is "managed" by bacteria, which produce a certain set of nutrients. Dry leaven for yogurt works precisely because it contains these living cultures. The substances that they produce are very useful for the human body. Yogurt also contains a serious dose of vitamins, protein, calcium and potassium. Due to this composition, the home product improves the state of the gastrointestinal tract and promotes proper metabolism. Yogurt is safe even for those who are allergic to lactose: the bacteria have already processed it from fresh milk. The question arises: "How to make yogurt at home?" It's quite simple and fast. You do not even need to find out what a yogurt woman is: a useful sour-milk product can be made without auxiliary equipment.
How to make yogurt at home?
So, to prepare a healthy drink, you need milk and leaven. You can use special starter cultures or take ready-made live yogurt without additives and use it. For use in such purposes, only a high-quality product is suitable, so it is worth choosing exclusively tested brands. To prepare yogurt, you need to heat the milk to forty degrees and add the prepared leaven there. The mixture is thoroughly mixed and fermented in any convenient way - in a thermos, oven, turned on at the minimum temperature, near a stove or fireplace, and in summer even just in the sun. If there is a yogurt girl, you can use it - just pour the prepared milk into cups and put the desired regimen. But since the yogurt maker includes a simple heating element, its availability to produce excellent home-made yogurt is not at all crucial. To make a product of high quality, you need to fulfill several basic conditions. First, use sterile dishes. For sterilization it is enough to scald it with boiling water. Secondly, take pasteurized or boiled milk. Pasteurized milk from the store is easy to heat up, but bought on the market must be boiled. Thirdly, do not touch the container with milk and leaven for thickening. If you hurry, the process will be broken, and yogurt will not work. Finally, after thickening, which occurs within six to eight hours, the product is necessarily placed in the refrigerator. That's all, no other secrets to understand how to make yogurt at home, you do not need to know. The result of efforts can be eaten without additives or mixed with muesli, berries and fruits to taste.