Cooking yogurt at home

The greatest popularity (assortment of sour-milk products) among the population is enjoyed by yoghurts. A thick consistency, pure sour-milk taste, the ability to enter various additives, a favorable effect on the gastrointestinal tract, increased protein content - all these undeniable qualities of the product make it a favorite treat for adults and children.

Yogurt is produced in large dairy combines in compliance with technological conditions. The yoghurt produced must comply with the developed and approved GOST and be absolutely safe for the consumer. This is the yogurt falls on the shelves of stores. Another thing is that to increase the shelf life, to obtain a thicker and "beautiful" consistency, improve the taste in the product in the production process, unwanted ingredients for some groups of consumers may be added: preservatives, colorants, stabilizers, flavor additives. Yogurt can also be sterilized, then no useful microflora for the stomach can be said, after such a temperature treatment it will not survive.

Perhaps it makes sense to learn how to prepare yogurt at home. Moreover, it is easy to get this product in your kitchen. All the yoghurt recipes at home as the original ingredients suggest taking milk drinking and packaging the finished sour-milk product from the store. Separately stipulated that the yogurt from the store should be "live" (the period of storage is 4-5 days, the number of microorganisms in the product is indicated), you like the taste and appearance. To give the necessary density, you need still milk powder, but you can do without it.

To prepare a good yogurt at home, it is necessary to observe several conditions:

• · Milk should be sterile;
• · Dishes, thermometer, hands clean;
• · Fresh yoghurt from the store;
• Stable temperature of milk (40-45 degrees) for 5-7 hours;
• Rapid cooling of the fermented product.

If the first three items are relatively easy to perform, the other two require a yogurt and a refrigerator or other devices (tricks) to keep the heat until the product is fermented and quickly cooled after cooking. You can make yogurt at home in a thermos or in a jar, a saucepan placed next to the battery or wrapped in a warm blanket. You can cool the vessel by lowering it into a container full of cold water.

Instructions for preparing yogurt at home:

1. Dissolve in milk (heat) a few spoons of milk powder, sugar (for 1 liter of 2 tablespoons of milk powder and sugar to taste).

2. Put the "thick mixture" in the refrigerator for 2 hours (the milk proteins of the powder should swell).

3. Prepared in this way, the milk is brought to a boil and boiled for 5-10 minutes.

4. Quickly cool to 40-45 degrees (the finger should be hot, but tolerant).

5. In a small clean container mix a little milk and yogurt from the store, which should be 5-10 times less than the total volume of milk intended for fermentation. We get the leaven.

6. We make the leaven into the remaining milk and stir well 1-2 minutes.

7. We pour the mixture for yogurt into another container a glass of yogurt, a thermos, if any.

8. After ensuring the stability of the temperature of the mixture, leave it alone for 5-7 hours. Yogurt is checked for consistency. Important! Before the preparation, the product should not be stirred, shaken, or shaken.

9. Thickened yogurt quickly cool.

10. Cooked yogurt at home store 3-5 days, at a temperature of 2-4 degrees.

Before consumption, you can add various flavorings from fruit purees to parsley.

Bon Appetit!