How to cook homemade yogurt?

Home-made yogurt has always been distinguished for its preventive and curative qualities. It contains calcium, proteins, fats, carbohydrates, phosphorus, and is also rich in Group B, A and D vitamins. Homemade yogurt provokes the growth of E. coli, which improves the digestive process and destroys most of the harmful bacteria that cause bowel disease. Lactose, which it contains, helps to carry out digestive processes, while absorbing phosphorus and calcium. Home yogurt is also digested much faster than milk (in an hour the human body digests about 91% yogurt, and milk only 32%).

When and how to make homemade yogurt? Usually drinks containing it, and salads with it are prepared in hot summer, and in winter it is desirable to eat dishes from milk. A sourdough for homemade yogurt is either a small amount of homemade yogurt or bought in a store. The product for the starter must be chosen fresh and slightly sweet, since if you use the old one, then as a result you will get also sour yoghurt.

How to cook homemade yogurt? Follow the recipe below!

Homemade yogurt

Ingredients:

• Half a glass of milk powder and milk at room temperature;
• A liter of milk;
• Three tablespoons Ordinary yogurt.

Preparation:

Mix milk powder and whole milk at room temperature, whisk together with a mixer until the foam appears.

We bring the milk to a boil, stirring constantly. Then we cool to 48 degrees. When it is completely cool, pour half of the glass into sterilized dishes and add yogurt, then whisk until smooth.

We pour the remainder of milk and the mass with milk powder, mix well. So we get a milk temperature of about 44 degrees. Cover with a clean towel and put in a warm place, the temperature of which is not below 30 degrees.

Next, heat the oven to 95 degrees, for about ten minutes, then turn off. The container with fermented milk is covered with a terry towel or blanket and placed at the hot central heating battery or in any corner in which it is warm enough.

Once it has been about six hours, you need to check the milk, whether it is curled or not. The yogurt should have got a thick and dense consistency. Gradually, while it is still cooling, it should thicken even more. If you leave the yogurt to sour for a longer time, it will become even thicker and tart.

If suddenly the milk does not curdle at all, we need to check it every hour. If it did not collapse after twelve hours, this could happen for a number of reasons:

• Stale milk;
• Not properly sterilized;
• Was in an insufficiently warm room during the fermentation;
• Ferment for yogurt was unsuitable.

After the milk is curdled, it is necessary to put it in the refrigerator and close it with a lid.

It is advisable to use homemade yogurt for three days. But it can be stored in the refrigerator for about five days, but then the product will already be considered old, and it can be used only in special recipes.

Homemade yogurt is ready! Bon Appetit!