How to cook yoghurt in yogurt house

Yogurt came to us from Turkey. This fermented milk product is familiar to us from recent times, but has already won the hearts of many of our compatriots. And now imagine how its taste would have improved and the benefits increased if it had fewer emulsifiers, dyes, and food additives that were not very close to natural ones. Therefore, people who care about their health, how to make yogurt in a yogurt, think about it, especially since this simple device can be bought now in any household appliance store.

There are many more advantages in favor of a home product. You can endlessly experiment with the base - take buffalo, goat milk, melted or cream. You can also achieve different density. Add as a flavoring seasonings various fruits, cocoa, coconut shavings, cinnamon, in a word, to fantasize in full. It will be useful and tasty, the main thing is to follow the instructions exactly how to make yogurt in yogurt.

So, start with the basics - milk. It should be non-lean (not less than 3%). However, for lovers of sour is suitable goat's milk - with a specific smell, very useful, dietary. Of the 3% milk will be yogurt, in consistence resembling "Danone". Try using baked milk or 10% cream. How to make yogurt in yogurt from milk? You need also leaven, because it turns the cream into a finished product.

What it is? These are five strains of beneficial bacteria, which, after falling into a favorable environment for them, begin to ramp up and multiply rapidly. Thus, a ripening process occurs when milk does not sour, but is filled with colonies of these microscopic creatures. Before you prepare yogurt in yogurt, stock up the leaven. It can be powdery, and maybe liquid, in bottles. So, take a liter of milk, we warm strictly to 40 degrees (unpasteurized first to boil and then to cool). Add the starter and mix thoroughly with a broom or a mixer. We pour the mixture into jars and put them in a yogurt. We set the time (at least 6 hours, so that the bacteria evenly fill their colonies with the entire volume). After that, you can already add all kinds of fruit berries and put the jars in the refrigerator.

Many people do not know that you can do with the same success and cottage cheese in yogurtnitsy. Just the time it takes more. Some use for fermentation of house cheese any starter for yoghurt, some - kefir, and also - store cottage cheese and lemon juice. It is better, of course, to take a real leaven, that is, in a pure form, a colony of beneficial bacteria capable of reproduction. It is desirable that yogurtnitsa also had a mode of "curd", but, in principle, it turns out well in standard devices.

How to cook cottage cheese in a yogurt? The beginning of our work is identical to the production of yogurt. Warm the milk, add the sourdough, mix it. We exhibit at 10 o'clock. The result is a clot. It must be gently poured into a saucepan and kept in a water bath, stirring, but so that you do not break the cheese head. Having held it so at + 60 C, cast the cottage cheese on the cheesecloth to make the glass serum. We cool and enjoy the unearthly taste of homemade fresh cheese.