How to make thermostatic yogurt at home - recipe

The benefits of fermented milk products, which are the result of fermentation, are written articles and even books. Few people deny it, except that hardened milksophobes, which warn progressive humanity about the dangers of any milk derivatives. Recently, everyone has heard the phrase "thermostatic yogurt". But some still do not know what it is and how it differs from the usual. To those who have heard about such a product, it is interesting how to prepare a thermostatic yogurt at home with your own hands. About all this we will tell in our article.

Two kinds

And yet, how does the thermostatic yogurt differ from conventional yogurt? The answer is simple: the way of cooking. Yogurt fermented milk products are prepared in factories in two main ways.

1. Tank. With this method, the product is prepared in a special container and only then it is poured into the dishes in which it is sold.
2. Thermostat. Here, the drink is fermented and ripens directly into the container, which will be sold as products in stores. "Matures" the thermostatic yogurt in special chambers (thermostats, where the container is put) - hence the name.

The difference between some characteristics

The thermostatic yogurt differs from the reservoir yogurt primarily because it is thicker. When preparing a drink in tanks, it remains liquid, and in the thermostat acquires a dense consistency, because in the process clumps form. And its main difference is that it is most useful for a person: the content of productive microorganisms in it is simply phenomenal. A thermostatic manufacturing method allows you to preserve this unique microflora. But from here and a short shelf life of the product produced at the factory (or at home).

Composition

It contains simple ingredients: milk, leaven (a mixture of pure cultures of Bulgarian bacillus), bifidobacteria ActiRegularis or Bifidobacterium animalis. The product is obtained by fermenting pasteurized milk with a ferment with the addition of bacteria. By standards, in such a "live" yogurt per milliliter should be 10 ⁷ lactobacilli and 10 ⁶ bifidobacteria (live). Therefore, the nutritional and health value of the drink is great. It contains, in addition to microorganisms, proteins and fats, carbohydrates and calcium, many vitamins. Thermophilic yoghurt is recommended by nutritionists of all countries of the world as a therapeutic restorative and preventive nutrition.

A bit of history

It is believed that the living culture of yogurt was discovered by the scientist Mechnikov in 1908. But today it is for certain known that even ancient Turks used similar recipes for obtaining a healthy and tasty drink. The first industrial live yogurt appeared in 1918 in Spain thanks to Karasso, a follower of the works of a Russian scientist, who started production in his own laboratory. It is interesting that the first yogurt (this translation is English yogurt) was sold exclusively in clay pots and only in pharmacies (according to recipes). Today, yoghurts produced at "sparing" temperatures in thermostats are direct descendants of the swine curdled by the ingenious Russian scientist at the beginning of the last century, that is, more than 100 years ago.

Briefly about the technology of cooking in the workplace

The thermostat method is the most sparing in the production of yoghurts. As already mentioned, a mixture of leaven, milk and a bacterial additive is poured into special prepared containers, which are placed in a thermostat where the heating process takes place. At the same time, the temperature in the chamber is maintained at a level of 20-45 degrees above zero, which allows to preserve all microorganisms in a mixture in a living natural form. In thermostats, the product ripens. After this procedure, the jars with the future yoghurt are slightly cooled and leave the product to ripen for several days. The main requirements of production are: always fresh selective milk, the lack of additional heat treatment, high sanitary and hygienic requirements for the process itself. And the thermostat drink is good because it does not use chemical additives and sugar, and small shelf life (usually several tens of days) indicates that the drink is really natural and contains live microorganisms useful for the intestinal microflora and Its recovery.

Factory yogurt

Yoghurt thermostat "Danone" (thick) is a bright representative of this product in the domestic market. It includes: normalized and skimmed milk powder, cream, leaven and bacteria. Nutritional value per 100 grams is 49 kcal (at a fat content of 1.5%). Keep it recommended at a temperature just above zero in the refrigerator. And after opening the package (250 grams) it is not recommended to keep it for long. To taste, it is sour, like homemade yogurt with lumps, but here the main thing is its huge benefit to the body. And who did not like the excess acid - you can always add a spoonful of natural honey, so useful qualities will even increase.

The "Aktivia" thermostat yogurt, which you can buy today in any supermarket, can also be used as a starter.

Doing it ourselves

But not all people who adhere to a healthy diet tend to trust store products. There is this for various reasons, but the fact remains that many people prefer to cook this product with their own hands. How to make thermostatic yogurt at home? It is not so difficult. You need a skill that is acquired over time, about the third time (but perhaps you will get a tasty and healthy food from you and the first attempt). Of course, the best thermostatic yogurt at home is prepared in a special yogurt. But since this is a very specific device, it may not be at hand. And if you decide for the first time to taste the taste of a domestic fermented milk product, then even more so. But let's try to do with simpler devices, which, for sure, are available in every kitchen.

Ingredients

We need: a liter of milk 3.2% (it is best to take ultra-pasteurized, then it does not have to boil), a glass of cream 10%, half a glass of sour cream 15%. As dishes, you need to prepare small glass jars with twisting lids. And we need a saucepan with a lid and a thick warm plaid or a large terry towel. You can start cooking. It is better to do this for the night - in the morning your homemade yogurt will be ready.

Cooking method

1. If the milk is ultra pasteurized, then mix it with the cream and heat to a temperature of just under 40 ° C. If usual, we will boil 3-5 minutes and cool down to the same 40 degrees.
2. We introduce the ferment into the heated milk. As it can be used ordinary sour cream, and you can buy a ready-made dry yeast (diluted and used according to instructions) or the same "Activia". Thoroughly mix.
3. We pour out the raw materials into jars, which must first be sterilized. You do not need to close the lids with lids.
4. We put them in a prepared pan with hot water. During the whole process, keep the temperature no higher than 40 ° C (check with a kitchen thermometer): remember, you can not overheat yogurt, and then microorganisms can die!
5. Close the pan with jars and hot water lid. We wrap it with a rug on all sides and leave it on the kitchen table for the whole night.
6. In the morning we stretch out the design: homemade yogurt is ready!

For lovers of density: you can withstand it for some time. In other cases, close the jars and send the refrigerator down for ripening. And remember: this product has a short shelf life, so it is desirable to immediately eat it.

In the multivariate

Prepare yoghurt thermostatic in a multivarquet is quite simple. Would she be available. But today this comfortable kitchen appliance is not uncommon in a modern kitchen. So, most likely, the recipe will be very handy.

1. Preparation of the thermostatic yogurt in the multivarquet begins with the selection of ingredients. Milk is better to take home and boil for several minutes, and then cool to 30-40 degrees. As a starter, this time we use a small box of yoghurt "Activia" without additives - there are plenty of living cultures in it.
2. Mix the ingredients and pour the mass into sterilized jars of small sizes. The lids do not close them.
3. We put in the bowl multivarki and pour warm water on the "shoulders." Close and turn on for a couple of minutes. Turn it off.
4. The heating procedure is repeated after 3 hours.

After about 6-9 hours, yogurt is ready. We twist the caps and send them down the refrigerator.