How to cook yogurt at home?

Self-cooked homemade yogurt is considered the most delicious and dietary product, it is easily prepared from natural ingredients: yeast and milk. On request, you can add nuts, different fruit purees and berries to this yoghurt, which not only makes the taste more interesting, but also allows you to replenish the human body with all the necessary microelements and vitamins. To get a fermented milk product at home, it is enough to have on hand the appropriate ingredients and choose a convenient way of cooking.

The homeland of yogurt is Bulgaria, it was in this country that it was first prepared and appreciated the use of the product. Today it can be made both in a liquid form (drinking), and in a thick, resembling sour cream. The main difference of yogurt from other types of lactic acid products is that it consists of special bacteria, they have a positive effect on the microflora of the digestive system, restoring its balance and eliminating the development of dysbiosis. In addition, the product is a valuable source of calcium and can be prepared in different calories, which is usually determined by the fat content of milk. Usually, with a caloric content of 68 kcal, 100 grams of a household product contains 5 g of proteins, 3.2 g of fats and 8.5 g of carbohydrates.

As for the vitamin set, it is very extensive, these are vitamins B12, B6, B1, B2, C, A, PP and choline. The fermented milk mixture is also rich in minerals such as phosphorus, magnesium, potassium, sulfur, iodine, manganese, zinc and chromium.

Based on the above, we can say that the starter is a natural antibiotic, characterized by low calorie and excellent taste properties. This makes yogurt a popular and indispensable dish on the table for every family.

Recently, many housewives prefer to cook yogurt on their own, as it is at home from natural ingredients it turns out very useful and tasty dessert, which is easily absorbed by the human body and actively promotes the formation of beneficial microflora in the intestine. “Live” cultures have a positive effect on metabolism and have probiotic properties, stopping the development of pathogenic microorganisms in the intestine.

Due to the regular use of such starters, it is possible to prevent various diseases and make the skin of the face healthy. Self-cooked yogurt does not contain preservatives, flavor enhancers, sugars and harmful fillers, in addition, it is richer in calcium and low-calorie.

The product has many beneficial properties.

• Treatment of allergies and dysbiosis. It is worth noting that such a starter is recommended for people who have an allergic reaction to lactose. Sour-milk cultures undermine the processes of assimilation of this carbohydrate. It should be borne in mind that the mixture should be consumed fresh, they are not recommended for a long time to store, a maximum of two days. In the case of long periods and improper storage conditions, yogurt will sour and the trace elements and vitamins contained in it will lose their healing qualities. Therefore, it is desirable to do the leaven the day before use.
• Maintaining immunity in the presence of the body's tendencies to frequent acute respiratory infections and viral infections. Well helps the product in diseases of herpes, restoring the human immune system and eliminating the development of various pathologies. To do this, it is enough to eat 300 g of mixtures a day and in a month you will see an excellent result - the incidence rate will significantly decrease.

• Help in losing weight. Low calorie content, which most often ranges from 45 to 80 kcal per 100 g, allows people who are overweight to have fasting days and body cleansing. For such diets it is best to use a product made from skimmed milk, in which case its caloric content will not exceed 56 kcal. Due to the accelerated metabolism, fat cells will begin to burn, and mineral elements and vitamins will strengthen all systems and make bones strong.
• Prevention of cancer. When included in the daily diet of yogurt will be observed not only the restoration of microflora, but also the resistance of cells to malignant tumors. Such a technique is especially recommended during antibiotic treatment courses that kill beneficial bacteria and make the body “open” to the emergence of new infections, including cancer.
• Elimination of vaginal candidiasis. Natural components significantly reduce the number of harmful bacteria that contribute to the appearance of viral sticks on the mucous membrane.
• The withdrawal of cholesterol. If you eat at least 100 g per day, then you can noticeably lower your cholesterol level in your blood and improve your overall health.
• Cleansing the intestines from the accumulation of fecal masses, slags and toxins. Thanks to therapeutic microorganisms, the functioning of the stomach and intestines is improved, and also the staphylococci, streptococci and typhoid sticks are completely destroyed.

Despite the many positive characteristics, the use of yogurt, according to some experts, can also adversely affect human health. This is explained by the fact that fermented milk product in its main composition contains bacteria, which, entering the stomach, are destroyed and die, without bringing any benefit in the end. In addition, such bacteria, passing through natural barriers, can act unpredictably, causing, for example, increased gas formation and diarrhea. As a result, the intestinal microflora begins to change and negative consequences are possible.

Especially harmful is synthetic yogurt, as it is filled with stabilizers, thickeners and preservatives. Of course, the product looks appetizing, but the berry and fruit supplements that make up it are often subjected to radioactive processing, which contributes to their long shelf life. In addition, the caloric content of such desserts rolls over and then instead of getting rid of extra pounds, you can gain weight on the contrary. Therefore, the store options need to be abandoned once and for all, replacing them with home cooking.

To prevent yogurt from harming the body, it is recommended to cook it only from natural milk, giving preference to goat milk. It is undesirable to use sourdough products for people who have problems with the digestive system. They may have a worsening condition.

Natural yoghurt is prepared by hand without additives, using the method of fermenting lactose and ripening ordinary milk. As a result of heat treatment, a useful product is obtained, the bacteria of which have a beneficial effect on the entire human digestive system, activating metabolic processes in the body. In addition, self-made yogurt is processed more efficiently than regular milk.

To cook yogurt at home, you can use different methods. Manufacture with the help of electric yogurt maker and multicooker is very popular.And when there is no such equipment at hand, then cooking is possible in the oven, the most important for souring is the air temperature. Before you start cooking live yogurt, you need to buy milk and the most important component - leaven, to make the product without it. Leaven usually sold in small containers in pharmacies or stores, depending on its components may be a different name. The most common types of starter culture are simbilact and acidolact, they are used when you need to make both regular and drinking product.

It is also possible to buy starter store yogurt for the starter, but it should be remembered that there will be less benefit in it, since the content of live bacteria is minimal there. Some housewives often choose their own leaven for cooking. To do this, it is enough to make yogurt once and store it for no more than 3 days in a geometric package in a cool place. If the workpiece is placed in the freezer compartment of the refrigerator, then it will be suitable for several months and will not lose its useful qualities.

The principle of cooking homemade yogurt is simple, the most important thing is to decide for what purposes to cook it. If this is a strawberry dessert, then you will additionally need strawberries and sugar. It is possible to add other berries and fruits. Regardless of the method of preparation, fermented milk bacteria are poured into fresh milk, then the mixture is provided with a special temperature regime. When the souring process passes, the product is ready for use.

During cooking, they usually create a temperature of + 40 to 45 ° C, this indicator is very important, because at temperatures above + 50 ° C, lactic acid bacteria die. The finished product needs to be cooled, for this it is placed in the cold for a couple of hours, during which time it acquires its final appearance, retaining its beneficial properties.

In the case when sourdough is purchased, purchased in a store or pharmacy, before preparing the yogurt should carefully read the detailed instructions on the jar. This point should be paid special attention, because the final result will depend on the number of such bacteria in the milk. Each manufacturer gives their prescriptions that fit the specific type of bacteria.

In the manufacture of store yogurt, the usual proportion is applied - 100 g of the finished product is taken per 1 l of milk, and when choosing a home-made ferment, add 2 tablespoons of milk to one liter of milk.

The process of ripening on average takes up to 12 hours, it all depends on the quality of the starter. For pharmacy and store bacteria, the exact time is indicated. As for the consistency of yogurt, it can be different: the more the mixture stands, the better it will turn out. If you need to prepare a drinking dessert, then you need to choose the minimum time. In addition, the dishes in which the mixture is prepared should be not only clean, but also sterile.

At first the container is prepared, it is doused with boiling water. Then milk is boiled, it is advisable to use not store, but “village”. You can not immediately add fruit, sugar and other ingredients, because during the fermentation of the culture will begin to act actively on the fruit and their fermentation. Milk is poured into the dishes and waiting for it to cool to + 40 ° C, then the required proportion of the starter is added, everything is well mixed, covered with a warm blanket and left for a maximum of 12 hours. Then, if desired, you can add sweet syrup, nuts, fruits or berries to the finished product.

The most useful and nutritious is yogurt with goat milk. To prepare it, you should buy 1 l of milk and any leaven, the milk is taken raw, then it is boiled to improve the quality, bringing to a temperature of + 90 ° C.When bubbles appear at the edges of the container, the steam will rise, and the liquid will increase in volume and begin intensive movement, remove the pan from the heat and cool. If there is confidence that the milk is good, then it can be not boiled, since there is no complex protein in its composition that needs to be destroyed to improve digestion. In addition, in raw goat milk there are more beneficial enzymes that are partially killed during boiling.

After everything is solved with the main ingredient, prepare a container for yogurt, it is scalded with boiling water. Well, if there is a culinary thermometer at hand, with the help of it you can easily determine the temperature of the milk, which should not be lower than + 40 ° C. In the absence of such a device, the temperature is checked “by touch”, a finger is lowered into the milk, if it is slightly hot, it is considered ready. You can also put milk on your wrist, your skin should be warm.

Next, the leaven is added to the milk, everything is mixed and poured into separate containers that have undergone preliminary sterilization. It is advisable to use glass containers with lids or clay pots, which will give the finished product a more refined look. Most importantly, these containers do not burst when heated. The oven is heated to + 45 ° C, then all the dishes are put on a baking sheet and closed for 7 hours. This is best done at night.

In the morning, yogurt is ready to eat, it can be supplemented with various nuts, honey. Well combined with pancakes and salads. For children, berries and fruits are often added to the mix. Store these desserts must be in the refrigerator.

If the kitchen has a slow cooker, then you can quickly and easily cook natural yogurt from ryazhenka using 1 liter of baked milk, 1 tablespoon of sugar and 150 g of ryazhenka. First of all, you need to bring the baked milk to a temperature of + 40 ° C, sugar and ryazhenka are added to it, after which everything is thoroughly mixed. The mixture is distributed in containers that cover with plastic wrap or lids and put in a slow cooker.

Multicooker bowl must be filled with warm water. Then the equipment is switched on to the “heating” mode for 15 minutes, turned off and after an hour similar actions are repeated. At the end of the process, jars of yogurt are placed in a refrigerator for thickening, after cooling the product is ready for use.

A good recipe is the preparation of homemade yogurt from kefir. To get a tasty product, absolutely any kefir is suitable for fat content, but if family members stick to a diet, then it is better to take nonfat. In addition, additional need berries and fruits. Most often in such yoghurts add banana, strawberries and blueberries. All ingredients, depending on their size, can be finely chopped or sent to a blender to obtain a homogeneous consistency in the form of mashed potatoes.

Kefir with fruit is mixed again and, if desired, honey or sugar syrup can be added to this dessert. Then the resulting mass is put to cool in the refrigerator, pre-bottled in beautiful cups.

There is another cooking option. It will need 1/4 cup of kefir and 3/4 cup of milk. Milk over low heat is heated to a temperature of + 15 ° C, then mixed with kefir to obtain a homogeneous mass. The mixture is poured into clean jars, covered with lids, covered with a towel and put in a warm place for a day.

How to make yogurt at home, see the next video.