How to ferment milk at home?

Milk is a tasty and healthy product that gives pleasure to small children, but not every adult organism easily tolerates lactose. There is an easy way out of this situation - to eat dairy products. They are both tasty and healthy. Milk fermented by certain bacteria improves the digestive system, helps with dysbacteriosis, flatulence, restores the useful flora after taking antibiotics and heavy anesthesia. At home, it is not necessary to be limited to yogurt, you can make ryazhenka, kefir, yogurt and even cheese.

It is enough to throw a crust of bread into natural milk and wait for souring. With an industrial product is not so simple, it has a long shelf life, which indicates the presence of preservatives and stabilizers. Even worse, milk powder. Such a product is kept warm for days and instead of souring get rotten rancid liquid. From the above, we can conclude: good dairy products are obtained from whole homemade milk. If the product is purchased in the trading network, you should pay attention to the expiration date. The drink should be fresh, with the minimum recommended implementation time. Powdered milk is not suitable for high-quality dairy products.

The usual method of souring get yogurt. If you need kefir, yogurt or ryazhenka, use special additives that contain useful cultures of kefir or yogurt bacteria. Bags with dry bifidobacteria are purchased at pharmacies. Additives in the form of dairy dressings are obtained at dairies or from friends who have purchased them at the dairy and maintain the viability of bacteria all the time.

For the preparation of yogurt milk can boil, but suitable and just warm. In winter, it is difficult to manage without a yogurt maker or other warming devices. You can wrap the milk in a blanket. In the summer, in a warm kitchen, the product sours itself. To speed up the process, 0.5 cups of the previous yogurt or a crust of bread is added to 1 l of milk, leaving the composition for 10-12 hours.

For the preparation of these beverages used kefir fungus, which is also called dairy or Tibetan. Every day, they make a fresh portion of kefir with it, and the grown-up surplus of the fungus is distributed to friends. You can use the starter from the dairy or kefir good quality (1 tablespoon to 1 liter of milk). The further process of making a drink is the same as that of sour milk.

If you put yogurt bacteria instead of kefir ferment and put it in heat, you get homemade yogurt. Children can add their favorite jam or fresh fruit. The microflora of yogurt is more demanding on temperature conditions.

Kefir starter with bifidumbacterin can be purchased at any pharmacy. For half a liter of milk it will need one bottle. By its biologically active properties, this product is useful even for infants. To prepare the drink, pour a little warm milk into a bottle of bifidumbacterin and mix thoroughly. The resulting composition is added to the remaining milk, wrap in a blanket and put on souring. The finished product has a value of not more than seven days, then the bacteria die.

Ready-baked milk is suitable for making ryazhenka. One tablespoon of kefir starter should be placed in one liter of warm baked milk. Instead of kefir bacteria, you can season with homemade yogurt or sour cream. Put in heat and wait for souring.

This recipe is for those who wish to make their own baked milk.If you do everything right, you get a very tasty and healthy product. For its preparation should take homemade milk with a high percentage of fat. The drink must be brought to a boil, then poured into a clay pot and loosely covered with a lid. The pot of milk is placed in the oven, set the minimum temperature and forgotten for several hours. The process of languor is considered to be finished when an appetizing red peel appears, and the milk gets a pleasant cream color.

The smell of melted food that spreads through the kitchen will tell you when to turn off the oven. Drink should not immediately get, let stand for a while. When the baked milk has cooled to room temperature, you need to gently push the crust back, put a few spoons of sour cream in a pot and stir it. Fermented baked milk is fermented within 8-15 hours. All this time she stands wrapped in a warm blanket.

To make fresh cheese at home, it is better to take cow or goat milk with a high fat content. It should be fermented with the addition of lactic acid bacteria. The resulting yogurt boil and strain, relieving hot whey. Curd curd mass in clean gauze and send under the press. The density of the cheese can be adjusted by the weight of the load and the cooking time.

You can get cheese in a faster way, without waiting for the natural fermentation. To do this, bring fresh milk to a boil and add a tablespoon of lemon juice or a little vinegar to it for quick clotting. The resulting elastic lump is sent under the press to obtain the desired cheese.

Who does not like fresh cheese, it can be prepared with salt and spices. For this purpose, it is necessary to boil the milk and cool it to about 40 degrees. In the warm product add salt, spices, sour cream and heat again. The resulting mass should be squeezed and mixed with raw egg. Then heat for a third time, until the mass reaches behind the spoon. Remove the resulting product from heat, place in a canvas bag and send under a press.

In one liter of sour cream add finely chopped fresh greens, salt to taste and one tablespoon of lemon juice to coagulate the product. If there is no lemon, vinegar will do. Mix well and leave for 4-5 hours warm. Then strain the product, wrap and place it under a press until the cheese is completely cooked.

In cooking from fermented milk prepare a variety of pastries: cakes, cookies, fluffy pancakes. It is suitable for some types of salads and “Tarator” soup with fresh cucumbers. You can prepare it as follows: take 0.5 cups of sour milk, half the rest topped up with cold boiled water or cooled broth, beat in a mixer. Cucumber without skin, finely cut into strips. Grind a clove of garlic and grind with salt. Finely chop the dill. Mix all the ingredients and add one tablespoon of vegetable oil. Use the mixer again and mix everything. The soup is eaten cold, and before serving add a piece of boiled egg.

Every day you can get different fermented milk products, it all depends on milk, ferment, temperature environment during fermentation and time of ripening. The taste of the product will be different, and the benefits are the same - such a product will improve the performance of the gastrointestinal tract.

Learn more about how to ferment milk at home, you will learn from the following video.