Master class: how to prepare yogurt at home
Contents
The benefit of natural yogurt is hard to overestimate – this is a real storehouse of vitamins, minerals and nutrients. Like any dairy product, yogurt is primarily a source of easily digestible calcium and protein, but in fact is a “vitamin bomb”, having the composition of minerals such as iodine, fluorine, phosphorus, zinc, vitamins a, C, PP, B1, B6 and B12.
Yogurt is a frequent guest in the recipes healthy diet. It can be consumed both alone and with the addition of fruits and berries and use as a healthy dressing for the salad (instead of fat and actually useless mayonnaise). Often, the yogurt becomes the basis for a wide variety of low – calorie desserts- ice cream, Panna-cotta, yoghurt soufflé, creams and even cakes. It’s a real escape for foodies who are watching their figures!
In addition, yoghurt is widely used in home and salon of cosmetology. Scrubs, conditioners, yogurt mask for hair and body is all you can do right at home, and the effect will be like after a visit to the beauty parlor. An excellent alternative to expensive cosmetics.
By the way, read more about how to use homemade yogurt as a beauty tool (and not only), can be found in previously published material 6 unusual ways to use yogurt.
When we talk about the benefits of yogurt, means only a natural product with no additives and especially sugar. Therefore, in order to receive all the amenities that can offer the “right” yogurt, cook it need.
To make home-made natural yogurt is easiest, of course, the yogurt maker, but with the same success it can be made in a slow cooker or even in a normal thermos. That you will need and how to cook super useful yogurt at home, we will tell in our article.
The contents
- Products for making homemade yogurt
- What is the temperature of the milk is needed for starters
- How to make yoghurt in a thermos
- The results
Products for making homemade yogurt
Yogurt in its classic understanding has only three components: whole milk, bulgaricus and Streptococcus thermophilus. These microorganisms ferment the milk and gives him all the extremely useful properties.
The basis of homemade yogurt, of course, is milk and its quality and fat content will depend on the taste and the consistency of the finished fermented milk product. It is worth noting – the higher the butterfat, the less useful figure of protein it contains, so if You are on a diet, use milk 1,5-2,5% fat or less.
In addition to the usual for us cow milk for yoghurt you can use goat, sheep, soy and even almond milk. The only “but” – the milk of plant origin (almond and soy) will require some more time for fermentation, up to 8-10 hours.
And where do you get this “heat-loving” Streptococcus Bulgarian wand? The answer is simple – in a special yogurt starter, which can be purchased in a regular store, supermarket or pharmacy. Leaven itself is a nondescript white powder and may be sold in a paper sachet or small plastic or glass vial.
One portion of a “fowl” enough for 2-3 liters of home product. But there’s a small life hack how to increase the quantity of the finished yogurt from the same starter. It will need a new portion of milk and 3-4 tablespoons of prepared yogurt (so-called “primary”). The yogurt will taste as good, and its only possible drawback could be is that a little more liquid consistency. Repeat this procedure 2-3 times, then the number of beneficial microorganisms may not be enough for a new batch of yogurt.
Many Housewives are interested in, and suitable for fermentation, store-bought yogurt or starter in the big bottles? Technically – Yes. But our advice is – better not, even if the yogurt has no sugar and various additives.
The reason is simple: any product that is on the stream (and even more so cranky product like yogurt), it’s very easy to violate the manufacturing technology, which will certainly affect the quality of homemade yogurt. Moreover, be sure that the composition is nothing extra and stored it to purchase correctly – also no. To get rid of any risks, it is better to use the dry yogurt starter.
What is the temperature of the milk is needed for starters
Preparation and the temperature of the milk to prepare yogurt at home is paramount. For fermentation of milk yogurtini bacteria need a temperature of 37-42⁰С, not above or below. If the temperature is lower, the fermentation process is not activated, and if it will be over 45-50⁰С, beneficial micro-organisms just die.
A lot depends on the quality of the milk. If used as the basis of ultra-pasteurized store-bought milk, just bring it to a 37-42⁰С, and if You chose home or regular milk pasteurization – always boil (better to boil for 3-5 minutes) and cool it to the same indicator. For temperature control you can use a special thermometer or cooking to make a simple “temperature test” on your wrist (the milk should be slightly above body temperature, but it should not be hot).
To prepare the milk is better only in a pan made of stainless steel or containers with non-stick coating. In this case I will even take the bowl multivarki. Use enamel or aluminium is undesirable, with high probability, the milk will burn.
How to make yoghurt in a thermos
If you don’t have a yogurt maker or slow cooker, ordinary thermos will do a great job with the preparation of yogurt. In this case we are talking about a good thermos, which surely keeps the temperature up to 6-8 hours. Ideally it is better to use a thermos with a wide neck, so as “to produce” thick yogurt from a narrow flask will be somewhat problematic. In fact, washing it too.
So, first bring the milk to the desired temperature of the heated or cooled boiled milk to 37-42⁰С. Before you pour the milk into a thermos, it certainly should be rinsed with boiling water. First, we need to get rid of foreign bacteria that can interfere with proper fermentation of the yogurt, and sanitized the flask, and, secondly, to heat the flask so that the milk temperature was initially maintained at a given level.
Now we need to dissolve the yogurt starter in a small amount of milk. If dry yeast is in the small bottle, it should fill with milk and shake until dissolved.
If the yeast was sold in a paper sachet, the container where it will dissolve, preferably also treated with boiling water. Generally it is better to make a rule that any utensil with which it will be for our future yogurt should be as sterile.
Pour the dissolved yeast into milk and mix thoroughly with a whisk or spatula. Now ready to milk it contained dairy cultures carefully pour in the thermos and close it tightly. Leave the thermos for 6-8 hours for fermenting (the recommended time is usually written on the package of starter culture).
At this time, it is desirable thermos do not disturb – do not shake and do not talk, so as not to hinder the natural process of fermentation. When yogurt is ready it must be poured from a thermos into a glass or ceramic container and leave in the fridge for another 4-6 hours. During this time the fermentation process has completely stopped and the yogurt is ready to eat.
Now you can add to yogurt favorite fruits, nuts, berries, honey or natural syrups. By the way, do not have to use a “sweet” additives – natural yogurt is a great complement to fresh herbs (parsley, dill, cilantro, spinach, green onion), garlic and spices.
It is important to remember that homemade yogurt is primarily different from the store that has preservatives and all sorts of “e-NIS”, therefore, stored in the refrigerator for a month, but only 5-7 days. For this reason, to prepare him for the future large amounts is not recommended.
The results
Active lifestyle and proper nutrition is not only a tribute to fashion and following trends, how many vital necessity and just common sense. Unfortunately, the modern pace of life it is difficult to thoroughly control the quality of everything that we eat, but to strive for this very desirable.
Preparing the yogurt yourself (although it concerns all the products that we can cook at home), the question of the quality and naturalness disappears by itself. Moreover, having tasted a real “live” yogurt, hardly will want to replace him with store-bought counterpart.
In fact, the preparation of natural yoghurt at home – the process is quite simple and it is much easier than it might seem at first glance. The main thing is to be patient and wait until the yogurt is finally ready.
Another plus in favor of the yogurt – it replaces a whole “army” of store products. The need to buy ready-made mayonnaise, sauces and dairy desserts just disappears. This alternative would not only reduce the cost of the family food, but will make food the entire household a more healthy and balanced. That is what you want!
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