Yogurt is a tasty and healthy treat that both children and adults love. However, store products cannot always please with quality and taste. The abundance of preservatives, sugar, thickeners, flavors, dyes testifies to the unnaturalness of purchased yoghurts. In order not to give up your favorite fermented milk product, you should master the simplest recipe for making homemade yogurt without using a yogurt maker.
It is necessary
- - 1 l. pasteurized or baked milk;
- - 1-2 jars of natural yogurt (without additives) or pharmacy starter culture;
- - a small metal pan;
- - a tablespoon.
Instructions
Step 1
To make natural yoghurt yourself, boil the milk. It is best to heat it already in the container in which you will ferment the product. It can be a small metal saucepan. Leave the milk to cool, at this time you should take natural purchased yogurt from the refrigerator or dilute the starter according to the instructions.
Step 2
The milk should cool down to 40 degrees, check the temperature by dipping your finger into the liquid. The temperature should be comfortable. Add yogurt from jars to the milk - you can take either one jar or two, it all depends on your taste preferences. Or a sourdough if you are using it. The yogurt should not be cold so that the milk does not get colder than necessary.
Step 3
Stir the milk well, cover the saucepan with a lid, and wrap it with a towel. To ferment yogurt without a yogurt maker, you need to put the container with the mass in a warm place. For example, next to the battery. Or in the microwave, to do this, just close the door - in a confined space, milk will cool more slowly.
Step 4
Soak the product for at least 6-8 hours. You can leave yogurt fermented from evening to night to serve a delicious and truly healthy treat for breakfast.
Step 5
Stir the yogurt after fermentation. If all the recommendations have been followed, it will turn out thick and tender.
Step 6
You can use the resulting natural yogurt for re-fermentation. To do this, after cooking, leave 150 g or more of the product in the refrigerator with the lid tightly closed. You can ferment the yogurt again, each time separating a certain portion of the prepared one, 3-4 times. Then you will need to take new yogurt without additives from the store or starter culture.
