Homemade yogurt is a very healthy dish to eat for breakfast or for culinary purposes. Baking, soups, sauces, cocktails are made on the basis of yoghurt. Diversify the taste of the delicacy by adding various fillers to the basic recipe - yogurt will become more interesting in taste and will not lose its useful properties.
It is necessary
- - 1 liter of milk 2.5% fat;
- - 1 bag of dry starter culture (15 g) or 7 tablespoons of ready-made yogurt;
- - additives to taste.
Instructions
Step 1
For yoghurt, use dry starter culture available from supermarkets or health food stores. It can be replaced with ready-made yoghurt without additives - made by yourself or purchased. If you are buying a starter product, choose live yogurt. Do not use curds and drinking yoghurts - they are unsuitable as starter cultures.
Step 2
The easiest way is to make homemade yoghurt using a special device - a yoghurt maker. It is equipped with convenient jars with lids - in which the product is prepared and stored.
Step 3
Try making plain milk yogurt. Boil milk and refrigerate slightly. Pour some into a cup and mix with the sourdough. Rub thoroughly so that no lumps remain in the mixture. Then pour the mixture into boiled milk and mix well.
Step 4
Turn on the yogurt maker. Pour the prepared milk into clean cups, filling the containers to about two-thirds of the volume. Place the cups inside the appliance and put the lid on the yogurt maker. It takes 6-7 hours to cook the product, depending on the model of the appliance. The finished yoghurt has a viscous elastic consistency. It should not flake off - this happens when the product is in the yogurt maker for longer than the prescribed time.
Step 5
Remove the finished yoghurt from the device, cool to room temperature, close the jars with lids and place in the refrigerator. Yogurt can be stored there for several days - however, nutritionists recommend not to prepare the product for future use and use it within the first two days. You can add fresh berry puree, crushed nuts, jam or chocolate chips to the finished yoghurt. Those who prefer savory options can flavor the yogurt with finely chopped herbs and salt.
