Delicious homemade yogurt can be made at home. It turns out even cheaper than buying a store one, while you know exactly the composition of the product. You can do it with or without a special yogurt maker.
To prepare yoghurt, you need fat milk (3.2%), starter culture - you can buy it in pharmacies and some supermarkets, 10% cream. Of the dishes, you will need a saucepan with a lid, jars, a covering towel - preferably thick and warm.
If you want to make yoghurt with a thick consistency, it is better to use cream. Pour them into a saucepan and heat a little - to a temperature of 30-35 degrees. If you want to get sweet homemade yoghurt, add the sugar before adding the sourdough to the mixture. For drinking yoghurt, it is better to take milk.
Ultra-pasteurized is simply heated, pasteurized must be boiled, and then cooled to a suitable temperature. Add the starter culture - the proportions must be observed according to the instructions on the package. If you use sour cream, it is enough to put a tablespoon of sour cream on one liter of cream. Stir the starter culture and, without waiting for complete dissolution, pour the mixture into a jar.
Pour hot water into a saucepan and place the cans in it so that the liquid is level with its "shoulders". Care must be taken to ensure that no water gets into the cans. It should be hot, but not boiling water - the yogurt should not be overheated. Do not put lids on the jars. But close the pan with a lid and, in addition, wrap it with a towel - this way the water will cool more slowly. Then leave the formula alone for 6-8 hours. You will get a dense, thick yogurt - you can add jam, condensed milk, pieces of fruit to it.
