Yogurt is a great addition to dessert. Not only tasty, but also a very healthy delicacy. For those who do not trust industrial yoghurts, there is an opportunity to make it yourself.
It is necessary
-
- Dry sourdough;
- 2 liters of milk;
- a large sheet of paper or towel;
- 2 liter container.
Instructions
Step 1
The base for the starter culture can be purchased at the pharmacy, it can be such dry starter cultures as: "Narine", "Evitalia", "Bifidumbacterin" or "Lactobacterin". Thus, it can be any substance containing living beneficial bacteria capable of reproduction.
Step 2
Boil 2 liters of milk (take any fat content), cool to 37-42 degrees. Remove the formed foam. Add 1 portion of the purchased dry starter culture to milk, diluting it in warmed milk in advance. Mix thoroughly the resulting composition. Close the container tightly with the lid. Wrap the dishes with fermented milk with 3-5 layers of thick paper, wrap with a thick cloth and place in a warm place for fermentation for 11-13 hours (for example, near a battery or heater). After pre-cooling, place in the refrigerator for a couple of hours. The starter culture can then be used to make yoghurt.
Step 3
Two liters of the resulting starter culture must be divided:
- two thirds for direct consumption, starting immediately the course of treatment (if you want to consume yogurt for medicinal purposes)
- one third for the subsequent preparation of new portions of yoghurt (active leaven), leave in the refrigerator.
Step 4
To make the next portions of yogurt, boil another 2 liters of milk, cool to a temperature of 37-42 C, remove the resulting foam, add two-thirds of a glass of the active starter with a clean spoon, mix everything and close the lid. Wrap the dishes with fermented milk in 3-5 layers of paper, wrap them in a thick cloth and place them in a heated room for 8-9 hours to ferment. Then put it in the refrigerator. After 3 hours, the yoghurt can be used as food. Use the remaining active starter according to the same algorithm: at the rate of two-thirds of a glass for 2 liters of milk.
