Making yogurt at home without gadgets and even without sourdough is easier than it sounds. All you need is milk, some store-bought yogurt, and a saucepan. Some 8 hours, and now a tasty and healthy fermented milk product is ready, which can be served with fruits and berries for breakfast or used as a dressing for salads and other dishes.
The yoghurt maker, of course, makes the cooking process easier, but we hasten to assure you that you can make excellent yogurt at home even without a newfangled gadget. There are a great many ways to make yogurt on your own - from a thermos and a multicooker to an oven and a saucepan, both with and without a special sourdough.
We offer you a step-by-step recipe for making yogurt without sourdough in a saucepan, as the most affordable one today.
Recipe for making yogurt without sourdough in a saucepan
You will need:
- 1 liter of milk;
- 100 grams of store-bought yogurt.
Starter culture for the preparation of fermented milk products is sold in pharmacies and specialized points of sale. As you can see, it is absent in our recipe. Yogurt from the store acts as a starter culture.
- Boil the milk in a saucepan and wait until it cools down to 40-45 degrees. If the milk is pasteurized or ultra-pasteurized, it is not necessary to boil it, it is enough to warm it up. The main thing is that at the time of mixing with the sourdough (yogurt from the store), the milk is at the declared temperature. If you don't have a cooking thermometer on hand, place a drop of milk on your wrist - it should be warm, but not scalding.
- In a separate container, mix store-bought yogurt (100 grams) with a little milk. Then pour the resulting mixture in a thin stream to the milk remaining in the saucepan, stirring thoroughly.
- Cover the pot with a lid, wrap with a towel and place in a warm place, such as near a radiator or stove for 8-10 hours.
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After the indicated time has elapsed, put your own yoghurt in the refrigerator.
Yogurt without sourdough in a saucepan at home
Ready-made homemade yoghurt can be stored for up to 5 days. We recommend that you immediately set aside 100 grams of the resulting product as a starter culture for the next portion.
Why yogurt doesn't work
The following factors influence the result:
- milk quality and temperature;
- the quality and quantity of the starter culture;
- fermentation temperature.
If you did everything according to the recipe, and the yogurt did not work out, check our checklist for the following mistakes:
- Yoghurt from the store must be live, as evidenced on the packaging by the inscription "contains live bacteria", and its shelf life should not exceed 2-3 days. Violation of this rule is the main reason for failures in the field of making fermented milk products at home.
- Aluminum dishes are not suitable for fermentation. It is better to opt for an enamel saucepan or even a liter glass jar with a lid. Another nuance - all the dishes that will be involved in cooking must be thoroughly washed and scalded with boiling water.
- The most difficult thing in terms of implementation is to maintain the fermentation temperature at 40-45 degrees. If the temperature is lower, the yogurt will turn out to be liquid and unpleasant to the taste. If the temperature is higher, firstly, fermentation will either be delayed or not at all, and secondly, beneficial bacteria will die, and the benefits of such yogurt will be like a cat cried. During fermentation, do not stir the mass or shake the container.
Follow these tips and you will definitely end up with homemade yoghurt that will not be inferior in taste and benefit to the finished product from the store.
