Homemade yogurt is much more useful than purchased yogurt - it does not contain harmful preservatives and dyes, but it is rich in special bacteria that are very useful for digestion. You can independently adjust the fat content of the product and supplement it with a variety of ingredients - jam, nuts, chocolate or vanilla. Most often, yogurt is prepared in a special device, but you can do without it.
It is necessary
- - 1 liter of milk;
- - 8 tablespoons of ready-made yogurt or 1 tablespoon of sourdough;
- - fillers to taste.
Instructions
Step 1
For making homemade yogurt, it is better to take milk of moderate fat content - 2 or 2.5%. Pour it into an enamel pot and heat over moderate heat until bubbles appear on the surface. Pour the milk into a deep bowl and cool slightly - its temperature should reach 110-115 ° C.
Step 2
Pour some cooled milk into a cup, add sourdough or ready-made yogurt to it. Stir everything until completely homogeneous - no lumps should remain in the mixture. In three steps, pour the prepared starter culture into a bowl of milk, continuing to stir the mass thoroughly. When it has a smooth consistency, cover the bowl with a thick terry towel and place in a warm place for 5-6 hours.
Step 3
A slightly warm oven will help speed up the fermentation process. Place the bowl in a bowl of warm water, and then place this structure in a preheated, but already turned off oven. Do not heat the yoghurt on the stove - it can curdle.
Step 4
Properly prepared yoghurt has a smooth, viscous and moderately thick consistency and a delicate taste without a hint of acid. Pour it into cups or small jars and refrigerate for 6-8 hours - the yogurt should ripen. You can put a spoonful of jam at the bottom of each container - you get a natural delicacy with a fruit filling. But you can add the filler just before meals, pouring syrup on each portion, sprinkle with ground nuts or grated chocolate.
Step 5
If you want to make vanilla or chocolate yogurt, add vanilla essence or a tablespoon of cocoa powder to the milk mixture before fermenting. The finished yogurt can be sweetened with sugar or honey. But keep in mind that sugary supplements significantly increase the calorie content of the product - if you are interested in diet yogurt, it is better to refuse them.
