Nowadays, it is easy to prepare such a healthy and nutritious product if there are devices designed for this. You just need to know how to choose the right dry base for the preparation of dessert and the main stages of preparation.
Delicious and healthy homemade yogurt is increasingly replacing store-bought options. This is due to the fact that such yoghurt has much more useful qualities. It contains no or minimal chemical additives such as a stabilizer, color or flavor. Yogurt is classified as a dietary food, and is also considered useful for all categories of people, especially pregnant women, children and the elderly. Homemade yoghurt is categorized as fermented milk and has two main ingredients - milk base and yoghurt starter. In addition to these components, natural fillers such as fruits, berries, nuts, dried fruits, etc. can be added to the product.
When preparing yoghurt at home, a special ferment is usually used, consisting of Bulgarian sticks and streptococci. The easiest way to cook this product is in a yogurt maker or in a multicooker. With the help of such devices, the cooking time is significantly reduced.
Choosing a yoghurt starter
Nowadays, there is a large selection of different types of yoghurt starters on the free market. For example, one of the excellent starter cultures is euitalia. But there are certain rules for choosing them in order to get a quality product.
It is better to choose a starter that contains more than one type of bacteria. This is due to the fact that the more bacteria there are, the healthier and tastier the finished product will become.
The weight of the dry starter culture should be about 0.5-1 grams.
It is important to pay attention to the conditions under which the product was stored in a pharmacy or in a store - the temperature for storing starter cultures should not exceed 10 degrees.
A very rich and pleasant taste can be obtained from yogurt cooked with sourdough in a slow cooker. You can add vanilla, berries, fruits, various jams and preserves to such yogurt. Such a product can be the basis for making ice cream or be a salad dressing.
Sourdough yogurt recipe in a slow cooker
Required Ingredients:
- 1 liter of milk
- 1 packet of dry starter culture,
- Sugar optional
- Filling - fruits, berries, confiture or jam, grated chocolate or topping for decoration.
Preparation
Cow's milk is usually taken. Better to take homemade milk. First you need to boil it and cool it to room temperature. If the milk is pasteurized, you can simply heat it up. If the yogurt is with sugar, then the required amount should be dissolved in milk. Next, the sourdough is poured in and mixed well. The prepared mixture must be poured into jars or glasses, covered with lids and transferred to the multicooker bowl. Add water to the multicooker bowl to a level reaching half the jar.
Close the multicooker with a lid and set the "Yogurt" mode to the appropriate number of hours. Usually, the cooking time depends on the model of the multicooker and ranges from 6 to 8 hours. If yoghurt is prepared on the basis of homemade milk, then you need to periodically monitor the process, since such yogurt is prepared faster. Overexposure of yogurt in homemade milk can lead to the formation of curd. After the signal about the end of cooking, the jars must be removed from the bowl and transferred to the refrigerator for cooling. However, it can be consumed immediately after preparation. Add your favorite toppings and serve. It can be consumed directly from the jars, or it can be transferred to the bowls.
