Thermostatic yoghurt is produced by fermenting milk immediately in an individual jar, without further spilling. Fermentation takes place at a temperature of 35-43 ° C. The thermostatic method of making yoghurt is considered the most gentle and allows you to preserve all the beneficial properties of milk.
You can make thermostatic yoghurt at home without having to have a yoghurt maker and purchase special starter cultures. Most often, an ordinary slow cooker, oven, or even a thermos is used for this.
The yoghurt prepared by the thermostatic method turns out to be thicker, with a dense consistency, since clots are formed during the fermentation process. The content of beneficial microorganisms in this product is maximal. However, this is also due to the short shelf life of home-made yogurt.
Thermostatic yogurt in a saucepan: a step-by-step recipe
Ingredients:
- 1 liter of milk 3.2% fat;
- 1 cup 10% cream
- 1/2 cup 15% sour cream
Also, prepare small glass jars with screw lids and a large pot with a lid for making thermostatic yoghurt that can hold all the jars on the bottom. To maintain the desired temperature, you will need a large terry towel or thick warm blanket.
If you have taken UHT milk, then it will be enough to mix it with cream and gently heat it to a temperature of 38-40 ° C. For regular milk, boil it in a simple saucepan for 3-5 minutes and leave to cool to the same 40 ° C. During this time, sterilize the yogurt jars.
Add starter culture to warm milk. In this recipe, ordinary sour cream is used as it, but if you wish, you can take a jar of Activia or a ready-made dry starter culture, which should be diluted and used according to the instructions attached to it.
Thoroughly mix the milk with the sourdough and pour the mixture into separate jars. While the yoghurt is cooking, you do not need to cover it with lids. Pour hot water into a prepared large saucepan and place the jars on the bottom.
It is important to keep the water temperature in the pot no higher than 40 ° C during the entire process. It is better to check with a kitchen thermometer, but if it is not there, be guided by the sensations - the water should be warm, but not hot, otherwise the beneficial microorganisms in the yogurt will die and the value of the product will decrease.
Cover a large saucepan with a lid, wrap it with a blanket or towel on all sides. Leave the pot as it is in a warm place overnight (8-10 hours). In the morning, homemade thermostatic yoghurt in individual jars will be ready.
If you prefer a very thick product, you can keep it in a warm place for up to 12 hours. After fermentation is complete, remove the jars from the water, close the lids and send the yogurt to ripening in a cool place, for example, the lower compartment of the refrigerator.
How to make thermostatic yogurt in a slow cooker
It is more convenient to cook thermostatic yoghurt in a multicooker than in a regular saucepan over the fire, especially if there is a special Yoghurt program. But even without it, this convenient kitchen household appliance makes it possible to significantly simplify the process of fermenting milk.
Ingredients:
- 1 liter of homemade milk;
- 1 jar of "Activia" without additives as a starter culture.
It is allowed to use a different starter culture if you have a proven option with a sufficient number of live cultures.
Boil homemade milk for a few minutes and cool to 35-40 ° C. Prepare small jars with lids so that they fit on the bottom of the multicooker bowl, sterilize them. You can use special jars for yogurt or pick up ordinary jars with screw lids of the same height and volume.
Mix the cooled milk with the Activia starter culture and pour the mixture into jars. Place the open jars on the bottom of the multicooker bowl and pour warm water over the shoulders. Close the multicooker and turn on the Yogurt mode. The device will set the desired time, usually 8-10 hours, after which the thermostatic yogurt will be ready in the jars.
If there is no such mode in your multicooker, then use the heating mode. Turn it on first for 2-3 minutes, then turn it off. Repeat the heating procedure after another 3 hours, turn off and leave the multicooker closed for 6-7 hours. After this time, the yogurt in jars will be ready.
Carefully, without shaking and water ingress, remove the jars from the bowl, close the lids and send to a cold place. There, the yogurt will thicken a little more. Do not stir or shake the fermented product so as not to destroy the structure, otherwise the yogurt will not ripen.
Thermostatic yogurt is very healthy on its own and quite tasty, but you can add, for example, berries, pieces of fruit, jam or muesli to the finished product.
You can make thermostatic yogurt in a thermos - this is the most straightforward and easy process. To do this, pour a warm mixture of milk and sourdough prepared as described in the recipe into a thermos. The thermos closes for 8-10 hours, after which the yogurt is ready.
How to make thermostatic yogurt in the oven
Ingredients:
- 1 liter of milk;
- 200 g of natural yoghurt or fresh 20% sour cream.
Boil milk and cool to room temperature. Pour 1/2 cup milk and mix yogurt or sour cream in it. Combine the resulting starter with the rest of the milk, stirring gently.
Preheat oven to 50 ° C and turn off. Pour the milk mass into portioned glass jars. Cover each jar with foil, sealed tightly. Arrange them on a baking sheet and place in the oven. Simmer milk in the oven behind a closed door in the following mode: turn on the oven at 50 ° C for 5-7 minutes every hour. Classic thermostatic yoghurt will be ready in 7-8 hours.
