Today, when preservatives are added to almost all factory-made products, those products that are prepared by hand are increasingly appreciated. This also applies to dairy products. Especially in summer, when storage and transportation conditions are often not met. Yogurt is a healthy and tasty dairy product that is loved by both adults and children. To make yogurt at home, you can use a yogurt maker, a slow cooker, an oven, or you can make it in a regular thermos.
It is necessary
-
- milk - 1 liter;
- sourdough - 2-3 tablespoons;
- thermos.
Instructions
Step 1
Boil milk in a regular saucepan and then cool to 40-45 degrees. To check the temperature without using a thermometer, it is enough to dip a clean finger into the milk - if within 10 seconds you do not feel any discomfort, that is, the finger is warm, but not hot, then this means that the milk is ready for making yogurt.
Step 2
Add sourdough to warm milk and whisk thoroughly. The starter culture can be a special yoghurt starter culture, as well as ordinary "live" yogurt, that is, one that has a shelf life of no more than 14 days.
Step 3
Quickly and thoroughly mixing the starter with milk, pour the resulting mixture into a pre-prepared thermos. Before using a thermos, it should be doused with boiling water so that, in addition to lactic bacteria, others do not multiply.
Step 4
Wrap the thermos in a terry towel or blanket and place in a warm place. In winter, you can put it near the battery, in summer - in the sun. In this position, the thermos with the future yogurt is left for 4-7 hours.
Step 5
After the specified time, open the thermos, and pour the yogurt into jars or other containers. Put the jars in the refrigerator for 2 hours. This is to stop the growth of lactic bacteria and the yoghurt does not become acidic. The yogurt is ready.
