Yogurt is a very useful product for the gastrointestinal tract. And if you cook yogurt in a yogurt maker at home, then it will turn out to be much tastier and healthier than the purchased one, because you always know exactly what is included in its composition. And also the cost of this product will be lower compared to the one bought in the store, which will significantly save you money if your family consumes a lot of yogurt.
It is necessary
- - milk - 1.5 l;
- - leaven;
- - additives of your choice - berries, fruits, chocolate, cocoa and much more.
Instructions
Step 1
If good quality country milk is available, it is best to use it after boiling for a few minutes. From industrial milk, pasteurized and UHT are best suited. The first must be heated to 90 degrees, and the second is safe and immediately ready to use.
Step 2
The foam that forms when the milk is heated must be removed, then it cools down to a temperature of about 40 degrees or slightly less. But you cannot cook yogurt in a yogurt maker from milk, the temperature of which is above 50 degrees - all lactic acid bacteria will die. For cooking, it is not necessary to take cow's milk, you can use goat, soy and any other.
Step 3
You can use commercial dry starter culture for making yogurt in a yogurt maker, which can be purchased at a pharmacy or health food store. This starter contains all the necessary bacteria. Also for this you can take bioyogurt or natural yogurt of industrial production at a dosage of 1 cup of yogurt per liter of milk. And for subsequent batches of yoghurts, you can easily take your own yoghurt for sourdough.
Step 4
Milk, which has the required temperature, is well and thoroughly mixed with the sourdough, for this you can use a blender. The resulting mass is poured into glasses, an additive is placed in each glass. At this stage of cooking, you should not add fresh fruits as an additive, it is better to put them in ready-made yogurt, since their acidity can interfere with the cooking process.
Step 5
Next, you should turn on the yogurt maker and set the time on it. To obtain thick yoghurt, it is worth setting the time to 7-9 hours; for making drinking yoghurt, it should be reduced.
Step 6
After the expiration of the time, the cooked yoghurt in the yoghurt maker should be cooled slightly and then put into the refrigerator for final thickening.
