The beneficial properties of fermented milk products have long been known - they improve digestion, strengthen the immune system, and stimulate the absorption of many vitamins in the body. But the thousands of jars from the shelves in stores are not always exactly live yogurt, so you should try to cook it yourself.
Instructions
Step 1
Use a yogurt maker. This simplest device is inexpensive and sold in hardware stores. Use pasteurized milk and yoghurt starter. Dilute the starter with a little milk - heat the milk to 40 degrees and add a few milliliters of warm milk to the starter. Then pour the starter culture into the remaining milk, scatter into cups and send to the yogurt maker for 7-9 hours. Add sugar if desired. Remember that the longer the yogurt is inside the yogurt maker, the more acidic it will end up.
Step 2
If you don't have a yogurt maker, use the following method. Purchase a yoghurt starter (usually available at pharmacies). Many people advise using store-bought yogurt as a starter, which is positioned as live. But this is not worth doing, as it can bring harmful bacteria into your natural yogurt and develop during heating, which will lead to poisoning or indigestion. Buy pasteurized or UHT milk that has a short shelf life. It contains the largest amount of nutrients. Next, dilute the starter culture: bring a glass of milk to a boil, cool to 40-45 degrees. Add 10 ml of this milk to a jar in a starter culture, shake it. Mix the resulting starter culture with milk, pour into a glass jar. Further, it is important to observe the temperature regime. The sourdough must be kept warm - near the battery, in a thermos, wrapped in towels, overlaid with pillows, in general, do everything so that the temperature is the same for the next 8-10 hours. The starter culture can be stored in the refrigerator, but no more than two weeks.
Step 3
After getting the starter, start making the yoghurt. Boil and cool to 40-45 degrees C a liter of milk, add 1 tbsp. l. starter culture, pour into a jar or thermos and store again warm for 5-6 hours. After preparation, natural yoghurt is stored for no more than 5 days.
