Do not say that, and technical progress is a matter that is pleasing not only to replenish the pockets of the producer of the products of this very progress, but also the tremendous opportunity to make life easier for all those for whom household chores are a burden. One of the fashionable devices in the modern kitchen was the yogurt maker - the device for cooking your favorite dairy products with a minimum of energy consumption: take the leaven, mix it with milk and pour over the cups of yogurt. After the time allotted in the instruction is delicious, and most importantly useful homemade yogurt is ready.
About all the details of how to prepare yogurt in a yogurt, we'll talk further.
The recipe for yogurt in yogurt
If you decide to introduce dairy products into your daily diet, then start and continue eating preferably with natural yogurt. Fortunately, in recent years, almost every drugstore has developed an assortment of starter cultures for the preparation of dairy products at home, but in order for these bacterial leaven to work and work effectively, we will need to meet certain conditions for their active life. The list of the latter is headed by temperature. And although the capacity with the future yogurt can be woven with plaids and shoved under the batteries, you will agree that a much faster and simpler way is to use a regular yogurt girl.
Ingredients:
- milk;
- bacterial leaven.
Preparation
After buying a bacterial starter, immediately look at the package, there are instructions on how much milk is calculated for a specific sachet. Each manufacturer has these digits different, because there is no ideal breeding algorithm.
Despite the fact whether you are preparing yogurt in yogurt or without it, the milk for the mixture will have to be preheated on the stove. Here the accuracy is important: do not get the temperature - the bacteria are not activated, but if you overdo it, you will kill the whole culture. If you use non-pasteurized milk, then before making yogurt it must be brought to a boil (90 ° C), and then cooled to the desired temperature. Temperature boundaries may be different for different lactic acid bacteria, but, as a rule, they lie within 38-45 ° C. Again, all the details are best checked additionally on the package.
Before adding the starter to the total mass of milk, mix it with a couple of tablespoons of the most heated milk or water. This simple trick will help bacteria evenly distributed in the thickness of the liquid. Then pour the solution to the remaining milk, mix well and pour the mixture over the jars of yogurt. This recipe for homemade yogurt for yogurtnitsy can be finished - the rest for you will make the device, it remains only to press the power button and wait 8-10 hours.
Before use, yogurt should be cooled for at least 4 hours.
Sour cream in yogurttse - recipe
Ingredients:
- cream (from 10%) - 1 l;
- bacterial leaven.
Preparation
The process of preparing homemade sour cream completely resembles that of yoghurt. At first, the cream should be heated to the optimum temperature, which is indicated on the sachet packaging. After, take a little cream into a separate container and dilute.
Ready sour cream can be consumed within a week, the contents of the last jar can be used as a starter the next time you cook.
If you are going to prepare a cottage cheese in a yogurt, mix a half liter of fatty milk with 100 grams of cottage cheese and a tablespoon of lemon juice. After 14 hours the product is ready.