Yogurt is not only a natural, incredibly tasty, but also a very useful dairy product. After all, it improves digestion, is well absorbed by the body and enriches it with calcium. But these qualities are only natural live yogurt, and find it in supermarkets is very difficult. Therefore, we will tell you today how to make yogurt yourself at home.
How to make yogurt at home?
Ingredients:
- milk - 995 ml;
- sour cream or bifidokefir - 25 ml.
Preparation
Milk is boiled first, and then cooled to a temperature of 37 degrees. Next, pour kefir or sour cream and mix, until the ferment dissolves completely. Then we spread the mass on sterile little jars and put them in a yogurt, without closing the lids. Cover the appliance with a lid, turn it on and after 10 hours the natural and tasty product will be ready for use.
How to make thermostatic yogurt at home?
Ingredients:
- milk - 995 ml;
- yoghurt - 125 ml;
- sugar - 10 g.
Preparation
Milk warm up to about 35 degrees and throw a spoonful of sugar. Thoroughly mix, put a jar of yogurt with live microorganisms and beat it with a mixer. The thermos is scalded with boiling water, poured into it the resulting mixture, tightly closed and leave for 7 hours. After the expiration of the time, we check the readiness of the product, lay it out in jars and clean it in the refrigerator.
How to make homemade yogurt without yogurtnitsy?
Ingredients:
- milk cow - 1 item;
- milk fungus - 2 tsp.
Preparation
In warm milk we spread the milk fungus and leave it for a day in a dark, but not a cold place. Then yogurt filter, and the fungus is well washed and left for the next time.
How to make Greek yogurt at home?
Ingredients:
- milk - 995 ml;
- ferment - 125 ml.
Preparation
Milk is heated in a saucepan to 80 degrees, and then we cool to 45, placing the dishes in a container of cold water. Next, mix a little milk with the leaven and gently pour everything back into the milk. Cover the bowl with food film, pierce in several places with a knife and send yogurt for 7 hours in the oven, setting the temperature regime to 35 degrees. How to make homemade yogurt thick? At the end of the time, whip the finished product with a whisk and strain it through a double layer of gauze for density. We shift the yogurt into a jar, cover it with a lid and put it in the refrigerator. In the morning carefully discard the secreted serum and serve natural Greek yogurt to the table.