Prostokvasha is a simple sour-milk drink, which is prepared from milk: usual (curdled milk) or ghee (fermented baked milk) by ripening it with special cultures of fermented milk bacteria. Prepare yogurt at home is elementary simply, and making sure of this you will not return to the purchased product.
How to make yogurt from milk at home: a recipe
Ingredients:
- homemade milk - 2 liters;
- bacterial leaven.
Preparation
For the preparation of yogurt basically take home-made milk, since it has the required fat content and is able to properly ferment. If you are afraid of home-made products, then before cooking the yogurt, boil the milk, then cool and only then bring in the bacterial culture.
So, after the milk has reached the necessary temperature, and for sour-milk bacteria it usually borders within the limits of 40-50 ° C, we introduce a bacterial starter. The amount of sourdough of each brand is calculated individually, and recommendations are indicated on the product package. Most of these sourdoughs can be purchased in pharmacies or large supermarkets. To distribute the ferment evenly, dilute it first in a small amount of milk, and then apply to the total mass and mix it thoroughly.
After the leaven is dissolved, we place the container with the future yogurt in a warm place for 12 hours. After the curdled curd is curled, we cool it and use it for the intended purpose.
Recipe for sour milk on sour cream
Prostokvasha on this express recipe is prepared twice as fast as the classic, based on the leaven.
Ingredients:
- milk - 2 liters;
- sour cream - 1 liter.
Preparation
Before quickly making yogurt from milk, heat the homemade milk fat to a temperature of 30 ° C, and then mix it with sour cream in the proportion of 2: 1. For cooking it is better to use glass or enamelware. We completely dissolve sour cream with milk and put the base for our curdled milk in a bath of warm water for 6 hours. All the time of fermentation, the temperature of the water in the bathroom should be constant and equal to 36-38 degrees. If the temperature is lowered during the sourdough, the cooking time will be extended up to 8-10 hours. Ready curdled milk is cooled and used alone or used as a basis for many recipes.