Due to its properties, natural yogurt can competently compete for the title of the most useful product. The lactobacilli contained in it have a beneficial effect on the digestive function and functioning of the intestine, and also contribute to its purification and normalization of the microflora. This allows you to increase immunity and vitality, as well as significantly reduces the risks of developing various kinds of infections. At the same time, yogurt improves metabolic processes, which is very important for those who watch the weight or actively struggles with its surpluses.
In the trading network, it is almost impossible to find natural yogurt. Most often the product offered to the buyer contains various additives, dyes, preservatives that not only reduce its usefulness to a minimum, but often on the contrary make yogurt not desirable for consumption. It is especially risky to give such products to small children, pregnant women or nursing mothers. But there is a wonderful way out of the situation. Natural and indisputably useful yogurt can be prepared at home. And for this it is not even necessary to have in your culinary arsenal a special yogurt girl. It is enough to stock up on quality milk and dry leaven, which can be found in any self-respecting pharmacy or in specialized departments of large supermarkets. And part of the original product can be used as a starter for subsequent cycles.
Next, we describe in detail the recipe for yogurt at home without yogurtnitsy and you will be able to provide yourself and your family with your own hands with a useful and healthy product.
Homemade yogurt - recipe without yogurtnitsy
Ingredients:
- Milk - 2 liters or according to the instructions for leaven;
- sourdough - 1 pack.
Preparation
For the preparation of yogurt any milk is suitable. Homemade and pasteurized packaged must be pre-boiled to avoid development along with beneficial pathogens. Ultra-pasteurized milk is already sterile and can therefore be used to prepare yoghurt without pre-treatment. With the same purpose we prepare properly the dishes in which we will prepare the product. It must also be boiled or sterilized in any other convenient way for you. The second indisputable condition for the positive result in the preparation of homemade yogurt is the creation of optimal temperature conditions for the development of bacteria and their fruitful work. To do this, milk should be heated or cooled after boiling to a temperature of 38 to 40 degrees. At higher temperatures, beneficial bacteria will die, and at low temperatures they will not be able to develop properly. Having fulfilled the conditions of sterility and temperature regime of milk, fall asleep in the starter and mix well. After that, wrap the container covered with a lid with something thoroughly warm and have about eight hours in the heat, for example, near the battery or stove. You can warm up the oven a little, and then turn off and place the workpiece in it. As a rule, portions of starter cultures that can be purchased are designed for two liters of milk, but it is better to get acquainted with the recommendations for their preparation on the package.
How to make yogurt without yogurt and dry leaven in a saucepan?
Ingredients:
- Milk - 2 liters or according to the instructions for leaven;
- sourdough - 1 pack.
Preparation
Prepare originally homemade yogurt without yogurtnitsy possible only with the use of dry starter cultures. But for the following cycles you can do without it. To do this, leave a third of the finished yogurt and use it as a starter basis for further cooking. Just like with traditional fermentation, we prepare sterile milk, bring it to the required temperature and combine it with a portion of the left yogurt. For two liters of milk in this case, you need to take 750 ml.