How to make sourdough for yogurt. How to make healthy natural yogurt at home
Today in stores you can buy various varieties of drinking yogutra - with the taste of strawberries, peach, orange, etc. Unfortunately, they add a lot of sugar and other various additives, for some reason the list of these substances grows every year and it becomes scary to read this small font. We love yogurt very much, but preferably without dyes, flavors, preservatives, stabilizers, thickeners and emulsifiers.
You can make yogurt in a yogurt maker or a slow cooker, but what if neither is available. A few years ago, I found a way to make yogurt at home and use it all the time. This yogurt is not as dense as store-bought or from a slow cooker.
To prepare homemade drinking yogurt, we need 1 liter of milk and 2 tablespoons of natural yogurt. Milk can be of any fat content, we prefer 1.5% milk.
Pour the milk into a saucepan with a thick bottom, in which case it will not burn and bring to a boil.
Pour the milk into a container in which the yogurt will be stored - it can be a plastic container or a glass jar.
We cool the milk to 50 degrees, it takes half an hour. Here is my milk after 25 minutes. I add already and at this temperature. If there is no thermometer (this thermometer is for meat), you can simply check with your finger, you can hold your finger in milk, so you can add.
Add yogurt to milk and stir well.
Now it is necessary to maintain this temperature as long as possible, so we close the lid and wrap our dishes well. I wrap it in a towel and put it in a large cup and wrap it with a towel again (you can even use a blanket).
Now the milk must not be touched or stirred. Leave until the next morning, I usually do in the afternoon.
In the morning, our yogurt looks like this, it is already ready, it remains only to cool it, preferably during the day, since its consistency only improves from this.
In addition, I use this yogurt for making fruit salads, muesli, daure or sauces. You can optionally add sugar (or better to learn without) or pureed fruits.
2 cups of this sugar-free yogurt instead of breakfast or dinner is a good way to lose weight!
Benefits of homemade yogurt
Today, when the popularity of healthy eating is gaining momentum, natural yoghurts are often found among recipes. Unfortunately, it is difficult to buy such yogurt in an ordinary store, but there is a way out - making natural yogurt at home. Making homemade yogurt at home is not difficult, the main thing is the desire and adherence to the recipe.
Natural yogurt is considered to be one that contains beneficial bacteria, namely lactobacilli bulgaricus. The content of vitamins A and B in these bacteria exceeds their content even in dairy products. These vitamins are needed by a person to get an energy boost for the whole day. Also, vitamins are able to normalize the work of the central nervous system, and regulate the level of cholesterol in the blood.
DIY natural yogurt Vitamin A is able to prolong the youthfulness of your skin for a long time, is good for the eyes, and is also able to protect the body from infection with various infections. Frequent use of yogurt will provide your body with vitamins and minerals. Should we talk about boosting immunity?
How to make natural yogurt at home?
Probably, you have often come across videos on the net about making natural yogurt at home. For the preparation of high-quality yogurt, it is better to take it yourself. I bring to your attention a step-by-step cooking process.
1. We purchase a starter for making yogurt.
You can buy sourdough at any pharmacy in your city. One serving of sourdough will be enough for you to prepare about 2-3 liters of yogurt. Yoghurts that can be found on supermarket shelves are not suitable for the role of a starter, despite the low content of dyes and preservatives. In milk, yogurt, cottage cheese, in any case, E. coli appears over time, which makes them unsuitable for this purpose. In the process of fermentation, an increase in unwanted microflora occurs, which can lead to infectious diseases of the body.
Making natural yogurt at home 2. Choose dairy products
For making natural yogurt it is best to choose fresh pasteurized milk perfectly. Sterilized milk, according to experts, is not the best option. EEC abandoned this technique a long time ago, as the vitamins in milk and the trace elements contained lose their properties. The salt and stabilizers it contains also make it unsuitable for use as a starter.
3. Proportions for breeding
About 200 ml of pre-boiled milk is cooled to a temperature of 40 degrees. Next, take up to 10 ml of the resulting milk and pour it into a vessel with the starter poured into it in advance. After that, the vessel should be shaken well. Next, pour the mixture from the vessel into the bowl with the rest of the milk, mixing thoroughly. The mixture should be poured into a yogurt maker, although an ordinary thermos can perform its functions. Wrap the yogurt maker, put in a warm place. Fermentation takes 8-10 hours. Cooked sourdough can be stored for 14 days. Note: it is not recommended to use plastic containers to ferment the resulting mixture, since the carcinogenic resins that are released when the plastic is heated will not give your yogurt medicinal properties.
4. Cooking yogurt
We boil and cool one liter of milk to + 40–45 degrees and put in just a tablespoon of already diluted sourdough. The liquid can be placed both in a glass jar and in a thermos or yogurt maker. Fermentation takes 5-6 hours. The yogurt will be more acidic if the fermentation takes longer. The resulting yogurt can be stored for no more than five to seven days in the refrigerator.
The result of making homemade yogurt Attention! Bacteria will begin to multiply actively and turn milk into curdled milk if homemade yogurt is overexposed. At the end, you will not have the product that you would like to receive. Pay attention, when we prepare live yogurt, as you have seen in the photos of other sites, when adding milk powder, the yogurt becomes thicker, but this will not add any useful substances to your product.
Be attentive to the rules of sanitation - be sure to treat the dishes with boiling water. As you already understood, making homemade yogurt is not difficult. The next time you cook this product again, it is better to choose yogurt made by yourself as a starter.
What else is homemade yogurt good for besides its naturalness?
The fat content of yogurt can be controlled independently. For less fat yogurt - buy 1% milk, if you want to increase the fat content - take 3.2%. If you are wondering how to make low-fat yogurt at home, the answer is simple - for this you just need to purchase skim milk as a starter culture.
Useful properties of homemade yogurt Use of additives
Videos of making natural yogurt at home can be easily found on the Internet. You will be offered many examples of making yogurt. A lot of positive reviews about the taste and useful properties of natural yogurt only confirm that the idea is worth the effort. But what if you like sweet yogurts or yogurts with berries, chocolate and many other additives?
Using Various Yogurt Additives Of course, you can add all these goodies even before you put the yogurt into cups for fermentation, but, alas, there are moments due to which it is not advisable to do this. Bacteria found in natural yogurt oxidize the sugar in milk. That's why. Adding sugar or fruit to yogurt at the fermentation stage can cause bacteria to switch to these additives.
As for citrus fruits or other fruits that contain a large amount of acids, such as kiwi, their interaction with milk is excluded. As a result, the milk curdles before the fermentation process begins. It will be safer to prepare homemade fruit yogurt, with the addition of all kinds of fruits, nuts, chocolate at the end of cooking, or just before cooling.
Homemade yogurt recipe
You can also make homemade yogurt using herbs and mint. It is often added to salads and desserts. Here is an example of a recipe: peel an orange, cut into slices. Chop nuts and chocolate. Next, you need to combine all these ingredients, mix thoroughly. Then add oatmeal and yogurt.
Salads with yogurt are also quite popular. For example, an exotic salad recipe will not take you much time and will bring great pleasure to you and your loved ones. Large strawberries are cut into 2 parts, cut avocado, add lemon juice. Next, add pre-boiled shrimp and a little olive oil. Next, add your prepared yogurt.
Natural yogurt recipe Daily consumption of yogurt helps to improve the functioning of the digestive tract, increase immunity. A hundred years ago, yogurt was known for its beneficial substances. It not only has a good effect on digestion, but copes with infections. Eat fresh and high quality yogurt and you will soon see its benefits for yourself.
Video
The first mention of yogurt appeared more than 6 thousand years ago. According to one of the legends, it was invented by the ancient Turks, according to another version, the fermented dairy product began to be served at the table in ancient Greece and Rome. In Europe, yogurt became popular as early as the beginning of the 16th century, after the healing of the stomach illness of King Francis I of France. In the 20th century, mass production of this product began, which was made possible thanks to Danone. But even today, homemade yogurt is considered healthier and tastier than its store counterpart.
On the shelves of stores there is a wide range of yoghurts, both natural and with various fillers. Manufacturers claim that they are useful, help to improve the functioning of the intestines, normalize metabolism and improve well-being. But still, homemade yogurts are considered better. The benefits of this fermented milk product for the body are invaluable.
- Thanks to bacteria such as Bulgarian bacterium and thermophilic streptococcus, with regular use of yogurt, it is possible to normalize the intestinal microflora.
- Gently eliminates the problem of constipation and intestinal disorders.
- Effectively fights the manifestation of allergic reactions on the skin, improves its condition.
- Strengthens the immune system, increases the body's resistance to viruses and bacteria.
- Homemade yogurt does not contain sugar, which means it is approved for use by people with diabetes.
- Helps in the fight against excess weight.
Homemade yogurt has a number of significant advantages over store-bought products. It contains only milk and sourdough containing beneficial bacteria, without preservatives and stabilizers. Only homemade yogurt is really healthy.
Homemade yoghurt without starter
To do this, you will need a liter of milk and a jar of ready-made store-bought yogurt without sugar and fruit fillers.
The label must contain the inscription "Contains live bacteria", they are responsible for the fermentation process.
- Boil milk or warm it in a thick-walled saucepan
- Cool to 40 degrees, stirring occasionally with a spoon so that foam does not form on top
- In one cup, dilute the yogurt until smooth.
- Pour into a saucepan with warm milk and mix again
- Close the pot with a lid and wrap it in a large towel.
- We move it to the oven, leaving the lighting lamp on.
- Fermentation will take approximately four hours.
- The longer you keep the product in the oven, the sourer it will turn out.
- We take out the pan, carefully drain the whey that forms on the surface
- Pour yogurt into containers and send to the refrigerator
Options for making homemade yogurt without a yogurt maker
Anyone can make homemade yogurt, and it is not necessary to have a special device for this - a yogurt maker. It is quite possible to do with other improvised means.
Homemade yogurt without a yogurt maker, the recipe of which (and not one) is presented below, involves several cooking options:
- in a thermos;
- in a blanket;
- using dry sourdough;
- in a multicooker;
- in the oven;
- with sour cream.
Each of the recipes has its own advantages and disadvantages. But yogurt prepared at home using one of the proposed methods turns out no worse than from a yogurt maker.
Delicious homemade yogurt. Recipe without a yogurt maker in a thermos
A thermos is great for making homemade yogurt. This type of dishes has good thermal insulation properties and maintains the desired temperature of the liquid poured into it for several hours. And this is just one of the prerequisites for making the right and healthy homemade yogurt.
A recipe without a yogurt maker (in a thermos) consists of the following sequence of actions:
- Boil 1 liter of homemade or pasteurized milk. Cool to a temperature of 38-40 degrees.
- While the milk is cooling, it is necessary to pour boiling water over all the dishes that will be involved in the preparation of yogurt, including a thermos and spoons.
- Remove the foam from the cooled milk. Pour a small amount of it (about 100 ml) and mix gently with store-bought natural yoghurt. Make sure that the fermented milk product used as a starter does not contain dyes, flavors and other "chemistry". The composition should contain only milk and sourdough.
- Combine sourdough with remaining milk. Pour into a thermos and close the lid tightly.
- After 8 hours, pour the finished product from the thermos into a sterile container (baby food jars are suitable) and refrigerate for 6 hours.
This is how yogurt is prepared at home. The recipe without a yogurt maker, presented above, is easy to perform. It requires a minimum of effort, and the result is a very tasty and healthy fermented milk product.
Greek yogurt at home
Greek yogurt has a special texture. It resembles soft and tender cream cheese in its structure and taste. It is eaten in its pure form or used to make cream for cakes and pastries.
Homemade yogurt without a yogurt maker, the recipe of which is known to many, differs from the previous one in that milk with sourdough is not poured into a thermos, but is wrapped in a blanket in a sterile jar or pan. In this way, it is possible to maintain the desired temperature regime necessary for the fermentation process. After 6-8 hours, ready-made homemade yogurt is transferred directly from the pan into a colander lined with several layers of gauze. After a few hours, the excess whey will drain off and you will have about 400 grams of thick, creamy Greek yogurt.
Natural yogurt at home. Recipe without sourdough yogurt maker
To prepare yogurt according to this recipe, you need 1 liter of milk and dry sourdough. You can buy it at a pharmacy and in some large supermarkets. The basis for fermenting milk is prepared similarly to the previous recipes, but the sourdough is used dry, not store-bought yogurt. Otherwise, the sequence of actions is similar.
Homemade yogurt (recipe without sourdough yogurt maker) is made from boiled or UHT milk. It is fully processed, that is, cleaned of any bacteria, so it does not need to be boiled. A small amount of milk is mixed with dry sourdough, and then combined with the rest in a sterile container. After that, the base for yogurt should be wrapped in a blanket or poured into a thermos.
By providing the necessary temperature conditions, you can get healthy homemade yogurt without a yogurt maker. A recipe with a photo will make the cooking process easier. Daily use of natural homemade yogurt will forever forget about constipation and intestinal disorders.
Homemade yogurt in a slow cooker
Those who don't have a yogurt maker but have a slow cooker will love the following homemade yogurt recipe. The basis for this fermented milk product is prepared from milk and sourdough. Next, you need to sterilize glass jars, so many that they all fit in the multicooker bowl.
After that, milk with sourdough should be poured into jars. At the bottom of the multicooker bowl, you need to lay a cloth napkin, pour water and put the container (as for sterilization during canning). Turn on the "Yogurt" mode. If this cooking method is not provided in the multicooker, select the “Heating” mode for 15 minutes. After an hour, turn on the heating of the cans again for the same time. Repeat the above steps for the third time. After 3 hours, homemade yogurt without a yogurt maker (recipe in a slow cooker) can be put in the refrigerator. Bon appetit!
Natural yogurt without yogurt maker in the oven
This recipe, according to the cooking technology, resembles the option with a slow cooker. But instead of this modern appliance, which not every housewife has available, an oven is used.
Homemade yogurt without a yogurt maker, the recipe of which is presented below, is made from milk and sourdough. It can be immediately poured into portioned jars or cooked in a saucepan. In the first and second cases, foil will serve as a lid for the container, which must be well fixed.
We send jars to the oven heated to 50 degrees. After 5 minutes, turn off the device. We repeat the procedure every hour for another 6-7 times. In modern ovens, where you can set any temperature for heating, you should adhere to the value of 40-42 degrees.
Homemade yogurt with sour cream
To prepare a healthy fermented milk product, it is not necessary to use sourdough. You can make homemade yogurt without sour cream yogurt maker. Its ripening time will be longer, about 12 hours, but the result is excellent.
In boiled cooled milk, add 3 tablespoons of sour cream, heated to a temperature of 38 degrees. Carefully combine the ingredients with a whisk. We put the yogurt in a warm place to ripen. For this, any favorite way of fermenting milk is suitable. After 12 hours, homemade sour cream yogurt will be ready. Now it can be sent to the refrigerator, and after 4 hours you can try a delicious natural fermented milk product.
- 1 liter of milk;
- 50–100 g skimmed milk powder (optional)
- 1 tablespoon of sugar;
- 2 tablespoons prepared yogurt with live cultures or freeze-dried yogurt starter.
You can take any milk: cow, goat, soy, whole or skimmed.
Unsweetened yogurt without flavorings and additives and marked "Contains live cultures" on the package is suitable as a starter culture. Since beneficial bacteria die quickly, try to choose the freshest yogurt. Try a few options until you find the one that tastes the best to you.
You can also use freeze-dried yogurt starter. It is usually sold online and works even better than ready-made yogurt.
In a pinch, sweet flavored yogurt will do. Just keep in mind that it will affect the final taste of your product.
How to make yogurt
It is best to do this in a water bath: this way the contents of the pan do not burn, and you do not have to stir it often. If you don't have a thermometer, 85 degrees is the temperature at which milk starts to foam.
Wikihow.com
UHT milk can only be heated to 40-45 degrees and skip the next step.
2. Cool the milk to 40–45 °C
The easiest way to do this is by placing it in cold water: this way the temperature will drop quickly and evenly. If cooling at room temperature or in the refrigerator, be sure to stir the milk often.
You can determine whether the liquid has reached the desired temperature without a thermometer: with your finger. If the milk is hot, but no longer burns, then it's time to start sourdough.
Simply remove the store-bought yogurt you'll be using from the refrigerator and let it sit at room temperature while the milk cools.
wikihow.com 4. Mix the starter with milk
To distribute the bacteria evenly, use a whisk or blender. If fibers remain in the mixture, you may have heated the milk too much or too quickly.
Milk powder can be added at this stage: it will increase the nutritional value of the yogurt and make it thicker.
5. Grow bacteria
A mixture of sourdough with milk will need to be kept for 6–8 hours at a temperature of 38–40 ° C.
The best way to do this is in a yogurt maker. Just pour the mixture into a container and place it in it.
wikihow.com But the oven is fine too. Heat it up to the required temperature, turn it off and put the container with the yogurt mixture inside. Turn the oven on from time to time to maintain the same temperature. This method is quite tedious, as you need to constantly monitor that the oven does not overheat.
Yogurt in a slow cooker is easier to cook. Pour boiling water over the bowl and pour the mixture of milk and sourdough into it. If cooking in jars, put them in a slow cooker and fill with water almost to the brim. Use the "Yogurt" mode or turn on the heating for 6-8 hours. Please note that the heating temperature must not exceed 40 °C. If it is higher in your model, turn on the heating for 15-20 minutes, and then turn it off for an hour so that the yogurt does not overheat. Repeat the procedure 5-6 times.
In the microwave, the process is about the same: set the temperature to 40 ° C and leave the mixture for 6-8 hours. If there is a "Fermentation" mode, use it.
If you don't have any of these, place the container of the mixture on a sunny windowsill or in a large container of warm water.
Gradually, the consistency of the mixture will become similar to custard, a cheesy smell will appear, and whey will stand out from above.
It can be simply poured, used in baking or eaten with yogurt.
6. Check the readiness of yogurt
After 6-8 hours, shake the container slightly: the ready-made yogurt under the whey should be of a homogeneous consistency. The longer you stand it, the thicker it will be.
7. Strain the yogurt through cheesecloth
So serum will come out of it, it will become thicker. Line a colander with cheesecloth and put it in a large container, then transfer the yogurt into it, cover with a plate and put it in the refrigerator. After a couple of hours, you will have Greek yogurt. And if you leave the mixture overnight - a very thick yogurt, similar in texture to cream cheese.
What's next
You can eat homemade yogurt with jam, or maple syrup, fruits or berries.
Use part of the resulting product as a starter for the next portion. You can store yogurt in the refrigerator for no more than 5-7 days.
The most useful product for children and adults is yogurt. It is perfectly absorbed by the body, and its delicate taste makes you forget about everything in the world, especially if you add pieces of berries or fruits to cooked homemade yogurt.
Those who follow the principles of a healthy diet are advised to add oat, rye or buckwheat flakes to this dairy product, using a healthy breakfast dish. Children can mix a sweetener in yogurt: honey or granulated sugar so that they eat it with great pleasure for breakfast or afternoon snack.
Yogurt makes great pastries, wonderful sauces and even cold soups - as you can see, the range of uses for this dairy product in cooking is quite large.
Recipe Information
Cuisine : French .
Cooking method: in yogurt jars.
Total cooking time: 8 h
Servings: 6 .
Ingredients:
- homemade milk - 750 ml
- Yogurt "Activia" classic without additives - 1 pack.
Cooking method
- To get a thick and tender dairy product, purchase homemade milk. Boil it and immediately cool it by placing it in a basin of cold or ice water. Check the temperature of the product - as soon as the milk becomes slightly warm (about 40 degrees), then remove it from the basin and pour it into a container: a bowl, saucepan or stewpan. Never make yogurt with hot or cold milk!
In principle, I also made good yogurt from pasteurized and ultra-pasteurized milk. In this case, take milk with a fat content of 3.2%. The more fat content of milk. the thicker the yogurt will be. Such milk does not need to be boiled, but only brought to a temperature of 40 degrees.
I check the temperature of the milk.
Scald jars and lids with boiling water, putting them in one bowl. For example, I wash yogurt jars in the dishwasher and close them with clean lids immediately after drying. in this case, the jars are immediately ready for use.
Transfer the yogurt from the jar to a mug or small bowl. It is desirable that it be at room temperature. Pour 50 ml of warm milk into a mug and mix thoroughly with a spoon so that all the yogurt interferes with the milk without a single lump. This stage in preparation is very important, because if you immediately pour the contents of the jar into a container with milk, then the yogurt may interfere badly and as a result, the product in each jar at the final stage of preparation may turn out differently.
Pour the mug of liquid yogurt into the bowl of warm milk and stir.
Pour the resulting milk mass into jars previously scalded with boiling water.
Close with scalded lids.
Place all the jars in the yogurt maker - no need to add water to the machine! The yogurt maker will maintain the optimum heating temperature inside itself (usually 38-40 degrees), at which the yogurt will be cooked. Turn on the yogurt maker timer for 6-8 hours. Don't be afraid to adjust the cooking time by experimentation. Read the instructions for your yogurt maker and take the cooking time from there. It is also worth knowing that for different types of sourdough time may vary. In the case of cooking using ready-made yogurt, as in this case, the time should also be reduced.
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