How to make liquid yogurt thick. How to easily make homemade yogurt in a yogurt maker

The growing popularity of homemade fermented milk treats makes any yogurt recipe a godsend. Here are some popular recommendations and original recipes that will help you prepare this tasty and nutritious product.

The set of ingredients for homemade yogurt can be extensive and consist of many items. As additives to the main elements, you can use:

• fresh or frozen berries and chopped fruits, candied fruits;
• cereals, bran, any nuts;
• cocoa or melted chocolate bars;
• coffee or honey;
• condensed milk, various jams, jams;
• vanilla sugar and vanilla;
• freshly squeezed juices, fruit puree, syrups.

But the basis is always sourdough and, used for mixing with it, milk. Both ingredients are widely represented on the market, but the relative quality of the first can only be guaranteed by a purchase in a pharmacy, in extreme cases, in a health food store. Popular options for this ingredient are:

• sour sour cream or kefir;
• natural types of yogurt or cottage cheese;
• probiotics Symbilact, Vitalact, Acidolact;
• starter cultures from Vivo Streptosan or Bifivit;
• serum acidophilus.

It is easier to purchase milk for mixing with sourdough, at any available outlet. It is important that it is not a milky drink, and it must be boiled before mixing.

In the process of searching for suitable elements, it is worth listening to some recommendations from experienced housewives, for example:

• ladies who are worried about the calorie content of their menu should pay attention to this indicator in the initial components, on which the calorie level in the final result depends, but you should not worry too much, the delicacy is well absorbed and is not deposited in the form of fat;
• when using live yogurt as a starter, it is advisable to take the most expensive one, in which there are no additives, with a minimum shelf life, which allows us to hope for a minimum of dyes and flavors in the composition;
• for a home recipe, starter cultures under the brands of Evitalia or Activia are most often recommended, their use eliminates the appearance of extraneous tastes and odors, provides maximum benefit;
• to make the mass thick and tender, the best option would be to choose homemade milk, fresh only from under the cow;
• the pasteurized analogue from the store should be as fat as possible, this affects the density of the mixture, in this case boiling is not required, warming up within 40 ° C is enough;
• many positive reviews can be heard about fermented analogues prepared at home by fermenting fresh milk.

To make such a starter, 130 grams of milk is enough. If the product is from under the cow, it must be boiled, then cooled to body temperature, removing the foam from the surface. It is enough to heat the store analogue to the same temperature. In the milk prepared in this way, add:

• vial of Bifidumbacterin;
• up to three sachets of Narine.

The components are thoroughly mixed, the finished mixture is left alone for a day, ensuring the temperature regime is not more than 40 ° C. For this purpose, a container with the mixture is placed in any warm place wrapped in a towel or placed in a yogurt maker.

Classic recipe

Classic yogurt excludes the addition of sugar and its analogues during the preparation process. Various sweetening options, such as jam or fruit syrup, finely chopped fresh fruit, are added later when the mass has cooled and is ready to eat. You need to prepare such yogurt exclusively from two elements:

• milk with a fat content of at least 3.5% from 750 ml to 1 liter;
• packages of dry fermenting substance or a jar of Activia.

In a step-by-step version, the cooking process is as follows:

1. The first step is to prepare the milk. If a fresh product is selected, it will need to be brought to a boil and immediately cooled under ice water. It is important that the temperature does not exceed 40°C. It’s easy to check it, dip your finger into a container with a drink, if you don’t feel heat, then everything has cooled down to body temperature and is ready for use. If available, you can use a cooking thermometer, which will be more reliable.
2. Containers and lids for them must be boiled. If you have a dishwasher, washing at high temperatures will suffice. After drying, the jars will need to be closed with sterile lids and left until the ingredients are mixed.
3. Prepared Activia should be transferred to a small cup of about 50 ml. Add the same amount of milk and mix thoroughly. This will achieve greater homogeneity of the mixture. If you mix the entire volume of the components at once, it will be more difficult to achieve good uniformity. Pour the prepared mixture into a container with milk and mix thoroughly again.
4. If a fermenting substance is used, add a teaspoon of milk to the bottle with it and shake well. Dry analogue is poured into Art. spoon of the dairy product and beat with a whisk or blender until completely dissolved. Then the fermenting composition is poured into the rest of the milk and mixed again.
5. The prepared mass is poured into jars from the yogurt maker kit. For insurance, they can again be doused with boiling water. The containers are closed with scalded lids.
6. Banks are placed in the tray of the device and covered with a lid. At a temperature of 38 to 40°C, the cooking time will be from 6 to 8 hours. We set the desired hours on the timer and set an alarm for insurance. When using Activia or Evitalia, the cooking time will be less. In any case, it is advisable to first familiarize yourself with.
7. When the timer goes off and the alarm goes off, the jars need to be moved to a cold place and held there for 4 to 6 hours. This will make the final product denser.

It can be served in its pure form or with natural additives from fruits, freshly squeezed juices, and other additional components.

Treats for the little ones

Homemade fermented milk products are often recommended for babies from an early age, usually from ten months. This will minimize the baby's intake of harmful food additives, which are still present in factory-made baby food, albeit in small doses. For mothers who are familiar with the classic way, preparing a fermented milk treat for babies is not difficult. However, in this case, you need to take into account several important nuances:

• it is undesirable to use store-bought types of starter cultures, it is better to cook it yourself;
• no need to add sugar or honey to the composition, which has strong allergenic properties;
• sweet aftertaste can be created with natural additives from applesauce or its analogue prepared from other fruits;
• do not forget that a fermented milk product prepared in this way is stored for a maximum of 3 days, and with the addition of fruits up to 12 hours, so it is recommended to use it immediately after preparation and carefully calculate the required volume in advance.

In this case, it is not necessary to describe a detailed method of cooking, the procedure differs little from the classic version, taking into account the listed features. The milk component is brought to the desired temperature, mixed with sourdough, then mixed with one of the types of puree. The cooking time is at least 5 hours.

List of original recipes

Yogurt with Activia

In this case, instead of the standard fermenting component, Danone drinking Activia is offered in the amount of 5 tbsp. spoons. The only condition is to make sure that this ingredient is extremely fresh. To the two main components, you can add nuts or bran of any kind. The cooking process is identical to the one described above:

1. boil and cool the homemade dairy ingredient, bring the store to the desired temperature;
2. pour a small amount of it into a bowl with Activia and mix until smooth;
3. then mix the workpiece with the remaining milk;
4. if additional components are used, lay out a small amount of them at the bottom of each jar;
5. we lay out the mixture in containers and rearrange them in the pallet of the apparatus;
6. Set a timer for 6 to 8 hours.

The longer the time, the thicker the consistency will be at the end. But you need to be careful, busting over time can result in excessive acidity and loss of taste. After the device is finished, we rearrange all the containers in the refrigerator and keep it there for up to 4 hours.

Sour-milk dessert with jam

This recipe is almost similar to the previous one; Activia is also recommended as a fermenting substance. But an additional element in the composition is jam, which can be supplemented with nuts. The composition contains:

• fatty dairy product from 3.5 to 6%;
• Danone up to 5 tbsp. spoons;
• any kind of jam spoon for each jar;
• nuts of your choice.

We prepare according to the well-known scheme:

1. boil the milk base;
2. pre-mix a small amount of it with Activia;
3. mix the components completely;
4. put a spoonful of jam on the bottom of all containers and add nuts if desired;
5. we rearrange in the pallet and set the timer for 4 - 8 hours.

After cooking, give time to cool in any cold place. It is advisable to mix the complex composition before use.

Greek yogurt with vegetables

This type of fermented milk treat is an important an element of the popular Greek appetizer sauce Tzatziki. From it you can make a topping for a cake or use it for the same purposes with ice cream. True, the latter is an amateur. Naturally, it is useful in itself. In the recipe:

• a liter of milk component of medium fat content;
• sourdough from Evitalia.

Below is a step-by-step recipe for preparing a Greek delicacy.

1. We mix the last one with a small amount of the first ingredient so that the mixture comes out homogeneous. Then finally mix with the rest of the composition.
2. We put it in jars and put it in the container of the device for a known time. If there is no special apparatus, you can get by with an ordinary stainless steel pan, which we wrap with a towel and keep overnight to thicken.
3. To bring to readiness, wrap the mixture in several layers of gauze and hold for up to 4 hours. The output should be up to 500 gr. soft and thick texture.
4. Then it can be used as a cream on the cake or served on its own, mixed with finely chopped banana or sprinkled with chocolate chips.

After reading the rules for choosing products and instructions for making homemade yogurt, it will not be difficult for you to treat your family and guests with a healthy dessert. Original recipes for a fermented milk delicacy will appeal not only to children, but also to adults. And if the delicacy starts to take on an ordinary taste, you can always diversify it with a variety of delicious fillers.

Which promise you a tasty and healthy product. But not everything depends on the recipe: the quality of the finished product is greatly affected by the sourdough, and, most importantly, by the milk that you use as the basis for yogurt. The device itself also has an effect; according to customer reviews, many yogurt makers overheat yogurt. Fortunately, if such a situation arises, its negative impact on the product being prepared is easy to reduce: it is enough to lay a layer of paper or cloth napkins between the jars and the bottom of the appliance. And yet, even with all these requirements, thick yogurt does not always come out. What to do?

We offer you a recipe where not only milk, but also cream is used as the basis.

So, to make thick yogurt you will need:

good milk 3.2% fat - 930-1000 ml;

cream 15% fat - 200 ml;

sourdough (in our case, a 115-gram jar of Activia without additives).

How to make thick yogurt: process description

Jars from the yogurt maker should be pre-washed and dried to dryness. Prepare them and put them on the table.

We put the pan on a slow fire and pour milk into it.

While the milk is heating, we will have time to sterilize the jars.

We are waiting for the milk to warm up to a temperature of 30 degrees Celsius. At first, you can use a special thermometer, but in the future, your little finger will cope with the role of such an instrument no worse. Milk should be warm, but not hot, otherwise the bacteria from the starter will die, and thick yogurt will not turn out. Don't forget to turn off the fire.

I add cream only after I have warmed up the milk; this is a good way to save the basis for the preparation of a lactic acid product from overheating: cold cream just “equalizes” the temperature of the milk to the required mark.

Mix until smooth and start sourdough. I usually add it in several stages: first I add a spoonful of milk to the jar and stir, then I transfer a spoonful of yogurt to milk, mix the contents of the saucepan well and again pour 2-3 tablespoons of milk into yogurt. So, gradually diluting, the yogurt all migrates to the pan. It is important to stir well here, it is desirable that there are no lumps, otherwise a different amount of sourdough will fall into the jars, and yogurt will have different consistency in different jars.

Because it is inconvenient to pour the milk mixture into jars from the pan, and the ladle available on the farm is too small, I pour the base for making yogurt into such a glass with a spout.

Pour milk with sourdough into jars.

Here I will make a small lyrical digression. As you noticed, we did not add sugar to yogurt; this option turns out to be much denser, and sweet additives can be put into the finished product after its preparation: it will come out very tasty! But if you are used to eating directly from jars, it makes sense to fill them with sourdough not completely, leaving room for the filling. Because our family likes to have the same amount of filling as yogurt, we transfer it to a plate, so I fill the jars to the brim.

We place the jars in the yogurt maker and turn it on; if there is a timer, set it to 7 hours. If there is no timer, I advise you to set an alarm clock.

You can cover the lid with a cloth.

After the specified period - we cover the jars with lids and rearrange them in the refrigerator - after one and a half to two hours the yogurt will become thicker.

Bon appetit!

Such yogurt in milk with cream turns out to be much denser than just in milk. And its consistency is the same as that of a purchased product. Only unlike the latter, natural homemade yogurt does not contain starch and other thickeners, which means it is even healthier and tastier.

Flavor plain yogurt with toppings of your choice, such as condensed milk and chocolate topping.

Wisenteta specially for the site homemade yogurt

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Yoghurt is a fermented milk product that is made by fermenting milk. Yoghurts are useful for those people who have diseases of the intestines, stomach, thanks to them the activity of internal organs, the metabolic process in the human body improves. Yogurt contains bacteria that produce lactose, which is better absorbed by the human body than, for example, milk. The process of making yogurt has its own characteristics, but in general it is not difficult to do. This article will show you how you can make your own yogurt.

homemade yogurt

In order to make yogurt, you need to acquire sourdough and milk. It is desirable that the milk be rustic, it must first be boiled. If there is no natural milk at hand, then you can use pasteurized, factory milk. In this case, the milk only needs to be heated, but not boiled. After heating, the milk is cooled to forty-five degrees, at this temperature the bacteria do not die. Sheep, goat, and soy-based milk can be used. It is necessary to heat the milk in a stainless steel dish, it is not necessary to use an enameled container, since in this case the milk may begin to burn.

The sourdough product is sold in a pharmacy, where special mixtures are available for sale. Before starting to prepare the starter, a person should study the instructions on the package. The sourdough starter is mixed with warmed milk, resulting in yogurt. For such a starter, yogurt that was made earlier can be used, but in such a situation, sterility must be monitored.

When yogurt is being prepared, the milk mixture is kept in the container for a long time. Before this, the dishes must be sterilized, for this you need to use boiling water, or a specialized double boiler. If a person has a yogurt maker, then the cooking process will be much easier. The required temperature is maintained in such a device, all a person has to do is put the ingredients in it and leave them there for ten hours. Yogurt will be ready. If there is no yogurt maker at hand, then the temperature of the milk mixture should be maintained for ten hours.

This can be done with:

• thermos,
• covering the container with yogurt with a thick blanket,
• a large container filled with water in which a container of yogurt is placed.

Maintaining a constant temperature has an effect on the cooking time. If the temperature of the composition begins to fall, then cooking may take not ten, but twelve hours. During the entire cooking time, the container with yogurt should not be chatted. When the required amount of time has passed, when the product is cooked, it is cooled by placing it in the refrigerator for four hours. You can store yogurt for ten days in a cold place.

What additives can be used

A variety of additives can be added to this product, due to which its taste will change. In the form of additives, chocolate, all kinds of fruits, muesli and so on can be used. Additives to the product must be introduced before the cooking process comes to an end, or at the very end. This is explained by the peculiarity of the chemical reaction that occurs during fermentation. If additives are added to the sourdough, the cooking process can be altered or even ruined. You should also not add regular granulated sugar to yogurt, only powdered sugar or syrup can be added.

Yogurt with vanilla

When a person adds vanilla pods rather than vanilla powder to yogurt, he must follow some guidelines:

• milk should be heated together with vanilla, while the pod must be cut.
• before the yogurt is sent to infuse, a piece of vanilla pod must be placed in all molds. Before the yogurt is eaten, the pieces must be removed.
• pod pulp can be added to milk, due to this, the vanilla flavor in the finished product will increase.

Yogurt with cream

The fat content of the finished product depends on the milk used, but also on the addition of cream to it. If a person wanted to add cream to the product, then he can get yogurt, which will be much denser. When cream is added to milk, you need to pay attention to the temperature, cream in milk can melt, at the end of cooking, in this case, a greasy crust will form on the surface of the product, which will need to be removed. To prevent such a situation, you need to use milk from the factory or add cream at the end, when the temperature of the milk is forty degrees. If a person makes yogurt with the help of a yogurt maker, then it will be easier for him, since the foam will not form, since the temperature regime will be kept constant.

thick yogurt

In order to make yogurt thicker, you can go for the following tricks:

• before starting the sourdough, you need to add a little powdered milk to the milk mixture,
• peptin can be added to the finished product,
• starch may be added to yogurt.

Special bacteria

To date, the preparation of yogurt in factories has gone ahead. Thanks to the use of all kinds of ingredients, the process has been accelerated and simplified, but the quality of the yogurts has decreased. At first, such a product contained only milk and sourdough. The main bacteria were Lactobacillus bulgaricus.

Natural yogurt is literally everything. It will perfectly cope with the feeling of hunger, help to get rid of extra pounds in record time, ideal as a healthy breakfast.

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Natural yogurt is literally everything. It will perfectly cope with the feeling of hunger, help to get rid of extra pounds in record time, ideal as a healthy breakfast.

If you have dull hair, skin rashes, digestive problems or you are just too lazy to cook the first, second and third - enjoy homemade yogurt, getting the maximum benefit and benefit for your body!

And do not think that you will need a yogurt maker to make delicious natural yogurt. Everything is much easier than you could imagine!

5 important rules:

1. Milk must be boiled in order to kill all pathogenic bacteria that may be contained in it. It is recommended to bring even pasteurized milk to a boil.

2. Do not use too hot milk to make yogurt, otherwise the beneficial bacteria will die. The ideal temperature is + 38 ° С ... + 40 ° С, that is, slightly above warm.

3. Cutlery and all the dishes in which you will cook yogurt must be poured over with boiling water.

4. The quality and consistency of homemade yogurt is affected by the fat content of milk, so choose the optimal 3.2-3.5%. Those who do not care about the figure and just want delicious natural yogurt can use milk with a fat content of 6%.

5. Do not shake or stir the fermented product, so as not to destroy the structure, otherwise the yogurt will not ripen.

Classic yogurt in a thermos

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What do you need:

1 liter of milk

200 g of natural yogurt (carefully study the composition, yogurt must be fresh)

How to cook classic yogurt in a thermos:

1. Boil milk and cool to a temperature of 38-40°C.

2. Rinse the thermos with boiling water, pour out the water and leave for 1-2 minutes until the steam comes out. Then cover with a lid.

3. Combine 100 ml of milk with yogurt and stir so that there are no lumps.

4. Add diluted milk with yogurt to the remaining milk and mix.

5. Pour the resulting mixture into a thermos, close the lid and leave for 6-8 hours.

6. Pour the finished yogurt into small jars and refrigerate for another 8 hours.

Greek yogurt

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Greek yogurt differs from classical yogurt not only in its consistency, more like a creamy soft cheese, but also in the way it is prepared. After traditional fermentation, Greek yogurt is hung in a clean cloth or paper filter to get rid of excess whey, for which Greek yogurt is also called filtered.

What do you need:

1 liter of milk

200 g natural yoghurt

How to make Greek yogurt:

2. Dilute yogurt in a small amount of milk.

3. Combine diluted yogurt with the remaining milk in a saucepan. Cover with a lid and wrap with a thick terry towel, or better with a blanket.

4. Leave in a warm place for 6-7 hours, then put in the refrigerator. Do not stir or shake the contents of the pot!

5. Line a colander with several layers of gauze and carefully pour the resulting yogurt.

6. Cover and leave for a few hours until the excess whey is gone. As a result, you should get 350-450 g of real Greek yogurt.

Fruit yogurt in a slow cooker

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If regular yogurt isn't your thing, make a great low-calorie dessert using fresh summer fruits and berries. Gourmets, your choice!

What do you need:

1 liter of milk

200 g natural yoghurt

200 g fruits or berries

How to cook fruit yogurt in a slow cooker:

1. To prepare yogurt in a slow cooker, thoroughly wash portioned jars, dry and bake in the oven or microwave.

2. Peel the fruit and chop in a blender. If using berries, after the blender, wipe the resulting mixture through a sieve to get rid of small seeds.

3. Boil milk and cool to 40°C. Add natural yogurt and berry-fruit mass to the milk, mix until smooth.

4. Pour the prepared milk into serving jars.

5. Place a clean cloth or silicone mat on the bottom of the multicooker. Place the jars in the slow cooker, pour warm water directly into the bowl so that the jars are 1/3 covered.

6. Turn on the "Yogurt" mode. After 7-8 hours, the jars should be put in the refrigerator, and after another 6 hours you can eat natural yogurt of your own production.

What to do if there is no “Yogurt” mode in the slow cooker:

1. Do everything up to point 6.

2. Jars in the bowl, now close the lid of the multicooker and turn on the “Heating” mode for 15 minutes.

3. After 15 minutes, turn off the mode for 1 hour.

4. Reheat for 15 minutes.

5. Turn off the heating and leave the yogurt for 3 hours. The multicooker lid must be closed at all times!

6. After three hours, put the jars of yogurt in the refrigerator for 6-8 hours.

IMPORTANT

When preparing yogurt in a slow cooker, check the temperature of the water - it should not be less than 40 ° C.

Homemade sourdough yogurt

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Yogurt on pharmacy sourdough is obtained with a delicate creamy taste and a very pleasant texture.

What do you need:

1 liter of milk

1 bottle of sourdough starter (available at any pharmacy)

How to make homemade sourdough yogurt:

1. Boil milk and cool to 40°C.

2. Dissolve dry sourdough in a few tablespoons of milk and pour into the rest of the milk. Pour into portioned glass jars.

3. Cover with cling film or close with lids, wrap with a terry towel, and preferably with a blanket.

4. Leave for ripening for 12-14 hours.

5. Cool in the refrigerator for 3-4 hours and the yogurt is ready to eat!

Natural yogurt in the oven

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If you don’t have a thermos or a slow cooker, and you always miss the temperature of the milk in the pan, then the recipe for making homemade yogurt in the oven is just for you.

What do you need:

1 liter of milk

200 g of natural yogurt (you can take fresh sour cream with a fat content of 20%)

How to cook natural yogurt in the oven:

1. Boil milk and cool to room temperature.

2. Dilute yogurt / sour cream in 0.5 tbsp. glass of milk.

3. Combine the resulting starter with the rest of the milk and mix gently.

4. Pour milk into portioned glass jars.

5. Preheat the oven to 50°C and switch off.

6. Arrange jars of milk on a baking sheet, cover each jar with foil, packing tightly.

7. Place the tray in the oven and close the door.

8. Turn on the oven at 50°C every hour for 5-7 minutes. Cooking time for yogurt is 6-8 hours.

9. Put the finished yogurt in the refrigerator overnight. Sweet tooth can in each jar, before pouring milk, put 1-2 tbsp. homemade jam. published

Healthy food recipes: Calcium, potassium, protein, vitamin B - all this is contained in such a familiar product for us as yogurt. Thanks to live bio-bacteria, yogurt strengthens the immune system, has an anti-cancer effect (especially breast and colon cancer), prevents constipation, diarrhea, flatulence, inflammatory bowel disease, osteoporosis, improves skin, hair and nails

Calcium, potassium, protein, vitamin B - all this is contained in such a familiar product for us as yogurt. Thanks to live bio-bacteria, yogurt strengthens the immune system, has an anti-cancer effect (especially breast and colon cancer), prevents constipation, diarrhea, flatulence, inflammatory bowel disease, osteoporosis, improves skin, hair and nails, and also creates an unfavorable environment for the development of vaginal infections such as candida (thrush).

Thick yogurt with strawberries

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Ingredients:

1 kg yogurt

2 tablespoons honey

2 tablespoons rose water

a pinch of salt (more or less to taste)

For filling

strawberries, chopped

¼ cup pistachios

rosemary and dried rose

a few sprigs of mint

2 tablespoons honey

Cooking:

Put the cheesecloth (folded several times) into a bowl. Position the cloth so that its edges hang over the bowl. Mix yogurt, honey, rose water and salt. Put this mixture in a cheesecloth, hang it in the kitchen and let the excess liquid drain for 8-10 hours. It is best to do this in the evening, as the yogurt will be ready in the morning. Before serving, scoop the yogurt into a serving bowl and smooth with a spoon. Then add strawberries, garnish with mint, rosemary and dried rose. Pour in honey. Enjoy!