The quality of modern products offered in stores and on the market raises doubts among consumers, especially when it comes to fermented milk products. Having familiarized themselves with the composition, people are horrified. Therefore, they are interested in how to make yoghurt at home.

Yogurt is a unique product that contains many nutrients improving performance digestive system and protecting the body from the encroachment of viruses and bacteria. Only a natural product can boast of such qualities, which is unrealistic to buy in a store. For this reason, the hostesses prepare yoghurt at home.

A miracle technique called a yogurt maker helps to cook a fermented milk product at home, characterized by unsurpassed taste and invaluable benefits. Even if the device is not at hand, do not despair, homemade yogurt can be cooked in a saucepan, thermos or slow cooker.

The Turks were the first to start making yoghurt. Over time, the recipe for the delicacy spread throughout the world and received a lot of changes designed to simplify the preparation procedure.

The quality of homemade yoghurt depends on the starter culture available in the assortment. Often, for this purpose, cooks also use purchased yogurt, which, having reacted with beneficial bacteria and natural milk, becomes useful.

Classic yogurt recipe

Making yoghurt at home is easy. You will need milk and sourdough, a saucepan, a warm blanket, and patience, since the milk fermentation procedure takes up to fifteen hours. If the fermentation is completed correctly, the yoghurt is a thick and delicate consistency. For this purpose, the home product is kept in the refrigerator for at least four hours.

Ingredients:

• Dry starter culture - 1 sachet.

Preparation:

1. The first step is to prepare the dishes. Pour boiling water over a small saucepan. Then in a saucepan, heat the milk to 90 degrees, remove from the stove and chill to 40 degrees.
2. After cooling down, add the sourdough to the milk. Dilute it with milk and mix. In the case of store-bought yogurt, initially dilute it in the amount of 125 ml with milk and pour into a saucepan.
3. After mixing the sourdough with milk, wrap the dishes warm blanket or knitted scarf and leave in a warm place for 10 hours. After the yoghurt, refrigerate for four hours. During this time, it will reach the required consistency.

Video recipe

I do not exclude that the first attempt will fail. If this happens, don't be discouraged. Many housewives, in the process of getting acquainted with the technology of making classic homemade yogurt, make mistakes, the most common of which is non-compliance temperature regime, which determines the taste and texture.

I advise you to control the temperature with a kitchen thermometer. To avoid such situations, make sure the dishes are well wrapped and keep warm. If you are looking for a healthy product, use pasteurized milk, which has more vitamins than its analogue oriented for long-term storage.

Recipe for making yogurt in a yogurt maker

Previously, housewives fermented milk in pots, now a yogurt maker is used. The chefs who bought the device have long appreciated the advantages of technology that automatically maintains a temperature that promotes the development of lactic acid bacteria.

The Yoghurt Maker helps you make homemade kefir, cottage cheese, sour cream and yogurt effortlessly. Any of the listed products are sold in the store in a beautiful jar or bag with a bright label, if not for one thing. Store-bought dairy products almost do not benefit the body.

If you decide to switch your family to homemade yogurt, start with a starter culture that is sold at the pharmacy. Warmed, sterilized milk is best suited for making yoghurt. I recommend boiling pasteurized milk. The density of the product is determined by the fat content of the raw milk. If you are on a fermented milk diet, for a thick yogurt, take powdered milk.

Ingredients:

• Milk - 1.15 liters.
• Liquid starter culture "Narine" - 200 ml.

Preparation:

1. Make a leaven. To do this, heat 150 ml of milk to 40 degrees, combine with liquid starter culture and stir. Soak the starter culture in a yogurt maker for at least twelve hours, and then another two hours in the refrigerator.
2. Get started making yogurt. Warm a liter of milk a little, mix with two tablespoons of sourdough, stir and pour into jars. It remains to turn on the device for six hours.
3. Place a lid on each jar and refrigerate the packaged yogurt for two hours. After the treat, eat it quietly or use it as a salad dressing.

Video preparation

Customize the flavor of your homemade dessert with natural additives. Canned fruits, nuts, jams, honey, candied fruits, chocolate and a variety of syrups are suitable. When homemade yogurt is mixed with cereal, you get a complete breakfast.

If you plan to use fresh fruits, add them to the finished product, otherwise you will get sweet kefir instead of yogurt. I advise you to stir the additives or fill them in layers. It all depends on the desired result. A yogurt maker will help to create various masterpieces, because her capabilities are limited by the cook's imagination.

How to cook yogurt in a slow cooker - 2 recipes

Yoghurt is easy to make at home. Previously, this required titanic work, but the advent of the multicooker simplified the situation. The multifunctional device is suitable for cooking varied dishes and goodies.

Classic recipe in a slow cooker

First of all, stock up on food. Homemade yoghurt is made from milk and a sourdough starter culture represented by store-bought yoghurt. Often cream is used instead of milk. I will share two step by step recipes... I'll start with the classic version.

Ingredients:

• Pasteurized milk - 1 liter.
• Shop yogurt - 1 pack.

Preparation:

1. Pour milk into a saucepan and heat to 40 degrees. Mix warm milk with yogurt, and beat the resulting mixture with a mixer.
2. Pour the mixture into sterilized jars, cover with foil and place in the multicooker bowl, after covering the bottom with a towel. Pour warm water into the multicooker to cover the jars to the level of the necks.
3. After closing the lid, activate the heating mode by setting the timer for twenty minutes. Then turn off the device and leave the jars inside the device for an hour.
4. After that, activate the heating mode again for 15 minutes and turn off the equipment for an hour.

Second recipe

Ingredients:

• Milk - 500 ml.
• Cream - 500 ml.
• Yogurt - 1 package.
• Sugar - 3 tbsp. spoons.

Preparation:

1. Combine the recipe ingredients in a small bowl and stir. Pour the resulting composition into small jars, which are placed in a multicooker.
2. Pour warm water into the bowl of the appliance, close the multicooker with a lid and activate the heating mode for 60 minutes. Then unplug the device and leave the yogurt in the vessel.
3. After two hours, remove the dessert from the multicooker and send it to a cold place to infuse and ripen.

If you previously cooked cabbage rolls or boiled pork in a slow cooker, now you can make a tasty and healthy delicacy.

Cooking yoghurt in a thermos

It's no secret that the child's body is very susceptible to additives, dyes and artificial fillers. Sometimes even harmless-looking fermented milk products cause an allergic reaction in a child. This fact forces parents to look for a solution to the problem.

In most cases, mothers concerned about the health of their children go to a hardware supermarket and purchase a yogurt maker. They believe that only this device will provide children with quality treats. But, you can cook homemade yogurt in a thermos. Yes, you heard right. A thermos is suitable not only for brewing tea and making coffee.

Ingredients:

• Pasteurized milk - 1 liter.
• Dry starter culture - 1 bottle.

Preparation:

1. Pour milk into a saucepan, boil and simmer over low heat for several minutes. As a result, it will get the color of baked milk. Cool to 40 degrees and peel off the film to give the homemade yogurt a smooth consistency.
2. Dilute the starter culture right in the bottle, adding a little prepared milk. Once the starter is dissolved, mix with the bulk of the milk.
3. The next step involves preparing a thermos, which I advise you to pour over with boiling water several times. Pour the mixture prepared earlier into a thermos, close the lid and leave for six hours. During this period, I do not advise you to move the thermos, otherwise the processes occurring in it will be disrupted.
4. Move the homemade fermented milk product to another dish and send it to the refrigerator for several hours. Low temperature will have a positive effect on taste. To make the yogurt more acidic, soak in a thermos for a few hours longer.

Benefits and health benefits of homemade yogurt

The modern variety of yoghurts offered by shops and supermarkets is amazing. But finding a dessert that is truly healthy and safe for health is problematic if you do not prepare the treat at home.

1. Homemade yoghurt is natural and contains many live active bacteria. There are no dyes, preservatives and harmful additives.
2. Calorie content is easily controlled by using raw materials of different fat content. I advise you to experiment with taste, adding fruits, berries, nuts.
3. I recommend using homemade yogurt as a dressing for fruit and vegetable salads. It is also considered the basis for sauces.
4. The only drawback of homemade yogurt is its short shelf life, which is calculated in several days. This is not surprising, because there are no preservatives in the product.

Making quality yoghurt requires good milk, sourdough, and sterile dishes. I do not recommend preparing a treat in plastic containers, as this material will share harmful resins. Aluminum cookware is also not suitable for this purpose.

In recipes healthy eating natural yoghurt is often mentioned. You will rarely find it on sale, so the most the best way- learn to cook at home. The main thing is to do it right.

Homemade yogurt

Natural yogurt consists of three components: whole milk, bulgarian bacillus (Lactobacillus bulgaricus) and thermophilic lactic acid streptococcus (Streptococcus thermophilus).

These microorganisms are extremely useful: they normalize the intestinal flora, stop the growth of putrefactive and pathogenic bacteria, strengthen the immune system, weakened by poor ecology and low-quality products. Stimulates the absorption of essential amino acids and vitamins (including rare K and groups B, D), calcium, iron.

Natural yogurt should be free of preservatives, stabilizers, flavorings, colors, sugar additives and sweeteners. The shelf life of natural yoghurt is no more than a month. The problem is that during industrial production and transportation, the beneficial bacteria have very little chance of survival. And if there is a scanty amount of them in yogurt, the effect of it tends to zero.

How to make natural yoghurt at home?

If you are looking for natural yoghurt, the safest way is to make it yourself. I asked Irina Rozhkova, senior researcher at the Central Laboratory of Microbiology, All-Russian Research Institute of the Dairy Industry, to give step by step instructions and describe typical mistakes that we allow when we take yogurt at home.

Step 1. Buy a yoghurt starter

The leaven is sold in pharmacies. It is enough to prepare several liters of yoghurt.

Not worth it: Use store-bought yogurt as a starter, even without additives or preservatives. The fact is that due to the peculiarities of the fermented milk product, an extraneous polluting microflora (most often E. coli) is inevitably formed in it. When fermented, such pathogenic microflora can increase, which leads to infections and food poisoning.

Step 2. Choose milk

Ideal - pasteurized or UHT milk with a short shelf life. Dairy experts trust, for example, the products of the Obninsk Dairy Plant, Valio and Ruzskoe Milk.

Not worth it: make yogurt with sterilized milk. The European Union is already abandoning this technology: vitamins and other valuable substances in such milk are lost. In addition, a lot of salt and stabilizers are added to the sterilized beverage.

Step 3. Dilute the starter culture

Bring a glass of milk (150-200 ml) to a boil and cool to + 40-45 degrees. Add 5-7 ml of this milk to the sourdough bottle. Shake lightly. Mix the resulting liquid from the bottle with the rest of the milk. Transfer to a thermos or yogurt maker. Place in a warm place, such as near a radiator, or cover with a pillow. Ferment for eight to ten hours. Liquid sourdough can be stored in the refrigerator for up to two weeks.

Not worth it: checking milk temperature with your finger is not hygienic. Apply the container to your cheek - if the skin is tolerant, the temperature is ideal. Do not put ingredients in a plastic container. Even when heated slightly, plastic can release carcinogenic phenol-formaldehyde resins into milk.

Step 4. Prepare the yogurt

Boil and cool one liter of milk to + 40-45 degrees. Put a tablespoon of the diluted sourdough in it. Pour into glass jar, a thermos or yogurt maker and ferment for five to six hours. This yogurt can be stored in the refrigerator for five to seven days.

Not worth it: add milk powder for density - useful qualities it certainly won't add to your homemade yogurt. Do not ignore the rules of sanitary safety - always treat dishes with boiling water.

Gettyimages / Fotobank.ru

Homemade yogurt

Natural yogurt consists of three components: whole milk, bulgarian bacillus (Lactobacillus bulgaricus) and thermophilic lactic acid streptococcus (Streptococcus thermophilus).

These microorganisms are extremely useful: they normalize the intestinal flora, stop the growth of putrefactive and pathogenic bacteria, strengthen the immune system, weakened by poor ecology and low-quality products. Stimulates the absorption of essential amino acids and vitamins (including rare K and groups B, D), calcium, iron.

Natural yogurt should be free of preservatives, stabilizers, flavorings, colors, sugar additives and sweeteners. The shelf life of natural yoghurt is no more than a month. The problem is that during industrial production and transportation, beneficial bacteria have very little chance of surviving. And if there is a scanty amount of them in yogurt, the effect of it tends to zero.

How to make natural yoghurt at home?

If you are looking for natural yoghurt, the safest way is to make it yourself. I asked Irina Rozhkova, senior researcher at the Central Laboratory of Microbiology of the All-Russian Research Institute of the Dairy Industry, to give step-by-step instructions and describe the typical mistakes that we make when we take yogurt at home.

Step 1. Buy a yoghurt starter

Denis Bykovskikh

The leaven is sold in pharmacies. In Moscow, it can also be purchased at the All-Russian Research Institute of the Dairy Industry. It is enough to prepare several liters of yoghurt.

Not worth it: Use store-bought yogurt as a starter, even without additives or preservatives. The fact is that due to the peculiarities of the fermented milk product, an extraneous polluting microflora (most often E. coli) is inevitably formed in it. When fermented, such pathogenic microflora can increase, which leads to infections and food poisoning.

Step 2. Choose milk

Ideal - pasteurized or UHT milk with a short shelf life. Dairy experts trust, for example, the products of the Obninsk Dairy Plant, Valio and Ruzskoe Milk.

Not worth it: make yogurt with sterilized milk. The European Union is already abandoning this technology: vitamins and other valuable substances in such milk are lost. In addition, a lot of salt and stabilizers are added to the sterilized beverage.

Step 3. Dilute the starter culture

Bring a glass of milk (150-200 ml) to a boil and cool to + 40-45 degrees. Add 5-7 ml of this milk to the sourdough bottle. Shake lightly. Mix the resulting liquid from the bottle with the rest of the milk. Transfer to a thermos or yogurt maker. Place in a warm place, such as near a radiator, or cover with a pillow. Ferment for eight to ten hours. Liquid sourdough can be stored in the refrigerator for up to two weeks.

Not worth it: checking milk temperature with your finger is not hygienic. Apply the container to your cheek - if the skin is tolerant, the temperature is ideal. Do not put ingredients in a plastic container. Even when heated slightly, plastic can release carcinogenic phenol-formaldehyde resins into milk.

Step 4. Prepare the yogurt

Boil and cool one liter of milk to + 40-45 degrees. Put a tablespoon of the diluted sourdough in it. Transfer to a glass jar, thermos, or yogurt maker and ferment for five to six hours. This yogurt can be stored in the refrigerator for five to seven days.

Not worth it: adding powdered milk for density - this will definitely not add useful qualities to your homemade yogurt. Do not ignore the rules of sanitary safety - always treat dishes with boiling water.

In a healthy diet, natural yoghurt is indispensable. You will rarely find it on sale, so it is best to cook it at home. And the main thing is to learn how to do it correctly.

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

Pamper yourself with wholesome goodies and!

And don't think that you need a yogurt maker to make delicious natural yoghurt. Everything is much easier than you might 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 prepare yoghurt, otherwise beneficial bacteria will die. The ideal temperature is + 38 ° C ... + 40 ° C, that is, a little higher than warm.

3. Cutlery and all utensils in which you will prepare yoghurt must be doused with boiling water.

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

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

Classic yoghurt in a thermos

What do you need:

1 liter of milk

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

How to make classic yogurt in a thermos:

1. Boil the 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 steam comes out. Then cover with a lid.

3. Combine 100 ml of milk with yogurt and stir to avoid lumps.

4. Add the 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 yoghurt into small jars and refrigerate for another 8 hours.

Greek yogurt

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

What do you need:

1 liter of milk

200 g of natural yoghurt

How to make Greek yogurt:

2. Dissolve the yoghurt in a little milk.

3. Combine the diluted yoghurt with the remaining milk in the 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 pan!

5. Line a colander with several layers of cheesecloth 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 have 350-450 g of real Greek yogurt.

Homemade sourdough yogurt

Yoghurt on pharmacy sourdough is obtained with a delicate creamy taste and a very pleasant consistency.

What do you need:

1 liter of milk

1 bottle of starter culture (sold at any pharmacy)

How to make homemade sourdough yogurt:

1. Boil milk and cool to 40 ° С.

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

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

4. Leave to ferment for 12-14 hours.

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

Natural yoghurt in the oven

If you do not have a thermos or multicooker, and with the temperature of the milk in the pan you miss all the time, 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 make natural yoghurt in the oven:

1. Boil milk and cool to room temperature.

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

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

4. Pour the milk into portioned glass jars.

5. Preheat the oven to 50 ° C and turn it off.

6. Place the jars of milk on a baking sheet, cover each jar with foil, tightly packed.

7. Place the baking sheet in the oven and close the door.

8. Every hour turn on the oven at 50 ° C for 5-7 minutes. Yoghurt preparation time is 6-8 hours.

9. Put the finished yoghurt in the refrigerator overnight. Sweet tooths can put 1-2 tablespoons in each jar, before pouring milk. homemade jam.

Making yoghurt at home: pros, recipes (in a yoghurt maker, thermos, saucepan, jar). Secrets of a successful yoghurt.

Today, despite all the variety of yoghurts presented on the shelves, it is very difficult to find a truly healthy, safe product, especially if you want to please your child. But you can also make yogurt at home, and there are many benefits to it.

Pros of making yogurt at home

1. You will receive an environmentally friendly, natural product with live active bacteria, without preservatives, dyes and other harmful additives;
2. Using milk of different fat content, you can control the calorie content of the drink;
3. Yogurt at home is an opportunity to experiment by adding different berries, fruits, nuts, coconut flakes, dried fruits, pieces of chocolate to the finished product;
4. Homemade yogurt is great for dressing vegetables and fruit salads, cooking all kinds of sauces, for example, with spices and garlic. It gives salty dishes and desserts an exquisite taste and makes them much more interesting and healthy;
5. Homemade yogurt can last for several days in the refrigerator. True, the most delicate taste of this drink will surely please your loved ones so much that it will not stay there for more than 2 days.

Making yoghurt at home

1. Milk

Whole country milk is ideal for making yoghurt. You can buy it in the market from a friend of your grandmother or a seller you trust. At home you need to take enameled dishes, moisten it cold water, pour in milk, boil and cool to 37-42 degrees. Many housewives test the milk with their finger. But this is unhygienic, and you can not guess with the temperature. It is very important that the milk is not hotter than 45 degrees, otherwise all beneficial bacteria will die. If you don't have a thermometer, you can just put the dishes with milk on your cheek: if it's not hot, then the temperature is perfect.

Well, if nothing else remains but to go shopping in the store, look for pasteurized milk with a short shelf life. It is highly undesirable to use a sterilized product. And baked milk will give the original caramel taste to yoghurt.

2. Sourdough

In addition to milk, you will need dry sourdough to make yogurt. You can buy it at the pharmacy. A small amount of milk (about 2 tablespoons) must be added to the bottle with the starter culture and the resulting liquid must be mixed with the remaining milk (or add 2 starter culture capsules per 1 liter of milk).

Some sources advise using natural "live" yogurt with a minimum shelf life as a starter culture. But it is better not to do this: after adding yogurt in milk, active reproduction of not only beneficial, but also pathogenic microorganisms can begin. If the amount of foreign microflora in the preparation of a homemade drink exceeds the allowable rate, this can provoke food poisoning and infectious diseases.

3. Homemade yogurt: recipes

Recipe number 1. Cooking in a yogurt maker

It is very good if you have such a wonderful device as a yogurt maker at home. This device makes the process of preparing a healing drink as easy as possible, it maintains a constant temperature required for its ripening. You just need to pour the milk with sourdough into a container, place it in a yogurt maker and wait 8-10 hours. For 1 liter of milk, you will need 1 tablespoon of liquid sourdough.

Recipe number 2. Cooking in a thermos

If you don't have a yogurt maker, a thermos (ideally with a wide mouth) is perfect for making yoghurt, and the technology is the same. You need to check the readiness of the yogurt after 4-5 hours, using a spoon, very carefully, without shaking the thermos. If whey has formed, you can taste it. You want the yogurt to thicken. This usually happens in 4-8 hours. If you overexpose yogurt warm, it can acidify. You cannot "disturb" yogurt: shake it up, stir it, move the vessel from one place to another. The finished drink must be poured into clean sterilized jars and refrigerated.

Recipe number 3. Cooking in a saucepan or jar

You can use a saucepan with a thick bottom, it has the property of keeping warm for a long time. The dishes with milk and sourdough should be covered with a lid, placed on a heating pad with hot water, wrap up with a thick blanket and leave for 6-8 hours (you can overnight). Instead of a saucepan, you can use a glass or ceramic jar. It is filled with the prepared mixture, covered with a lid, wrapped in a woolen blanket and placed in a warm place.

You can make homemade yogurt in a slow cooker (it's as easy as shelling pears if you have modern model, on which there is a button "yogurt") or even in the oven: you need to turn it on and off, first heat it up to 40 degrees, then turn it off, then turn it on again, etc.

Secrets of a Successful Yogurt

It is very important that all vessels that are used to prepare a healing drink are clean - a yogurt container, a thermometer (it must be washed warm water and rub with alcohol), a spoon with which you will stir the milk with sourdough. All dishes must be treated with boiling water.

It is better to add any additional ingredients to the finished product. Beneficial bacteria do not need anything other than a milky environment for normal life. The presence of sugar in the sourdough can lead to the development of yeast, fruit - to the multiplication of putrefactive bacteria. You should also not add powdered milk or starch to yogurt. The finished yogurt must be immediately sent to the refrigerator to stop the multiplication of bacteria.

How to serve yogurt

Children will love homemade yogurt mixed with nuts, berries, fruits, natural juice. This wonderful drink goes well with bananas, peaches, raspberries, strawberries, currants. They can be cut into slices or whipped in a blender just before the dessert is consumed.

For breakfast, you can season oatmeal with yogurt, make an omelet with yogurt, add honey and cinnamon to a freshly made drink, and yogurt with bran is well suited for dinner, or vegetable salad filled with a healing drink. Yogurt can be mixed with your favorite berries and frozen to make a wonderful ice cream.

As you can see, making yogurt at home is a snap. Homemade desserts are always tastier and healthier than store-bought ones, because we make them with love for the most dear and dear people. Good yogurt and good health!