How to prepare yoghurt in a multivariate

Yogurt is a well-known sour-milk product for all of us, which is made from milk and sourdough. At the same time in the leaven must contain at least one of the living microorganisms: streptococcus thermophilic or Bulgarian rod.

The strictest of the composition of yogurt is in its homeland, in Bulgaria, where any additions to the product are simply unacceptable. In our country, yoghurt may contain milk powder, cream, fruit or processed products, as well as vegetables, preservatives and food colorings. The lack of strict control in relation to the composition of yogurt led to the fact that in shops often there is a product with the same name, but not even containing the basic necessary components. This is why household yogurts cooked in a special yogurt or, even easier, in an ordinary multivarquet are more often found. True, there is still need to know how to prepare yogurt in a multivariate correctly.

The benefits of yoghurt for the human body

Natural homemade yogurts are incredibly useful. They contain large amounts of fats, proteins, carbohydrates, potassium, calcium, phosphorus. If we talk about the latter, then 100 g of yogurt contains:

• Calcium, which is responsible for the work of the heart, reduction of the heart muscle and bone-holding strength, is 25% of the daily norm for an adult;
• Potassium, improving the work of the heart - about 30%;
• Phosphorus, which contributes to the proper functioning of the nervous system -15%.

Moreover, sour-milk bacteria, which are part of yogurt, colonize the intestines, promote the normalization of digestive processes, the synthesis of vitamins and improve immunity. Therefore, homemade yogurt (in a multivark or yogurttse cooked), well helps with intestinal infections, colitis, enteritis and other diseases of the gastrointestinal tract. The proteins contained in yogurt are already partially digested by bacteria, so they are absorbed more easily without causing allergies. It is no accident that natural yoghurt is considered a hypoallergenic product. Thus, in some cases, yogurt can be used instead of some medicines.

Yogurt in the multivark. The recipe for cooking

Any mistress can cope with this task, as the process of preparation is not only simple, but also interesting. Therefore, if there is a desire to prepare yogurt in a multivark, you can start now.

To do this, you need:

• Multivark;
• fresh milk;
• A special leaven (the leaven is needed only for the first time, in the future it will be replaced by natural yogurt itself).

First, you need to boil the milk and let it cool down to 40 degrees, no more. This is the most suitable temperature for adding sourdough or natural yogurt to the milk. The proportions are as follows: leaven - 2 tbsp. Tablespoons, milk - 1 liter.

The resulting mixture is poured over small jars. If there is a dish from the baby food, this will be the best option. At the bottom of the multivarks put a towel on top of which poured water, and gently put on it open jars. Water at the same time should not cover them, but only reach the "shoulders". Then in the multivarket include the heating mode, but how quickly yogurt in the multivariate will reach the required maturity, depends on the quality of the ferment. When the yogurt thickens, the multivark is turned off. The whole process of making yogurt in a multivark takes about one and a half to two hours.

After switching off, the yoghurt in the multivark is left for a few more hours "for ripening". To avoid excessive yoghurt acid, it is not recommended to leave it in the multivark at night. Ready yogurt in jars is taken from the multivark, closed with lids and immediately sent to the refrigerator.

That's just in a few hours and without much effort, you can get excellent yogurt with unique nutritional and taste qualities.