We make yogurt home. Recipe

Have you ever thought about why the shelf life of yogurt that is sold in stores is so big? But living bacteria do not live that much. This all indicates that the purchased yoghurts are stuffed with different additives: dyes and preservatives, which is not very useful. But do not get upset about this, there is always a way out. Today you will learn how to make yogurt yourself , whose home recipe is quite simple. And if you are not too lazy and prepare such a product with your own hands, you will surely get not only a lot of pleasure from its delicious taste, but also enrich your organism with useful living bacteria.

Classic natural yoghurt. Recipe

Ingredients:

• Whole milk (1-2 liters);
• Yoghurt starter (shopy live yogurt, the shelf life of which is not more than 7 days, or dry leaven, which is sold in pharmacies).

Cooking method:

1. Prepare yogurt quickly and easily. Preheat the milk and boil for at least 15 minutes. This is done in order to kill all the bacteria that are there, they do not need us.
2. Allow it to cool to a temperature of 40-45 degrees. It can be measured with your finger, dropping it into milk. If you can keep it for a long time and do not burn, then the temperature is normal.
3. In a small cup, pour out a little milk and add the sourdough. Stir well and pour into the remaining mass. Now stir it all together. You can also add a little sugar, but it's a matter of taste.
4. Pour out the entire mass in jars (they must be pasteurized). Cover with lids or food film, Wrap in a towel and put in a warm place, such as a battery, or, if the season is not heating, you can use the oven. The latter will need to warm up to 50 degrees, turn off and only then put yogurt there, whose home recipe we are now examining in detail. The battery is better to keep it for 4-8 hours, and if using an oven - 3,5-4 hours. All the time, until the jars are warm, they should not be disturbed. Otherwise, the yogurt will be exfoliated.
5. So, the time has passed, now it is necessary to remove the jars in the refrigerator. This is done so that the growth of bacteria in yogurt ceases, otherwise it will just turn sour.
6. And now a pleasant appetite! In the morning you can taste yogurt, the home-made recipe is really simple.

A few tips

• If you want to make yogurt again, it will be good if you leave a little leaven (about 100-150 gr.).
• If you like thick, then milk should be boiled as long as possible (so that it evaporates). Consistency also depends on how much you keep it warm. If it takes a long time, it will be closer to the cottage cheese. And if it is not enough, you will receive an excellent drinking yoghurt.
• You can store it only in the refrigerator and not more than 5 days.

How useful is homemade yogurt, the recipe of which is so simple?

It is an anti-allergenic product. It can and should be consumed by people suffering from dysbiosis and intolerance to cow's milk. This yogurt is full of useful lacto- and bifidobacteria, which have a beneficial effect on the intestinal microflora and increase immunity.