Yogurt at home: a recipe from the chefmarket

As you can see, this method has a lot of advantages, but there is a minus: you have to spend money on the purchase of equipment and to additionally pay for electricity - however, it consumes its device quite a bit. In addition, in some yogurters there are additional modes: they can do not only yogurt, but also cottage cheese, dairy desserts, kvass, homemade wine and tincture, and even saline cucumbers.
Do you dream to make a useful yogurt at home? A recipe without a yogurtite can be compared with the art of pharmaceuticals. When in absolutely sterile conditions, in compliance with the correct proportions bred to milligrams, components are mixed. Only, in this case, it turns out a fermented useful product without thickeners, preservatives and other additives. How to cook and how much to stay home yogurt - recipes for this publication will answer many questions.

Do you dream to make a useful yogurt at home? A recipe without a yogurtite can be compared with the art of pharmaceuticals. When in absolutely sterile conditions, in compliance with the correct proportions bred to milligrams, components are mixed. Only, in this case, it turns out a fermented useful product without thickeners, preservatives and other additives. How to cook and how much to stay home yogurt - recipes for this publication will answer many questions.

Home yogurt: It is important to know before cooking.

What milk to use?

  • The recipes of cooking yogurt differ. Some are recommended to boil milk. But then the finished product will not be completely "alive."
  • Others insist that it should not be boiled. But then where is the guarantee that, together with useful, in the body will not penetrate pathogenic bacteria?
  • To find the golden middle, we recommend using pasteurization, before cooking yogurt. This is the process of bringing milk to boiling and rapid cooling.

How to achieve optimal consistency?

The concepts of "optimal consistency" does not exist. The higher the fat content of milk, the more thick it will turn out ready yogurt. Therefore, the value of 3.5% is best suited. If you want to get a thick product, use milk 6% fat.

As you can see, this method has a lot of advantages, but there is a minus: you have to spend money on the purchase of equipment and to additionally pay for electricity - however, it consumes its device quite a bit. In addition, in some yogurters there are additional modes: they can do not only yogurt, but also cottage cheese, dairy desserts, kvass, homemade wine and tincture, and even saline cucumbers.
Yogurt at home: step-by-step recipe

Combining temperature

There are many prescriptions of yogurt, in which the different time required for the rustic process is indicated. Some indicate 4 hours, others - up to 12. In fact, time depends on the cooking technology. So, in the oven it will take only 4 hours, the sun will be languished around 6, on the battery - up to 8 hours.

Cooking sterility

Does not exclude the probability of penetration into the body of an intestinal stick even home yogurt. The recipe is impossible without sterilization. Throw out boiling water cutlery and dishes used in cooking.

Yogurt in Multivarket

If there is no yogurt, use a slow cooker to cook yogurt at home. Recipe We recommend to take note of all who will grow children. It is also appropriate in the nutrition of people suffering from intestinal diseases. And is an integral component of the useful nutrition of a healthy person.

Components:

  • Milk - 1 l.;
  • Live bacteria - 1 jar.
There is no need to buy a yogurtite, if there is a multicooker in the house - it is not worse in the house with the rush of milk. The only restriction: in its menu there must be a yogurt mode or a program that allows you to exhibit the heating temperature of forty degrees.
Yogurt in a slow cooker: step-by-step recipe

Cooking technology:

  1. If you use homemade farm milk, be sure to pass it out. To do this, write to the pan and bring to a boil.
  2. All the time heating the milk is stirred to prevent burning to the walls. It is better to make light curious movements.
  3. As soon as the milk begins to boil and rise, turn off the fire and put a saucepan into a container with ice or cold water for a sharp decrease in temperature.
  4. In order for the cooling of the fluid to be uniform, regularly stir it. Before making yogurt at home, the recipe continue to prepare the break. Add 1 dessert spoonful of warm milk to the container with live bacteria. Cover the lid and stir the contents well to eliminate the likelihood of lumps.
  5. Cool the milk to a temperature of 37-42 degrees. Test the desired culinary thermometer.
  6. Enter the jam from the jar into the milk, mix thoroughly.
  7. Pour the workpiece into the bowl.
  8. Close the aggregate cover, select the Yogurt program. If there is no, turn on the heating and leave for 20 minutes. Then disconnect the heating, leave for 8 hours.
  9. After a time, you break into a sterilized glass container, close the lid. Do not know how to cook a homemade yoghurt on a recipe in portion jars? Perform similar work on cooking actions. Pour the liquid into a sterilized container, close each food film. Install jars in a multicooker bowl. Pour warm water (40 degrees) by milk. Close the aggregate cover and prepare with the programs described above.

Greek yogurt: Cooking in a saucepan

Greek yogurt is distinguished by the lack of superfluous serum. Its from the finished fermented dairy dishes are removed during the filtration process. As a result, a delicate texture is achieved, which resembles curd cheese consistency. Recipe for the preparation of yogurt in Greek technology at home offer below.

Components:

  • 200 gr. natural yogurt;
  • 1 l. milk.
Greek yogurt: Cooking in a saucepan
Greek yogurt: Cooking in a saucepan

Cooking technology:

  1. Milk bring to a boil in a saucepan with thick walls.
  2. Welcome to the method described in the previous recipe.
  3. Add a couple of tea spoons to natural yogurt. Stir for a uniform distribution of bacteria.
  4. Connect the solder with cold milk up to 40 degrees. Stir carefully blank.
  5. Cover the saucepan with a lid and wrap a towel and plaid.
  6. Put next to the heat source (battery, stove) and leave for 6 hours.
  7. In another pan, place the colander with small sieve. Cover it with 2-3 layers of gauze.
  8. Pour the yoghurt from the pan in a sieve, cover the lid and leave in this state a pan in the refrigerator.
  9. After some time, excess serum will be released from the finished product, and you will have a real Greek yogurt.

Cooking yogurt in thermos

The thermos is an excellent alternative to the yogurney, because it is created to maintain the desired content temperature. That is why it becomes a good assistant in the manufacture of a useful milk product. If you do not know how to cook yogurt at home, the recipe for this publication will be just a find.

Components:

  • 200 gr. natural yogurt (or 1 bank of living bacteria);
  • 1 l. milk.
Yogurt in thermos: recipe with photos
Yogurt in thermos: recipe with photos

Cooking technology:

  1. Milk bring to a boil, constantly stirring.
  2. Prepare ice tank or cold water.
  3. Cold after boiling milk, constantly stirring, to a temperature of 38-42 degrees.
  4. Divide the starter or bacteria with a small amount of milk. Stir carefully so that bacteria are evenly distributed.
  5. Rinse thermos boiling water. Drain the water and leave in a vertical position to come out condensate.
  6. Divide the starter in warm milk, stir the liquid.
  7. Pour the workpiece into the thermos, close the lid tightly and leave for 7 hours.
  8. Ready yogurt can be pouring into a glass container or portion jars. Before this sterilize the container.

Yogurt in the oven: Quick recipe

The recipe for the preparation of yogurt at home on an accelerated recipe in the oven is obtained from each mistress. The main thing is to perform preparation processes in accordance with our recommendations and do not forget about the sterility of the used dishes.

Components:

  • Milk - 1 l.;
  • Joghurt's google - 1 bank.
Yogurt in the oven: Quick recipe
Yogurt in the oven: Quick recipe

Cooking technology:

  1. For the preparation of home yogurt in the oven for an accelerated recipe, we recommend using a solder. If it is not, replace living bacteria, but in this case, the rifling time can be increased.
  2. Boil the milk and cool it to a temperature of 40 degrees.
  3. Divide Zavskaya in 1/2 cup of warm milk.
  4. Connect the obtained billet of bacteria with the rest of the liquid. Mix thoroughly so that the bacteria is uniformly distributed.
  5. Sterilize portion jars. Put on a clean towel throat up. So the entire condensate will come out and the walls of the container will be dry.
  6. Boil the billet on the jars, close their lids.
  7. Preheat oven to 50 degrees.
  8. Put the baking sheet with the package, close the door and turn off the heated.
  9. An hour later, turn on the heated oven again by 50 degrees. Let be heated within 7-10 minutes, disconnect.
  10. With periodicity per hour, turn on the heated by analogy. After 4-5 hours, yogurt will be ready.
  

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Despite the fact that today in supermarkets sell many different dairy products, most people prefer products without adding preservatives and dyes. To prepare a delicious home yogurt, you will not need special devices. Cooking yogurt at home, a person gets a natural product with a content of useful trace elements and bacteria.

Principles of preparation

To cook a homemade yogurt, you need to purchase ingredients and allocate some free time. It can be stored in a refrigerator at least 7 days, so it can be prepared to prepare.

  1. Preparation Principles:
  2. Ingredients. The main component of domestic yogurt is natural milk. It will be necessary to additionally purchase Zakvask.
  3. Heated milk. During the preparation of yoghurt mass, you need to monitor the temperature of the milk. It should be no higher than + 42 ° C. If there is no confidence that it is possible to keep this temperature, you can first boil the milk, and then cool it. Do not forget that during boiling, the product loses useful properties.
  4. Runs are added to the milk, following the instructions. Most often it is diluted with milk in proportion 1: 1.
  5. Creating a favorable environment so that microorganisms begun to multiply. For this, the tank with a fermented milk is wrapped with a towel for several hours.
  6. Cutlery and jars before use you must definitely steril or quivey. This will help clean the surface of the dishes from the microbes.

If you want to prepare a thermostat yogurt at home, then you should use the yogurtney.

As in all methods described above, you first need to mix milk with Rodvaya. Then pour the mixture into the bowl and enable the program. By default, the duration of the "Yoghurt" mode is eight hours - this time can be slightly reduced or enlarged. Yogurt in a slow cooker can be prepared and portion. To do this, mixed with Razvaya milk is spilled in glass jars and put them in the bowl. For more uniform warming, it is possible to pour water about half of half, and then turn on the "yogurt" mode.

After the yoghurt is ready, any other components are added to it - fruits, jam, jam, berries. If adding them immediately, the product may not work.

How to choose a yogurt starter

  1. Swiss can be different. For the preparation of yogurt use the following:
  2. The finished start-up, which can be purchased in the supermarket. It is sold in the form of a powder containing useful bacteria. Explosives differ among themselves at the price, title, properties and composition. Some contain bifidobacteria, in others - probiotics or streptococci. In addition, there are special children's frivors. When choosing, it should be relying on your taste and proven manufacturer.
  3. Ready store Equiplot Product. For the preparation of yogurt, it is diluted with milk in a ratio of 1: 1. However, the finished product will be less useful bacteria.

Make a start-up for yogurt at home yourself. To do this, take 2 tsp. The finished yoghurt mass, freeze them, and then use as a starter.

Yoghurt home recipes

You can cook natural yogurt at home quickly and easily. There are many recipes for yogurt in yogurt, a slow cooker, a thermos, in a microwave oven and several cooking methods without fixtures.

Classic recipe

To prepare yogurt on a classic recipe, you will need to purchase a pharmacy starter. Thanks to her, the product is delicate and creamy.

As in all methods described above, you first need to mix milk with Rodvaya. Then pour the mixture into the bowl and enable the program. By default, the duration of the "Yoghurt" mode is eight hours - this time can be slightly reduced or enlarged. Yogurt in a slow cooker can be prepared and portion. To do this, mixed with Razvaya milk is spilled in glass jars and put them in the bowl. For more uniform warming, it is possible to pour water about half of half, and then turn on the "yogurt" mode.

Before preparation, 1 l of milk is boiled, and then cool it to + 40 ° C. Dry solder is dissolved in 50 ml of milk, stirred, and then transfused into the rest of the milk. The resulting mixture is spilled in jars, which must be sterradized in advance. Capacities are covered with a food film, then closed with a lid. Hanging the jars with a warm blanket, they are cleaned into a warm place and leave to be discovered by 12-14 hours. After that, the finished product is cooled in the refrigerator for 3-4 hours, and only then use.

In thermos

For the preparation of yogurt in the thermos, you will need 1 l of milk and frustration. The first thing milk is boiled, and then cool to a temperature of +45 ° C. If there is no possibility to check the temperature of the thermometer, you need to lower your finger into the milk for 10 seconds. If there is no discomfort and burning sensation, it means you can add a solder.

As a swax, you can use a dry mixture or a "live" yogurt, whose storage period is not more than 2 weeks. Before pouring the resulting mixture into a thermos, it needs to be boiled water. This is done so that foreign bacteria do not multiply in the tank. The milk mixture is transferred to the thermos, wrapped with a terry towel, and then remove into a warm place for 7-9 hours. After the specified time, the container is allowed to open and pour yogurt into jars - it will stop the reproduction of bacteria. The finished product is better to use chilled.

Greek formulation

Greek yogurt is different from the classic not only taste, but also a consistency. Instead of the swiss in this recipe, the "live" yogurt is used.

Before you begin cooking, you need to boil 1 l of milk, and then cool it to + 40 ° C. In 100 ml of milk, 200 ml of "live" yogurt is added, stirred, and then poured the mixture into the remaining milk. Capacities are covered with a lid and wrapped with a dense blanket. Folding occurs within 7 hours.

Video.

On Zakvask

To prepare yogurt, you will need high-quality homemade milk. Explosive should be purchased in the store and store in the refrigerator.

Approximately 2-3 hours before the start of cooking, the solder is laid out from the refrigerator into a warm place so that bacteria can be activated. 1 l of milk poured into a saucepan and heated slightly. If there are doubts about the quality of the product, then you need to boil it. It is recommended to add SPAKASP only when milk temperature becomes + 36 ... + 40 ° C. The mixture should be mixed thoroughly. The pans with the contents are wrapped with a warm blanket. The rush process can take about 10 hours.

In the oven

For the preparation of yogurt in the oven, you will need 1 l of milk and frisk in the form of a powder. Milk poured into a saucepan and boil. When it cools up to + 38 ... + 42 ° C, a starter powder is added to it. The mixture is thoroughly mixed so that no lumps are left.

As in all methods described above, you first need to mix milk with Rodvaya. Then pour the mixture into the bowl and enable the program. By default, the duration of the "Yoghurt" mode is eight hours - this time can be slightly reduced or enlarged. Yogurt in a slow cooker can be prepared and portion. To do this, mixed with Razvaya milk is spilled in glass jars and put them in the bowl. For more uniform warming, it is possible to pour water about half of half, and then turn on the "yogurt" mode.

In advance, sterilized containers are spilled by the milk mixture, leaving 20% ​​of the space empty. In deep dishes for the oven poured warm water with a temperature of no more than + 42 ° C. The jars are placed in a deep baking sheet, closed with a food film and ship into the oven for 45-50 minutes. After this time, the oven is turned off. The jars in it should have to simultane at least 1 hour, after that they are moved to the refrigerator for 8 hours so that the mixture can be frozen. After 8 hours, the product is ready for use.

On sour cream

Yogurt on sour cream is preparing without break. Instead, you should choose a high-quality sour cream.

To prepare a delicious sour cream yogurt, you will need to boil 1 l of milk and give it to cool to room temperature. After that, 40 g is added to it sour cream and mix thoroughly. The resulting mixture is spilled in jars, close them with a lid and put in a deep pan, which is filled with hot water with a temperature not higher than + 60 ° C, and then wrapped with a blanket. The mixture is left to fasten to 6-7 hours. After the time of time, yogurt will be ready for use. If you wish, it can be cooled in the refrigerator.

In a slow cooker

Before cooking yogurt, you need to warm milk in a multicooker bowl. To do this, pour into the capacity of 1 l of milk and set the "heated" mode on the device for 7 minutes. Preheated milk is transfused into another container and in it they mix it with a dry desola. The liquid is spilled by jars, close them with lids. Capacities are placed in a bowl of the slow cooker and fill it with warm water just below the neck. The multicooker is closed with a lid and exhibit the "heated" mode for 8 hours. After time, the product will be ready for use.

In a microwave oven

You can cook yoghurt in the microwave, if the device has fermentation regime. Milk is heated to + 80 ° C, and then it is allowed to cool to + 45 ° C. Add dry source and mixed thoroughly. The tank with the milk mixture is covered on top of the food film and put in the microwave oven for 8-9 hours, setting the fermentation mode. After the time of time, yogurt is cooled to stop the fermentation process.

Chocolate

As in all methods described above, you first need to mix milk with Rodvaya. Then pour the mixture into the bowl and enable the program. By default, the duration of the "Yoghurt" mode is eight hours - this time can be slightly reduced or enlarged. Yogurt in a slow cooker can be prepared and portion. To do this, mixed with Razvaya milk is spilled in glass jars and put them in the bowl. For more uniform warming, it is possible to pour water about half of half, and then turn on the "yogurt" mode.

To prepare a chocolate yogurt, you will need to boil 1 l of milk, and then cool it to room temperature. In a separate container mix 5 tbsp. Sugar and as much cocoa. So that sugar is completely dissolved, in a chocolate mixture, stirring, pour the milk with a thin flowing. To this composition you need to add a starter, and remove the container in a dark place for 6-8 hours.

With the addition of Zlatkov

In order to prepare yogurt with cereals, you should prepare oatmeal, rye or wheat. Before bed, you need to pour the grains with kefir. In the morning, swelling cereals whipped in a blender.

After that, the milk is heated in a saucepan to + 40 ° C, add source to it and stirred. The saucepan with all contents is cleaned into a warm place for 8 hours, swallowing the tank with a towel. As soon as the mixture turns into yogurt, cesks add and whipped again, and then served to the table.

From milk

To prepare a delicious natural yogurt, homemade milk and pharmacy starter will be required. The milk is poured into a skeleton and boiled, after which it is cooled to + 38 ° C. 100 ml of the product is mixed with Rodskaya, and then poured into the remaining milk. The liquid is spilled by jars, which should be sterilized by this time. They are closed with by the bypass covers, insulate a towel and sent to a warm place. The product is withstanding at least 13 hours, after which it is ready to use.

With jam

As in all methods described above, you first need to mix milk with Rodvaya. Then pour the mixture into the bowl and enable the program. By default, the duration of the "Yoghurt" mode is eight hours - this time can be slightly reduced or enlarged. Yogurt in a slow cooker can be prepared and portion. To do this, mixed with Razvaya milk is spilled in glass jars and put them in the bowl. For more uniform warming, it is possible to pour water about half of half, and then turn on the "yogurt" mode.

To prepare yogurt with jam, you will need to boil 1 l of milk, and then give it to cool to room temperature. After that, the milk is mixed with Zavskaya. The resulting mixture is transfused into sterilized containers and removed into a warm place. After 10-15 hours it will turn out natural yogurt without any additives. The jars put in the refrigerator for 2 hours to give the product to cool. After that, 2 tsp in each container is added. jam.

How and with what yogurt is served

After the preparation of a natural milk food product, the hostess often think about to put in it and how beautiful to put on the table.

  1. Improve the taste of homemade yogurt can be using:
  2. Orange. Fruit slices should boil and mix with sugar. The resulting mixture is layered on the bottom of the tank and poured with a dairy product.
  3. Dried fruits. A bit of raisins, kuragi and prunes are washed in hot water, fall asleep with sugar and poured with water. The mixture of dried fruits is boiled on slow heat, and then bottled on jars, which are later fill in yogurt.
  4. 1 tsp. Coconut chips will enrich the fermentation product with vitamins in zinc and iron.
  5. Berries. Strawberries, raspberries and cherries are whipped with a blender so that it turned out berry puree. The finished product is mixed with whipped berries and served to the table.
  6. Fruit. To get rid of kikliki, you can add a fruit puree from a banana, apple and kiwi to the finished product.
  7. Oatmeal and honey. Before bedtime, flakes are poured with a small amount of milk, add 1 tsp. Honey and leave for the night. In the morning, swollen cereals can be added to the finished product and use instead of breakfast.

In the winter season, nuts, jams, syrups with different tastes are well added to ferocular products.

As in all methods described above, you first need to mix milk with Rodvaya. Then pour the mixture into the bowl and enable the program. By default, the duration of the "Yoghurt" mode is eight hours - this time can be slightly reduced or enlarged. Yogurt in a slow cooker can be prepared and portion. To do this, mixed with Razvaya milk is spilled in glass jars and put them in the bowl. For more uniform warming, it is possible to pour water about half of half, and then turn on the "yogurt" mode.

So that dessert looked appetizing, it is recommended to serve in the cream.

What can be cooked from yogurt

Natural yogurt can be used as a separate product, as well as use it to prepare other dishes.

  1. Examples of dishes, for the cooking of which the natural yogurt will need:
  2. Fritters or pancakes from the proxisted yogurt.
  3. Baking - cupcakes, cakes, muffins, cakes.
  4. Fruit mousses with the addition of strawberries or raspberries.
  5. Svetler on the prescription Jamie Oliver.
  6. Yoghurt sauces with the addition of spices and herbs.
  7. Meat dishes. For example, veal or pork under yoghurt sauce and herbs.
  8. Cheese soups.
  9. Vegetable smoothies.
  10. Burgers with yoghurt refueling.
  11. Homemade ice cream.
  12. Salads with yoghurt refill for those who are on a diet.
  13. Jelly.

Fruit casseroles.

The dairy product is well combined not only with berries and fruits, but also with meat and vegetables.

Greetings.

What is the technology of cooking yogurt different from the recipe for cooking yogurt? The fact that knowing the technology, you can change the ingredients, their number, the method of preparation, and at the same time get the desired result. Homemade yogurt I have been doing for many years. This is a fairly simple procedure that does not require special financial costs or complex devices. But the result that turned out is not a comparison with what they are offered in stores. Neither in quality or price. Neither to taste.

5 important rules:

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

2. For the preparation of yogurt, do not use too hot milk, otherwise useful bacteria will die. The perfect temperature is + 38 ° C ... + 40 ° C, that is, it is slightly higher than warm.

3. Cutlery and all the dishes in which you will cook yogurt, it is necessary to use boiling water.

4. The quality and consistency of the home yogurt affects the fat content of milk, so choose the optimal 3.2-3.5%. Those who do not care about the figure and simply want a delicious natural yogurt, can use the milk of 6%.

5. The wellbathing product does not scatter and do not mix so as not to destroy the structure, otherwise the yogurt does not mature.

Minus method - a multicooker consumes electricity. But there are advantages: first, it is not necessary to buy a separate device for cooking yogurt, and secondly, due to the solid volume of the bowl, you can prepare any required amount of product at a time, up to several liters.

How to cook home yogurt and what is needed for this

For the preparation of yogurt, you will need milk, yoghurt starters and clean dishes, in which the fermented fermented drink. It is recommended to take boiled or pasteurized milk fatness of at least 2.5%, and better than 3.2-4%. Rustic milk must boil, and the store can be simply heated to the desired temperature.

Some hostesses tried even breed powder milk for yogurt, and it turns out so well. If you want yogurt to get more thick, hold the milk for 3-4 hours on the stove so that it is barefoot, during this time, the excess moisture evaporates and the product will acquire a cream consistency.

Next to cool down the milk to a warm state or, on the contrary, warm it, if it stood in the refrigerator.

Add the soldered, mix well and pour into the prepared brewing containers. It is best to mix start-up with a small amount of milk and only then pour into the remaining milk, otherwise lumps may form.

For the proper cooking of yogurt for 6-12 hours you need to maintain a milk temperature of 40 ° C. If the milk is cooled, the bacteria will cease to multiply, and if it is too hot, they will also die. That is why it is better to use a yogurney or a multicooker, in which a long time can be maintained a constant temperature. Remember that the dishes should be quinged or boiled to kill the pathogenic microflora, otherwise you may not like the taste of yogurt, and it will be stored for a short time. After the yogurt prepares, be sure to put it on the cold so that it becomes thicker and rich.

Minus method - a multicooker consumes electricity. But there are advantages: first, it is not necessary to buy a separate device for cooking yogurt, and secondly, due to the solid volume of the bowl, you can prepare any required amount of product at a time, up to several liters.

What do Zavska do from

A home yoghurt can be purchased in a supermarket or in a pharmacy in a liquid or dry form. The "live" starts are kept shortly unlike dry, maximum - 20 days. Dry bacteria with proper storage feel well during the year. Zakvaska is a mixture of a Bulgarian or acidophilic stick, thermophilic streptococcus and other bacteria that begin to multiply strongly, being in milk. The designer includes lactobacillia, destroying the pathogenic microflora in the intestines, and calcium, useful for bones and teeth. The most popular frivors are the probiotics of "symbilat", "vitalact" and "acidolat", frivors from Vivo "Streptosan" or "BIFIVIT", as well as acidophilic.

"Biofirdbacterin", "Lactobacterin", "Narine", the shop of natural yogurt type or domestic yogurt are suitable, is quite suitable. But with their own hands, with their own hands, milk can be fermented with milk no more than 2-3 times, otherwise the yogurt will be liquid and not delicious.

Some hostesses are fed with sour sour cream or kefir. You can independently prepare a live break, adding dry bacteria to boiled and cooled to 38 ° C milk. Read annotations and follow these proportions. Hold the milk for 8 hours in a warm place, and Zakawas is ready. It is stored in the refrigerator no more than 5 days, for the preparation of yogurt, it is necessary to take 2 tbsp. l. per 1 liter of milk. In the freezer, a live start can "live" for several months.

Where to take, buy a better, live start-up for yogurt?

  • Examination itself is not a deficit itself, because it can be purchased:
  • In pharmacies
  • In stores, ordinary supermarkets
  • In online stores

On official sites belonging to product manufacturers

However, with the so-called Living Exquisite, everything is somewhat more complicated because of its short shelf life. Often, yogurt is used as such a break, but natural without additives and even sugar. Therefore, all the same options remain with the exception of the first.

Yogurtnitsa or multicooker?

The easiest way to prepare home yogurt in the yogurney - walked a jar with a boiling water, poured milk, mixed with Zavskaya, closed with covered boiling water caps, turned on the desired temperature and forgot about yogurt for the night. In the morning you can already enjoy a delicious and useful breakfast, mixing yogurt with nuts and fruits, reflecting them cottage cheese or oatmeal.

You can do a home yogurt without a yogurtnith - in a slow cooker. Modern devices have the "yogurt" function, due to which the constant temperature is supported. Of course, the multicooker's bowl also needs to be pre-walked with boiling water.

If you do not have a multicooker or yogurt, you can take a conventional pure saucepan of stainless steel, fill it with milk with the goy and turn on the oven to the minimum fire. The saucepan, closed in a warm towel or plaid, should be put on the open cover of the oven or next to the heating radiator at least 7-8 hours.

Minus method - a multicooker consumes electricity. But there are advantages: first, it is not necessary to buy a separate device for cooking yogurt, and secondly, due to the solid volume of the bowl, you can prepare any required amount of product at a time, up to several liters.

What milk is suitable for yogurt?

From Zavskaya figured out, but the choice of milk has an important meaning. This is what follows:

Additives and preservatives are extremely undesirable. Immediately, homemade milk comes to mind, but in this case there is a risk of getting a product from under a patient or a poorly fastened animal. But if there is a confidence that the cow gives high-quality milk, it is worth taking it. Alternative - high-quality store.

Homemade milk is the ideal option for creating yogurt.

If you want to do yogurt thick, it is worth stopping the choice on milk with a high fatness. But, of course, this option will not arrange aspiring to the perfect figure. In this case, it is recommended to acquire a product with 2.5% fat or low fat. When choosing a store product, you need to pay attention to the amount of protein. It should be maximum - such milk is considered the most useful. Should or no milk be sterilized? If it is superpasteurized shop, then no. If the product happened to purchase another, it is necessary for the beginning to boil 5 minutes, and then cool to a temperature of 39-40 degrees. Otherwise, bacteria will remain in milk, and the rocking will not happen properly.

Minus method - a multicooker consumes electricity. But there are advantages: first, it is not necessary to buy a separate device for cooking yogurt, and secondly, due to the solid volume of the bowl, you can prepare any required amount of product at a time, up to several liters.

How to make a delicious natural home yogurt in a yogurney: a recipe for milk with a dry break from a pharmacy

  • To prepare the next delicacy, you need to prepare:
  • Milk liter - fat content of 1%
  • Sugar - 1 tbsp. l.
  • Dry Swiss - 1 g

Blueberry - Approximately 200 g

  1. The manufacturer's scheme is almost identical to the above:
  2. Milk boils and becomes cold.
  3. Jars sterilize.
  4. Now the milk is added to the milk. Everything is thoroughly mixed.

The billet is poured into the jars and placed in the yogurtney.

  1. Important: As in the past case, approximately 6-8 hours, but these data can be edited.
  2. While the yoghurt is preparing, you can go. It is preferable to chop it in a blender until the sauce turns out.

After cooking the dessert, it decorates the sauce. Optionally added sugar. You can mix a little. Beautifully will look a treat, decorated with blueberry berries and mint leaves.

Minus method - a multicooker consumes electricity. But there are advantages: first, it is not necessary to buy a separate device for cooking yogurt, and secondly, due to the solid volume of the bowl, you can prepare any required amount of product at a time, up to several liters.

How to make a delicious natural home yogurt in the yogurney: Composition, recipe for milk with live frustic

  • With a live google in a yogurney, you can prepare a product as follows:

First of all, you need to prepare milk. The temperature of the usual was written above, and home or superpasteurized should be brought to a temperature of 37 degrees.

  1. Important: It is necessary to prepare and tanks for yogurt. Jars can be sterilized in a double boiler, microwave. Even a spoon should be boiled water.
  2. Next, milk in small quantities should be mixed with Living Rodskaya. All this is mixed to homogeneous consistency.
  3. The resulting workpiece must be added to the main amount of milk and mix thoroughly again.

Now the whole milk-starting mass is poured into the jars. By the way, the covers should not be covered.

  1. Jars in which billets for yogurt do not need to cover with covers

Jars are placed in the yogurtnist. The following parameters are exhibited - 37 degrees. Approximately the preparation procedure in the yogurney may take 6-8 hours. But it is possible to accurately determine the time you can only experimentally, as the quality of milk with the Okvaya and the model of the yogurtnith affects it.

  • Important: While the product is preparing, it cannot be mixed, move.
  • After cooking, the jars can be closed. They must cool.

Only then in yogurt can add ingredients, since the acidity of fresh fruits leads to a folding product. But if the treat is with a dried, you can add it right away. But it is worthwhile to quarrel and dry on paper towels. Of course, it should be without a bone.

Minus method - a multicooker consumes electricity. But there are advantages: first, it is not necessary to buy a separate device for cooking yogurt, and secondly, due to the solid volume of the bowl, you can prepare any required amount of product at a time, up to several liters.

Greek yogurt

  • What do you need:
  • 1 l milk

200 g of natural yogurt

  1. How to prepare Greek yogurt:
  2. Boil boil and cool up to 40 ° C.
  3. Yogurt dilute in a small amount of milk.
  4. Connect the divorced yogurt with the remaining milk in a saucepan. Cover the lid and wrap a dense terry towel, and better than a blanket.
  5. Leave in a warm place for 6-7 hours, after which it is removed in the refrigerator. Do not mix and do not shake the contents of the pan!
  6. The colander will unlous in several layers of gauze and carefully break the resulting yogurt.

Cover and leave it for a few hours until the excess serum leaves. As a result, you should have 350-450 g of this Greek yogurt.

Minus method - a multicooker consumes electricity. But there are advantages: first, it is not necessary to buy a separate device for cooking yogurt, and secondly, due to the solid volume of the bowl, you can prepare any required amount of product at a time, up to several liters.

How to make a delicious natural home yogurt in the yogurney: a recipe for sour cream and milk with yogurt A yogurt cooked on sour cream is quite tasty. In order for the dessert to be as a result, it is recommended to stop the choice on sour cream 15-20% fat.

  1. The cooking process is as follows:
  2. Milk, as in previous formulations,, if necessary, boils, and then brought to the necessary temperature indicators.
  3. Then the milk is spilled in tanks.
  4. Each of them is added across the dining spoon of sour cream and natural yoghurt for the break.
  5. All this is thoroughly mixed.

The jars are placed in the yogurney, the required period of time is set.

  1. IMPORTANT: It is advisable to make a filler to begin approximately per hour or two before the readiness of the yogurt itself.
  2. With prunes, you can make dessert in the event that a lacking person follows the figure. Especially since sour cream and prunes are perfectly combined with each other. This dried fruit must be rinsed if necessary, dried and cut into cubes.
  3. Prunes for yogurt need to cut
  4. Next, prunes placed in a saucepan, mixed with a small amount of sugar, water.
  5. All this is thoroughly mixed and boiled up to the consistency of the jam.
  6. The jam from the prunes is placed on the bottom of other jars, and the yogurt is laid out on top.
  7. It is advisable to remove these jars again in the yogurtney of the clock by 10.
  8. After that, jars are placed 2-4 hours in the refrigerator.

Yogurt is ready! You can mix it.

Minus method - a multicooker consumes electricity. But there are advantages: first, it is not necessary to buy a separate device for cooking yogurt, and secondly, due to the solid volume of the bowl, you can prepare any required amount of product at a time, up to several liters.

Recipe for yogurt with the addition of cereals

I propose a recipe for low-calorie yogurt with cereals at home. I'll tell you how to cook it in a slow cooker. The main thing is to remember that if you cook 8 hours, yogurt is obtained by alien, serum in it is not enough. A thunderstorm product is obtained at a 12-hour cooking mode, but at the serum outlet will be much larger.

Time active cooking - 5-7 min. Total cooking time - 8-12 hours. Exit - 2-3 liters. Calorie - 54,6 kcal / 100. Kitchen equipment and utensils: tea and tablespoons, blades, blender, high glass, cups under the spice.

  • Ingredients
  • Milk whole fatty 2.5% 2-3 l
  • Okvaska 1 bottle
  • Fiber (lively, rye, oats) 2 tbsp. l.
  • Red pepper ground sharp pinch

Walnut nutmeg ground and hammer cinnamon software? h. l.

  1. Phased cooking low-calorie yogurt drink
  2. Pour 2-3 liters of milk into a multicooker bowl, close the lid. Install the Multiproductor program for 8 hours, setting the temperature regime of 40 ° C.
  3. After 10 minutes from the start of the equipment, add 3-4 teaspoons of heated milk into a bottle with a lactic acid culture.
  4. Shake it well to mix bacteria, pour the contents of the bottle back into the bowl and mix well.
  5. After 8 hours, open the lid, postpone 350-400 ml of fried milk into a glass of blender.
  6. Slightly beat so that it becomes liquid.
  7. Add to a glass at half a teaspoon cinnamon and ground nutmeg, pour two tablespoons of fiber and pinch of ground sharp red peppers.

Beat To the table serve immediately by readiness.

Minus method - a multicooker consumes electricity. But there are advantages: first, it is not necessary to buy a separate device for cooking yogurt, and secondly, due to the solid volume of the bowl, you can prepare any required amount of product at a time, up to several liters.

Greek yogurt

  • What do you need:
  • 1 l milk
  • Fruit yogurt in a slow cooker

200 g of fruit or berries

  1. How to cook fruit yogurt in a slow cooker:
  2. For the preparation of yogurt in a slow cooker, thoroughly wash the portion jars, dry and learn in the oven or microwave oven.
  3. Fruits Clean the peel and grind in a blender. If you use berries, after the blender, wipe the mixture across the sieve to get rid of small bones.
  4. Boil milk and cool up to 40 ° C. Add natural yogurt and berry-fruit mass to the milk, mix to a homogeneous state.
  5. Press the prepared milk into portion jars.
  6. On the bottom of the multicooker beds a clean fabric napkin or put a silicone rug. Install jars in a slow cooker, pour directly into the bowl of warm water so that the jars are covered with 1/3.

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

  1. What if there is no "Yoghurt" mode in a multicooker:
  2. Make everything up to paragraph 6.
  3. Jars in the bowl, now close the multicooker's lid and turn the heated mode for 15 minutes.
  4. After 15 minutes, turn off the mode for 1 hour.
  5. It is warm up to 15 minutes.
  6. Disable heating and leave yogurt for 3 hours. The multicooker cover must be closed all the time!

After three hours, the jar with yogurt put in the refrigerator for 6-8 hours.

Thick milk product for children

To strengthen the immune system, the good work of the BCC bodies to children should be used by fermented dairy products.

  • Cooking at home yogurt for babies is very simple. This follows:
  • Buy good, not very fat milk (you can goat), boil it and cool to the desired temperature.
  • A little white mushroom, friction or yogurt should be mixed with warm milk, pour it into a sterile container, wrapped and leave for 6 hours.

In the finished product, you can add a little fluttered berries, fruits and sugars.

Children give a product permitted from year. The yogurt prepared at home will become an excellent alternative to store products. It is natural, safe and will be cheaper at times.

Prepare a useful milk product can also be in an electric oven. To do this, you first need to mix the milk and starter and pour them into glass or ceramic containers with covers so that the condensate does not fall inside. If there are no covers, the jar can be covered with a foil or towel. If the oven supports the temperature of forty degrees, you just need to warm it up, put inside the jars and leave for six to eight hours. After the milk breaks, the jars must be removed into the fridge for thickening.

To new meetings!

Yogurt is a very popular product in a modern, fashionable, healthy lifestyle. A simple preparation, the ability to choose stuffing and sauces, as well as confidence in quality and taste made this dish with a frequent guest in the house. Our recipes will tell how to make a delicious, fresh, dense yogurt at home for children and adults.

How to cook useful yogurt at home

Our recipes will help you prepare a great low-calorie dessert or make a sweet homemade yogurt with jam or condensed milk, replace mayonnaise in salads, to become the basis for a variety of sauces. It can be used everywhere where kefir needed, milk, sour cream or cream in order to reduce calorie content.

In general, the dish can be sweet, and salted, and sour, and sharp - what is enough for your imagination. And the most convenient thing in these recipes is the use of a classic basis, that is, all the dishes are prepared from a break from one pan. Rassailing once a few liters of milk, your family will rejoice in different goodies from it for several days. A child can make a dessert, a dietary breakfast, and the husband is a delicious sauce to the main dish instead of standard mayonnaise, ketchup or mustard.

Make home yogurt without yogurtnotes at home very simple, you need to withstand the correct temperature mode. Cooking is possible with Zavskaya and without break, at home prepare even on Kefir Zakvask. The main thing is that you yourself can control the fat content and product quality, as well as to be confident in the absence of harmful shopping dyes and preservatives.

  • Highlights in preparation:
  • Use only pasteurized milk, pre-boiling it 3-5 minutes. Pasteurization occurs at the factory, first the milk is heated to 80 degrees, and then sharply cooled. This technique helps to kill pathogenic microbes and save all useful properties as much as possible. Homemade milk is suitable if you are completely confident in his quality, and it is also necessary to boil.
  • Efficious crops must be purchased at a pharmacy or a supermarket of well-known firms and in the whole factory packaging, do not take from the hands or for weight, not knowing that there really is.
  • All dishes and capacities that will be in contact with the product, hide with boiling water or leak on fire. The fact is that observance of sterility is the main rule of successful preparation of the sour-colored product, since we create favorable conditions for breeding bacteria, it is important for us to grow only our cultures, and not everything that accidentally got there with dirty hands.
  • The optimal temperature of the fermentation of 40-45 degrees, it must be maintained for 8-12 hours.
  • After cooking for 2-3 hours, remove the dish in the refrigerator, then it will completely freeze and will become more thick.
  • Milk should be fresh, pay attention to the expiration date, otherwise it is focusing. Fatty choose themselves, it does not play a role, it only tastes, for example, to make sour cream, sow cream.
  • Do not add anything superfluous to Zavskaya, for the correct technological process only milk, fermented milk bacteria and sugar optionally, everything else - berries, fruits, filling, oatmeal, and so on - is already connected with a finished dish.
  • Neither stage, except for boiling, do not use high temperatures, more than 45 degrees will kill the entire milk flora.

Not only ready-made dry crops will be suitable for roding, you can use any other live yogurt you like, acquired even in the store as finished products. The main thing is that you are confident that bacteria are active in it.

The beneficial properties of fermented properties were always appreciated, they have positively influenced the gastrointestinal tract, restoring the natural intestinal microflora, especially after taking antibiotics, which destroy everything - and good, and bad, improved overall well-being, raised immunity and regulated metabolism. Used in diets in the diseases of the stomach.

Learn more about how to choose a starter, in the following video:

Next, we will tell how to make a thick, useful yogurt at home, using recipes below.

How to make a thermostat yogurt at home

This is a simple recipe for the preparation of natural yogurt at home. He thermostat because we will not use a specially purchased starter, but will prepare our dessert from the ready-made store product. It will go right away in the package to use that you need to put in a warm place (thermostat).

As a thermostat, anything can act, if only there was an effect of a constantly maintenance temperature. For example, a thermos, battery, a warm oven, yogurtnitsa, a multicooker, ordinary towels, in which the solder burst in a warm place. It is possible to make the product even in an ordinary oven, only you have to periodically turn on and turn off the gas, maintaining the temperature.

Repeat again in order to make a recipe, the product-based product should be alive, make sure that the bacteria are active and did not come out the expiration date of the product, otherwise your first experiment at home is kindly doomed to failure. The thickness of the product can be adjusted by the number of bells, the more, the point of the product.

  • For the preparation of the recipe we will need:
  • jar of finished product from the supermarket;
  • pasteurized milk of any fatness;

Bananas or any other fruits for your taste.

Optionally, you can add vanillin, cinnamon or sugar to the home recipe. After that, remove the solder into a warm place, for example, on the battery, for 12 hours.

How to make a thermostatic milk product at home, in video:

Fruit Product in Multicooker

In this recipe we will tell how to make a home yogurt in a slow cooker with fruit filling. The simplest recipe, since we do not even need to think how to control the temperature regime, for this, the multicooker has a "yogurt" function. If it is not provided in your model, each hour, turn the heating to 45 degrees for 5-7 minutes.

You can cook yogurt both in special containers that come with a slow cooker and in the largest thing, you can use any other containers, such as glass jars, as in our recipe. Just do not forget the banks to scream with boiling water or rolling over fire so that our product does not proceed.

  • Set of products:
  • milk, pre-boiled;
  • Racing or yogurt;
  • fruit filler;

At the request of sugar, vanilla or cinnamon.

Step-by-step cooking in video processes:

Home Yogurt on Zakvask

Cooking Delicious yogurt will help you dry sourdough. You can buy it in pharmacies or grocery store. On average, one portion of Razvaska is enough to make three liters of yogurt. You can use as a starter and ready-made yogurt, if, for example, dilute the contents of a packet for one liter.

Dry Swiss will give you reliable, active, viable dairy crops that will accurately work and will not let down. It is possible to combine the finished product with any fruit or berries, cereals and fillers.

  • Structure:
  • Fresh boiled milk;
  • Dry soldering of your proven firm;

Any filler for your taste.

Detailed video discus, how to make a home yoghurt on Zakvask, here:

Classic yogurt in thermos

From this recipe you will learn how to make yogurt from milk at home with the thermos. It is an easy, delicious, useful, classic cooking recipe. Thermos do not forget to quote boiling water, and it is better to pour, close and give to stand for 10 minutes. It will kill all the bacteria and heat the inside thermos flask.

Such yogurt can be given even to small kids and use as the first lure, just follow the sterility of the preparation containers. It is very convenient to take a ready-made product with you on a snack or give a child to school, combined with cereals in the form of flakes and fruits, a full, healthy, energetic afternooner is obtained.

  • Required products:
  • milk, pre-boiled;
  • Milk of any fatty, boiled;

jam.

Only then in yogurt can add ingredients, since the acidity of fresh fruits leads to a folding product. But if the treat is with a dried, you can add it right away. But it is worthwhile to quarrel and dry on paper towels. Of course, it should be without a bone.

How to make yogurt in the thermos - a step-by-step video instruction:

This recipe will tell how to make Greek yogurt at home. This type of yogurt is most often used in a non-resistant form as refueling to salads or bases for sauces. It differs from the usual yogurt, it is a consistency close to sour cream.

This effect is achieved by additional transmittance of the usual finished yogurt through a sieve with gauze, so we separate yogurt from excess serum. Note that the amount of finished product will decrease by about twice from the initial amount of milk.

  • We have to:
  • two liters of milk 2.5%;

One jar of "Actimel".

Detailed recipe for making Greek yogurt here:

Yogurt in yogurtnice

The easiest recipe that will teach you how to make yogurt in the yogurt site at home. Thanks to the presence of a yogurt, the cooking process will not be difficult. For thickening, you can use a couple of powdered milk spoons. Delicious, satisfying, useful product will pleasantly surprise your family. Watch out for the sterility of dishes and capacities involved in cooking, otherwise the product may not be to dwell, but just to blame.

  • Ingredients for standard yogurt-sized size:
  • liter of ultrapasterized milk;
  • A pair of powdered milk spoons;

One finished yogurt from the store.

Step-by-step prescription here:

Recipe drinking yogurt

A very tasty recipe for which it is easy to make drinking yogurt at home. Perfectly quenching thirst and hunger, you can use as a snack outside the house, combine with various fillers and cereals. Regular use of beneficial bacteria will lay the work of the stomach and intestines. And will also strengthen the immunity and set the metabolism.

  • Product composition:
  • up to three liters of milk for one portion of the frivors;
  • Dry pharmacy soldering;
  • oat flakes;

filler.

  • Step-by-step recipe for milk preparation:
  • Boiling 5-7 minutes of milk, then we cool in the container with cold water or naturally. Cover the saucepan with a lid, then the film is not formed on milk.
  • When milk was cooled to a temperature of about 40 degrees, mix it with Zavskaya. First dissolve the contents of the bottle in the small amount of milk, and then mix with the rest of milk in a saucepan.
  • Fill the cups from the yogurney with milk, we set the temperature of 40-45 degrees for 8 hours.
  • Grind in a blender a couple of spoons of oat flakes.
  • We take any fruit filler or make it yourself, shining fruits or berries on your taste.

Ready thick product mix with flakes and fruit puree, drinking yogurt ready, pleasant appetite!

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However, the problem is that most models have a minimum heating of fifty degrees, and this is too much for the preparation of yogurt. In this case, you will need a special thermometer for the oven. Put it inside and turn on the heating at fifty degrees. When the temperature rises to the forty degrees, put the container with the Okvaya and turn off the oven. Further for six hundred and eight hours will have to be checked so that the temperature does not fall below the thirty-seven degrees, and periodically for five to ten minutes to turn on the heating. There is nothing difficult in the way if you planned the whole day to spend at home, in the remaining cases to cook yogurt in the oven will not be too convenient.

Natural yogurt is literally our all. He will fine with a sense of hunger, will help to get rid of extra kilograms in a record short time, ideal as a healthy breakfast.

Photo: Thinkstockphotos.com

Natural yogurt is literally our all. He will fine with a sense of hunger, will help to get rid of extra kilograms in a record short time, ideal as a healthy breakfast.

If you have dull hair, rash on the skin, problems with digestion or you just too lazy to cook the first, second and third - enjoy your home yogurt, getting a maximum benefit and benefits for your body!

What is the technology of cooking yogurt different from the recipe for cooking yogurt? The fact that knowing the technology, you can change the ingredients, their number, the method of preparation, and at the same time get the desired result. Homemade yogurt I have been doing for many years. This is a fairly simple procedure that does not require special financial costs or complex devices. But the result that turned out is not a comparison with what they are offered in stores. Neither in quality or price. Neither to taste.

5 important rules:

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

2. For the preparation of yogurt, do not use too hot milk, otherwise useful bacteria will die. The perfect temperature is + 38 ° C ... + 40 ° C, that is, it is slightly higher than warm.

3. Cutlery and all the dishes in which you will cook yogurt, it is necessary to use boiling water.

4. The quality and consistency of the home yogurt affects the fat content of milk, so choose the optimal 3.2-3.5%. Those who do not care about the figure and simply want a delicious natural yogurt, can use the milk of 6%.

Detailed video discus, how to make a home yoghurt on Zakvask, here:

However, the problem is that most models have a minimum heating of fifty degrees, and this is too much for the preparation of yogurt. In this case, you will need a special thermometer for the oven. Put it inside and turn on the heating at fifty degrees. When the temperature rises to the forty degrees, put the container with the Okvaya and turn off the oven. Further for six hundred and eight hours will have to be checked so that the temperature does not fall below the thirty-seven degrees, and periodically for five to ten minutes to turn on the heating. There is nothing difficult in the way if you planned the whole day to spend at home, in the remaining cases to cook yogurt in the oven will not be too convenient.

Natural yogurt is literally our all. He will fine with a sense of hunger, will help to get rid of extra kilograms in a record short time, ideal as a healthy breakfast.

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

What do you need:

What do you need:

200 g of natural yogurt (carefully examine the composition, yogurt should be fresh)

How to prepare a classic yogurt in the thermos:

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

2. Thermos rinse the boiling water, pour water and leave for 1-2 minutes, while steam leaves. Then cover the lid.

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

4. In the remaining milk add diluted milk with yogurt and mix.

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

Only then in yogurt can add ingredients, since the acidity of fresh fruits leads to a folding product. But if the treat is with a dried, you can add it right away. But it is worthwhile to quarrel and dry on paper towels. Of course, it should be without a bone.

However, the problem is that most models have a minimum heating of fifty degrees, and this is too much for the preparation of yogurt. In this case, you will need a special thermometer for the oven. Put it inside and turn on the heating at fifty degrees. When the temperature rises to the forty degrees, put the container with the Okvaya and turn off the oven. Further for six hundred and eight hours will have to be checked so that the temperature does not fall below the thirty-seven degrees, and periodically for five to ten minutes to turn on the heating. There is nothing difficult in the way if you planned the whole day to spend at home, in the remaining cases to cook yogurt in the oven will not be too convenient.

Natural yogurt is literally our all. He will fine with a sense of hunger, will help to get rid of extra kilograms in a record short time, ideal as a healthy breakfast.

6. Ready yogurt pour over small jars and put in the refrigerator for another 8 hours.

Greek yogurt

What do you need:

1 l milk

200 g of natural yogurt

Greek yogurt differs from classic not only by consistency, more reminding creamy soft cheese, but also by cooking. After traditional roding, such yogurt is suspended in pure fabric or paper filter to get rid of excess serum, for which the Greek yogurt is also called filtered.

1. Board milk and cool up to 40 ° C.

2. Yogurt dilute in a small amount of milk.

3. Connect the divorced yogurt with the remaining milk in a saucepan. Cover the lid and wind up a dense terry towel, and better than the plaid.

4. Leave it in a warm place for 6-7 hours, after which it is removed into the refrigerator. Do not mix and do not shake the contents of the pan!

5. The colander will unlous in several layers of gauze and carefully reclose the resulting yogurt.

Beat To the table serve immediately by readiness.

However, the problem is that most models have a minimum heating of fifty degrees, and this is too much for the preparation of yogurt. In this case, you will need a special thermometer for the oven. Put it inside and turn on the heating at fifty degrees. When the temperature rises to the forty degrees, put the container with the Okvaya and turn off the oven. Further for six hundred and eight hours will have to be checked so that the temperature does not fall below the thirty-seven degrees, and periodically for five to ten minutes to turn on the heating. There is nothing difficult in the way if you planned the whole day to spend at home, in the remaining cases to cook yogurt in the oven will not be too convenient.

Natural yogurt is literally our all. He will fine with a sense of hunger, will help to get rid of extra kilograms in a record short time, ideal as a healthy breakfast.

6. Cover and leave for a few hours until the excess serum leaves. As a result, you should have 350-450 g of this Greek yogurt.

Greek yogurt

What do you need:

1 l milk

Fruit yogurt in a slow cooker

200 g of fruit or berries

If the usual yogurt is not to taste, prepare a great low-calorie dessert using fresh summer fruits and berries. Landscape, your choice!

1. For the preparation of yogurt in a slow cooker, thoroughly wash the portion jars, dry and learn in the oven or microwave oven.

2. Fruits Clean the peel and grind in a blender. If you use berries, after the blender, wipe the mixture across the sieve to get rid of small bones.

3. Boil milk and cool up to 40 ° C. Add natural yogurt and berry-fruit mass to the milk, mix to a homogeneous state.

4. Pour prepared milk into portion jars.

5. On the bottom of the Multivarka bed with a clean tissue napkin or put a silicone mat. Install jars in a slow cooker, pour directly into the bowl of warm water so that the jars are covered with 1/3.

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

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

1. To do everything up to paragraph 6.

2. Jars in the bowl, now close the multicooker lid and turn the heated mode for 15 minutes.

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

4. To warm up 15 minutes.

5. Disable heating and leave yogurt for 3 hours. The multicooker cover must be closed all the time!

6. After three hours, put the jar with yogurt to the refrigerator for 6-8 hours.

IMPORTANT

Step-by-step cooking in video processes:

However, the problem is that most models have a minimum heating of fifty degrees, and this is too much for the preparation of yogurt. In this case, you will need a special thermometer for the oven. Put it inside and turn on the heating at fifty degrees. When the temperature rises to the forty degrees, put the container with the Okvaya and turn off the oven. Further for six hundred and eight hours will have to be checked so that the temperature does not fall below the thirty-seven degrees, and periodically for five to ten minutes to turn on the heating. There is nothing difficult in the way if you planned the whole day to spend at home, in the remaining cases to cook yogurt in the oven will not be too convenient.

Natural yogurt is literally our all. He will fine with a sense of hunger, will help to get rid of extra kilograms in a record short time, ideal as a healthy breakfast.

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

Greek yogurt

What do you need:

Yogurt on pharmacy starter is obtained with a delicate creamy taste and very pleasant consistency.

1 Bottle of Exquisites (sold on any pharmacy)

Greek yogurt differs from classic not only by consistency, more reminding creamy soft cheese, but also by cooking. After traditional roding, such yogurt is suspended in pure fabric or paper filter to get rid of excess serum, for which the Greek yogurt is also called filtered.

How to cook home yogurt on Zakvask:

2. Dry solder dissolve in several spoons of milk and pour into the rest of the milk. Pour over portion glass jars.

3. To cover the food film or close the covers, bite the terry towel, and better than the plaid.

4. Leave for a ride for 12-14 hours.

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

However, the problem is that most models have a minimum heating of fifty degrees, and this is too much for the preparation of yogurt. In this case, you will need a special thermometer for the oven. Put it inside and turn on the heating at fifty degrees. When the temperature rises to the forty degrees, put the container with the Okvaya and turn off the oven. Further for six hundred and eight hours will have to be checked so that the temperature does not fall below the thirty-seven degrees, and periodically for five to ten minutes to turn on the heating. There is nothing difficult in the way if you planned the whole day to spend at home, in the remaining cases to cook yogurt in the oven will not be too convenient.

Natural yogurt is literally our all. He will fine with a sense of hunger, will help to get rid of extra kilograms in a record short time, ideal as a healthy breakfast.

Natural yogurt in the oven

Greek yogurt

What do you need:

If you do not have a thermos or multicooker, and with milk temperatures in a saucepan you will miss all the time, then the recipe for cooking domestic yogurt in the oven is for you.

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

How to cook natural yogurt in the oven:

1. Boil milk and cool to room temperature.

2. Yogurt / sour cream dilute in 0.5 tbsp. Glass of milk.

3. Completely combined with the rest of the milk and gently mix.

4. Pour milk on portion glass jars.

5. Heat the oven to 50 ° C and disconnect.

6. Jars with milk put on a baking sheet, cover every jar of foil, smelting tightly.

7. Put the baking sheet and close the door.

8. Each hour turn the oven by 50 ° C for 5-7 minutes. Yoghurt cooking time is 6-8 hours. 9. Ready yogurt put in the refrigerator for the night. Sweet tooths can in every jar, before pouring milk, put 1-2 tbsp. Homemade jam. Published

Econet.ru.

P.S. And remember, just changing your consumption - we will change the world together! © Econet.

If you have dull hair, rash on the skin, problems with digestion or you just too lazy to cook the first, second and third - enjoy your home yogurt, getting a maximum benefit and benefits for your body!

What is the technology of cooking yogurt different from the recipe for cooking yogurt? The fact that knowing the technology, you can change the ingredients, their number, the method of preparation, and at the same time get the desired result. Homemade yogurt I have been doing for many years. This is a fairly simple procedure that does not require special financial costs or complex devices. But the result that turned out is not a comparison with what they are offered in stores. Neither in quality or price. Neither to taste.

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

  2. Milk must be boiled to kill all the pathogenic bacteria that can be contained in it. It is recommended to bring even pasteurized milk to boil.

  3. For cooking yogurt, do not use too hot milk, otherwise useful bacteria will die. The perfect temperature is + 38 ° C ... + 40 ° C, that is, it is slightly higher than warm.

  4. Cutlery and all the dishes in which you will cook yogurt, it is necessary to use boiling water.

  5. The quality and consistency of the home yogurt affects the fatty of milk, so choose the optimal 3.2-3.5%. Those who do not care about the figure and simply wants a delicious natural yogurt, can use milk with a fat content of 6%.

Detailed video discus, how to make a home yoghurt on Zakvask, here:

Natural yogurt is literally our all. He will fine with a sense of hunger, will help to get rid of extra kilograms in a record short time, ideal as a healthy breakfast.

The squacted product does not scatter and do not mix so as not to destroy the structure, otherwise the yogurt does not mature. Ingredients:

200 g of natural yogurt (carefully examine the composition, yogurt should be fresh)

  1. 1 l milk

  2. 200 g of natural yogurt (carefully examine the composition, yogurt should be fresh)

    Boil milk and cool to a temperature of 38-40 ° C. Thermos rinse the boiling water, pour water and leave for 1-2 minutes, while pairs come out. Then cover the lid.

  3. 100 ml of milk to combine with yogurt and stir so that there are no lumps. In the remaining milk add diluted milk with yogurt and mix.

    Boil milk and cool to a temperature of 38-40 ° C. Thermos rinse the boiling water, pour water and leave for 1-2 minutes, while pairs come out. Then cover the lid.
    Photo: Natalielissy.ru.

Only then in yogurt can add ingredients, since the acidity of fresh fruits leads to a folding product. But if the treat is with a dried, you can add it right away. But it is worthwhile to quarrel and dry on paper towels. Of course, it should be without a bone.

Natural yogurt is literally our all. He will fine with a sense of hunger, will help to get rid of extra kilograms in a record short time, ideal as a healthy breakfast.
The resulting mixture is pouring into a thermos, close the lid and leave for 6-8 hours. Ready yogurt pour over small jars and put in the refrigerator for another 8 hours.

During this time, it will relax, matures and acquire the necessary consistency. Greek yogurt differs from classic not only by consistency, more reminding creamy soft cheese, but also by cooking. After traditional roding, such yogurt is suspended in pure fabric or paper filter to get rid of excess serum, for which the Greek yogurt is also called filtered.

200 g of natural yogurt

  1. Ingredients:

  2. 1 l milk 200 g of natural yogurt

  3. Boil boil and cool up to 40 ° C. Yogurt dilute in a small amount of milk. Connect the divorced yogurt with the remaining milk in a saucepan.

Beat To the table serve immediately by readiness.

Natural yogurt is literally our all. He will fine with a sense of hunger, will help to get rid of extra kilograms in a record short time, ideal as a healthy breakfast.
Cover the lid and wrap a dense terry towel, and better than a blanket. Leave in a warm place for 6-7 hours, after which it is removed in the refrigerator.

During this time, it will relax, matures and acquire the necessary consistency. Do not mix and do not shake the contents of the pan!

200 g of fruit or berries

  1. The colander will unlous in several layers of gauze and carefully break the resulting yogurt. Cover and leave it for a few hours until the excess serum leaves. As a result, you should have 350-450 g of this Greek yogurt.

  2. If the usual yogurt is not to taste, prepare a great low-calorie dessert using fresh summer fruits and berries. Landscape, your choice!

  3. 1 l milk

  4. 200 g of natural yogurt

  5. 200 g of fruit or berries

  6. For the preparation of yogurt in a slow cooker, thoroughly wash the portion jars, dry and learn in the oven or microwave oven. Fruits Clean the peel and grind in a blender. If you use berries, after the blender, wipe the mixture across the sieve to get rid of small bones. Boil milk and cool up to 40 ° C. Add natural yogurt and berry-fruit mass to the milk, mix to a homogeneous state.

Press the prepared milk into portion jars. Fruits Clean the peel and grind in a blender. If you use berries, after the blender, wipe the mixture across the sieve to get rid of small bones. :

  1. On the bottom of the multicooker beds a clean fabric napkin or put a silicone rug. Install jars in a slow cooker, pour directly into the bowl of warm water so that the jars are covered by 1/3. Turn on the mode "Yogurt"

  2. . After 7-8 hours, the jars must be put in the refrigerator, and after another 6 hours you can eat natural yogurt of our own production.

  3. What to do if there is no mode in a slow cooker

6. After three hours, put the jar with yogurt to the refrigerator for 6-8 hours.

Do it all before item 6. Jars in the bowl, now close the multicooker cover and turn on the mode

Step-by-step cooking in video processes:

Natural yogurt is literally our all. He will fine with a sense of hunger, will help to get rid of extra kilograms in a record short time, ideal as a healthy breakfast.
"Heating"

During this time, it will relax, matures and acquire the necessary consistency. for 15 minutes.

1 Bottle of Exquisites (sold on any pharmacy)

  1. After 15 minutes, turn off the mode for 1 hour. It is warm up to 15 minutes. Disable heating and leave yogurt for 3 hours. The multicooker cover must be closed all the time!

  2. After three hours, the jar with yogurt put in the refrigerator for 6-8 hours.

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

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

Natural yogurt is literally our all. He will fine with a sense of hunger, will help to get rid of extra kilograms in a record short time, ideal as a healthy breakfast.
Yogurt on pharmacy starter is obtained with a delicate creamy taste and very pleasant consistency.

During this time, it will relax, matures and acquire the necessary consistency. 1 l milk

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

  1. 1 Bottle of Exquisites (sold on any pharmacy)

  2. Boil boil and cool up to 40 ° C. Dry solder dissolve in several spoons of milk and pour into the rest of the milk.

  3. Pour over portion glass jars. Cover the food film or close the lids, wrap up a terry towel, and better than a blanket.

  4. Leave for a ride for 12-14 hours. Cool in the refrigerator 3-4 hours - and yogurt is ready to eat!

  5. If you do not have a thermos or multicooker, and with milk temperatures in a saucepan you will miss all the time, then the recipe for cooking domestic yogurt in the oven is for you.

1 l milk

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

Milk boil and cool to room temperature. Yogurt / sour cream diluted in 0.5 tbsp. Glass of milk.

To combine the resulting start-up with the rest of the milk and gently mix. Pour milk through portion glass jars.

Heat the oven to 50 ° C and disconnect. Bars with milk put on a baking sheet, cover every jar of foil, felting tightly.

Put the baking sheet and close the door. Each hour, turn the oven by 50 ° C for 5-7 minutes. Yoghurt cooking time is 6-8 hours.

Ready yogurt put in the fridge for the night. Sweets can in every jar, before pouring milk, put 1-2 tbsp. Spoons of homemade jam.

Many people know about the benefits of yogurt - its dairy bacteria helps to maintain the normal operation of the stomach and intestines, contribute to the withdrawal of toxins and strengthen the immune system. It would seem that there is no problem - there is this product at least every day, because at least several kinds of yogurt are always sold in any store. However, with all the wealth of the store assortment, there is never confidence that you are the natural and useful product. Even if there are no preservatives, artificial dyes and additives in its composition, perhaps yogurt was incorrectly carried or stored. Therefore, it is safer to prepare it yourself, especially since the procedure is not completely complicated. There are five ways to make home yogurt, and for some not even needed kitchen appliances.

Before preparation, 1 l of milk is boiled, and then cool it to + 40 ° C. Dry solder is dissolved in 50 ml of milk, stirred, and then transfused into the rest of the milk. The resulting mixture is spilled in jars, which must be sterradized in advance. Capacities are covered with a food film, then closed with a lid. Hanging the jars with a warm blanket, they are cleaned into a warm place and leave to be discovered by 12-14 hours. After that, the finished product is cooled in the refrigerator for 3-4 hours, and only then use.

Required products

Whatever the method of cooking you choose, in any case, milk and goal will be needed, which can be bought in a pharmacy in the form of a powder and dilute according to the instructions or replace with any natural milk product. Kefir, ionazhka, prokobvash or sour cream are suitable as starters. You need to take them in the proportion of hundred milliliters per liter of milk. The main thing is to make sure that the selected product is fairly fresh. The fact is that the time of living of fermented bacteria is limited. If you take, for example, kefir, before the end of the shelf life of which there are three or four days left, the likelihood that milk does not dwell.

The taste of yogurt will depend on the selected starter: it may turn out to be neutral, sweetish or with sourness. If you cook not for a small child or allergy, you can add some sugar into milk if you want.

Battery

Cooking yogurt on the battery is perhaps the most old way to which our grandmothers also used. Everything is done very simple. You will need a glass container with a lid. You can take one roomy jar or a few small - as convenient. In any case, the dishes need to be washed and quiet. Then, in the jar, pour the milk of room temperature and the selected starter and mix well with a spoon. Then close the lid and put on the battery. If you take a few cans, it will be more convenient to mix milk with Zavskaya in a saucepan, and after spilling in portion tanks.

Of course, keeping banks on the battery is not always convenient, especially if you took a big dishes. In this case, the radiator dryer for linen helps well. It is a metal shelf with hooks, at the expense of which is attached on the battery. Such a dryer withstands the weight up to three or five kilograms, you can easily put several jars at once - they will be stable and will not fall.

Depending on how thick yogurt you want to get, keep banks on the battery from six to ten o'clock. Before use, it is desirable to remove into the refrigerator at least half an hour - then the consistency will be more dense. The main plus of this recipe is the maximum simplicity. No need to buy special techniques, spend electricity, warm up milk. The main minus is to prepare yogurt will be only in the heating season.

To prepare a delicious sour cream yogurt, you will need to boil 1 l of milk and give it to cool to room temperature. After that, 40 g is added to it sour cream and mix thoroughly. The resulting mixture is spilled in jars, close them with a lid and put in a deep pan, which is filled with hot water with a temperature not higher than + 60 ° C, and then wrapped with a blanket. The mixture is left to fasten to 6-7 hours. After the time of time, yogurt will be ready for use. If you wish, it can be cooled in the refrigerator.

For active reproduction of fermented acidic bacteria, it is necessary to maintain a temperature of about or slightly below the forty degrees. To solve this problem, by the forces of the usual thermos - however, you will have to pre-heat the milk. If you do not need a large volume of yogurt immediately, instead of the thermos, you can take a thermocruise - many of them are able to maintain heat more than seven hours.

First you need to warm the milk on the stove or in the microwave. Be sure to measure the temperature to the culinary thermospectorate: it should be no higher than the forty degrees, otherwise the dairy bacteria will die due to overheating. Then put the swaw in the milk and mix well. The thermos or the thermocrus from the inside is boiling water to sterilize and heat their walls. After that, in the container, pour milk with Okvaya, close the lid and leave at room temperature for six to ten hours. Please note: it is desirable that the dishes stood still - that is, it is not necessary to rearrange the thermos to another place and the more shaking it.

Plus the recipe is that you can cook yogurt at any season - at least in the summer, even in the winter. Minus - you will need a thermospace to monitor the temperature of the heated milk.

Approximately 2-3 hours before the start of cooking, the solder is laid out from the refrigerator into a warm place so that bacteria can be activated. 1 l of milk poured into a saucepan and heated slightly. If there are doubts about the quality of the product, then you need to boil it. It is recommended to add SPAKASP only when milk temperature becomes + 36 ... + 40 ° C. The mixture should be mixed thoroughly. The pans with the contents are wrapped with a warm blanket. The rush process can take about 10 hours.

In yogurney

If you do not have a thermometer and you do not want to keep track of a playful cat, I will not throw off the jar with Zavskaya from the battery, it is easier to buy a yogurtnress. It does not have to warm up milk and control its temperature - thanks to the built-in thermostat, the device will do everything for you.

To get a useful milk product, you will only need to mix milk from Rodskaya, pour it into clean jars, put it in yogurt and click on the power button. The cooking time remains the same: from six to ten o'clock. Depending on whether you are planning to do yogurt only for yourself or for the whole family, you can choose a model with one large bowl of one to one and a half liters or several jars. Their number is usually from four to twelve, and the volume varies from a hundred to two hundred milliliters.

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