- 1 liter of milk;
- 50–100 g skimmed milk powder (optional)
- 1 tablespoon of sugar;
- 2 tablespoons prepared yogurt with live cultures or freeze-dried yogurt starter.
You can take any milk: cow, goat, soy, whole or skimmed.
Unsweetened yogurt without flavorings and additives and marked "Contains live cultures" on the package is suitable as a starter culture. Since beneficial bacteria die quickly, try to choose the freshest yogurt. Try a few options until you find the one that tastes the best to you.
You can also use freeze-dried yogurt starter. It is usually sold online and works even better than ready-made yogurt.
In a pinch, sweet flavored yogurt will do. Just keep in mind that it will affect the final taste of your product.
How to make yogurt
It is best to do this in a water bath: this way the contents of the pan do not burn, and you do not have to stir it often. If you don't have a thermometer, 85 degrees is the temperature at which milk starts to foam.
Wikihow.com
UHT milk can only be heated to 40-45 degrees and skip the next step.
2. Cool the milk to 40–45 °C
The easiest way to do this is to put it in cold water: so the temperature will drop quickly and evenly. If cooling at room temperature or in the refrigerator, be sure to stir the milk frequently.
You can determine whether the liquid has reached the desired temperature without a thermometer: with your finger. If the milk is hot, but no longer burns, then it's time to start sourdough.
Simply remove the store-bought yogurt you'll be using from the refrigerator and let it sit at room temperature while the milk cools.
wikihow.com 4. Mix the starter with milk
To distribute the bacteria evenly, use a whisk or blender. If fibers remain in the mixture, you may have heated the milk too much or too quickly.
At this stage, you can add powdered milk: it will increase nutritional value yogurt and make it thicker.
5. Grow bacteria
A mixture of sourdough with milk will need to be kept for 6–8 hours at a temperature of 38–40 ° C.
The best way to do this is in a yogurt maker. Just pour the mixture into a container and place it in it.
wikihow.com But the oven is fine too. Heat it up to the required temperature, turn it off and put the container with the yogurt mixture inside. Turn the oven on from time to time to maintain the same temperature. This method is quite tedious, as you need to constantly monitor that the oven does not overheat.
Yogurt in a slow cooker is easier to cook. Pour boiling water over the bowl and pour the mixture of milk and sourdough into it. If cooking in jars, put them in a slow cooker and fill with water almost to the brim. Use the "Yogurt" mode or turn on the heating for 6-8 hours. Please note that the heating temperature must not exceed 40 °C. If it is higher in your model, turn on the heating for 15-20 minutes, and then turn it off for an hour so that the yogurt does not overheat. Repeat the procedure 5-6 times.
In the microwave, the process is about the same: set the temperature to 40 ° C and leave the mixture for 6-8 hours. If there is a "Fermentation" mode, use it.
If you don't have any of these, place the container of the mixture on a sunny windowsill or in a large container of warm water.
Gradually, the consistency of the mixture will become similar to custard, a cheesy smell will appear, and whey will stand out from above.
It can be simply poured, used in baking or eaten with yogurt.
6. Check the readiness of yogurt
After 6-8 hours, shake the container slightly: the ready-made yogurt under the whey should be of a homogeneous consistency. The longer you stand it, the thicker it will be.
7. Strain the yogurt through cheesecloth
So serum will come out of it, it will become thicker. Line a colander with cheesecloth and put it in a large container, then transfer the yogurt into it, cover with a plate and put it in the refrigerator. After a couple of hours, you will have Greek yogurt. And if you leave the mixture overnight - a very thick yogurt, similar in texture to cream cheese.
What's next
You can eat homemade yogurt with jam, or maple syrup, fruits or berries.
Use part of the resulting product as a starter for the next portion. You can store yogurt in the refrigerator for no more than 5-7 days.
Dairy products should be present in the daily menu of each of us. Such food is a source of many vital substances necessary for the activity of many organs and systems of our body. Fermented milk products saturate the body with easily digestible proteins and a lot of calcium, in addition, it contains bacteria that are useful for our digestive tract. And in fact, many types of such products can be prepared independently. Let's clarify how to make yogurt at home without a yogurt maker - consider the recipe with and without sourdough.
The essence of the creation of yogurt is the introduction of special yogurt fermented milk cultures into milk. When creating a stable suitable temperature (about 43 ° C), which lasts for eight to twelve hours, the bacteria are subjected to active fermentation milk sugar, thanks to this, tasty and high-quality yogurt appears. To complete the cooking process, the resulting product is cooled. Thus, we can conclude that yogurt can be prepared at home without much effort. But for this you need to stock up first of all with high-quality products.
So, milk for yogurt can be used both homemade (rustic) and industrial. In any case, before starting cooking, it is necessary to boil it and cool it to the desired temperature. The foam that forms on the surface of the milk when heated should be removed. In principle, you can prepare yogurt from various kinds milk, not just cow's.
How to make yogurt at home with sourdough?
Yogurt starter is an industrial dry starter, it is freely available in many stores and pharmacies. Such a product has the form of a powder and contains the classic bacteria for making yogurt. Usually they are represented by the Bulgarian stick and thermophilic streptococcus. The proportions of milk and sourdough are usually indicated on the back of the sachet.
So, the first step is to heat the milk to a boil. It is best to use a ceramic or glass container for this, an enamel saucepan would also be a good option. After that, the milk must be cooled to a temperature of about 39 - 44 ° C. Of course, it is best to evaluate the temperature with a thermometer, but you can try just dropping a drop of milk on your wrist. It should feel hot enough, but not burn. Too hot milk should not be used, as it will lead to the death of lactic acid bacteria.
In order for the yogurt to really turn out, it is important to thoroughly mix the starter with milk. To this end, combine all the prepared sourdough with a small amount of milk and mix until smooth. Then pour the resulting mixture into the rest of the milk and mix well again.
When preparing yogurt without a yogurt maker, keep in mind the fact that warm milk, which must be kept warm for a long time, is a great place for the active reproduction of many bacteria, not only lactic acid. Therefore, in order not to harm yourself and loved ones, it is important to monitor the cleanliness of the dishes used. Pour boiling water over it, or rather sterilize it in a double boiler.
So, after mixing milk with sourdough, it is necessary to provide the resulting mixture with a stable temperature of about 42 - 45 ° C for six to ten hours. To achieve this goal in the absence of a yogurt maker, you can use several methods:
Pour the mixture into a quality thermos;
- cover the containers with yogurt with a very warm blanket and place them near the battery;
- spread the warm mixture in sterile portioned jars, cover with a layer of cling film, arrange in a flat form and pour some warm water of the desired temperature into the form. The liquid must not get into the yogurt. Tighten the entire form with a film again and send it to the oven, preheated to fifty degrees.
Regardless of the cooking method chosen, never disturb the yogurt before six to ten hours have elapsed. No need to shake, stir and open. Keep in mind that if you cook yogurt at a lower temperature, it may take longer to ferment, ten to twelve hours. Keep in mind, however, that increasing the cooking time will finished product more sour.
To properly complete the cooking process, it is necessary to properly cool the resulting mass. Put it in the refrigerator for four hours. Thanks to this, the yogurt will become more dense and tender, and will also be able to be stored longer (up to a week).
Is it possible to make yogurt without sourdough and yogurt maker?
In fact, at home it is quite possible to create a high-quality fermented milk product without using sourdough. For this you need to purchase natural yogurt or bio-yogurt of factory production. Just replace the purchased sourdough with it. For one liter of milk, you must use a glass of such a product (about one hundred and twenty-five milliliters). This is homemade sourdough.
The cooking scheme does not change: first you need to dissolve industrial yogurt in warm milk (mix evenly) and send the resulting mixture to a place with a stable temperature (41 - 45 ° C) for eight to ten hours. Chill the fermented yogurt in the refrigerator for four hours, after which it can be considered completely ready. Here's the whole yogurt recipe...
The history of the use and preparation of yogurt goes back thousands of years. Even on the territory of modern India, a similar fermented milk product was obtained several millennia ago. Its own, homemade yogurt, has always been popular.
The industrial production of yogurt began only at the beginning of the 20th century. Today it is not difficult to choose a glass of yogurt in any store. Your own yogurt always tastes better. The article offers several ways to make yogurt at home.
How to make yogurt without a yogurt maker
In order to make yogurt at home, you need a sourdough starter. As a starter, you can use purchased "live yogurt" or ready-made dry starter. You can make yogurt at home using a yogurt maker or using "improvised" means. Let's take a closer look at the process and dwell on each step. To make homemade yogurt, you will need two products: milk and sourdough. Buy "live yogurt" as a starter. When buying yoghurt for sourdough, pay attention to the following points:
- Yogurt should be
- Use only boiled or pasteurized.
- AT fresh milk may contain pathogenic bacteria and harmful impurities.
- Yogurt should be prepared on the basis of Bulgarian sticks or thermophilic streptococci. These bacteria retain their vital activity in the finished product.
- Yogurt should not have a long shelf life, as it has not passed heat treatment.
- Fruit yoghurts are not suitable for sourdough as they do not contain live bacteria.
Making yogurt at home - four easy recipes
To prepare yogurt, we need 1 liter of milk and 25 ml of ready-made “live” yogurt. To make a larger quantity, proportionally increase the amount of milk and sourdough. For example, for 2 liters of milk, take 50 ml of yogurt.
Yogurt recipe - method one
Bring milk to a boil, but do not boil. Remove from heat and cool to 45*. Temperature matters a lot. Better use use a special thermometer.
- Mix yogurt with a little milk, mix well.
- Then pour this mixture into the remaining milk, mix and close the lid.
- Wrap the pan in a blanket and put in a warm place to ripen.
- The maturation process of yogurt lasts 5-8 hours.
- The pot must not be moved or shaken. Complete peace!
- Ready yogurt has a uniform texture and a pleasant taste.
- Transfer the finished yogurt to glass jars and refrigerate.
You can store homemade yogurt for 4-5 days in the refrigerator.
Second yogurt recipe
The method is the same, only first we make the sourdough. As in the first recipe, we take milk, ready-made “live” yogurt, mix yogurt with a small amount of milk and pour into jars. The starter can be stored in the refrigerator on the top shelf for several days. We use the finished sourdough to make yogurt. To prepare yogurt for 1.5 liters of milk, you need 100 ml of ready-made sourdough.
- We boil milk.
- Cool to a temperature of 40-45 *, add the leaven and mix well.
- We close the pan with a lid and wrap it up, put it in a warm place for 5-8 hours for ripening.
How to make homemade yogurt using dry sourdough
We need 1 liter of milk and 1 bag of dry sourdough.
Making yogurt
- Let's prepare the milk. Boil and cool to 45 *.
- Add the starter and mix, preferably with a mixer.
- We close the container with a lid, wrap it up and put it in a warm place for ripening.
- It will take 6-8 hours, and the yogurt is ready!
The easiest and most effective way to make homemade yogurt is the modern yogurt maker.
Thanks to the manufacturers! There is a wide variety of yogurt makers on the market today. Everyone can choose according to their taste and budget. A modern yogurt maker will save your time and prepare healthy, delicious product. You can feed the whole family with delicious yogurt and save a lot. All you need is 1 liter of milk and ready-made probiotic yogurt.
The process of making yogurt is as follows:
- you mix milk room temperature with yogurt.
- Pour the mixture into jars.
- Place the jars inside the container and plug in the yogurt maker.
- Set a timer for 8 hours.
- She will do the rest herself.
- The finished yoghurt has a pleasant characteristic taste, a creamy color and a typical texture.
What to do with yogurt
If you include yogurt in your regular menu, you will soon realize that there are 1001 ways to consume yogurt. We will definitely talk about this in the next article. In the meantime, add pieces of fruit to yogurt, mix with muesli, make sauce for fish and nourishing mask for hair.
Read more about it
For those who are looking for original and interesting recipes salads, I suggest cooking them with the addition of pasta. This amazing dish has easily gained popularity in European countries, and recently interest in it has been shown in our country. A wonderful combination of pasta with vegetables, meat and fish products will become the perfect snack or a wonderful side dish on your table. A fragrant spicy dressing will diversify the taste and leave an unforgettable experience with your loved ones and friends.
Italian salad recipe with ham and pasta with photo
Salads with ham are very satisfying and fragrant. For those on a diet, you can use chicken ham or turkey meat. And if you appreciate a rich flavor bouquet, then pork or beef ham is perfect for you.
Vegetable salad with ham and pasta will perfectly saturate the body for a sufficient time, and cooking will give you a pleasure.
Kitchen appliances: board and knife, salad bowl, garlic press or grater, vegetable peeler.
Ingredients
- Careful choice should be made ham. Its natural taste is quite rich, so you should not take meat with the addition of a large amount of herbs and spices. Pay attention to the packaging and expiration date! It is better to take the meat of the brand that you trust.
- I got macaroni and cheese hard varieties.
- Wash the vegetables and remove the seeds from the peppers.
- I will dress the salad with dressing with the addition of spices and garlic. They will give the finished dish a special taste.
- Treat yourself and get ready salad with pasta "bows".
Cooking steps
video recipe
Look at ready meal you can in the video recipe. Salad has pleasant aroma and beautiful appearance due to the ingredients used.
This idea will be of interest to those who want a quick and satisfying lunch. You can add celery greens or a fresh green onion. If you want to muffle the smell of garlic, you can fry it in a small amount of oil. Choose your choice of pasta. Both “horns” and small “shells”, “stars” and “spirals” will look beautiful. The main thing is that they are not too large and do not stand out against the background of vegetables.
German Nudel Salad
AT German cuisine very popular salad pasta. It is served as a main course and has excellent palatability. If you want a quick and tasty dinner or lunch, try this culinary masterpiece.
Time for preparing: 20 minutes.
Servings: 4.
Kitchen appliances: board and knife, saucepan, sieve, grater or garlic press, salad bowl.
Ingredients
Cooking steps
For this recipe, I used well-matched ingredients. I took Viennese sausages, they can be eaten “raw” and not boiled. Pasta - only hard varieties, I had "horns", but you can take any other form. And for dressing I prepared a spicy honey mustard sauce with garlic and lemon juice.
- I put a pot of water on the stove. Salt to taste and pour 30 ml vegetable oil. I put 250 g of pasta into boiling water and cook according to the instructions, reducing the cooking time by 2 minutes.
- After the specified time, I drain the water, and wash the pasta under running water.
- Separately, I put 200 g of sausages in a saucepan. Since Vienna sausages already consist of boiled meat, I will not cook them, but only warm them up so that they undergo heat treatment. As soon as the water starts to boil, remove the saucepan from the heat. I put it on a plate and let it cool.
- I pour 250 g into a volumetric container canned peas and corn.
- Cheese (200 g) I cut into small cubes.
- I cut the sausages into half rings and send them to the rest of the ingredients.
- I delete from bell pepper(1 pc.) seeds and cut into the same cubes as I cut the cheese.
- Pickled gherkins (150 g) cut into half rings and add to the rest of the ingredients.
- I cut 4 pods of fresh green onions into small rings and pour them into a container.
- I add boiled pasta to the salad and mix everything well.
- I'm preparing a consignment. In a separate bowl I mix 30 g olive oil, 30 g of honey and 30 g of mustard. With a whisk, mix all the ingredients well until a homogeneous mass is obtained.
- I pre-soften one lemon with my hand, pressing on it with my palm. Via special device squeeze lemon juice and add to mustard-honey mixture. I mix with a whisk.
- I add chopped garlic (3-4 cloves) to the sauce. Season to taste with salt and pepper and stir.
- I dress the salad with dressing, mix all the ingredients. I let it brew for 20 minutes.
video recipe
All cooking steps are shown in detail in the video recipe. How to prepare salad dressing, as well as the end result, you can see there.
This dish will delight you with its bright taste and extraordinary aroma. You can eat it immediately, send the remaining salad in the refrigerator. The next day, all the ingredients will be even more soaked with dressing and acquire a rich taste.
You can use the salad as a main dish, it goes well with meat fried foods. Decorate it with sprigs of greens and slices fresh tomato, relatives will appreciate your work and, I'm sure, will ask for more.
Pasta is the product that goes well with all the ingredients, the main thing is to choose them correctly. If you liked my recipe, you can see how I cook. And for those who are on a diet and do not eat meat and dairy products, I will tell you how to cook. There is in my culinary collection a very simple and hearty recipe which will be useful to you.
Salad with tuna and pasta
Tuna meat is rich in protein and low in calories. It is used for cooking first and second courses. Salads from canned tuna very popular, they will be not only satisfying and nutritious, but also very useful.
Time for preparing: 20 minutes.
Servings: 4.
Kitchen appliances: saucepan, salad bowl, cutting board and knife.
Ingredients
I decided to make this salad from colored pasta, they interested me with their cheerful color and look beautiful in any dish.
Cooking steps
I spread the finished salad on a plate, put 4 cherry tomatoes in a circle.
video recipe
Salad with pasta and tuna is very tasty and light. See what appetizing dish happened.
You can dress the salad with mayonnaise, add boiled egg and olives. Such a dish will be an ideal full-fledged lunch or dinner and will not leave heaviness in the stomach. If you don't feel like messing around with pasta, make pasta salad fast foodwith mayonnaise dressing.
If you haven't cooked a pasta salad yet, be sure to try it and write if you liked the dish. Perhaps you would like to add something to it? Feel free to share your ideas and I will definitely make your recipe.
