How to make healthy natural yogurt at home. Homemade yoghurts

You can make delicious and healthy yogurt at home either with or without a yogurt maker. Despite the abundance of fermented milk products in supermarkets, most people prefer natural products, cooked at home. They can be given to children by adding various berries and fruits, use for salad dressing. Natural yogurt contains a huge amount of microelements and beneficial bacteria, essential for normal operation digestive system. This dietary product is an ideal breakfast option for the whole family.

You don't need to be a big cook to make yogurt at home. All you need is a small set of products, a little free time and an excellent salad dressing, a delicious dessert or light snack will be ready. Homemade yogurt contains no preservatives, dyes, or substances harmful to the body. It can be stored in the refrigerator for at least a week, so you can immediately prepare it for future use for a long time.

Basic principles of product preparation:

1. Ingredients. The main component for making yogurt is natural milk - cow's or goat's. The second most important is sourdough, which can be ready-made or homemade.
2. Proper heating of milk. In order for the product to turn out, milk should be heated no higher than 42 degrees. If you are not sure of the quality of the product, you can boil it (reduce the benefits) and cool it to the desired temperature.
3. Adding starter. The starter is added to the milk according to the instructions or in the required proportions. For example, if store-bought yogurt is used as a starter, then it is added to the cow product in a ratio of 1/10.
4. Creating favorable conditions for beneficial microorganisms. In order for bacteria to begin to act actively, they need to create favorable conditions, namely to maintain heat as long as possible. To do this, wrap the container with warm milk and the introduced starter for several hours (from 4 to 9).

You should add other ingredients to the yogurt after preparing it, otherwise it may not turn out well. You can take a couple of spoons of the resulting mass from the finished product, place it in a container and freeze it, using it as a starter next time.

How to choose a yogurt starter

The following starter cultures can be used to make yogurt:

1. A ready-made component that can be bought at a supermarket or pharmacy. It is most often sold in powder form and contains live bacteria. Sourdoughs differ, in addition to price and name, by different composition and properties. Some contain probiotics, others contain bifidobacteria. It contains Bulgarian bacillus and streptococci, which when added to warm milk increase the production of lactic acid. It, in turn, helps fight pathogenic flora. There are special starter cultures for children's bodies, containing a number of useful substances. When choosing yogurt starters, you should focus on your taste and a trusted manufacturer.
2. Store ready sour milk product may well become a starter for yogurt. It is added in a ratio of 1:10. However, it is important to remember that the amount of nutrients in the finished product will be much lower.
3. A good starter for yogurt is the finished product itself. By selecting a little thick drink and placing it in the refrigerator, you can save on store-bought products next time. You can store the starter in the refrigerator no more four days, V freezer– up to several months.

Living bacteria are killed at high temperatures, so if the milk is too hot, the yogurt will not turn out. It is best to check the temperature with a special thermometer. It is imperative to ferment milk in sterile containers.

Classic yogurt in a yogurt maker

After 5-8 hours, the yogurt in the yogurt maker will be ready. The longer it ferments at the right temperature, the thicker the final product will be. To prepare a fermented milk product in a yogurt maker, you should stock up on full-fat milk and starter culture.

1. The milk is poured into a suitable container and boiled on the stove. Next, it should be cooled to the desired temperature.
2. In a small container, dilute a little milk (about 30 ml) with the starter, then add the mixture to the main amount of white liquid. Mix.
3. The resulting liquid is poured into a bowl or small cups in a yogurt maker, after which they are placed on a tray, and the yogurt maker itself is covered with a lid.
4. The timer is set to the required time.

When the fermented milk product is prepared, it should be cooled at room temperature, then put it in the refrigerator for a couple of hours. Before adding them to milk, some starter cultures should be left in a yogurt maker for 9 hours and only then used for fermentation.

Cooking in a multicooker in cups

A multicooker is an excellent technique for preparing various dishes, including yogurt. You can prepare a delicious dietary product in it without sourdough.

To do this you should stock up:

• milk – 2.5 l;
• cream – 700 ml;
• granulated sugar - 7 tbsp. l.;
• ready-made yogurt without additives – 200 g.

The high-fat cow product along with the cream is poured into a bowl and boiled for 7 minutes in the “Baking” mode. After it has cooled to the desired temperature, yogurt is added and the mixture is cooked in the “Heating” mode for 120 minutes. After infusion for 4 hours, the product is poured into a sterile container and sent to the refrigerator. Yogurt in a slow cooker has good thickness and taste. If desired, you can add any natural fillers.

A simple option for making yogurt in a thermos

An excellent recipe without a yogurt maker for preparing a fermented milk drink in a regular thermos. The recipe contains milk and sourdough.

Next you need to take several steps step by step:

1. Boil and cool the cow product to 39 degrees.
2. Mix the starter with a small amount milk, add to the main mass.
3. Pour the liquid into a thermos and leave for 5 hours.

For reliability, the container can be wrapped. Before using a thermos, be sure to pour boiling water over it. Use the finished drink for its intended purpose.

Homemade recipe in the oven

To prepare a fermented milk product, you should stock up on:

• milk – 3 l;
• sourdough or a jar of ready-made yogurt;
• granulated sugar (optional).

The liquid boils and cools to 39 degrees. While it is cooling, you should preheat the oven to 45 degrees. The leavening product and sugar are added to the cooled milk, and it is placed in a sterile container of suitable volume in a bowl of water, and then together with it in the oven. The product must remain there for at least 4 hours. Every 60 minutes, the oven must be preheated to 45 degrees for several minutes.

How to make Greek yogurt

Greek yogurt is low in calories and thick. It does not clot and is rich in magnesium, riboflavin and beneficial bacteria. Yogurt is prepared from standard set products - milk and bacterial culture for starter culture.

The first stages of preparation are no different. First, the liquid boils, then cools to 41 degrees. It is introduced into required quantity leaven, everything is mixed. Next, the container with the product is wrapped and left for at least 10 hours.

When the milk becomes thick, pour it into gauze folded 4 times, put it in a saucepan and put it in the refrigerator for a couple of hours. The resulting thick yogurt is poured into jars and used for nutrition and cooking various dishes.

Thick fermented milk product for children

To strengthen the immune system and ensure good functioning of the gastrointestinal tract, children should definitely consume fermented milk products.

Making yogurt for babies at home is very easy. To do this you should:

1. Buy good, not very fatty milk (goat's milk is fine), boil it and cool to the desired temperature.
2. A little porcini mushroom, sourdough or yogurt should be mixed with warm milk, pour it into a sterile container, wrap it and leave it for 6 hours.
3. You can add some grated berries, fruits and sugar to the finished product.

Children are allowed to give the product from the age of one year. Homemade yogurt is an excellent alternative to store-bought products. It is natural, safe and will cost several times less.

Chocolate drink at home

A delicious and delicate chocolate dessert will appeal to adults and children.

It's very easy to prepare:

1. First, yogurt is prepared using any starter and milk and cooled;
2. Chocolate is heated in a water bath (several types can be used);
3. Using a blender, the fermented milk mass is whipped, into which chocolate is introduced in a thin stream. Stir until smooth.

The finished product is poured into small containers and sent to the cold. Serve dessert garnished with mint leaves, chocolate chips or berries.

Drinking yoghurt made from milk

To prepare drinking yogurt, you should stock up on:

• milk – 2 l;
• prepared yogurt - 4 tbsp. l.

Boil the milk, cool to 45 degrees. Add the required amount of fermented milk product, pour into a sterile container, and wrap. Leave for 8 hours, cool. Drink, adding muesli, vanillin, sauces.

You can improve the taste of a regular fermented milk product by:

• orange slices. They need to be milled, boiled, adding granulated sugar. The finished fruits are laid out at the bottom of the container and filled with milk drink;
• dried fruits Some raisins, prunes and dried apricots must be washed and cut into small pieces. Afterwards they are covered with sugar, filled with water and boiled for 1-2 minutes. The finished mass is poured into jars, which are then filled with yogurt;
• berries Strawberries (raspberries, blackberries, black currant) are whipped with a blender and then mixed with the finished yogurt.

In winter, it is good to add berry or fruit jams to yogurt. Nuts, cereals, and rosehip syrup will also help improve the taste.

My first acquaintance with yogurt happened at the 1980 Olympics. Then for the first time on the shelf of one of the grocery stores I saw a product positioned as “Kefir with fruit filling. Production of the GDR." The concept of “yogurt” simply did not exist then. Since then, I began to experiment, look for ways and recipes on how to make yogurt at home. But everything turned out to be not so sad, since pharmacies of that time sold ampoules with dry bacteria that turned fresh milk into a delicious fermented milk product, which we used to call yogurt in the old fashioned way.

Let me make a reservation right away - I prefer to cook in a slow cooker. As a rule, I leave it on at night so that in the morning I can feed everyone a delicious breakfast and at the same time prepare a simple dinner. And the children will have something to snack on during the day.

How to choose the right ingredients

• To obtain a nutritious and healthy fermented milk product, you need to choose natural milk with the highest percentage of fat content.
• To ferment yogurt, Any starter containing yogurt bacteria will do.. Sourdough starters are sold in markets in bottles.
• For making homemade yogurt A bacterial culture sold in pharmacies is also suitable. It is placed in ampoules rather than vials.
• In addition to the yogurt maker, you can prepare yogurt by wrapping it in a blanket. Perfect option– a thermos, since the temperature in it remains for a very long time. If you have a heated oven, you can even make yogurt in the oven.
• Some recipes contain granulated sugar and vanilla sugar; they can safely be considered optional ingredients.

Yogurt recipe without starter

If you have a multicooker, the process of making it becomes very simple. You just need to take into account certain nuances to get quality products.

Measuring container, saucepan, tablespoon, whisk.

Ingredients

Step-by-step instructions for making simple homemade yogurt

1. Boil 800 ml cow's milk.
2. Pour one packet of vanilla sugar and three tablespoons of granulated sugar into the boiling milk.
   
   
3. Leave the pan on the stove for 1-2 minutes, constantly stirring the contents, then turn off the burner.
   
   
4. Cool the mixture to a temperature of 40-45° C, add 150 g of ready-made yogurt and mix well with a whisk.

   Important! Before adding ready-made yogurt to warm milk, it must be heated to ambient temperature.

   
   
   
5. Pour the mixture into containers and place them in the slow cooker.
   
   
6. Set the “Yogurt” mode and set the timer for 6 hours. In my multicooker model, the timer is set automatically.
   
   
7. After the timer rings, the yogurt should be allowed to cool. Serve it as a separate dish, or with the addition of pieces of fresh fruit or berries to taste.
   
   

Video recipe for making homemade yogurt without starter

I offer you to watch an educational video on how to make yogurt at home without fermentation based on the finished product. In this case, the author suggests using classic Activia containing live yogurt culture.

If you prefer the classic version of fermented milk products, take an interest in the recipe for a traditional one with bacterial sourdough.

Yogurt recipe with added grains

I offer a recipe for low-calorie yogurt with grains at home. I will tell you step by step how to cook it in a slow cooker. The main thing is to remember that if you cook for 8 hours, the yogurt turns out thinner and there is little whey in it. A thicker product is obtained with 12-hour cooking, but the output of whey will be much greater.

Active cooking time– 5-7 min.
Total cooking time– 8-12 hours.
Exit– 2-3 l.
Calorie content– 54.6 kcal/100 g.
Kitchen equipment and utensils: teaspoon and tablespoon, spatula, blender, tall glass, cups for spices.

Ingredients

Step-by-step preparation of a low-calorie yogurt drink

Video recipe for making yogurt with grains at home

A very informative video about the technology of preparing yogurt at home without a yogurt maker using a step-by-step recipe using a multicooker, including the option of a drinking product with the addition of cereals. From the video you can learn not only the basic principles of cooking, but also many other things. useful information. Take a look - you won't regret it!

Quick yogurt dessert recipe

Cooking time– 2-3 min.
Number of servings – 2.
Calorie content– 156 kcal / 100 g.
Kitchen equipment and utensils: blender, deep container, tablespoon, cup for berries.

Ingredients

Step-by-step preparation of sour cream and curd dessert

Video recipe for making yogurt dessert at home

I suggest you look at the technique for preparing the simplest and fastest berry dessert with a yogurt consistency based on cottage cheese and sour cream.

How and with what to serve yogurt

Milk fermented with yogurt bacteria is a great breakfast, an ideal dinner or a simple low-calorie snack. Before serving, add berries or pieces of fruit to it and simply mix with a spoon. If you prepare drinking yogurt, you must beat it with a mixer so that it becomes airy and fluid.

Basic truths

• Yoghurt culture is lactic acid bacteria, which are a protein structure. At temperatures above 42° C, protein bonds are destroyed and the culture dies. This is why the milk is only slightly warmed before the starter is added to it.
• Before preparing yogurt, the container in which it will infuse must be thoroughly washed and doused with boiling water. Better yet, sterilize it. A steamer is perfect for these purposes.
• If you don’t have a yogurt maker, before starting cooking you should prepare a place and insulation, such as a blanket or thermos, in order to maintain the temperature inside the container with the fermented milk product for as long as possible.

If you often use a slow cooker and constantly cook in it, you just need to know the classic recipe. Additional special equipment is simply necessary for those who prefer to eat healthy food. Healthy eating includes: Check out the recipe for making it and believe that it will become a frequent guest on your table.

Another interesting recipe I present it to your attention. Take an interest in the basic principles of cooking. I think you will like it too.

If you find my recipes useful, but you have your own additional methods for preparing fermented milk products under own kitchen, share your secrets. When leaving your review on this page, do not forget to write about them. Let's work together to make our lives tastier and our diet richer. And to everyone - guten Appetit.

The growing popularity of homemade fermented milk treats makes any yogurt recipe a real find. Here are some popular recommendations and original recipes that will allow you to prepare this tasty and nutritious product.

The set of ingredients for homemade yogurt can be extensive and consist of many items. As additives to the main elements you can use:

• fresh or frozen berries and chopped fruits, candied fruits;
• cereals, bran, any nuts;
• cocoa or melted chocolate bars;
• coffee or honey;
• condensed milk, various preserves, jams;
• vanilla sugar and vanilla;
• freshly squeezed juices, fruit purees, syrups.

But the basis is always the starter and the milk used for mixing with it. Both ingredients are widely available on the market, but the relative quality of the first can only be guaranteed by purchase at a pharmacy, or at least in a store healthy eating. Popular versions of this ingredient are:

• sour cream or kefir;
• natural types of yogurt or cottage cheese;
• probiotics Simbilakt, Vitalakt, Acidolakt;
• starter cultures from Vivo Streptosan or Bifivit;
• Acidophilus serum.

It is easier to purchase milk for mixing with starter culture at any available retail outlet. It is important that it is not a dairy drink, and it must be boiled before mixing.

In the process of searching for suitable elements, it is worth listening to some recommendations from experienced housewives, for example:

• ladies who are worried about the calorie content of their menu should pay attention to this indicator in the initial components, on which the level of calories in the final result depends, but there is no need to worry too much, the delicacy is well absorbed and is not stored as fat;
• when using live yogurt as a starter, it is advisable to take the most expensive one, which contains no additives, with a minimum shelf life, which allows you to hope for a minimum of dyes and flavors in the composition;
• For home recipe Most often, sourdoughs under the brands Evitalia or Activia are recommended; their use eliminates the appearance of foreign tastes and odors and ensures maximum benefits;
• so that the mass turns out thick and tender the best option there will be a choice homemade milk, fresh only from under the cow;
• the pasteurized analogue from the store should be as fat as possible, this affects the thickness of the mixture, in this case boiling is not required, heating within 40°C is sufficient;
• a lot of positive feedback You can hear about fermented analogues prepared at home by fermenting fresh milk.

To make such a starter, 130 grams of milk is enough. If the product is from a cow, it must be boiled, then cooled to body temperature, removing the foam from the surface. It is enough to heat the store-bought analogue to the same temperature. Add to the milk prepared in this way:

• bottle of Bifidumbacterin;
• up to three bags of Narine.

The components are thoroughly mixed, ready mixture leave it alone for 24 hours, ensuring the temperature does not exceed 40°C. For this purpose, place the container with the mixture in any warm place, wrapped in a towel, or placed in a yogurt maker.

Classic recipe

Classic yogurt eliminates the addition of sugar and its analogues during the preparation process. Various options sweeteners, for example, jam or fruit syrup, finely chopped fresh fruit are added later, when the mass has cooled and is ready for use. You need to prepare such yogurt exclusively from two elements:

• milk with a fat content of at least 3.5% from 750 ml to 1 liter;
• packages of dry fermenting substance or jars of Activia.

IN step by step version The cooking process is as follows:

1. The first step should be preparing the milk. If a fresh product is selected, it will need to be brought to a boil and immediately cooled under ice water. It is important that the temperature does not exceed 40°C. It’s easy to check, put your finger in the container with the drink, if you don’t feel any heat, it means everything has cooled down to body temperature and is ready for use. If available, you can use a cooking thermometer, which will be more reliable.
2. Containers and lids for them must be boiled. If there Dishwasher, washing with high temperatures. After drying, the jars will need to be closed with sterile lids and left until the ingredients are mixed.
3. The prepared Activia should be transferred to a small cup of approximately 50 ml. Add the same amount of milk and mix thoroughly. This will make the mixture more homogeneous. If you mix the entire volume of components at once, it will be more difficult to achieve good homogeneity. Pour the prepared mixture into a container with milk and mix thoroughly again.
4. If you are using a fermenting substance, add a teaspoon of milk to the bottle with it and shake well. The dry analogue is poured into Art. spoon of dairy product and beat with a whisk or blender until completely dissolved. Then the fermenting composition is poured into the rest of the milk and stirred again.
5. The prepared mass is poured into jars from the yogurt maker kit. To be on the safe side, you can pour boiling water over them again. The containers are closed with scalded lids.
6. The jars are placed in the tray of the device and covered with a lid. At a temperature of 38 to 40°C, the cooking time will be from 6 to 8 hours. We exhibit the right watch We set an alarm clock on the timer and for insurance. When using Activia or Evitalia, the cooking time will be shorter. In any case, it is advisable to familiarize yourself with it first.
7. When the timer turns off and the alarm goes off, the jars need to be moved to a cold place and kept there for 4 to 6 hours. This will make the final product denser.

Can be served at pure form or with natural additives from fruits, freshly squeezed juices, and other additional components.

A treat for the little ones

Dairy products homemade often recommended for children with early age, usually from ten months. This will minimize your baby's intake of harmful foods. food additives, which are still present in factory-made baby food, albeit in small doses. For mothers who are familiar with the classic method, preparing fermented milk treats for babies will not be difficult. However, in this case you will need to take into account several important nuances:

• It is undesirable to use store-bought types of starter; it is better to prepare it yourself;
• there is no need to add sugar or honey, which has strong allergenic properties;
• a sweet taste can be created with natural additives from applesauce or its analogue made from other fruits;
• Do not forget that a fermented milk product prepared in this way is stored for a maximum of 3 days, and with the addition of fruit for up to 12 hours, so it is recommended to consume it immediately after preparation and carefully calculate the required volume in advance.

In this case, there is no need to describe the detailed cooking method; the procedure differs little from classic version taking into account the listed features. The milk component is brought to the desired temperature, mixed with the starter, then mixed with one of the types of purees. Cooking time is at least 5 hours.

List of original recipes

Yogurt with Activia

In this case, instead of the standard fermenting component, drinking Activia from Danone is offered in the amount of 5 tbsp. spoons The only condition is to make sure that this ingredient is extremely fresh. You can add nuts or bran of any kind to the two main components. The cooking process is identical to that described above:

1. Boil and cool the homemade dairy ingredient, bring the store-bought ingredient to the desired temperature;
2. pour a small amount of it into a bowl with Activia and stir until smooth;
3. then mix the mixture with the remaining milk;
4. if additional components are used, place a small amount of them on the bottom of each jar;
5. put the mixture into containers and place them in the tray of the device;
6. Set the timer for 6 to 8 hours.

The longer the time, the thicker the consistency will be at the end. But you need to be careful, overdoing it over time can result in excessive acidity and loss of taste qualities. After the device has finished operating, we move all the containers into the refrigerator and keep them there for up to 4 hours.

Fermented milk dessert with jam

This recipe is almost similar to the previous one; Activia is also recommended as a fermenting agent. But additional element The composition contains jam, which can be supplemented with nuts. Contains:

• fatty dairy product from 3.5 to 6%;
• Danone up to 5 tbsp. spoon;
• any type of jam Art. a spoon for each jar;
• nuts chosen to taste.

We prepare according to the well-known scheme:

1. boil the milk base;
2. pre-mix a small amount of it with Activia;
3. mix the components completely;
4. Place a spoonful of jam on the bottom of all containers and add nuts as desired;
5. We rearrange it into a tray and set the timer for 4 – 8 hours.

After cooking, allow time to cool in any cold place. It is advisable to mix the complex composition before use.

Greek yogurt with vegetables

This type of fermented milk treat is important element of the popular Greek appetizer sauce Dzadzyki. You can use it to make a topping for a cake or use it for the same purpose with ice cream. True, the latter is not an acquired taste. Naturally, it is useful in itself. The recipe contains:

• liter of medium fat milk component;
• sourdough from Evitalia.

Below is a step-by-step recipe for preparing this Greek delicacy.

1. We first mix the latter with a small amount of the first ingredient so that the mixture comes out homogeneous. Then finally mix with the rest of the composition.
2. Place in jars and place in the container of the device on known time. If there is no special apparatus, you can get by with an ordinary stainless steel pan, which we wrap in a towel and keep overnight to thicken.
3. To finish cooking, wrap the mixture in several layers of gauze and keep for up to 4 hours. The output should be up to 500 g. tender and thick mass.
4. Then it can be used as a cream on the cake or served on its own, mixed with finely chopped banana or covered with chocolate shavings.

After familiarizing yourself with the rules for choosing products and instructions for preparing homemade yogurt, it will not be difficult for you to pamper your family and guests with a healthy dessert. Original recipes This fermented milk delicacy will appeal not only to children, but also to adults. And if the treat starts to taste ordinary, you can always diversify it with a variety of delicious toppings.

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

Yogurt is a unique product that contains many useful substances that improve the functioning of the digestive system and protect the body from attacks by viruses and bacteria. Only natural products can boast of such qualities, which are impossible to purchase in a store. For this reason, housewives prepare yogurt at home.

A miracle technique called a yogurt maker helps you prepare a fermented milk product at home, characterized by unsurpassed taste and invaluable benefits. Even if you don’t have the device at hand, don’t despair, homemade yogurt can be prepared in a saucepan, thermos or slow cooker.

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

The quality of homemade yogurt depends on the starter culture, which is sold in an assortment. Often, for this purpose, cooks also use store-bought yogurt, which, after reacting with beneficial bacteria and natural milk, becomes healthy.

Classic yogurt recipe

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

Ingredients:

• Dry starter – 1 sachet.

Preparation:

1. First of all, prepare the dishes. Pour boiling water over a small saucepan. Then heat the milk in a saucepan to 90 degrees, remove from the stove and cool to 40 degrees.
2. After cooling, add the starter to the milk. First dilute it with milk and mix. In the case of store-bought yogurt in an amount of 125 ml, initially dilute it with milk and pour it into the pan.
3. After mixing the starter with milk, wrap the dishes warm blanket or a knitted scarf and leave in a warm place for 10 hours. Afterwards, place the yogurt in the refrigerator for four hours. During this time it will reach the required consistency.

Video recipe

It is possible that nothing will work out on the first try. If this happens, don't be upset. Many housewives, in the process of getting acquainted with the technology of preparing classic homemade yogurt, make mistakes, the most common of which is non-compliance temperature regime, which determines taste and consistency.

I recommend monitoring the temperature using a kitchen thermometer. To avoid such situations, make sure that the dishes are well wrapped and retain heat. If you want to get a healthy product, use pasteurized milk, which contains more vitamins than its analogue, which is intended for long-term storage.

Recipe for making yogurt in a yogurt maker

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

A yogurt maker helps you make homemade kefir, cottage cheese, sour cream and yogurt effortlessly. Any of the listed goods is sold in the store in a beautiful jar or bag with a bright label, if not for one thing. Store-bought fermented milk products bring almost no benefit to the body.

If you decide to switch your family to eating homemade yogurt, start with sourdough starter, which is sold at the pharmacy. Warmed sterilized milk is best suited for making yogurt. I recommend boiling pasteurized milk. The density of the product is determined by the fat content of the milk raw material. If you follow a fermented milk diet, use powdered milk to get thick yogurt.

Ingredients:

• Milk – 1.15 liters.
• Liquid starter “Narine” – 200 ml.

Preparation:

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

Video cooking

Change the taste of homemade dessert using natural additives. Canned fruits, nuts, jam, honey, candied fruits, chocolate and a variety of syrups are suitable. If you mix homemade yogurt with cereal, you get a complete breakfast.

If you plan to use fresh fruit, add it to the finished product, otherwise you will end up with sweet kefir instead of yogurt. I advise you to stir the additives or pour them in layers. It all depends on desired result. A yogurt maker will help you create various masterpieces, because its capabilities are limited by the chef’s imagination.

How to cook yogurt in a slow cooker - 2 recipes

Yogurt is easy to make at home. Previously, this required titanic work, but the advent of the multicooker has simplified the situation. The multifunctional device is suitable for preparing a variety of dishes and delicacies.

Classic recipe in a slow cooker

First of all, stock up on groceries. Homemade yogurt is made from milk and ferment, represented by store-bought yogurt. Cream is often used instead of milk. I'll share two step by step recipes. I'll start with the classic version.

Ingredients:

• Pasteurized milk – 1 liter.
• Store-bought yogurt – 1 pack.

Preparation:

1. Pour milk into a saucepan and heat to 40 degrees. Mix warm milk with yogurt, and beat the resulting mixture using a mixer.
2. Pour the mixture into sterilized jars, cover with film and place in the multicooker bowl, having previously covered the bottom with a towel. Pour into the slow cooker warm water so that it covers the jars to the level of the necks.
3. After closing the lid, activate the heating mode by setting the timer for twenty minutes. Then turn off the device and leave the jars inside the device for an hour.
4. Afterwards, reactivate the heating mode for 15 minutes and turn off the equipment for an hour.

Second recipe

Ingredients:

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

Preparation:

1. In a small bowl, combine the recipe ingredients and stir. Pour the resulting mixture into small jars and place them in a slow cooker.
2. Pour warm water into the appliance bowl, close the multicooker with a lid and activate the heating mode for 60 minutes. Then turn off the device and leave the yogurt in the container.
3. After two hours, remove the dessert from the slow cooker and send it to a cold place to brew and ripen.

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

Preparing yogurt in a thermos

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

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

Ingredients:

• Pasteurized milk – 1 liter.
• Dry starter – 1 bottle.

Preparation:

1. Pour milk into a saucepan, boil and simmer over low heat for several minutes. As a result, it will get the color of baked milk. Cool to 40 degrees and remove the film, which will provide homemade yogurt with a uniform consistency.
2. Dilute the starter directly in the bottle, adding a little prepared milk. Once the starter has dissolved, mix with the main amount of milk.
3. The next step involves preparing a thermos, which I recommend pouring boiling water over several times. Pour the previously prepared mixture into a thermos, close the lid and leave for six hours. During this period, I do not recommend moving the thermos, otherwise the processes occurring in it will be disrupted.
4. Transfer the homemade fermented milk product to another container and place it in the refrigerator for several hours. Low temperature will have a positive effect on taste characteristics. To make the yogurt more sour, keep it in a thermos for a few hours longer.

Benefits and beneficial properties of homemade yogurt

The modern variety of yoghurts offered by shops and supermarkets is amazing. But finding a truly healthy and healthy dessert is problematic if you don’t prepare the delicacy at home.

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

To make high-quality yogurt you need good milk, starter and sterile containers. Prepare a treat in plastic containers I do not recommend it, as this material will contain harmful resins. Aluminum cookware is also not suitable for this purpose.

• 1 liter of milk;
• 50–100 g skim milk powder (optional);
• 1 tablespoon sugar;
• 2 tablespoons prepared yogurt with live cultures or freeze-dried yogurt starter.

You can take any milk: cow, goat, soy, whole or skim.

Unsweetened yogurt without flavorings or additives and marked “Contains live cultures” on the packaging is suitable as a starter. Since beneficial bacteria die quickly, try to choose the freshest yogurt. Try several options until you find the one that tastes 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 remember 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 will not burn, and you will not have to stir it often. If you don't have a thermometer, 85 degrees is the temperature at which the milk starts to foam.

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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: this way 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 leave it at room temperature while the milk cools.

4. Mix the starter with milk

To distribute the bacteria evenly, use a whisk or blender. If fibers remain in the mixture, you most likely heated the milk too much or too quickly.

At this stage you can add milk powder: it will increase nutritional value yogurt and will make it thicker.

5. Grow bacteria

The starter mixture with milk will need to be kept for 6–8 hours at a temperature of 38–40 °C.

The most convenient way to do this is in a yogurt maker. Just pour the mixture into a container and place it in it.

But an oven will do just fine. Heat it to the required temperature, turn it off and place the container with the yogurt mixture inside. Turn the oven on occasionally to maintain an even temperature. This method is quite tedious, since you need to constantly ensure that the oven does not overheat.

It is easier to prepare yogurt in a slow cooker. Pour boiling water over the bowl and pour the mixture of milk and sourdough into it. If you cook in jars, place them in a slow cooker and fill them 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 should not exceed 40 °C. If your model is higher, turn the heat on for 15-20 minutes and then turn it off for an hour to prevent the yogurt from overheating. Repeat the procedure 5-6 times.

In the microwave, the process is approximately 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 the above, place the container with 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 be released on top.

You can simply pour it out, use it in baking, or eat it with yogurt.

6. Check the readiness of the yogurt

After 6-8 hours, shake the container slightly: the finished yogurt under the whey should have a uniform consistency. The longer you let it sit, the thicker it will be.

7. Strain the yogurt through cheesecloth

This way the serum will come out of it and it will become thicker. Line a colander with gauze and place it in a large container, then transfer the yogurt into it, cover with a plate and put it in the refrigerator. In a couple of hours you will have Greek yogurt. And if you leave the mixture overnight, it becomes a very thick yogurt, similar in consistency to cream cheese.

What's next

You can eat homemade yogurt with jam, or maple syrup, fruit 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.