First of all, you need to prepare a sourdough for yogurt. With her and start preparation ..
Special prepared sourdoughs, for example, acidophilin, Narin, yogurt and.t.P. These sourdches can be bought in a dry form. They are mainly sold in specialized pharmacies. One such portion of sourdough is enough for 1 liter of milk, that is, you can prepare one portion of leaven. Here the main thing is to properly dilute the powder, after which the time to cook yogurt increases slightly. In principle, you can find leaven in pharmacies, but it is not sold everywhere, therefore, at first it is best to call pharmacies and find out if there is such a product at all.
If you use the finished store yogurt as a starter, then it is best to pay attention to the number of additives (it is better if there are as few), as well as the number of bacteria (it is better so that there are more bacteria). I advise you to use Danon yogurt without any additives in which there is no sugar as a sourdough. If lictobacteria is present in yogurt, this is even for the better. The composition of yogurt should be like this: dry milk, milk and bacteria. Such boxes (the cost of about 30 rubles) is enough for an average of 6-7 servings of the finished yogurt. By the way, the last yogurt can be used again as a starter. You can use this jar 3-5 times. With each new use of this sourdough, the number of bacteria decreases in it, and yogurt itself becomes less thick.
It is recommended to take sterilized as milk, in which no more than 3% fat content. This milk can be stored for a long time. This is in itself the milk is useless, that is, the benefits of its use are very few. But as soon as beneficial bacteria fall into this milk – it becomes just superpowered. One of my friends makes yogurts from goat and cow’s milk that buys in the store. I personally used ghee for long storage. If you decide to take raw milk, I advise you to boil it. Of course, milk becomes less useful after this – but you also do not know what kind of dishes it was poured into, and from which cow it is milk. In general, infection with raw milk is very common, such as tick -borne encephalitis.
When choosing milk, it is better to stop your view on the one that is stored for a long time, the shelf life of yogurt depends on this factor. But on the other hand, yogurt is eaten in just one day, the final one, if you cook it delicious.
Cooking time of yogurt
This time depends on what yogurt you want to get at the exit. There are four options: thick, fat, drinking or light. I would like to remind you that the higher the fat content of milk, the higher the yogurt itself in fat content will be. Also the cooking time depends on the sourdough itself. If you have chosen a shopping source, then there will be enough 7 hours to cook, and if dry, then at least 14 hours will be required.
Further, yogurt can be cooled to room temperature, or put in the refrigerator. If you put it in the refrigerator, you must definitely cover it with a lid so that it does not gain other smells. Freshly prepared yogurt is ready to use almost immediately. During the preparation of yogurt, try to avoid temperature drops, drafts and the movement of the vessel in which yogurt is prepared.
Use of yogurt use
This product itself should be sour, and is very similar to taste to sour cream (this is if you did not add any fruits to it). If you want to get a sweeter yogurt – during cooking, just add one spoon of syrup, such as rosehip syrup.
But I would not advise doing this, since with this addition, yogurt loses some beneficial properties. It is best to add a little honey (to taste) to the finished yogurt, or jam. Thus, you will maintain the usefulness of the product, and make it more sweet. The product itself is very easily absorbed in the body, and is very useful for the digestive organs.