How to make yogurt. Homemade yogurt - how to cook in a yogurt maker

Elena: | June 3rd, 2019 | 2:45 pm

is it possible to freeze some yogurt for long term storage?
Answer: Elena, if you later use it for baking, then you can. If you drink, then you can't. The yogurt will separate when defrosted.

Tori: | December 4th, 2018 | 12:21 pm

after a few days in the refrigerator, I found that the yogurt had become thick, but the mass was not homogeneous. I tried - bitter taste. next time I will buy liquid sourdough in a bottle or bio yogurt without additives in the supermarket.
Answer: Tori, if there is such an opportunity, then this is the best option. Could it be the milk? Now it all happens, you will not guess.

Tori: | November 27th, 2018 | 2:28 pm

milk is not sour, there is no sour taste. the taste of milk is not felt, some kind of powdered artificial taste, as if from powdered milk, that's why I thought to cook porridge. thanks for the link to the recipes, but they take longer to mess with than porridge.
Answer: Tori, maybe you had such milk, not of high quality? Now there is such milk that does not sour even at room temperature)))

Tori: | November 25th, 2018 | 11:24 pm

thanks for such a quick response. But the yogurt didn't work. result: milk with flakes floating on the surface; powder taste. sourdough yogurt Good Food bought at the pharmacy. it’s a pity to pour it out, but no one wants to drink this something. can i put it on milk rice porridge?
Answer: Tori, porridge is not worth it. Has your milk gone sour at all?
Here you can find recipes that can be made from sour milk

Tori: | November 24th, 2018 | 11:14 pm

I bought a multi-cooker-pressure cooker with the Yoghurt function. You write: for 2 liters of milk - a 2-gram bag of dry sourdough, you get thick yogurt.
The sachet says: 1-3 liters of milk + a sachet of sourdough (1 gram in total). Ready yogurt can be stored for no more than 3 days.
So many things in the article, I would like to clarify.
I want to cook with homemade milk. It must first be boiled, and then cooled to 40 degrees? Separately, stir the starter and add it to warm milk in a bowl of MB? Do I need to add sugar and can I add fresh fruit (cut into pieces)? Thank you.
Answer: Tori, the article says how to make yogurt from store-bought yogurt, because dry sourdough is hard to find in pharmacies.
If you find such a starter, then for the best result, follow the instructions that come with the starter exactly. There may be nuances. And starters can be different.
Yes, homemade milk must be boiled and cooled to 40 degrees. Then follow the instructions for the starter. And yes, the sourdough is usually added to warm milk with a clean spoon and stirred well, then put in heat.
You can add a little sugar, as indicated in the recipe. But fruits can be added to ready-made yogurt. And if it doesn’t turn out sweet, you can add it only after making yogurt.

Kisenaru: | December 2nd, 2016 | 8:00 pm

Once, my friend and I wandered into a new candy store in our city. I was about to take some cake, when my eyes fell on a showcase with beautiful glass jars. It turned out that they also sell natural yoghurts. I couldn't resist and bought it. The taste just blew me away. So tender and melting, almost not sweet and with a slight sourness. Rather, it was not even sourness, but simply a natural taste.
But every day you will not go to the pastry shop for yogurt. In addition, it is located far from my house. So I decided to make my own yogurt. Of course, I'm not a great cook, but why not try. I ordered a starter for yogurt (I chose the Russian manufacturer Bakzdrav), bought milk, and after 7 hours my yogurt was ready. And now I know exactly what natural yogurt is. The one I tried at the cafe was very similar to mine. I was so happy that I immediately called a friend and told her. She also said that today we are not going to the confectionery, but to my house to taste my masterpiece.
Answer: kisenaru, thanks for the magical story :) Like a New Year's fairy tale! :)

Masha: | March 26th, 2014 | 6:43 pm

probably delicious thanks

Anna: | October 5th, 2013 | 7:21 pm

I made yogurt in my bread maker on the dough setting. there, the temperature is about 40 C, I just pulled out the stirrer, of course =)) 2 modes - this is about 4 hours. I got it all right during this time. tasty and simple =)) and I also forgot to add sugar - it turned out a little sour, but with delicious jam!)) thank you very much! very tasty and easy!

Julia: | June 19th, 2013 | 4:54 pm

Thanks a lot for the recipe. Everything turned out (in a thermos). But I have a question, how to make yogurt for 2 liters of milk? More sourdough, longer time?

Answer: more sourdough and sugar, same time. I'm very glad it worked out!

Nadia: | May 31st, 2013 | 1:15 pm

And I made it easier - I also boiled milk and added a couple of tablespoons of live yogurt to the warm one, but I didn’t know what to keep at 40 degrees, I just left it overnight, but the yogurt came out anyway, and very tasty

Nastya: | January 16th, 2013 | 5:59 pm

Homemade dairy is great! in general, now I don’t take anything in the store)) I cook in a thermos! filled and closed! keeps the temperature well and evenly... As for the search for starter cultures!.. I found a company that has 7 types of starter cultures and yogurt with a Bulgarian stick, and cottage cheese, and kefir, and fermented baked milk, sour cream... in short, now I only order from them!!

Fluffy Mom: | November 14th, 2012 | 5:34 dp

The article is certainly very useful, but it is very frighteningly written! it feels like the author lives in a deep village where it is difficult to buy yogurt that can be used as a starter! and the conditions for choosing the starter culture are slightly exaggerated. I personally used activia prunes yogurt (not only a filler, but also a little bit of bad stuff! I’m not boasting, but just stating a fact. It’s not so easy to find yogurt without filler on Sunday evenings). and the phrase “It is more difficult to prepare yogurt at home than, for example, cottage cheese or cheese.” totally killed! O_O by this you scare away those who want to try making yogurt themselves! In fact, everything is very simple and fast!
as already mentioned above, it is really better to take the fattest milk, and if you add cream it will be even tastier!
and sugar is not for the speed of fermentation! this is, roughly speaking, “food” for yogurt!
Well, the ways ... I tried two. this is an oven + water and a battery. so the battery is simpler. and yoghurt of a more uniform consistency! only you need to take smaller jars, otherwise the yogurt from below will be thick (I put it directly on the battery), and as you move away from the battery it will be more liquid ...

But in general, everything is simple and very very tasty! :-) make your own yogurt!! :-)

Anastasia: | October 5th, 2012 | 11:07 am

The hands have not yet reached the yogurt, it seems a lot of trouble with it. And there is nowhere to put extra appliances in the kitchen.

Tatiana: | August 23rd, 2012 | 12:52 pm

yeah, and Bulgarian sourdoughs for yogurt are now sold on the Internet - lactin and genesis, I have never tried it myself, I read only in reviews that lactin is more acidic, and genesis is more neutral

NATALIE: | July 3rd, 2012 | 11:38 am

The pharmacy sells the so-called. CANADIAN YOGHURT, in capsules, they drink it with dysbacteriosis. I put two capsules per liter of warm milk. Open them, they are gelatinous and inside the powder, so I pour it into milk. I take baked milk, it turns out very tasty. The only thing is that this jar of pharmacy yogurt needs to be stored in the refrigerator, because. live bacteria. We have a jar of 60 capsules costs 4-5 dollars approximately.

Natalya: | July 1st, 2012 | 6:28 pm

Yogurt can be perfectly made in a slow cooker.

Although, of course, not everything that is sour, and we like it in appearance and taste, is precisely yogurt. But I think it's just conventions

Dasha: | June 12th, 2012 | 1:15 pm

I live in Thailand for half a year a year, and there it’s generally tight with milk - it’s expensive and the choice is small. I got used to making yogurt at home. For some reason it just made it easier for me.
A 2-liter bottle of milk was bought (a bottle made of hard plastic, more like a canister), 2-3 tablespoons of yogurt were put into it (it was not possible to read the ingredients of yogurt. Ordinary, in a small plastic cup 200 ml, and vanilla and coconut and even strawberry). It was covered with a lid and placed in the kitchen in the shade. The air temperature there is about 30 degrees. If you put it in the evening, then by lunch the next day (after 16 hours), the yogurt was ready. The consistency is tight-flowing. The taste is sweetish-sour (probably due to the presence of sugar in the sourdough yoghurt).
I crumbled fruits into yogurt - pineapples, bananas, mangoes, apples, pears ... I insisted for another 2 hours in the refrigerator and it turned out amazingly tasty!

Marina: | June 11th, 2012 | 12:51 pm

I usually ferment with Activia yogurt, plain, no additives. It turns out 1 cup per liter of milk.
How do you usually eat it? I'm interested in the time of day. And how does yogurt perform compared to kefir? Does a fresh one weaken and does not a standing day strengthen and more?

Answer: We eat yogurt, like other dairy products, at different times of the day and a lot. Every day for breakfast, afternoon tea and dinner is a must - milk, cottage cheese, cheese, yogurt, kefir. So I can't track exactly how the body reacts to yogurt.

Elena: | May 31st, 2012 | 7:46 dp

And what about “Nerina”, will it do? Here they write: fermented milk product, 2% fat, composition: milk, lactic ferment, incl. acidophilic cultures and bifidobacteria. I've heard they make yogurt out of it, but I haven't tried it myself yet.

Answer: I haven't tried Nerina. According to Russian laws (technical regulations), only a fermented milk product with a high content of skimmed milk solids, produced using a mixture of starter microorganisms - thermophilic lactic streptococci and Bulgarian lactic acid bacillus, can be called yogurt. Now, if they are in the composition, then this is yogurt. And everything else may be similar to it, but not the same.

Julia: | May 30th, 2012 | 6:21 pm

Great instructions, I'm just thinking about buying a yogurt maker!
Questions:
1. What commercial yogurt did you use for your starter culture? (Yes, the moderators will not consider it for advertising :))
2. Is sugar required for sourdough, or is it just to taste?
3. Is it necessary to boil milk, or can it be warmed up in the microwave (all bacteria, in theory, should die there)
Thank you

Answer: Producer - Savushkin product. It was called “Yogurt with bifidobacteria without sugar”, 2% fat. Sugar is optional, but the process goes a little faster with it. Milk can be warmed up in the microwave, this is also an option.

Tanit: | May 30th, 2012 | 4:33 pm

Dasha, why are you adding sugar? Then, in cities, pasteurized milk is usually sold, which does not need additional. Boiling.
And it would also be worth mentioning that you can only ferment yogurt with the remains of the previous one a limited number of times. In different sources, from 3 to 10 times, then the locals “survive” the culture. And I’ll add that increasing the fat content of milk (adding high-quality dry or cream) contributes to obtaining a thicker product.

Answer: I add sugar to ferment faster. When I first made yogurt according to the instructions, it was in the recipe. And so I continue to do so. But it is possible without it.

About boiling. I buy village whole milk, so I always boil it. Pasteurized is also better to boil - it's not sterile.
Thanks for the addition about the number of times.

11/12/2019 | Reception-syrov | No comments yet

Making yogurt from store-bought milk and yogurt starter

What could be tastier than yogurt? Of course, homemade yogurt, prepared with your own hands, without dyes, preservatives, and other additives. No need to check expiration dates, because. it will always be fresh.

Making yogurt is very easy. This requires sourdough and good milk.

It is easiest to prepare yogurt in a yogurt maker, but you can do without it. For cooking, you can use a slow cooker, a thermos, or even a regular pot or jar. It is enough to heat the milk, add the starter, mix, wrap in a blanket, put in a warm place and wait.

Souring mode

The fermentation time and temperature depend on the container in which you ferment.

Fermentation in a yogurt maker

Pour milk into a saucepan

Pasteurize at 65 - 75 degrees Celsius for 30 - 60 seconds. Some instructions state that the milk must be brought to a boil. UHT milk can simply be warmed up - it is not necessary to pasteurize or boil it.

Cool the milk to 35 - 40 degrees Celsius

Pour the starter into the milk and mix thoroughly

Pour the milk into preheated glasses (to keep the milk warm).

Place a control glass of water in the yogurt maker and check the temperature with a thermometer (this way you will be sure that the yogurt maker maintains the set temperature).

Thermos

Check in advance how well it retains heat. Each thermos has its own thermal insulation properties for 8 hours, 12 hours, 24 hours (provided that boiling water is poured). We do not pour boiling water, and not even hot, but warm milk, therefore, it will cool faster. Pour water into a thermos, heated to a fermentation temperature of 38-40°C, and soak for 8-12 hours. If the water temperature after the time has remained the same, you can safely ferment. If the temperature drops, additional insulation is required. Rinse the thermos with boiling water before pouring milk. The temperature of milk during fermentation should not deviate from the recommended by more than ± 2 degrees.

Multicooker

To prepare yogurt in a slow cooker, you need to create some conditions. We do not recommend pouring milk directly into the bowl of the multicooker (because yogurt will be heated only from below), but using another container - yogurt will be cooked “in a water bath”: place a wooden grate on the bottom of the bowl, and on it the container in which you you will ferment (a glass, a jar, a bottle). Pour warm water so that the container in which you ferment is halfway in the water.

Cooking in an insulated container

If it is a jar or a saucepan, then it will be enough to insulate it from all sides and leave it in a warm place (for example: near the battery). At the same time, it is also desirable to control the temperature: instead of milk with sourdough, put plain water for the first time and measure the temperature at the beginning, middle and end of the expected fermentation time.

Trial fermentation of yogurt

We decided to cook yogurt in conditions close to home. We took several yoghurt starters, bought pasteurized and ultra-pasteurized milk with a fat content of 3.2% ... 3.4% in 930 ml bottles (pH milk in bottles 7.13) in the store. Cooked in a yogurt maker.

1. The first was yogurt with Lactina sourdough.

Instructions on the package:

1. Boil the milk, cool to the fermentation temperature (35-40°C), add the contents of 1 sachet of dry starter and mix thoroughly.

2. Pour the resulting mixture into a thermos and leave for 6-11 hours (depending on the quality of the milk and the thermal insulation properties of the thermos).

3. The readiness of the product is determined by the taste and condition of the clot (should be moderately dense). The finished product can be mixed.

4. Pour into a storage container, put in the refrigerator.

Store the finished product in the refrigerator at a temperature of +2…+6 for no more than 72 hours.

When using a yogurt maker, follow the instructions that come with this model.

We took ultra-pasteurized milk, poured the milk into a saucepan, boiled it, cooled it to 36.6 ° C and added the starter.

We mixed it well, turned on the yogurt maker and put a pan with our future yogurt in it. Set the time to 11 o'clock. Our yogurt maker maintains the set temperature within 35-42°C.

Withstood 11 hours, before the formation of a clot. At night they put it in the refrigerator with a temperature of + 4 ... + 8 ° С. In the morning we took the pan out of the refrigerator.

The clot is moderately dense, not viscous. The smell is milky, mixed pH - 5.2. Our yogurt is ready - delicious, moderately thick, with a slight sourness

2. Yogurt with sourdough Laktoferm.

Instructions on the package:

4. Cool down

We took UHT milk, poured the milk into a saucepan, boiled it, cooled it to 39°C, and added the starter. We mixed it well, turned on the yogurt maker and put a pan with our future yogurt in it. Set the time to 10 o'clock. Withstood 12 hours, a clot did not form. Removed for the night in the refrigerator with a temperature of + 4 ... + 8 ° C. In the morning - there is no clot, liquid, as if curdled milk, acidity gained pH - 5.4, baked milk tastes (we think that it's all about milk)

Bought pasteurized milk (930 ml) from another manufacturer

We heated the milk directly in the bottle to 41.2 ° C (did not boil), poured out the leaven, and shook it well.

We poured water into the yogurt maker (for better heat transfer) and put our bottle of milk and sourdough there. After 5 hours, a clot formed in the bottle, the serum separated. The acidity of the clot is p H - 4.66, the temperature of the yogurt in the bottle is 40.2 ° C (the temperature of the milk is controlled by a pyrometer). You can remove the yogurt, because it has reached the desired acidity and a clot has formed with the separation of whey. Poured into a saucepan, stirred to break the clot. Removed for 1 hour in the refrigerator with a temperature of + 4 ... + 8 ° C.

The consistency is grainy, it disintegrates in the mouth, the taste is not sour, pleasant.
Feature: declared 8-10 hours, we got 5 hours.

3. Yogurt with sourdough Yogurtelle.

Instructions on the package:

1. Boil the milk and cool to a temperature of (37 - 40) ºС. Fermentation of milk is carried out immediately after cooling. Storage of milk prepared for fermentation is not allowed. Sterilized (ultra-pasteurized) milk is heated to a temperature of (37 - 40) ºС before fermentation.

2. The starter is added to the prepared milk at the rate of 1 package per (1 - 3) l of milk. Milk with starter is thoroughly mixed immediately and 15 minutes after adding, and kept for 8-12 hours at a temperature of (37-40) ºС until a dense clot is formed.

3. Upon completion of the fermentation process, the finished product should be cooled

We heated UHT milk (930 ml) directly in the bottle to a temperature of 36 - 38°C. The starter was added, thoroughly shaken. We put a bottle of milk in a yogurt maker, after pouring water into it (for better heat transfer). They left it for 12 hours. After 10 hours, a clot formed in the bottle and a little serum separated from the top;

In the morning I took the bottle out of the fridge. The clot is flaky, there is a little whey on top, particles of the starter diluent are visible on the walls of the bottle. Acidity p H - 4.6. Pour the yogurt into a saucepan, stir to break the clot. Yogurt is thick, after mixing - watery. It tastes sour with a yeasty taste.

4. Yogurt with Vivo sourdough.

Instructions on the package:

1.Heat 1-3 liters of boiled or ultra-patrized milk to a temperature of +37…+40°

2. Add 1 sachet of sourdough starter and mix thoroughly.

3. Keep the product for 8-10 hours in a warm place (in a thermos, jar, saucepan) or yogurt maker.

UHT milk (930 ml) was heated directly in the bottle to a temperature of 41.4 ° C, the starter was introduced, shaken well, put the bottle of milk in the yogurt maker, after pouring water into it (for better heat transfer) for 10 hours.

After 5 hours, pH - 4.89, after 6 hours - 4.82, a good clot formed. By all characteristics, yogurt is ready, you can put it in the refrigerator. Removed for the night in the refrigerator with a temperature of + 4 ... + 8 ° С

In the morning they took it out, pH was 5.09, mixed pH - 4.97 Pleasant, soft yogurt, not thick.

5. Yogurt with sourdough Good food.

Instructions on the package:

1. Boil 1-3 liters of milk and cool to +38…+40°C

2. Add 1 sachet of sourdough starter and mix thoroughly

3. Keep the product for 8-10 hours in a warm place (in a thermos, jar, saucepan) or yogurt maker

Pasteurized milk (930 ml) was heated directly in the bottle to a temperature of 41.0 ° C, the leaven was poured into the bottle, shaken well, the bottle with milk was placed in the yogurt maker, after pouring water into it (for better heat transfer) for 10 hours.

After 5 hours, a clot began to form in the bottle, pH - 5.0. Left for 1 more hour. The clot is good, it has gained an acidity of 4.72. Removed for the night in the refrigerator with a temperature of + 4 ... + 8 ° С

In the morning, pH was 5.08. The yogurt was well mixed, pH 4.93. The taste is very soft with a pleasant sourness.

Feature: stated 8-10 hours, we got 6 hours.

6. Yoyogurt with sourdough Yoyo casa.

Instructions for use:

For the preparation of yogurt, it is necessary to use sterilized, pasteurized, boiled milk;
Prepare all the necessary utensils and be sure to treat with boiling water;
Open the bag with starter culture and add dry starter culture to heated milk up to 40+2 °C
Mix thoroughly for 5 minutes;
Pour the prepared mixture into jars of yogurt maker;
Put the jars in the yogurt maker for 6-8 hours to form a clot, at a temperature of 42 ° C
Then place in the refrigerator for 60 minutes.
The chilled product is ready for use.

We heated pasteurized milk (930 ml) directly in the bottle to a temperature of 40.0 - 41.0 ° C, poured the starter into the bottle, shook it well, put the bottle of milk in the yogurt maker, after pouring water into it (for better heat transfer) for 8 hours .

After 7 hours a clot formed in the bottle, pH 4.87. Removed for an hour in the refrigerator with a temperature of + 4 ... + 8 ° C. An hour later, they took it out of the refrigerator, shook it well, the acidity was pH - 5.00. Yogurt is slightly viscous, light, tasty.

7. Yogurt with sourdough Laktoferm Slim Yogurt.

Instructions on the package:

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

2. Pour the contents of the sachet into the milk, mix thoroughly

3. Keep in a warm (38-40°C) place for 8-10 hours

4. Cool down

We heated pasteurized milk (930 ml) directly in the bottle to a temperature of 40.0 ° C, added the starter, shook it well, put it in a yogurt maker, after pouring water into it (for better heat transfer) for 10 hours.

After 6 hours, a clot formed in the bottle, the serum separated a little from above, pH - 4.67, the bottle was put in the refrigerator for 1 hour. An hour later, the yogurt was taken out, the pH was mixed - 4.65.

Yogurt is ready.

Feature: stated 8-10 hours, we got 6 hours.

After conducting our own test fermentation, we found that the fermentation time at the optimum temperature for all yoghurts is different. Going outside the temperature range can either increase the ripening time or shorten it. Also, the quality of milk can influence the formation of a clot and the ripening time.

If this is your first time making yogurt, then try to keep an eye on the clot. As soon as it has formed and gained acidity, there is no point in waiting anymore, put the yogurt in the refrigerator. If the temperature is higher than recommended by the manufacturer, then the yogurt may be ready much earlier, and vice versa. Try to find good milk, preferably whole farm milk (pasteurize and cool to the right temperature yourself). Pasteurized or ultra-pasteurized can also be used. And if such milk did not work the first time, this does not mean that the sourdough does not work, milk simply does not fit, buy from another manufacturer.

We believe that boiling milk is not always necessary, because. it makes no sense to boil pasteurized and UHT milk.

Try it and you will definitely succeed.

The benefits of yogurt for digestion and immunity were known already eight thousand years ago, and now this fermented milk product has become a familiar dish in the daily menu. The stores sell a huge assortment of various yogurts - with fruits and berries, with chocolate pieces and nuts, with cereals and honey. But homemade yogurt is considered the most delicious and healthy, because it is prepared on live sourdough, without preservatives and synthetic additives. The benefit of homemade yogurt is that the lactobacilli contained in it cleanse the intestinal walls, thereby saving us from future diseases and rapid aging of the body. Want to learn how to make yogurt at home? It's actually very quick and easy - give it a try!

How to make homemade yogurt and what you need for this

To prepare yogurt, you will need milk, yogurt starter and clean dishes in which the fermented milk drink will ripen. It is recommended to take boiled or pasteurized milk with a fat content of at least 2.5%, and preferably 3.2-4%. Be sure to boil village milk, and store-bought milk can simply be heated to the desired temperature.

Some housewives even tried to dilute powdered milk for yogurt, and it turns out pretty well too. If you want the yogurt to be thicker, hold the milk on the stove for 3-4 hours so that it barely boils, during which time the excess moisture will evaporate and the product will acquire a creamy consistency.

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

For the correct preparation of yogurt, the temperature of the milk must be maintained at 40 ° C for 6-12 hours. If the milk is cold, the bacteria will stop growing, and if it is too hot, they will die altogether. That is why it is better to use a yogurt maker or a slow cooker, in which a constant temperature can be maintained for a long time. Remember that the dishes should be doused with boiling water or boiled to kill pathogenic microflora, otherwise you may not like the taste of yogurt, and it will not be stored for long. Once the yogurt is cooked, be sure to refrigerate it to thicken and richen it.

What is sourdough made from

You can buy homemade yogurt starter in a supermarket or pharmacy in liquid or dry form. “Live” starter cultures are stored for a short time, unlike dry ones, for a maximum of 20 days. Dry bacteria, when properly stored, feel good throughout the year. Sourdough is a mixture of bulgaric or acidophilus bacillus, thermophilic streptococcus and other bacteria that begin to multiply intensively when they are in milk. The composition of the sourdough also includes lactobacilli, which destroy pathogenic microflora in the intestines, and calcium, which is useful for bones and teeth. The most popular starter cultures are probiotics Symbilact, Vitalact and Acidolact, starter cultures from Vivo Streptosan or Bifivit, as well as acidophilus.

Bifidumbacterin, Lactobacterin, Narine, store-bought natural yogurt like Activia, or leftover homemade yogurt are quite suitable as a starter culture. But with a fermented milk product prepared with your own hands, you can ferment milk no more than 2-3 times, otherwise the yogurt will turn out to be watery and not very tasty. Some housewives ferment milk with sour cream or kefir. You can prepare a live starter yourself by adding dry bacteria to boiled and cooled milk to 38 ° C. Read the annotations and follow the indicated proportions. Keep the milk for 8 hours in a warm place, and the sourdough is ready. It is stored in the refrigerator for no more than 5 days; to make yogurt, you need to take 2 tbsp. l. for 1 liter of milk. In the freezer, live sourdough can “live” for several months.

Proportions and subtleties

It is easier with dry bacteria - as it is written in the annotation, you mix it, but what about live starter cultures? If you are using store-bought yogurt, add 100 g per 1 liter of milk, and if you are using your own yogurt, then 2-3 tbsp is enough. l. By the way, the fermentation time is usually indicated on the package with pharmaceutical bacteria, since the activity of microorganisms can be very different.

Use a food thermometer to measure the temperature of milk. It is very important to cool the milk exactly to 40 ° C, alas, it will not work to determine the degree of milk readiness by eye. How to make yogurt from homemade milk? In the same way, only it will have to be boiled to destroy the bacteria. And one more tip - it is not at all necessary to sterilize the dishes, just load them into the dishwasher and turn on the high temperature mode.

The cooking time of yogurt is determined empirically. If 7 hours have passed, and it is still liquid, let it ferment further. It all depends on the quality of milk and sourdough. The longer the yogurt is fermented, the thicker it will turn out, but if you overcook it, it will take on a sour note.

Do not shake the container with yogurt and try not to move it so as not to disturb the fermentation process.

Yogurt maker or slow cooker?

The easiest way to prepare homemade yogurt is to scald jars with boiling water, pour in milk mixed with sourdough, close the lids with scalded boiling water, turn on the desired temperature and forget about yogurt for the night. In the morning you can already enjoy a delicious and healthy breakfast by mixing yogurt with nuts and fruits, filling them with cottage cheese or oatmeal.

You can make homemade yogurt without a yogurt maker - in a slow cooker. Modern devices have the “Yogurt” function, thanks to which a constant temperature is maintained. Of course, the multicooker bowl also needs to be scalded with boiling water first.

If you don’t have a slow cooker or a yogurt maker, you can take an ordinary clean stainless steel saucepan, fill it with milk and sourdough and turn on the oven at minimum heat. The pan, wrapped in a warm towel or blanket, should be placed on the open lid of the oven or next to the heating radiator for at least 7-8 hours.

Most Popular Yogurt Additives

Very tasty yogurt with sweet fruits and berries - with raspberries, cherries, bananas, apricots, mangoes, peaches and everything you like. The taste of yogurt is enriched with nuts, bran, germ flakes, rolled oats, chocolate pieces, coffee, honey, condensed milk, coconut flakes, fruit or chocolate syrup, jam, jam, juices, fruit and berry puree, vanilla and spices.

Don't add berries, fruits, and sugar at the start, otherwise the bacteria will ferment the fruit, not the milk. Such additives are introduced only into the finished product! But nuts and cereals can be put at the bottom of the jars before fermentation, they will not affect the quality of the yogurt. Instead of sugar, it is better to use syrup or powdered sugar so that the grains do not crunch on your teeth.

There are few calories in homemade yogurt, unless, of course, this light dietary product is weighed down with fatty and sweet additives. And how much to store homemade yogurt depends on the presence of additives. Without them, the finished product can stand in the refrigerator for 3 days, but if you added fruits and berries, it is advisable to eat yogurt 12 hours in advance. It turns out that it is better not to cook fruit yogurts for the future.

Store bought yogurt

It is quite possible to make homemade yogurt without sourdough, for example, using store-bought yogurt without additives. To do this, you will need 1 liter of milk with a fat content of 3.5-6%, heated to 40 ° C. Homemade milk should be boiled first.

Add to it 5 tbsp. l. natural yogurt, mix well and pour boiling water over jars of yogurt maker. Put on the bottom of the containers 1 tbsp. l. fragrant berry jam and a few nuts - walnuts, almonds or hazelnuts. It is better to crush the nuts into large pieces first. Place the containers in the tray of the yogurt maker and set the timer for 6-8 hours. Place the finished yogurt in the refrigerator for 4 hours, then serve with cheesecakes and pancakes.

Greek yogurt for salads

Natural yogurt can be seasoned salads instead of mayonnaise. Or make cream out of it for a cake. It's delicious, healthy and low in calories.

Buy starter "Evitalia", which is a complex of live microorganisms of probiotics. Heat 2 liters of milk to 40 ° C, pour in 2 tbsp. l. milk in a vial with bacteria, shake well until a homogeneous consistency, pour the starter into milk and mix thoroughly with a whisk.

Now pour the yogurt base into jars or into a pan, which you need to wrap in a blanket and leave in a warm room overnight. In the morning, put the yogurt in cheesecloth folded in several layers and keep it for 1-4 hours - to get a thick, but very tender mass.

Dress up a fresh vegetable salad or serve as a dessert mixed with banana puree and chocolate chips.

Yogurt on acidophilus with coconut

Acidophilus is very beneficial for digestion and is an excellent treatment for irritable bowel syndrome. It can be used as a starter for homemade yogurt.

Ideally, for this dish you need to use a special starter, one bag per liter of milk. But if it is not there, you can take the usual store-bought acidophilus - 100 ml per 1 liter of milk. Milk, as expected, must be heated to 40 ° C and pour the starter into it.

Pour the yogurt base into jars of a yogurt maker, a multicooker bowl or into a clean saucepan with an equally clean lid, wrap it in a blanket and leave it for 12-15 hours at room temperature. Don't touch the yogurt, be patient! When the product is ready, put it in the refrigerator, adding fresh grated coconut or coconut flakes. Pour into jars and treat the household for breakfast. Surprise guaranteed!

Natural yogurt removes toxins from the body, lowers cholesterol and strengthens the heart. Be sure to eat it every day and treat your loved ones to it. Bon appetit and good health!

Homemade yogurt is very good for immunity save the Recipe for cooking with sourdough. How to make homemade sourdough yogurt?

Cooking time- 8-10 hours
Calories per 100 g- 80 kcal

Yogurt is the product that should always be in the refrigerator. And it's not just that it is considered one of the healthiest drinks. You can cook a lot of other delicious dishes from it.

For example, it can serve as a salad dressing, instead of harmful and high-calorie mayonnaise, you can make yogurt ice cream or bake delicious pastries. There are a lot of recipes where you can use this product. And, of course, you can and should drink it.

Such a healthy and low-calorie drink is perfect for many diets, for example, or fasting days.

To make this drink as healthy and safe as possible for your health, it is best to prepare it yourself at home. Moreover, this does not require a lot of time and special knowledge. Even special devices, like a yogurt maker, contrary to popular belief, are not necessary.

You only need a special sourdough, which is not a problem to buy now. These starters are sold in most supermarkets and can also be ordered online. If you cannot get them at the moment, pay attention to.

The principle of making such yogurt is not much different, the only difference is that you will have to use a store-bought fermented milk product as a base.

To make sourdough yogurt, you need to take:

A liter of milk (quality matters)
1 liter yoghurt starter

You can cook in a yogurt maker, a thermos, a slow cooker, you can even just pour milk into a jar or pan and put it near the battery (if you are preparing a drink in winter and your batteries are hot, of course).

First of all, pay attention to the choice of milk. It should be of excellent quality, preferably homemade. This is the main rule. As for starters. As a rule, they differ little.

The only thing you should pay attention to is the conditions of their storage. Starter cultures should only be stored in the refrigerator. If the sourdough has been kept warm for a long time, then the lactic acid bacteria in it may die, respectively, the drink will not work. Freezing the sourdough can, in most cases, help extend its shelf life.

About three hours before you start cooking, remove the starter from the refrigerator. This will allow lactic acid bacteria to become more active and the fermentation process will go faster. Pour the milk into a saucepan or any other container.

Put it on the oven and warm it up a little. If you are not sure about the quality of milk, it is better to boil it and then cool it. The temperature of the milk in which it is desirable to make the starter should be no more than 36 degrees (body temperature).

Lactic acid bacteria develop best at this temperature, when it rises above 50 degrees, they die.

Add the starter and just stir it with a spoon.

Now pour into cups from a yogurt maker, multicooker, or simply into a thermos, as in this recipe. Close the lid. Fermentation time is approximately 8 hours, it may take up to 10 hours.

Pour the finished yogurt into a jar and store in the refrigerator for up to three days.

In principle, the preparation of the drink is very simple. But sometimes, especially if you have never cooked such products before, difficulties can arise.

Why sourdough yogurt didn't work:

You have used spoiled sourdough. Its expiration date has passed or it has not been stored properly.
You put the starter in too hot milk and the bacteria just died.
You used low-quality, reconstituted milk from powder (this happens infrequently).

Another common problem is that the drink turns out to be liquid. The reasons why yogurt turns out to be liquid are the same. Plus, you could use skimmed milk, for example, you bought it in the market, previously diluted with water, or you purchased milk of not the best quality in the store.

The answer to the question of why yogurt is sour lies in the fermentation time. To make the drink less acidic, ferment it for less time. The longer the drink stays warm, the more lactic acid will be produced in it.

However, it also depends on temperature. For example, in a yogurt maker or slow cooker, the drink ferments faster, since the temperature at which it is cooked is higher. Try not to keep the drink warm for more than 10 hours.

Baking on yogurt: recipes

Chocolate mannik on yogurt
Cake on yogurt
Pie with currant

Hello everyone) In this article I will tell you my recipe for making yogurt at home.
The quality and taste of homemade yogurt directly depend on the original products, i.e. milk and sourdough.
I tried to cook from different starters and milk of various brands and fat content and, finally, I found the best option for myself.

Choice of milk

I always take only ultra-pasteurized milk, with a fat content of 3.2%. Brands such as "House in the Village" or "Prostokvashino" are ideal. Now we are buying Severnaya Dolina milk at the base, and it also suits us all.
Why UHT?
Firstly, the preparation time of yogurt is significantly saved, because UHT milk does not need to be boiled, unlike regular sterilized milk. UHT milk only needs to be heated to a certain temperature.
Another very significant plus of UHT milk is that it is stored for a long time (up to 6 months).
Therefore, it is possible to buy milk for the future and more (as we always do - we buy milk at the base) and not be afraid that it is about to go bad.
After all, we make yoghurts all the time, and running every time to the nearest store for a couple of boxes of milk turns out to be irrational and expensive.

Milk fat content of 3.2% is the most optimal for making yogurt. 2.5% milk produces a lighter yoghurt. From milk with more than 3.2% fat, very fatty yogurt is obtained, approximately like sour cream.

starter cultures

From 6 months (from the beginning of the introduction of complementary foods) up to a year we made Bifivit on sourdough for our children « Bifivit" Vivo.
My review of this sourdough:

After a year, they switched to sourdough "Yogurt" Vivo.
We tried other starters, but in the end, we still returned to Vivo.
Having been making yoghurts for almost 4 years now, I can say for sure that Vivo starter cultures have never let us down. By the way, I found the lowest prices for Vivo starter cultures
All starter cultures must be stored in the refrigerator (I have them in the top side door).

My homemade yogurt recipe

1. First I heat the jars.
Yogurt jars should be clean, dry and warm. I hold each jar for 15 seconds. over a boiling kettle, this is enough to warm up the jars.
Now, for my two daughters, I make 7 jars of yogurt, they eat 6 jars within 3 days and I leave one jar for re-fermentation.

2. I pour milk into a saucepan.
From experience, I can say that one box of milk (950 gr.) Is enough for exactly 5 jars. And I need 7 jars.
Therefore, I take 2 more cans of milk from the next box. I measure either a jar or a cup equal to the volume of the jar.

3. I heat the milk to about 38-40 degrees.
I have already got the hang of it, I check the temperature with a clean finger so that it is not hot, but very warm, i.e. to endure the finger.

4. When the milk has warmed up, I remove it from the fire.

5. It's time for the starter.
I divide the bag of sourdough into about 2 parts: I cut off the small end of the bag and I pour about half of the starter into a saucepan with warm milk.
I wrap the rest tightly, fasten it with a clerical clip and send it back to the refrigerator.
In this case, the starter is enough for a long time and significant savings are obtained.
In general, of course, it is not recommended to do this (according to the instructions, you need to use the whole bag at once), but, in my experience, the yogurt turns out exactly the same as from the whole bag.
Moreover, then it also ferments well.
Let me remind you that we are talking about the sourdough "Yogurt" by Vivo.
Taking into account the fact that I divide the bag of powder into two parts and then referment the yogurt, one bag of Vivo starter is enough for me for 12 days.
By the way, in the instructions for the starter itself it is written that up to 3 liters of yogurt can be made from one bag. But I never do such a volume at a time, for the simple reason that I only have one yogurt maker. Therefore, I decided to divide the sourdough into 2 parts.

6. P I stir the sourdough in milk.
I’m paranoid, I do it with a fork) You don’t see the starter powder in milk anymore, because. he is also white. But you can be sure that the starter dissolves very well.

7. I pour milk with sourdough into jars, close the lids and put it in a yogurt maker.
By the way, my yogurt maker is the simplest, I wrote about it in this review - « .

8. I turn on the yogurt maker and mark the time when it needs to be turned off.
The preparation time for yogurt is indicated in the instructions for the sourdough.
Usually, it is about 6 hours.
However, I noticed that yogurt can cook faster, or vice versa, cook longer - it also depends on the temperature in the apartment. When the house is very warm, yogurt cooks faster, when cool, a little longer.
Yogurt that is re-fermented cooks faster - usually it's ready in as little as 4 hours.

9. When the yogurt is ready, you need to immediately get it out of the yogurt maker and put it in the refrigerator, because if you leave it in a yogurt maker, it can overheat, exfoliate and give whey.
Ready yogurt should be stored in the refrigerator and eat it within 5 days.
Such yogurt can be eaten just the way we most often do. It is completely non-sour and delicious on its own.

Optionally, you can add to the finished yogurt:

Fresh berries. In the summer season, strawberries, strawberries, blueberries and raspberries are good
Fresh fruits cut into pieces. Banana and pear are excellent.
Baby fruit puree.
Any jam or jam you like.

Do I need to say that we do not buy yogurt for children in the store)