Homemade yogurt has always been distinguished for its preventive and curative properties.It contains calcium, proteins, fats, carbohydrates, phosphorus, and is also rich in vitamins B, A, and D. Homemade yogurt stimulates the growth of E. coli, through which improves the digestive process and destroyed most of the harmful bacteria that cause intestinal diseases.Lactose, which is contained therein, assists the digestive processes, digesting with phosphorus and calcium.Domestic yogurt also absorbed much faster than milk (per hour humans digests yogurt about 91% and the milk is only 32%).
When and how to make homemade yogurt?Typically drinks containing it, and salads to prepare them in the hot summer, and in winter it is desirable to use food from the milk.Leaven for homemade yogurt - it is a small amount of homemade yogurt, or purchased at the store.The product should be selected for the leaven of the fresh and slightly sweet, because if you use the old, the result you get as sour yogurt.
How to make homemade yogurt?Follow this recipe!
homemade yogurt
Ingredients:
- half cup of milk powder and milk at room temperature;
- liter of milk;
- three tablespoonsplain yogurt.
Preparation:
Mix milk powder and whole milk at room temperature, stir with a mixer until the foam.
We bring milk to boil, stirring constantly.Then cooled to 48 degrees.When it has cooled, pour into sterilized half a glass bowl and add the yogurt, then all whisk until smooth.
Pour milk residues and weight with milk powder, mix well.So we get the milk temperature of about 44-degrees.Cover with a clean towel and put in a warm place at a temperature not lower than 30 degrees.
further warm up the oven to 95 degrees, for about ten minutes, then turn off.Vessel with fermented milk cover with a towel or a blanket and put it near the hot radiators or in any area where warm enough.
Once passed about six hours, check the milk, curdled or not.Yogurt was a thick and dense consistency.Gradually, as he still is cooled, it should thicken even more.If you leave sour yogurt for a longer time, he will become more thick and tart.
If suddenly the milk does not curdle, you have to check it every hour.If it does not curdle, and twelve hours, it could happen for several reasons:
- stale milk;
- insufficiently sterilized;
- was not enough to warm the room during fermentation;
- starter yoghurt proved unsuitable.
After the milk is curdled, it is necessary to put it in the refrigerator and close the lid.
desirable to use homemade yogurt for three days.But it can be stored in a refrigerator for about five days, but then the product is considered to be old, and it can be used only in special recipes.
Homemade yogurt is ready!Bon Appetit!
