Yogurt - this we all know fermented milk product which is made from milk and leaven.At the same leaven must contain at least one of the living microorganisms: Streptococcus thermophilic or Bulgarian bacillus.
Keep it all to the composition of yogurt are in his native Bulgaria, where any amendments to the composition of the product simply unacceptable.In our country, as part of yogurt may be present, and milk, and cream, and fruit or processed products, as well as vegetables, preservatives, and food coloring.The lack of strict controls in relation to the composition of yogurt has meant that the stores often found the product of the same name, but did not contain the basic necessary components.That is why more and more often homemade yogurt, cooked in a special yogurt, or simply order in ordinary multivarka.True, we still need to know how to make yogurt in multivarka correctly.
benefits of yogurt for the human body
Natural homemade yogurt is incredibly helpful.They are rich in fats, proteins, carbohydrates, potassium, calcium, phosphorus.Speaking of the latter, 100 grams of yogurt contains:
- Calcium, responsible for the functioning of the heart, heart muscle, and preserving bone strength - 25% of the daily requirement for an adult;
- Potassium improves heart - about 30%;
- Phosphorus contributes to the proper functioning of the nervous system 15%.
Moreover, lactic acid bacteria, which are part of yogurt, inhabiting the intestines, help normalize the digestive process, the synthesis of vitamins and improve immunity.Therefore, homemade yogurt (or yogurt in multivarka cooked), is very good for intestinal infections, colitis, enteritis and other diseases of the gastrointestinal tract.Proteins contained in yogurt, already partially digested by bacteria, so they are absorbed more easily without causing allergies.Not by chance natural yogurt is considered a hypoallergenic product.Thus, in some cases, the yogurt may be used in place of some drugs.
Yogurt multivarka.Recipe preparation
cope with this task can any hostess, as the cooking process is not only easy, but interesting.Therefore, if you want to prepare yoghurt multivarka, you can start now.
This will require:
- multivarka;
- fresh milk;
- special leaven (yeast required only for the first time, in the future it will replace the very natural yoghurt).
Please reboil milk and let it cool slightly - up to 40 degrees, no more than that.This is the most suitable temperature for addition to ferment milk or yogurt.The proportions are as follows: starter - 2 tbsp.spoons, milk - 1 liter.
resulting mixture was poured into a small jar.If there dishes from baby food, it would be the best option.At the bottom of Multivarki put a towel over which is poured into water and gently put him open a jar.Water thus should not cover them, and only reach the "coat hanger".Then multivarka include heating mode, but how quickly yogurt multivarka reach the necessary maturity, it depends on the quality of the leaven.When the yogurt thickens, turn off multivarku.The whole process of making yogurt in multivarka takes about one and a half to two hours.
After turning yogurt multivarka leave for a few hours "on ripening."To avoid excessive acid yogurt at night to leave him multivarka not recommended.Ready yogurt in jars taken out of Multivarki, capped and immediately sent in the refrigerator.
That's just a few hours and without much effort you can get excellent yogurt with unique nutritional and taste qualities.
