Yogurt is a great addition to dessert. Not only tasty, but also very healthy delicacy. For those who do not trust industrial production yogurts, there is the opportunity to do it yourself.
Pick your recipe
You will need
-
- Dry sourdough;
- 2 liters of milk;
- a large sheet of paper or a towel;
- 2 liter capacity.
Instruction manual
1
The basis for the starter culture can be purchased at the pharmacy, it can be such dry starter cultures as: “Narine”, “Evitalia”, “Bifidumbacterin” or “Lactobacterin”. Thus, it can be any substance containing live beneficial bacteria capable of reproduction.
2
Boil 2 liters of milk (take any fat content), cool to a temperature of 37-42 degrees. Remove the resulting foam. Pour 1 portion of purchased dry sourdough into milk, diluting it in heated milk in advance. Thoroughly mix the resulting composition. Close the container with the contents tightly. Wrap a dish with fermented milk 3-5 layers of thick paper, wrap it with a thick cloth and place in a warm place for fermentation for 11-13 hours (for example, near a battery or heater). After cooling, place in the refrigerator for a couple of hours. After this, the sourdough can be used to make yogurt.
3
Two liters of the resulting yeast should be divided:
- two-thirds for direct ingestion, starting immediately the course of treatment (if you want to use yogurt for medicinal purposes)
- One third for the subsequent preparation of new portions of yogurt (active sourdough), leave in the refrigerator.
4
To make the next servings of yogurt, boil another 2 liters of milk, cool to a temperature of 37-42 C, remove the resulting foam, add two thirds of a glass of the active starter culture with a clean spoon, mix everything and close the lid. Wrap a dish with fermented milk in 3-5 layers of paper, wrap it with a thick cloth and put it in a heated room for 8-9 hours for fermentation. Then put it in the refrigerator. After 3 hours, yogurt can be used as food. Use the remaining active sourdough according to the same algorithm: at the rate of two-thirds of a glass per 2 liters of milk.
note
Initially, the resulting yeast can be used up to 18 days.
Useful advice
Given the ability of beneficial bacteria to easily become pathogenic, always use only clean dishes and wash your hands thoroughly before starting work.
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How to cook yogurt in a yogurt maker