How to cook homemade yogurt

What do homemade yogurt

• 1 liter of milk;
• 50-100 g of skim milk powder (optional);
• 1 tablespoon sugar;
• 2 tablespoons finished yogurt with live cultures or sublimated yoghurt starter.

Milk can take any: cow's, goat's, soy, whole or skim.

As leaven suitable unsweetened yogurt with no additives and flavorings and with a note "contains live cultures" on the label. As the good bacteria die quickly, try to choose the freshest yogurt. Try a few options until you find one that you will find the most delicious.

You can also use sublimated yogurt starter. It is usually sold online and works even better finished yogurt.

In extreme cases it will fit and sweet flavored yogurt. Just do not forget that it will affect the final taste of your product.

How to cook yogurt

1. Heat the milk to 85 ° C

It is best to do it in a water bath: so the contents of the pan does not will burn, and you do not have to stir it frequently. If you do not have a thermometer, 85 degrees - the temperature at which the milk begins to foam.

UHT milk can be heated only up to 40-45 degrees, and skip the next step.

2. Cool the milk to 40-45 ° C

The easiest way to do this is by putting it into cold water: so the temperature drops rapidly and uniformly. If allowed to cool at room temperature or in a refrigerator, is required to often stir the milk.

Determine whether the liquid has reached the desired temperature, it is possible and without a thermometer: a finger. If the milk is hot, but it does not burn, it's time to begin to ferment.

3. Warm starter

Simply remove from the refrigerator yogurt magazine, which will be used, and leave it at room temperature until the milk is cooled.

4. Mix the sourdough with milk

The bacteria were distributed evenly, use a whisk or a blender. If the mixture remains fiber, chances are you too much or too quickly heated milk.

At this stage, you can add milk: it will increase the nutritional value of yogurt and make it thicker.

5. grow bacteria

The mixture ferment milk with the need to keep 6-8 hours at 38-40 ° C.

It's best to do it in yogurt. Just pour the mixture into a container and put in it.

But is fine and oven. Preheat it to the required temperature, turn off and put into a container with a mixture of yogurt. From time to time turn the oven to maintain a uniform temperature. This method is quite tedious as you need to constantly ensure that the oven is not overheated.

Yogurt in multivarka cooking easier. Pour cup of boiling water and pour it into a mixture of milk and leaven. If you are cooking in jars, put them in multivarku and fill with water almost to the brim. Use mode "Yogurt" or turn on heating for 6-8 hours. Note that the heating temperature should not exceed 40 ° C. If your model it is, turn on heating for 15-20 minutes and then turn off for an hour to the yogurt does not overheat. Repeat the process 5-6 times.

The microwave process is approximately the same: a set temperature of 40 ° C and put the mixture for 6-8 hours. If there is a regime of "fermentation", use it.

If you do not have any of this, place the container with the mixture on a sunny windowsill or in a large container with warm water.

Gradually, the consistency of the mixture becomes like a custard, cheese odor appears, and the top is highlighted serum.

It can be easy to pour, to use in baking or eat with yogurt.

6. Check readiness of yogurt

After 6-8 hours, gently shake the container: ready yogurt under the serum should be homogenous. The longer you kept it, the thicker it is.

7. Strain the yogurt through cheesecloth

So he will make the serum, it will become thicker. Cover the colander with cheesecloth and place it in a large container, then transfer to a him yogurt, cover the plate and store it in the refrigerator. After a couple of hours you will have the Greek yogurt. And if you leave the mixture at night - very thick yoghurt-like consistency to the cream cheese.

What's next

There can be homemade yogurt and jam, honey or maple syrup, fruit or berries.

Part of the resulting products are used as starters for the next batch. Keep the yogurt in the refrigerator can be no more than 5-7 days.