Natural yogurt is a healthy and tasty product

Yogurt has firmly established itself in our diet. It is not only delicious food, but also useful. This product has a centuries-old history. Once the milk that was taken on a trip curled, and a clot formed. So, mankind learned about fermented products. On the shelves of shops a large quantity of yoghurt of different brands, having different consistency, fat content and composition is sold. But it can be prepared at home. In this case, a more useful natural yogurt is obtained.

The process of obtaining a treat is as follows. In the pasteurized milk, useful bacteria are added. They turn the sugar present there into a certain milky substance, which gives this product such an unusual taste. There are changes in the protein structure. In this process, about 30 percent of the sugar in milk is processed. Therefore, people who can not consume milk because of the presence of lactose in it freely tolerate natural yogurt.

Recently, yogurt maidens have become especially popular. This device for making this product at home. So many people are wondering how to make yogurt in a yogurt.

This household equipment is equipped with a thermostat. Thanks to it, the constant temperature necessary for the ripening process is maintained. First you need to prepare a leaven. We use for this purpose a dry culture of lactic acid bacteria. To make natural yogurt more delicious, it is better to take good rustic milk.

Tableware for the preparation of this product and allThe necessary inventory must be perfectly clean. We take a bottle with dry bacteria and pour boiled milk into it. It must first be cooled to 45 degrees. When the contents of the bottle completely dissolve, pour it into a glass jar with 200 ml of milk, also boiled and cooled to 45 degrees. If you use yogurtnitsa, then we pour the resulting mixture on its jars. Now I have to go through the process of fermentation. It lasts about 13-16 hours. The quenching temperature should be 40-42 degrees. As a result, we get a starter. It can be stored in the refrigerator for 14 days.

We use it to make yogurtnatural. The utensils necessary for its preparation must also be as sterile as possible. Just beat it with boiling water. We take milk, which is pre-boiled and cooled to 40 degrees. Add the prepared ferment to it in the way described above. For one liter of milk, put a tablespoon of leaven. Yoghurt is fermented about 5-6 hours. You can use a thermos or yogurt. Then we put the finished natural yoghurt into the refrigerator.

If desired, you can add to the finished product any fruit, dried fruits, nuts, raisins and jam.

And now another recipe for cooking. It is necessary to boil 10 cups of milk, and then cool it to 43 degrees. A small amount of milk is mixed with yoghurt, bought in the store. We will use it as a ready ferment. Then pour this mixture into the rest of the milk. We leave the mass to sour in a warm place for 8 hours.

For the preparation of yogurt it is better to take a glass or stainless steel utensils. Categorically it is impossible to use aluminum. It is not suitable for the preparation and storage of dairy products.

Ready yogurt is best given to infuse fordays. During this time the fermentation process will stop. The product itself will acquire the right consistency and taste. Also add at will any berries, nuts, etc.

Yogurt is very useful for digestion. It improves immunity, promotes absorption of nutrients, suppresses infections and is a source of calcium and proteins. Therefore, eat it with pleasure.