Homemade yogurt - how to make it in a yogurt maker. Recipes for making delicious homemade yogurt, video

To make homemade yogurt, you don't necessarily need. All that is really needed is milk and a starter, such as sour cream. Dry starter, which can be purchased at any pharmacy, is also suitable. It contains lactic bacteria, which will contribute to the fermentation of milk. And the “special unit” is easily constructed from available utensils that can be found in any kitchen.

It will take about 7-8 hours for homemade yogurt to ferment properly without a yogurt maker. It is very important to follow the technology and thoroughly treat the dishes with boiling water before cooking.

Homemade yogurt tastes a little different from the store-bought one we are used to - it is more tender and not sour, rather reminiscent of Caucasian matsoni. Homemade yogurt prepared according to our recipe without a yogurt maker is perfect for both adults and children. baby food– it can be mixed with fruit, honey, muesli and served for breakfast.

To make homemade yogurt without a yogurt maker you will need:

1 liter of pasteurized milk with a fat content of 3.2% (in my experience, the higher the fat content, the better; the thicker the finished yogurt will be);

1 tablespoon of sour cream (I use 15% fat);

2 glass jars of 0.5 l each - 2 pcs. (but any other glass containers will also work);

1 saucepan with high walls that can accommodate the prepared jars.

Yogurt at home without a yogurt maker: recipe

Bring the milk to a boil. Then cool to 30-35 degrees. Please note: UHT milk is not boiled, it has already undergone the necessary processing, and all that remains for us is simply to warm it to the temperature required for fermentation.

Add 1 tablespoon of sour cream to the pan per 1 liter of milk, stir.

Pour boiling water over the jars and cool. Then we pour our future yogurt into each of the jars.

Pour into a tall saucepan hot water from the tap (not too hot, otherwise the milk may curdle), put the jars there up to the neck. Important: place it so that water cannot get inside the jar.

The water should be at such a temperature that the finger dipped into the water is hot, but the water does not burn the skin.

Next, close the pan with a lid, wrap it in a blanket and take it to a warm place for 7-8 hours. Try to arrange the pan so that it does not have to be touched, carried or moved during the ripening process. Let's not stop hardworking bacteria from doing their delicious work.

Homemade yogurt without a yogurt maker, you can also make it with cream (rather than milk) if you want it richer.

Bon appetit!

We have all heard about the benefits homemade yoghurts. So I, having listened to a lot of TV shows and read laudatory reviews on the Internet, decided to get one necessary device like a yogurt maker. But what was my surprise and at the same time disappointment from the first, and then the second failed batch of the product. And it is unknown how long this ordeal would last until I found out the reason for what was happening. It turned out that most modern yogurt makers are not equipped with a device to maintain the required temperature inside. They simply overheat the milk, often bringing its temperature to 50 degrees Celsius, or even more, with the required 37 to a maximum of 40. So I came up with this idea fermented milk product without a special device called a yogurt maker.

The technology itself is not much different from the standard procedure for preparing a product in a device.

For this we 1 liter pasteurized milk heat up to 37.5-39 degrees If the milk is homemade, then boil it in advance and cool to the specified temperature.

I determine the temperature of the milk with an ordinary medical thermometer, after washing it thoroughly and drying it.

Then 50 ml. milk pour into a separate container and carefully mix with dry ready-made starter(you can use store-bought yogurt, sour cream, or previously prepared homemade yogurt, about two tablespoons, as a starter).

When the starter is well dissolved in a small amount of milk, combine everything with the remaining milk.

At this point, the dishes should be prepared (pour boiling water over them, rinse thoroughly inside and cool).

I use jars from my would-be yogurt maker, but you can use any convenient container with a screw-on lid.

Pour the milk into jars and close the lids tightly.

We wrap it in a warm large towel in several layers, it is advisable to wrap it so that there is no air access inside.

And we put it near any heating device (in winter I put it near a radiator with central heating, in summer in a sunny place, and in the intermediate periods, when the heating is turned off and the sun is not warm enough, I use a heated towel rail in the bathroom), for 8-12 hours.

I usually leave it on overnight. Just don’t forget to warn your household not to take a towel, in order to avoid spills and breaks!!! After yogurt Once it thickens, I put it in for a few more hours. Now the product is ready.

You can eat in pure form, You can add fruits, berries, your favorite jam. I only add jam syrup and stir thoroughly. This yogurt can be consumed as, or can be used as sour cream in hot dishes. Here you can experiment for a long time, but this will not affect the quality of the original product.

It has long been known that yogurt is not only beneficial for the body, but also a tasty and nutritious fermented milk product. You can easily purchase it at any store or prepare it yourself at home using a variety of technologies. Even a novice cook can make yogurt.

Features of making homemade yogurt

Today is healthy and proper nutrition is becoming more and more popular. In this regard, a wide range of recipes has appeared healthy dishes. Among them is yogurt prepared at home. Someone will ask why make the effort if you can buy this fermented milk product in the store? It's simple: natural live yoghurt does not contain dyes, flavor enhancers or anything else. harmful additives. Besides, home option strengthens the immune system, improves intestinal function, blocks the development of pathogenic microorganisms, promotes the absorption of vitamins, minerals and amino acids.

Before preparing yogurt at home, you should learn about several interesting nuances:

1. You need to choose the right milk. It is better to use a homemade rustic product or pasteurized one. Homemade milk must be boiled, and pasteurized milk must be heated to 90 degrees. To make yogurt tasty, lactic acid bacteria must actively multiply; for this, fermentation products are placed in milk at a temperature of 40-45°C.
2. It is advisable to heat or boil in a container with a thick stainless steel bottom; you can also use a ceramic container for these purposes. It is better to ferment milk in glass containers (for example, half-liter jars).
3. The starter must also be chosen wisely. Dry starter is often used in small bottles. It is always available for free sale. The contents of the bottle are diluted in a small amount of milk, mixed well, and then combined with the rest of the liquid.
4. Various additives(fruits, berries, sugar) are recommended to be placed in a ready-made fermented milk product so as not to interrupt the ripening procedure.
5. To enjoy the present delicious yogurt at home, or for example, prepare kefir using a similar technology, they should be placed in the refrigerator for 3-4 hours.

Yogurt starter

Yogurt starter is sold in pharmacies, specialty stores or supermarkets. The following products are often used to make yogurt:

1. The bacterial Ukrainian ferment Vivo is known among lovers of healthy and tasty food. With its help, they often make their own yoghurts.
2. Bulgarian products trademark"Genesis" is a very high-quality, time-tested product that is ideal for homemade fermented milk.
3. Sourdough from Armenia called “Narine” is available in dry and liquid form. Both options make it possible to make delicious, thick and appetizing yogurt for the whole family.
4. Italian lactic acid bacteria “Good Food” have recently appeared on the market, but are already confidently gaining popularity and have positive reviews among consumers. They help your child cook quickly healthy food for breakfast or afternoon snack.

How to make natural yogurt at home - recipes

For fast, convenient, proper preparation There are several options for fermented milk dessert. For example, it can be made using special household appliances - a yogurt maker. For these purposes they also use a multicooker, double boiler, thermos or regular oven. Here are a few detailed recipes healthy, wholesome fermented milk food for adults and children.

In the yogurt maker

The yogurt maker is used to prepare delicious dishes. This process takes little time, but the result is very tasty and uniform in consistency. It is recommended to use units from companies such as Tefal or Moulinex. To make yogurt, you need to take the following products:

• medium fat milk – 1 liter;
• liquid sourdough “Narine” (or any other).

Preparation:

1. First we make the ripening mixture. Warming up a small amount of milk (100-150 g) to 40°C, mix it with the starter.
2. We keep the resulting liquid in the yogurt maker for 10-12 hours, then put it in the refrigerator for another couple of hours.
3. After this you can start making yogurt. Heat the milk, mix thoroughly with 2 tablespoons of starter, pour into special containers that come with the yogurt maker. We start the device for 6 hours.
4. Then the jars are closed with lids and placed in the refrigerator for several hours.

In a slow cooker

If you can’t buy a yogurt maker, you can easily make yogurt in a slow cooker. Ingredients needed to prepare the treat:

• homemade milk(or pasteurized) – liter;
• dry starter – 1 bottle or bag.

Preparation:

1. First you need to prepare containers for yogurt. Glass ones are perfect liter jars which must be sterilized.
2. Pour the starter into the milk and mix.
3. Pour the liquid into jars and place them in a slow cooker.
4. Fill the containers with water (to the brim), set the “Warming” program for 6 hours.
5. After turning off the unit, do not remove the yogurt; let it sit for a while.
6. To stop ripening, close the jars with lids and put them in the refrigerator.
7. Fermented milk home product eaten alone or with cottage cheese, salads, or added to other dishes.

In a thermos

Another simple one interesting option making yogurt at home is a thermos. This vessel, which is found in almost every home, is perfect for such purposes. Thanks to the following recipe, you can get a healthy and tasty fermented milk dessert for a child or adult. Preparation requires:

• liter thermos;
• milk – 1-1.5 liters;
• sourdough powder.

The yogurt recipe is as follows:

1. Homemade milk must be boiled and cooled to about 40 degrees. The pasteurized product can simply be heated to the desired temperature regime.
2. Take 3 tablespoons of milk, mix with the starter, pour the resulting “cocktail” into the rest of the liquid.
3. Mix everything thoroughly.
4. Place the future yogurt in a thermos, screw it tightly, and leave for 7-9 hours.

In the oven

There is a chance to make yogurt at home using a classic oven. Ingredients for fermented milk dish:

• any dry starter – 1 bottle;
• milk - one liter.

Preparation:

1. Boil or heat the milk as in previous recipes.
2. Mix the fermentation powder with milk, pour the mixture over glass jars.
3. Heat the oven to 50°C and turn it off. It is advisable that it be equipped good thermostat. Place the container with the future treat inside and cover with a piece of cloth.
4. Periodically you will need to preheat the oven to maintain the temperature, because the yogurt takes 7-8 hours to cook.
5. Place the finished product in the cold for several hours.

How to Make Greek Yogurt with Fruit

The taste and consistency of Greek fermented milk is similar to yogurt or matsoni. Compared to classic yogurt, this option is thicker and more concentrated. This does not reduce its taste, rather the opposite. To make a Greek dessert you will need the following products:

• not very fat homemade milk - 1-2 liters;
• any starter (dry or liquid);
• fruits.

Preparation:

1. Bring the milk to a boil, after a minute remove from the heat.
2. Cool it to 38-40 degrees, add the starter.
3. Wrap the container with future yogurt (for example, a pan or jar) well and leave for 6 hours. After this period, transfer the contents of the dish to gauze and wait until all the whey has drained.
4. If you want to do more thick yogurt, then you need to add sour cream, cream or even cottage cheese to it.

Drinking yogurt from homemade milk

The only thing better than natural yogurt is homemade yogurt, prepared with my own hands. In fact, how else can you make sure that you give your child or yourself a product without preservatives, thickeners, sweeteners, stabilizers, flavors and other unknown ingredients. Plus, you can do exactly what you like. Despite the abundance on store shelves, choosing the right one is not so easy. Some need it sweet and with additives, others without additives and even without sugar. Low-fat is less common, and if it is also sugar-free, the search can turn into a quest. Low-fat, without sugar, but with additives and a certain thickness... You don’t even need to waste time searching, it’s better to make yogurt at home.

Preparation

Homemade yogurt is a product prepared by fermenting milk with bacteria. The idea is to introduce lactic acid bacteria into milk, Bulgarian bacillus or thermophilic streptococcus (Lactobacillus bulgaricus, Streptococcus thermophilus) and create a situation in which the bacteria do not die, but ferment the milk into homemade yogurt.

An important factor is the temperature, it should be about 37-42, up to 48 degrees, fluctuations are permissible, but at low temperatures fermentation will not begin, at temperatures above 50 degrees the bacteria will begin to die. Fermentation process milk sugar lactose lasts from 6 to 12 hours. After which the product is cooled, since when cooled, the beneficial bacteria live longer in it, and fermentation stops, so it does not peroxidize.

So, we will need:

• milk
• leaven
• clean, carefully sanitized dishes

It is preferable to use ultra-pasteurized milk. It doesn't require preliminary preparation. If you are going to make yogurt from homemade milk, you need to bring it to a boil, skim off the foam and boil for a few minutes. Pasteurized must be heated to a boil or at least 90 degrees. This way we will be sure that the milk is sterile and nothing will interfere with its fermentation. Sterilized milk is the least suitable; during its production, vitamins and other useful material. Fresh milk is not used, because... For some time after milking, it contains substances that prevent souring. By the way, you can use not only cow's milk, but also goat and sheep, so you will get homemade yoghurts with new flavors, but no less healthy. The more skimmed milk you take, the less caloric the final product will be.

It is best to use dry sourdough. It can be purchased in stores or pharmacies. If you weren’t able to buy one, it doesn’t matter - you can use store-bought yogurt with the shortest possible shelf life as a starter (this is a chance to find live bacteria there); you can also use sour cream or kefir as a starter starter. Later they leave a part finished product and with its help, fermentation is started again. Dry starter must definitely be diluted with warm milk and taken out of the refrigerator ahead of time so that it has time to warm up.

As for the dishes, you can make them in one large volume or immediately package them in cups or jars; the general requirement is clean, sterilized dishes, which have been doused with boiling water or held briefly over steam.

Do not check the temperature of the milk with your finger, as this will violate sterility. Use a food thermometer for liquids. If you don’t have such a thermometer, take a small amount of milk into a spoon (after pouring boiling water over it) and drop it on your wrist. Hot, but not scalding – just what you need.

A pure fermented milk product is wonderful, but many people like it sweet, with fruit and other additives. The ideal option would be to add any additives after ripening. Sugar, berries, fruits affect the fermentation process; bacteria can “switch” to sugar (fructose). Sour fruits and citrus fruits can cause milk to curdle before fermentation begins. However, if you still prefer to add it right away, then canned fruits, preserves and jams are preferable to fresh ones. It is recommended to add sugar to ready-made homemade yogurt in the form of syrup or powdered sugar, otherwise grains of sugar will creak on your teeth.

Yogurt maker

Easiest to do natural yogurt at home in special device. There a constant set temperature is maintained. The duration of cooking affects the taste; longer, the product becomes more sour. The density also depends on it; the less time it takes, the more liquid it comes out. Heat (or cool boiled) milk to 40-45 degrees. Add the starter and mix well. Pour into glasses, turn on the yogurt maker and wait. We place the finished product in the refrigerator and do not touch it for three hours to complete the process.

Proportions: for 1 liter of milk 1-1.5 tablespoons of starter. Or 2 liters per bottle of dry starter (sometimes they take 1 liter per bottle).

Lifehack. If you put the additive in the bottom of the glass, then carefully pour in the milk without stirring, you will get layered natural yogurt at home.

Multicooker

Some multicookers have a mode for making yogurt. Then the process is almost no different from the option with a yogurt maker. Otherwise, making yogurt at home is a little more complicated. Place a towel on the bottom. Place containers filled to the top with fermented milk. Fill up to 2/3 of the height of jars of yogurt warm water(40-45 degrees). Close the lid and leave for one and a half to two hours. After this period, turn on the “heating” mode, the desired temperature will be obtained in 5-10 minutes, use a thermometer to control. Turn off, close the lid and leave for a couple of hours. Repeat heating and leave again. Repeat this way until fully cooked.

Homemade yogurt without a yogurt maker

Even if you don’t have the necessary equipment, don’t be upset, everything will work out without them. As one movie heroine said: “In principle, nothing is impossible for a person with intelligence.” Our task is to keep the container with the prepared liquid at the desired temperature for a certain time. This problem is solved in different ways:

• wrap the pan in layers of paper and wrap it in a blanket or blanket, place in a warm place;
• cook in a thermos;
• put the filled jars in a saucepan, fill it up to the “shoulders” of the jars with warm water (45 degrees), wrap it up and leave it warm;
• put it in the oven, where the temperature itself is higher than the ambient temperature and there are no drafts.

We will not give numerous recipes for yogurt at home; we will only tell you about some of them.

When preparing vanilla yogurt, take vanilla sugar or vanilla pods. With the first one, proceed in the same way as with regular sugar, cut the pods lengthwise and warm them with milk. Then cut into pieces and put in each container. Remove them before use.

Creamy is made by adding cream to milk, in proportions of approximately 1 to 4. From 10% cream, without adding milk, you can make yogurt without a yogurt maker. But keep in mind that if the temperature is high, the cream may separate and a greasy solid layer will form on the surface. No big deal, just take it off later.

About additives. In addition to fresh and canned berries and fruits, jams, preserves, dried fruits, nuts, candied fruits, and muesli are added. Spices are used - cinnamon, vanilla, star anise, cardamom, nutmeg, saffron. Add coffee or cocoa. Instead of sugar, use honey or syrups, for example, maple. It all depends on your tastes and imagination.

Separately, it is worth mentioning Greek yogurt. It is very thick and dense, closer to soft cheese. It is made by filtering through fabric or filter paper. Previously it was made from sheep's milk, but now it is also made from cow's milk. Here's how you can make Greek yogurt at home: Line a colander or sieve with a cloth and place the prepared yogurt there for several hours, place a bowl underneath so the whey (by the way, an equally valuable product) will drain into it.

Reasons for failure when making homemade yoghurts

"Peroxide." It may be too sour due to improperly maintained time and temperature conditions. Higher temperature means ripening proceeds faster. Ready-made starters give by themselves different taste. When fermenting with the same starter, it makes sense to slightly reduce the cooking time, since each subsequent starter comes out a little more sour. You cannot reduce the time indefinitely, so after several iterations you will need fresh starter.

"Slippery" This happens most often when dry leaven is added to a liquid that is too hot or cold. Temperature changes force bacteria to defend themselves; they produce polysaccharides, which contribute to the production of a viscous, slippery mass. However, if you prefer this option, now you know how to do it. Another way to avoid stringiness is to prepare a starter starter and then ferment the entire batch with it to make homemade yogurt. To do this, take a bottle of starter containing 150-200 ml of prepared warm milk and ferment it for 7-9 hours.

"Curled up". One of the reasons has already been mentioned - sour fruits. The second is stale milk.

"Not leavened". The milk contained antibiotics that prevent the growth of bacteria. The pair has already been mentioned. The temperature was too low or too high. Not much time passed, and the homemade yogurt did not have time to ferment. You took a sourdough starter that has expired, it has expired for some other reason, or it was stored incorrectly. If store-bought yogurt was used, there might simply not be any living bacteria in it.

Everyone has heard about the benefits of yogurt, because it normalizes digestion and the functioning of the gastrointestinal tract. It is digestible better than milk, helps improve performance nervous system, stimulates the immune system, promotes the elimination of toxins, creates an environment for beneficial microflora, inhibiting the development of pathogenic ones. It is used as dietary product, including for weight loss. And it is not only healthy, but also tasty. So make it yourself at home and enjoy healthy and delicious homemade yogurt!

In our understanding, yogurt is a dessert, a delicious fermented milk treat, which, however, has recently ceased to be available to all categories of consumers. At the same time, for example, Greeks or Bulgarians use yogurt as a dressing for salads, cold soups and other dishes, since this product is like a base: you can add fruit and make a dessert, and if left in its original form, it will perform the role of sour cream.

Traditional yogurt: what it is and how it is prepared

Yogurt is the result of fermentation (fermentation) of milk with lactic acid bacteria, as a result of which the product gets its thickness, color and characteristic taste. Even doctors often recommend it to those people who have certain problems with the stomach or intestines, since yogurt stabilizes their microflora, improves the metabolic process, and improves the functioning of the gastrointestinal tract. In addition, it is well absorbed and digested by the body, so even people with allergies or lactose intolerance, who are contraindicated in consuming milk and dairy products, can in some cases consume yogurt. But first, you still need to consult a doctor about this.

Natural yogurt should not contain any additives in the form of preservatives, sweeteners, dyes, flavors or stabilizers - only in this case can it really have beneficial effect on the body. In addition, it can be stored for about a month, but no more, since over time the number of vitamins and live bacteria decreases, and the effectiveness of the product is reduced to a minimum.

To produce factory-made yogurt, live fermented milk cultures - bacteria (streptococcus thermophilus and Bulgarian bacillus) - are introduced into the milk, after which fermentation begins. For this, the required temperature is provided - within 45 degrees and about 10 hours of exposure. After this time, the resulting yogurt is cooled to 5 degrees, and in this way it is possible to preserve bacteria and, accordingly, obtain a product of the best quality.

The process is easy to repeat on your own, at home, both with and without a yogurt maker. This yogurt is healthier because it does not contain sugar, and is allowed even for people who are forced to give up sweets due to diabetes mellitus. Fermented milk product homemade contains a much smaller amount of fat, therefore salads and dishes seasoned with it will not cause any harm to the figure - on the contrary, yogurt tends to accelerate metabolism, so the process of getting rid of extra pounds can go faster and without any harm to the body. In addition, homemade yogurt contains more fermented milk cultures, and its usefulness significantly prevails over the properties of store-bought ones. The latter, in turn, contains many preservatives, which allow the product to be stored for months without damage. taste qualities, but at the same time – with a complete loss of health-improving people.

Sourdough and milk for yogurt

One of the most important and responsible stages in making yogurt is the search and selection of starter culture. In itself, this is a substance that causes fermentation. So, the starter for bread is yeast, and for yogurt it is a fermented milk culture that contains all the necessary lactobacilli. This starter can also be consumed in its pure form, on its own; it is also very beneficial for the body: it helps strengthen the immune system, creates protection against viruses, especially with the onset of bad weather, improves the gastrointestinal tract, speeds up metabolism and helps normalize body weight.

There are several types of yogurt starters:

1. Live acidophilic cultures - they stop the inflammatory process, remove toxins, help cleanse the body, relieve side effects from taking antibiotics, normalize disorders after eating food.
2. Live curd cultures are based on bifidobacterium bacteria, which are invariably found in the human body, support intestinal microflora, break down proteins, normalize cholesterol, and have immunoprotective properties.
3. Live yoghurt bacteria - such starters are dosed and completely ready for home use.

The necessary starter is sold in pharmacies; as a rule, a jar means obtaining several liters of the finished product. You should not buy store-bought yogurt to use as a starter, since it inevitably contains pathogenic microbes (most often E. coli). In this form, they pose a minimal risk to the body, but when fermented they can multiply, and then disorders, infections and food poisoning are possible.

Next you need to choose milk. The volume of the resulting yogurt depends on its quantity; It is recommended to use from 1 to 3 liters at a time. Perfect option is a pasteurized or ultra-pasteurized product that is not subject to long-term storage. Even better is homemade milk, fresh, quality and reliability that inspires you to trust. It needs to be boiled for a few minutes before preparing the yogurt. Pasteurized should be heated to 90 degrees, do not bring to a boil; ultra-pasteurized can be used immediately, without preparatory measures.

You should not prepare yogurt using sterilized milk, since it undergoes harsh processing, all vitamins and beneficial lactobacilli disappear, and their properties are lost. Plus, during sterilization, salt and stabilizers are added to the milk, which will subsequently affect the quality of the prepared yogurt.

Preparatory activities

Preparing the dishes
First of all, you should take care of the cleanliness of the container in which you will prepare yogurt. Even spoons that will come into contact with the starter must be subject to the strictest measures, since a change in its microflora can lead, at a minimum, to loss of taste of the resulting product, and at maximum to the proliferation of pathogenic microbes and poisoning due to the consumption of low-quality yogurt.

So, the dishes must be thoroughly washed and scalded with boiling water, as well as the jars where the yogurt will be poured, and plastic lids to close them. And at the end of the scalding process, immediately cover/close the jars. In addition to this, you cannot use aluminum instruments, and the thermometer must be wiped with alcohol, and under no circumstances should you pour it on it. hot water. During the process of preparing yogurt, it is strictly forbidden to touch the inner surface of the jars and lids with your hands or utensils; the latter should also not be placed on the countertop, even if turned upside down, since air may remain on the walls, with its microflora “enemy” for the future yogurt .

Preparing milk
You need to open the package immediately before starting cooking, otherwise you will end up with sour milk rather than yogurt. Pour it into a clean stainless pan and heat it up (how to deal with different types milk – described above). Do not use enamel dishes– the product will quickly burn in it. If you boiled milk, then you should cool it to 38-45 degrees (in the case of ultra-pasteurized milk, immediately heat it to this temperature). If you don’t have a thermometer, try to determine “by eye” - firstly, through the glass lid that covers the pan, you should feel tolerable heat; secondly, drop a couple of drops of milk on the inside of your wrist, as the most sensitive area of ​​the skin, it should be hot, but not burn the skin. Both overheating and underheating are bad for yogurt in their own way; but the latter option is still more acceptable, since in this case the product will only be not very thick (although this still depends on the milk - choose the thicker, the richer in consistency you want the yogurt). If overheated, if you add starter to milk that is too hot - at a temperature of 50 degrees - the bacteria that promote ripening will begin to die, and then all efforts will be in vain.

Leaven
Each starter comes with instructions with a recipe, which indicates how much of it should be used for each liter of milk - focus on it. The most important thing is to thoroughly mix the starter with warm milk. To dissolve it, pour about 10 ml of milk (depending on the amount of starter and milk in general) from the pan into the bottle, shake several times to stir, and pour the resulting mass into the pan with the remaining milk.

It is believed that prepared homemade yogurt (if, of course, it is prepared correctly - not stringy or slippery) can be used as a starter in the future. So, it can be re-fermented several times, but you should still remember that at home we cannot ensure complete sterility when storing the product, and it is better to prepare yogurt using a starter purchased at the pharmacy. Especially if it is included in the children's diet. In addition, such manipulations can affect the taste and properties of the product.

Making your own yogurt

In the yogurt maker. Not every home has a yogurt maker, but if your plans for the future include this fermented milk product prepared at home, then it is highly recommended to purchase one. What's good about a yogurt maker? It maintains the required temperature throughout the entire fermentation period (meanwhile, the milk should remain warm from 6 to 12 hours, without any significant changes, which is difficult to control on your own). If you have a yogurt maker, you only need to mix the milk with the starter, pour it into the special jars that come with it, and turn on the device. After about 10 hours, you can already take a sample.

Without yogurt maker
This is more difficult. There are several ways to maintain milk temperature:

1. Use a thermos for fermentation, which retains heat well.
2. Wrap the dishes in a blanket or cover them with a pillow and place them near a hot radiator.
3. Pour the future yogurt into jars, cover cling film, fill any flat container with warm water, place the jars there and wrap it again with film; after that, place it in a warm place - for example, in a preheated oven that is turned off.

If you want the consistency of the yogurt to be thicker and denser, put it in the refrigerator for several hours. In addition, this will extend its shelf life and increase its benefits by preserving living cultures.

Video: how to make delicious homemade yogurt