Sourdough for yogurt preparation method. Variety of home production

Yogurt is a delicious fermented milk product.

It is obtained due to the fact that lactic acid bacteria ferment milk under certain conditions, which gives the finished product a characteristic color, taste and texture.

In addition, yogurt is a healthy fermented milk product that has a beneficial effect on the microflora of the gastrointestinal tract.

In this way, regular use yogurt stimulates metabolic processes and normalizes bowel function.

How to make yogurt at home: is it possible?

Today on the shelves of stores you can find a huge assortment of various yogurts, but to find a truly useful and safe product pretty hard. However, yogurt can be made at home, and it's not difficult as it may seem. But the benefits homemade yogurt in comparison with the goods sold are obvious:

1. Homemade yogurt is a natural, environmentally friendly pure product, without dyes, preservatives and other chemicals, and harmful additives.

2. You can easily control the calorie content of the finished product, for this it is enough to use milk of different fat content.

3. Homemade yogurt is an opportunity to show your imagination. Experimentally, you can achieve different densities. In addition, many different variations can be made from classic yogurt, resulting in a lot of unique and interesting desserts. Use fillers such as fresh berries, fresh and canned fruits, dried fruit, muesli, cereal, chocolate or coconut flakes.

4. Homemade yogurt is great for cooking different kind sauces, for seasoning fruit and vegetable salads. Thanks to this product, the usual salty, sweet, spicy dishes acquire new interesting flavors.

5. Homemade yogurt will keep in the refrigerator for three to four days. The main condition is that the container with yogurt is tightly sealed. After this time, homemade yogurt is not suitable for consumption. But this fact is another proof that the product is natural and does not look like store-bought long-term storage, which, unfortunately, has only a name from real yogurt.

6. It is noteworthy that to prepare yogurt it is not necessary to have a yogurt maker, the product can be prepared using improvised means, such as a saucepan, slow cooker, jar, thermos and others.

How to make yogurt at home: what you need for this

To make homemade yogurt, two ingredients are required: milk and sourdough. The rest can be added, focusing on your taste preferences.

Milk. Ideally, it is best to purchase fresh village milk, you can also purchase 10% cream. For cooking low calorie yogurt it is enough to take milk with 3.5-5% fat content. The main thing is that the original product should be pasteurized, not sterilized, and not be long-term storage. It is also acceptable to use baked milk, the taste of the finished yogurt will be delicate, caramel.

Milk is poured into enamel pan, bring to a boil, then cool to 45 degrees. You can use a kitchen thermometer to measure the temperature. If the milk is hotter than necessary, everything useful trace elements and the bacteria will just die.

Leaven. Also for cooking delicious dessert sourdough will be required. Can be used ready-made sourdough or "live" natural yoghurt with a short shelf life.

Let's take a closer look at what is better to buy for making dessert.

dry sourdough you can buy in specialized stores or a pharmacy, they are sold in small bottles. Two capsules are enough for a liter of milk.

The advantages of this type of sourdough are in the duration of storage, the resistance of bacteria and in the amazing taste of the finished product.

Liquid starter cultures, unlike dry ones, are not so popular, as they have some disadvantages. Firstly, their shelf life is not so long, only 3 months, but it was found that at the end of the first month, many living bacteria simply die. Secondly, the taste of the finished product is not so delicious. Usually, yogurt made from liquid sourdough is slightly sour and not very pleasantly viscous.

But “live” yogurt, although it is permissible to use, is still many experienced chefs they do not advise doing this, believing that when combined with milk, not only the necessary beneficial microorganisms, but also hidden pathogenic ones, will begin to multiply. And then, homemade yogurt will be no different from desserts sold in stores. In addition, if they exceed the permissible norm, there is a possibility of poisoning and getting foodborne infectious diseases.

Therefore, if you want to get a really useful product, use a special dry sourdough of any company for its preparation, especially since it is not difficult to purchase it.

How to make yogurt at home: cooking technology

As we have already found out above, you can cook not only natural yoghurts, but also with additives, however, the cooking technology in any case begins with the classics, and already in finished product you can add any fillers and additives you like.

1. Recipe for homemade yogurt prepared in a yogurt maker

Of course, the presence of a yogurt maker facilitates the cooking process. useful product. Its undoubted advantage is that the "machine" maintains a constant desired temperature. To make yogurt in a yogurt maker, mix two dry dressing capsules or a tablespoon of liquid dressing with one liter of milk. Pour the mixture into a container, soak for 10 hours.

2. How to make yogurt at home in a thermos

If there is no yogurt maker, but you want a tasty and healthy product, then you can use an ordinary thermos to make yogurt, the main thing is that the neck is wide - it will be more convenient to cook.

The cooking technology does not differ from the previous recipe, you need to pour in the milk cooled to 45 degrees, add the starter, mix. Remove to an inaccessible place and hold for 6-8 hours without disturbing the product - the thermos should not be rearranged, shaken, yogurt should not be mixed. Ready yogurt is poured into a sterile container and put in the refrigerator.

3. How to make homemade yogurt in a pot

To cook the product in this way, you need a thick-walled pan that retains heat for a long time. So, warm milk mixed with sourdough is poured into the pan, covered with a lid. Put the container on a heating pad with hot water or a hot battery and wrapped in a thick warm blanket, left for 6-8 hours. Can be used in place of a saucepan glass jar, ceramic pot.

4. Alternative Cooking Options

In addition, you can cook the product in a slow cooker. The technology is similar. Many modern multicookers have a built-in “Yogurt” mode, but if there is none, then you can use the “Heating” function.

You can also use an oven to prepare a dessert, in this case the oven is heated to 40 degrees, the container with milk and sourdough is kept for 5 hours. In this case it is better to use glass container.

How to make yogurt at home: reasons for failure

It happens that the technology is observed, but the yogurt did not work out. Why is this happening and what could be the reason for failure?

The main secrets of successful preparation of the product are properly selected fresh starter, high-quality milk, sterile containers and a constant uniform temperature at which yogurt ferments.

In addition, the product cannot be cooked in aluminum and plastic container. All containers must be clean, including containers, thermometers, pots in which milk is boiled, spoons, etc. necessary utensils.

Fillers and additives: berries, chocolate and others, it is best to add not during cooking, but to the finished product. Bacteria need only a milky environment to function normally. Sugar, fruits and other fillers will lead to the development of unnecessary yeast and putrefactive bacteria, which will ruin the product at the cooking stage.

Also, do not add starch to thicken or powdered milk, this is the task regular milk. The density and calorie content of the finished product depends on the fat content. original product.

It is best to immediately remove the finished product to a cold place so that the process of fermentation and reproduction of bacteria stops, otherwise the finished yogurt will turn out sour.

It happens that yogurt does not ferment. The reason may be hot milk or low-quality sourdough. The temperature of milk should be 45 degrees, no more.

By the way, if the milk is too cold, then the yogurt will turn out to be too liquid or viscous.

How is yogurt served?

Yogurt goes well with all fruits, you can serve the product with peaches, bananas, berries, pears and others. Yogurt with berries is also delicious: strawberries, raspberries, currants and others. In yogurt, except fresh fruit and berries, you can add jam, freshly squeezed juice.

Yogurt can be served for breakfast oatmeal and honey or muesli. Yogurt can be seasoned with salads, ice cream and various desserts can be prepared on its basis.

As you can see, making yogurt at home is easy, the main thing is to choose the right products and containers used for cooking. Do not forget that desserts prepared at home are always healthier and tastier than store-bought ones. Cook with pleasure.

Most best dessert of this type is home-made sourdough yogurt. This will avoid trouble with the use of a product produced by the food industry:

allergies;
heartburn;
diarrhea.

In production finished products flavorings and low-quality milk are often added to the delicacy, the shelf life is increased due to chemical preservatives. Therefore, for people with poor health, as well as for young children, it is better to cook the product at home using starter cultures from a trusted company.

How to cook yogurt in a pot

You need to buy super pasteurized milk. The usual will do, just boil it.

Important to remember! When fermenting a farm goat or cow product, it is imperative that fresh source material be subjected to heat treatment - this will help protect yourself from food infections.

Product Consumption:

1 bottle of starter;
1-3 liters of milk (soy, almond, goat, cow);
a saucepan with a thick bottom;
a thick blanket or any other thermal protective material (an old coat or a children's fur coat).

You can buy sourdough if you visit this site.

How to cook:

1. Heat UHT milk to a temperature of 35-40 degrees. When there is no special thermometer on the farm, you can drop liquid on the back of your wrist. If the heat is felt and not burned - that's enough.

2. Pour a little warm liquid into the starter container (about halfway), close the bottle with a cap.

3. Shake vigorously until the dry matter is completely dissolved in milk.

4. Pour into a saucepan with warm milk, mix well with a spoon - do not use a whisk or mixer!

5. Cover the future yogurt with a lid, wrap in a thick blanket and leave in a warm place for 6-8 hours.

6. If the time is up and the product has not thickened enough, it is necessary to rearrange the dish with the delicacy in a warmer place and wrap it again in a warm cloth so that the yogurt ripens.

7. As soon as the condition of the product is satisfactory, the pan must be removed in the refrigerator for ripening. For this, about a day should pass - then the treat will be especially tender and tasty.

After that, any berries and fruits available in the house, nuts, honey or healthy cereals can be added to the delicacy.

This way you can prepare different yogurt. Vivo yogurt is especially tasty in this way.

An indispensable assistant in the preparation of healthy and tasty homemade yogurt remains a special unit manufactured by household equipment companies. Yoghurt makers allow you to get a guaranteed high-quality treat without much effort and hassle:

Most have a warm-up timer;
constant heat and tightness exclude "failures";
All containers are easy to clean and sterilize.

To prepare a delicious treat for kids and adults, you need to mix the sourdough with the right amount boiled or UHT milk. Pour into jars or a common container for ripening. Close the unit with a lid and set the right time - for each type of liquid, the time for which it is fermented may differ from each other.

It's important to know! If you choose a yogurt maker with separate jars that have lids, you need to clog them only after they are ready. This convenience will allow you to take the product on the road or for a walk with your baby.

Yogurt in our understanding is a dessert, a delicious fermented milk delicacy, 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 fruits and make a dessert, and if left in its original form, it will perform the role of sour cream.

Traditional yogurt: what is it and how is it prepared

Yoghurt is the result of fermentation (fermentation) of milk by lactic acid bacteria, as a result of which the product gets its density, color and characteristic taste. Even doctors often recommend it to those people who have certain problems with the stomach or intestines, as yogurt stabilizes their microflora, improves the metabolic process, 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 the use of milk and dairy products, can in some cases consume yogurt. But before that, you still need to consult a doctor about this.

Natural yogurt should not contain any additives in the form of preservatives, sweeteners, colors, flavors or stabilizers - only in this case it can really have beneficial effect on the body. In addition, it can be stored for about a month, but not more, since over time the number of vitamins and live bacteria decreases, and the effectiveness of the product is minimized.

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

The process is easy to repeat on your own, at home, both with and without a yogurt maker. Such yogurt is more useful, because it does not contain sugar, and is allowed even for people who are forced to give up sweets for a reason. diabetes. Fermented milk product home cooking contains a much smaller amount of fat in its composition, therefore salads and dishes seasoned with it will not cause any harm to the figure - on the contrary, yogurt tends to speed up 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 the purchased one. The latter, in turn, contains a lot of preservatives that allow you to store the product for months without damage. palatability, but at the same time - with a complete loss of healing.

Sourdough and milk for yogurt

One of the most important and responsible stages in the preparation of yogurt is the search and selection of starter. By itself, it is a substance that causes fermentation. So, sourdough for bread is yeast, and for yogurt it is a fermented milk culture that contains all the necessary lactobacilli. This leaven can also be used in pure form, in itself, it is also very useful for the body: it strengthens the immune system, creates protection against viruses, especially with the onset of bad weather, improves the digestive tract, speeds up metabolism and helps to normalize body weight.

There are several types of yoghurt starters:

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.
Live curd cultures are based on bifidobacterium bacteria, which are invariably found in the human body, support the intestinal microflora, break down proteins, normalize cholesterol, and have an immunoprotective property.
Live yoghurt bacteria - such starter cultures are dosed and completely ready for home use.

The necessary sourdough is sold in pharmacies, as a rule, a jar implies obtaining several liters of the finished product. You should not buy store-bought yogurt to use as a starter, as 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 amount of yogurt obtained 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 storage. Even better - homemade milk, fresh, the quality and reliability of which inspire confidence in you. It must be boiled for a few minutes before proceeding with the preparation of 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 when using sterilized milk, as it undergoes tough processing, all vitamins and beneficial lactobacilli disappear, and 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 dishes
First of all, you should take care of the cleanliness of the dishes in which the yogurt will be prepared. Even spoons that will come into contact with sourdough should be subjected to the strictest measures, since a change in its microflora can lead, at a minimum, to a loss of taste of the resulting product, and at most to the multiplication of pathogenic microbes and poisoning due to the use of low-quality yogurt.

So, the dishes must be thoroughly washed and scalded with boiling water, as well as jars where 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, aluminum appliances should not be used, and the thermometer should be wiped with alcohol, and in no case should hot water be poured over it. During the process of preparing yogurt, it is strictly forbidden to touch the inner surface of jars and lids with your hands or consumable utensils; .

Milk preparation
You need to open the package immediately before starting cooking, otherwise later you will get not yogurt, but yogurt. Pour it into a clean stainless steel saucepan and heat (as with different types milk - described above). Do not use enamelware- 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, tolerable heat should be felt through the glass lid that covers the pan; secondly, put a couple of drops of milk on the inside of the wrist, as the most sensitive area of \u200b\u200bthe skin, it should be hot, but not burn the skin. In their own way, both overheating and underheating are bad for yogurt; but the latter option is still more acceptable, because in this case the product will only turn out to be not very thick (although it still depends on milk - choose the thicker, the richer in consistency you want yogurt). In case of overheating, if you add the starter to too hot milk - at a temperature of 50 degrees - the bacteria that contribute to fermentation will begin to die, and then all efforts will be in vain.

Leaven
Each sourdough is accompanied by instructions with a recipe, which indicates how much to use for each liter of milk - focus on it. The most important thing is to mix the sourdough with warm milk well. 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 cooked homemade yogurt (if, of course, it is cooked correctly - not viscous and not slippery) can be used as a starter in the future. So, it can be fermented several times, but it should still be remembered that at home we cannot ensure complete sterility during storage of the product, and it is better to prepare yogurt using the starter purchased at the pharmacy. Especially if it will be part of the children's diet. In addition, such manipulations can affect the taste and properties of the product.

Making your own yogurt

In a yoghurt. Not every home has a yogurt maker, but if your future plans include this fermented milk product prepared at home, then it is highly recommended to purchase it. Why is a yogurt maker good? It maintains the required temperature throughout the entire fermentation period (meanwhile, milk should remain warm from 6 to 12 hours, without any special drops, which is difficult to control on your own). If you have a yogurt maker, you only need to mix milk with sourdough, pour it into special jars that come with the kit, 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 the temperature of milk:

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

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

Video: how to make delicious homemade yogurt

Gettyimages/Fotobank.ru

homemade yogurt

Natural yogurt consists of three components: whole milk, Bulgarian stick (Lactobacillus bulgaricus) and thermophilic lactic streptococcus (Streptococcus thermophilus).

These microorganisms are extremely useful: they normalize the intestinal flora, stop the growth of putrefactive and pathogenic bacteria, strengthen the immune system, weakened by poor ecology and low-quality products. Stimulate the absorption of the most important amino acids and vitamins (including rare K and groups B, D), calcium, iron.

Natural yogurt should be free of preservatives, stabilizers, flavorings, colorants, sugar additives and sweeteners. Shelf life natural yogurt- no more than a month. The problem is that during industrial production and transportation, beneficial bacteria have very little chance of surviving. And if there is a meager amount of them in yogurt, the effect of it tends to zero.

How to make natural yogurt at home?

If you want natural yogurt, it's safest to make your own. I asked Irina Rozhkova, senior researcher at the Central Microbiology Laboratory of the All-Russian Research Institute of the Dairy Industry, to give step by step instructions and describe typical mistakes that we allow when we take yogurt at home.

Step 1. Buy a Yogurt Starter

Denis Bykovskikh

Sourdough is sold in pharmacies. In Moscow, it can also be purchased at the All-Russian Research Institute of the Dairy Industry. It is enough to prepare several liters of yogurt.

Not worth it: use store-bought yogurt as a starter, even without additives and preservatives. The fact is that, due to the characteristics of a fermented milk product, an extraneous contaminating microflora (most often E. coli) is inevitably formed in it. When fermenting, such pathogenic microflora can increase, which leads to infections and food poisoning.

Step 2. Choose milk

Ideal - pasteurized or ultra-pasteurized milk with a short shelf life. Dairy experts trust, for example, the products of the Obninsk Dairy Plant, Valio and Ruzskoye Moloko.

Not worth: make yogurt with sterilized milk. The European Union is already abandoning this technology: vitamins and other valuable substances are lost in such milk. In addition, a lot of salt and stabilizers are added to the sterilized drink.

Step 3. Dilute the starter

Bring a glass of milk (150-200 ml) to a boil and cool to + 40-45 degrees. Add 5-7 ml of this milk to the starter bottle. Shake lightly. Mix the resulting liquid from the bottle with the rest of the milk. Pour into a thermos or yogurt maker. Place in a warm place, such as near the radiator, or cover with a pillow. Ferment eight to ten hours. Liquid sourdough can be stored in the refrigerator for up to two weeks.

Not worth: checking the temperature of milk with your finger is not hygienic. Apply the container to your cheek - if the skin tolerates, the temperature is ideal. Do not pour ingredients into a plastic container. Even with slight heating, plastic can release carcinogenic phenol-formaldehyde resins into milk.

Step 4: Prepare the Yogurt

Boil and cool to + 40-45 degrees one liter of milk. Put a tablespoon of diluted sourdough in it. Pour into a glass jar, thermos or yogurt maker and ferment for five to six hours. This yogurt can be stored in the refrigerator for five to seven days.

Not worth: add milk powder for thickening useful qualities Your homemade yogurt will definitely not add it. Do not ignore the rules of sanitary safety - always treat the dishes with boiling water.

Supporters of a healthy lifestyle and proper nutrition is getting bigger. It's no secret to anyone that dairy products very useful for human body. One such product is homemade yogurt. Its main difference from the purchased one is that cooking is made from natural ingredients without the inclusion of foreign components. This milk miracle will help to get the job done digestive system cope with getting rid of excess weight, normalize metabolism. It's also great for a light breakfast.

Many modern housewives produce homemade. But what if the kitchen does not have this appliance? Do not despair. There are many ways to make your own yogurt at home without the help of any gadgets. We will analyze them step by step and with a photo.

A few important rules before cooking

To make the dish not only tasty, but also preserved beneficial features Be sure to follow these tips:

Be sure to boil the milk, even if it is pasteurized. This will help to get rid of pathogenic bacteria in its composition. Then it must be cooled to about 40 degrees, otherwise too high a temperature will kill the beneficial microorganisms in the sourdough;
Before you start making homemade yogurt, be sure to sterilize all kitchen utensils by pouring boiling water over it;
The fat content of milk directly affects the consistency of the product. The optimal percentage is 3.2%;
As a starter, you can use both store-bought bio-yogurt without additives, or a special dry powder, which is used exactly according to the instructions that come with it;
During cooking, try not to "disturb" the dessert, that is, do not interfere and shake it, otherwise it will not turn sour and will not ripen.

Yoghurt homemade recipes

Now let's look at how to make yogurt at home. It is very simple, all you need is time and the “right” products.

in a thermos

Cool a liter of pre-boiled milk to approximately 40 degrees;
Sterilize the thermos from the inside with boiling water, wait a few minutes until the steam stops coming out, and cover with a lid;
Pour off 100 ml of milk, combine it with 200 g of fresh natural yoghurt and stir to obtain a mixture without lumps. After that, add it to the remaining milk and mix thoroughly;
Fill the thermos with the resulting mixture, tighten the lid and hold for about 7 hours;
Divide ready-made homemade yogurt from milk into jars and move to the cold for another 8 hours.

Greek recipe

This recipe for homemade yogurt has a consistency where the dessert resembles soft cheese, similar to cream. Also, this product has a different cooking scheme.

Boil milk in a saucepan and cool to the already known 40 degrees;
200 g of fresh yogurt without additives, combine and stir with a small amount milk, then add to the common pan;
Close the container tightly with a lid and wrap it with a warm blanket or terry towel;
We leave the pan motionless for 6-7 hours warm, then move it to the refrigerator;
We cover the colander with gauze in several layers or with a paper filter and slowly pour the resulting product;
Cover the top of the colander and let the excess whey drain out. In the end, you get about 400 g of the finished "Greek product".

sourdough

In this manual, sourdough for yogurt is sold in almost any pharmacy. A sour-milk dessert based on it will have a pleasant texture and delicate taste cream.

The first step is similar to the previous recipes;
We knead one bottle of dry starter with several tablespoons of milk and pour it into a container with the rest of the milk;
Pour the resulting liquid into jars, close them with lids or cling film, then wrap them in a terry cloth or blanket;
We withstand 12 hours, then cool for another 4 hours in the refrigerator.

Cooking in the oven

You can cook at home, but if you don't have a smart device, you can do favorite treat and in the oven. Dessert will turn out amazing in any of these two options.

This step is the same as in previous recipes;
Dilute 200 g of sour cream (20%) or natural fresh yogurt product in half a glass of milk, then pour into a common container and stir slowly;
Pour the mixture into jars, tightly covering each with foil, and place them on a baking sheet;
Preheat the oven to 50 degrees, then turn it off. Place a baking sheet in it and close the door;
Then every hour preheat the oven to 50 degrees. The cooking process itself takes about 7 hours;
Remove the finished dish in the cold at night.

On sour cream

The recipe for yogurt at home can be without sourdough. One option is to cook with sour cream. Of course, the cooking process will take a little longer, but the result is worth it.

This step is exactly the same as in the instructions above;
Warm the sour cream a little (up to 38 degrees), add to the milk and slowly mix with a whisk;
We put the container with the resulting mass in a warm place, wrap it with a blanket or blanket and leave it to ferment for 12 hours;
On the final stage sour-milk food is sent to the refrigerator for 4 hours. After that, you can try it.

The taste and color of the finished delicacy can be diversified by adding various fillers, for example, jam, chocolate chips, jam, fresh fruit or dried fruit. But you need to bring all this splendor only after the end of the fermentation process. This is due to the fact that beneficial bacteria can switch instead of lactose to the introduced additives, and the food may turn out to be of poor quality or even deteriorate.

It is also better not to add pieces of kiwi or citrus fruits, because they are not compatible with milk, so the finished product may curdle.