How to make yogurt at home fat-free?

To make skimmed yoghurt, you should buy fresh or pasteurized milk with minimal fat content. It is worth noting that today there are a lot of options for making such a delicacy. It is made with the help of yogurt, microwave, multivark and other devices. But in this article, we decided to consider the easiest and fastest way that even a novice cook can use.

How to cook low-fat yogurt?

This issue today is not as relevant as several decades ago. After all, to purchase such a tasty and sweet product, you just need to go to the store. But not all yogurts sold in supermarkets are useful for our body. That's why some housewives still cook such a delicacy at home.

Let's look at what products you need to buy to make yogurt yourself fat-free:

• Milk fresh or pasteurized minimum fat content (up to 1.5%) - 1 l;
• Skimmed milk powder - ¼ cup;
• Sand sugar (for "feeding" sour-milk bacteria) - 1 large spoon;
• Salt is small - a pinch;
• Natural yoghurt with live cultures (without additives and coloring agents) - 2 full large spoons (also it is possible to use a freeze dried dry starter).

Preparation of the basis

Home-made low-fat yogurt is made in three stages. First you need to prepare the base. To do this, pour the pasteurized milk into a metal container and gradually heat it to a temperature of 45 ° C. If you use a fresh drink, it is recommended first to bring it to a boil, remove the film, and then cool to the mentioned figures. Do this in cold water, putting the bottom of the pan in it and stirring the contents carefully. Also, in such a drink, it is desirable to add ¼ cup of skimmed milk powder. He will make yogurt more thick, tasty and nutritious.

Adding the yeast

While the boiled milk is cooled, the ferment should be heated to room temperature. To do this, it only needs to get out of the refrigerator and hold it for several hours. Next, warm yogurt, low-fat or dry lyophilized bacteria in the flacon should be put in milk and mixed thoroughly (you can use a mixer).

The final stage is aging in heat

After the base for the future delicacy is completely ready, it should be poured into a three-liter jar and loosely closed with a glass lid. Next, the container with the mixture must be wrapped with a cotton blanket and placed near any heat source. For example, in winter, a jar with milk can be placed near the battery or poured into a conventional thermos. The main thing at the same time is to remember that natural fat-free yoghurt must be kept at a temperature not exceeding 50 and not lower than 30 ° С.

After 4-7 hours you should get a product whose consistency resembles a custard, but only with a cheese smell and a small amount of a greenish or yellowish liquid on the surface. This is the mass that we need. It is worth mentioning that the longer the skimmed yoghurt will be in the warmth and ripen, the thicker and tastier it will become. In the process of creating such a product, it is extremely important not to move the container with the milk mixture, since this significantly reduces the rate of its thickening.

Correct feed to the table

After the yoghurt thickens and is completely ready, it should be placed directly in a glass jar into the refrigerator, where it can be stored for up to two weeks. To serve such a drink to the table is recommended together with sugar and berries. If desired, you can add a couple of spoons of liquid honey, as well as a pinch of cinnamon.

Helpful Tips

If you need to use some amount of homemade yogurt as a starter, then it is advisable to do this during the first 5-8 days, while the sour-milk bacteria are viable. In addition, the serum formed on the surface of the product, having a greenish-yellow hue, should be immediately drained or used for kneading dough, cooking salads, etc.

As a rule, manufacturers add various thickeners (starch, pectin, gelatin, etc.) to many yoghurts sold in supermarkets. That's why do not be surprised and in vain to worry if the dairy product you cooked turned out to be liquid.