Sourdough for yogurt at home. How to Make Homemade Yogurt

About what yogurt starter at home should be purchased, we'll talk about in this article. We will also disclose the secrets how to use such a product, how much it costs and where it is sold.

general information

Before you tell us about where to buy a yoghurt starter, you need to tell us why it is generally done at home.

Sour-milk products have always been distinguished by a huge number of useful properties. They improve digestion well, strengthen immunity and stimulate the assimilation of vitamins.

However, it should be noted that yoghurts sold in stores often contain dyes, preservatives and other harmful additives. In this regard, we suggest that you try to prepare such a product yourself. To make it delicious and tender, you should use only suitable starter for yogurt at home.

Useful properties of yogurt

The composition of yogurt determines its useful properties. The main functions of such a product are the following:

• An obstacle to reproduction of putrefactive microorganisms in the intestine;
• Improvement of digestion and work of the stomach;
• Purification of the intestine from slags, toxins and feces;
• Destruction of streptococci and staphylococci, typhoid bacillus;
• Improvement of food assimilation;
• Prevention of infectious diseases;
• Increased immunity;
• Facilitating the process of weight loss.

The composition of yogurt depends on what kind of leaven was used to make it. A quality product can be obtained due to the presence of the following substances in it:

• Saturated fatty acids;
• Organic acids;
• Disaccharides;
• Monosaccharides;
• Microelements;
• Macronutrients.

The yoghurt starter, as well as the product itself, is an excellent source of calcium. According to experts, two glasses of fruit yogurt can contain ½ day dose of this microelement for children and about 30% for adults.

It should also be noted that the potassium content of this sour milk product is not inferior to bananas. In addition, the unique benefit of home-made yogurt is that it promotes better absorption of vitamins and other substances that enter the body together with other foods.

Sour-milk product with the addition of fruits and berries is able to quickly restore the intestinal microflora, as well as block harmful substances coming with food or medicines.

Due to the fact that leaven is added to milk, this product is better and faster absorbed.

Regular consumption of yogurt contributes to the rapid removal of toxins and toxins through the digestive system and organs of excretion (feces, urine, sweat).

Yogurt calorie and nutritional parameters

Homemade yogurt, in yogurtnitsy or multivarquet cooked, can have different calorie content. It depends on the basic fat content of the milk. On average, the calorie content of such a product is 68 units per 100 g. Also, it should be noted that home-made yogurt contains 8.5 g of carbohydrates, 5 g of proteins and 3.2 g of fat.

As for the vitamins contained in such a dairy product, their list is very extensive: vitamin A, B12, B1, B3, B2, B6, C, PP, choline.

It should also be noted that homemade yogurt, in a yogurt or multivark prepared, includes in its composition the following minerals: magnesium, potassium, calcium, sulfur, sodium, iron, phosphorus, fluorine, zinc, manganese, chlorine, chromium and iodine. Thanks to them, this product is often used to eliminate the deficit of micro- and macronutrients in the body.

From all of the above, it can be noted that a good starter for yogurt is an excellent natural antibiotic. The caloric content of such a product is low, and the taste is always at the highest level.

Choice of sourdough

Yogurtnitsy and multivarkas are these wonderful devices, which are often used to make a tasty and useful sour-milk product. However, those who bought them, immediately wondered what sourdough for yogurt at home should be used.

The possibilities here are different. You can go to the nearest store and buy natural yogurt without preservatives, dyes and other additives. Identify such a product among the rest is quite simple. As a rule, its shelf life is 1-2 days. From such an ingredient you will get an excellent starter for yogurt. The price of it is not very high (30-60 rubles), so make this delicacy at home under everyone's power. However, natural yogurt today is not sold everywhere and not always. If you could not find such a product, then you can go to the pharmacy. It has the following starter for yogurt at home:

• The yeast "Evitalia";
• Ferment (enzyme) "Narine";
• "Narine-F Balance";
• "Bifidumbacterin" and so on.

The first two products are very popular. However, it is said that the yoghurt from homemade yoghurt is a bit more sour than "Evitalia". However, this is a matter of everyone's taste. Try both and make your choice.

Is it expensive?

Now you know where to buy a yogurt starter. But how much will this pleasure be? A special enzyme for the preparation of a domestic fermented milk product is much more expensive than natural yogurt (about 150-210 rubles).

However, most cooks choose the dry yeast. What is the reason for this? The fact is that it is quite problematic to make a real yoghurt from a usual fermented milk product, because if you choose a low-quality starter (overdue, with the presence of dyes, preservatives, etc.), you will spoil a large amount of milk.

As for the dry yoghurt starter (reviews about it will be presented below), then it is quite difficult to spoil the raw material with it. In addition, it is not necessary to purchase the enzyme every time. The yeast must be prepared once, and then stored for about 2 weeks in a refrigerator.

Thus, the problem of finding the mentioned product occurs only once, during the first manufacture of a fermented milk product.

By the way, you can already have a ready starter to ask your friends who also like to eat delicious and useful yogurt.

Details about the enzyme "Narine"

The leaven "Narine" is very popular among lovers of homemade yogurt. This product is a dry substance, namely the mass of acidophilic lactobacilli. They are quickly colonized in the intestine, normalize the microflora of the lower parts of the digestive tract, and also contribute to the improvement of metabolism. In addition, this starter helps to get rid of a variety of diseases, including diseases of the respiratory system, digestion, excretory and genitourinary systems.

The yeast "Narine" has long been used to treat patients with diabetes, periodontitis and oncology.

In detail about the yeast "Evitalia"

Along with the enzyme "Narine", the yeast "Evitalia" is also very popular. In one penicillin bottle of this product (about 0.25-0.3 g) contains approximately (1.5-2 x 109) colony forming units, as well as about 2 billion living microorganisms.

The prepared yoghurt in the multivark with the yeast "Evitaliya" contains vitamins such as B2, B1, B12, B6, E, A and C, as well as folic acid, iron, magnesium, calcium and natural antioxidants.

Shelf life of the working starter in the refrigerating chamber is about 18 days, and the finished product - 1 week.

How to use a dry starter at home?

How much yogurt starter is needed to get a tasty and useful treat for the whole family? For this, only one bottle is sufficient. Its contents are diluted with warm water until all the grains are dissolved. Then, separately heat cow milk (better pasteurized, since it does not need to boil beforehand) to a temperature of 38-39 degrees. After this, the prepared enzyme is added to it and properly interfered.

The resulting mass is poured on special jars that come complete with a yogurt. In conclusion, the filled cups are placed in the device and kept in it until the first signs of thickening.

After the milk thickens, the machine is turned off. After 30 minutes, the jars with the finished yogurt are closed with lids and placed in a cold store.

The resulting sour-milk product can be consumed as you like. It is eaten with sugar, jam, honey, fruits (frozen or fresh), berries and the like.

Another way of making yoghurt with a dry leaven

The presented sourdough recipe is more correct. Using it, you can make a very tasty and healthy yogurt, which will have an excellent taste and delicate consistency.

In a deep saucepan, pour 500 milk 3.5% fat and bring it to a boil. If you bought an ultra-pasteurized or sterilized feedstock, then it is not necessary to boil it. Simply warm the milk to a temperature of 39-43 degrees.

Simultaneously with the thermal treatment of the raw material, we prepare the packaging. To do this, we sterilize a thermometer, a bowl for yogurt and a spoon.

After cooling the milk to 39-43 degrees, open the bottle with the yeast "Evitalii" or "Narine". Fill it with a little warm raw material and mix it well. After that, the contents of the vial are poured into a saucepan with milk and again we interfere with a sterile spoon.

The resulting mixture is placed in the sterilized container of the multivark and leave it in the heating mode. After 5-6 hours, the yogurt will become thick, tender and very tasty. It is poured over glass jars and placed in a refrigerator.

Before adding sugar, honey, jam, fruit, berries or other ingredients to yogurt, we leave some of the product. It will be useful to us as a starter for the next batch of homemade delicacies.

A simple and easy way to prepare homemade yogurt

Now you know the recipe for leaven, which involves the use of a dry enzyme purchased at a pharmacy. But what if you did not succeed in buying such a product? You can replace it with plain yoghurt (natural) without any preservatives or coloring agents.

By the way, do a sour-milk product at home without necessarily using modern devices like a multivark or yogurt. You can cook this delicacy on the stove using a regular water bath.

So, for cooking homemade yogurt we will need:

• Milk ultra-pasteurized - 2.7 liters;
• Natural yoghurt without dyes and other additives - 150 g.

Cooking method

In the preparation of this yogurt there is nothing difficult. The main thing is to use only sterilized inventory and fresh raw materials and leaven.

Cow milk is poured into a three-liter glass jar, and then put it in a large and deep saucepan, on the bottom of which lay a tissue napkin or some kind of stand. After that, pour ordinary water into the dishes. The liquid should reach the shoulders of the can.

In this form, the pan is put on a small fire and the milk is heated to 40-42 degrees. If you use non-ultra-pasteurized feedstock, it is first strongly heated, and then cooled to the specified temperature.

After the milk becomes warm, it is taken out of the pan and immediately added fresh natural yogurt. After thoroughly mixing the components with a sterilized spoon, they are quickly closed with a polyethylene lid and wrapped in a warm quilt or old sinteponovy down jacket. In this form, yogurt is left near the battery or simply in a warm room.

Exactly one day later the fermented milk product should thicken significantly and acquire a very delicate consistency. It is taken out of the blanket and immediately placed in a refrigerator. After that, the yogurt is distributed over the bowls and served together with sugar, honey, jam, berries, fruits and other ingredients.

If you liked the taste and consistency of such a product, then you can put it in a separate jar (before adding various components) and use as a starter for the next time.

If this dainty does not have to you to taste, then it can be done with the use of another yogurt.

Regularly experimenting and using different products, you are sure to prepare the dessert, which will appeal not only to you, but to all members of your family.

Sourdough for yogurt: reviews

Culinary specialists who regularly make homemade yogurt claim that the best leaven for such a product is a dry enzyme, sold in pharmacies. Which one to choose is up to you. Due to the presence of certain substances in them, they can make the yoghurt more acidic or fresh, thick consistency or liquid and the like.

As for the ferment in the form of a store fermented milk product, then most often it is used only by those housewives who know where you can buy natural yoghurt without dyes and preservatives. According to their reviews, with the correct use of such a product, you can get not only a very tasty, but also useful treat, which all households will appreciate.