How to make delicious homemade yogurt without a yogurt maker. Making yogurt at home

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Homemade yogurt

Natural yogurt consists of three components: whole milk, Bulgarian bacillus (Lactobacillus bulgaricus) and thermophilic lactic acid 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. They stimulate the absorption of essential amino acids and vitamins (including rare K and groups B, D), calcium, and iron.

Natural yogurt should not contain preservatives, stabilizers, flavors, dyes, added sugar or sweeteners. The shelf life of natural yogurt is 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 tiny amount of them in yogurt, the effect tends to zero.

How to make natural yogurt at home?

If you want natural yogurt, the safest bet is to make your own. I asked Irina Rozhkova, senior researcher at the Central Laboratory of Microbiology of the All-Russian Research Institute of Dairy Industry, to give step by step instructions and describe typical mistakes which we allow when we make 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 Dairy Industry. It is enough to prepare several liters of yogurt.

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

Step 2. Choose milk

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

Not worth it: 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 bottle with the starter. Shake lightly. Mix the resulting liquid from the bottle with the remaining milk. Pour into a thermos or yogurt maker. Place in a warm place, for example near a radiator, or cover with a pillow. Ferment for eight to ten hours. Sourdough in liquid form can be stored in the refrigerator for no more than two weeks.

Not worth it: checking the temperature of milk with your finger is not hygienic. Place the container on your cheek - if the skin tolerates it, the temperature is ideal. Do not pour ingredients into plastic container. Even when heated slightly, 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. Place a tablespoon of diluted starter into 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 it: adding powdered milk for thickness - this will definitely not add any beneficial qualities to your homemade yogurt. Do not ignore sanitary safety rules - always treat dishes with boiling water.

• 1 liter of milk;
• 50–100 g skim milk powder (optional);
• 1 tablespoon sugar;
• 2 tablespoons prepared yogurt with live cultures or freeze-dried yogurt starter.

You can take any milk: cow, goat, soy, whole or skim.

Unsweetened yogurt without flavorings or additives and marked “Contains live cultures” on the packaging is suitable as a starter. Since beneficial bacteria die quickly, try to choose the freshest yogurt. Try several options until you find the one that tastes best to you.

You can also use freeze-dried yogurt starter. It is usually sold online and works even better than ready-made yogurt.

In a pinch, sweet flavored yogurt will do. Just remember that it will affect the final taste of your product.

How to make yogurt

It is best to do this in a water bath: this way the contents of the pan will not burn, and you will not have to stir it often. If you don't have a thermometer, 85 degrees is the temperature at which the milk starts to foam.

Wikihow.com

UHT milk can only be heated to 40-45 degrees and skip the next step.

2. Cool the milk to 40–45 °C

The easiest way to do this is to put it in cold water: This will lower the temperature quickly and evenly. If cooling at room temperature or in the refrigerator, be sure to stir the milk frequently.

Determine whether the liquid has reached desired temperature, you can do it without a thermometer: with your finger. If the milk is hot, but no longer burns, then it’s time to start sourdough.

Simply remove the store-bought yogurt you'll be using from the refrigerator and leave it at room temperature while the milk cools.

4. Mix the starter with milk

To distribute the bacteria evenly, use a whisk or blender. If fibers remain in the mixture, you most likely heated the milk too much or too quickly.

At this stage you can add milk powder: it will increase nutritional value yogurt and will make it thicker.

5. Grow bacteria

The starter mixture with milk will need to be kept for 6–8 hours at a temperature of 38–40 °C.

The most convenient way to do this is in a yogurt maker. Just pour the mixture into a container and place it in it.

But an oven will do just fine. Heat it to the required temperature, turn it off and place the container with the yogurt mixture inside. Turn the oven on occasionally to maintain an even temperature. This method is quite tedious, since you need to constantly ensure that the oven does not overheat.

It is easier to prepare yogurt in a slow cooker. Pour boiling water over the bowl and pour the mixture of milk and sourdough into it. If you cook in jars, place them in a slow cooker and fill them with water almost to the brim. Use the "Yogurt" mode or turn on the heating for 6-8 hours. Please note that the heating temperature should not exceed 40 °C. If your model is higher, turn the heat on for 15-20 minutes and then turn it off for an hour to prevent the yogurt from overheating. Repeat the procedure 5-6 times.

In the microwave, the process is approximately the same: set the temperature to 40 °C and leave the mixture for 6-8 hours. If there is a Fermentation mode, use it.

If you don't have any of the above, place the container with the mixture on a sunny windowsill or in a large container of warm water.

Gradually the consistency of the mixture will become similar to custard, a cheesy smell will appear and whey will come out on top.

You can simply pour it out, use it in baking, or eat it with yogurt.

6. Check the readiness of the yogurt

After 6–8 hours, shake the container slightly: the finished yogurt under the whey should have a uniform consistency. The longer you let it sit, the thicker it will be.

7. Strain the yogurt through cheesecloth

This way the serum will come out of it and it will become thicker. Line a colander with gauze and place it in a large container, then transfer the yogurt into it, cover with a plate and put it in the refrigerator. In a couple of hours you will have Greek yogurt. And if you leave the mixture overnight, it becomes a very thick yogurt, similar in consistency to cream cheese.

What's next

Eat homemade yogurt Can be with jam, or maple syrup, fruit or berries.

Use part of the resulting product as a starter for the next portion. You can store yogurt in the refrigerator for no more than 5–7 days.

Natural yogurt is literally everything to us. It will cope perfectly with the feeling of hunger and will help in record short time get rid of extra pounds, ideal as a healthy breakfast.

Photo: thinkstockphotos.com

Natural yogurt is literally everything to us. It will perfectly cope with the feeling of hunger, help you get rid of extra pounds in record time, and is ideal as a healthy breakfast.

If you have dull hair, skin rashes, digestive problems, or you are simply too lazy to prepare the first, second and third - enjoy homemade yogurt, getting maximum benefits and benefits for your body!

And don’t think that you need a yogurt maker to make delicious natural yogurt. Everything is much simpler than you could imagine!

5 important rules:

1. Milk must be boiled in order to kill all pathogenic bacteria that may be contained in it. It is recommended to bring even pasteurized milk to a boil.

2. To make yogurt, do not use too hot milk, otherwise the beneficial bacteria will die. The ideal temperature is +38°C...+40°C, that is, slightly above warm.

3. Cutlery and all dishes in which you will prepare yogurt must be doused with boiling water.

4. The quality and consistency of homemade yogurt is affected by the fat content of milk, so choose the optimal 3.2-3.5%. Those who do not care about their figure and just want delicious natural yogurt can use milk with a fat content of 6%.

5. Do not shake or stir the fermented product so as not to destroy the structure, otherwise the yogurt will not ripen.

Classic yogurt in a thermos

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What do you need:

1 liter of milk

200 g of natural yogurt (carefully study the composition, the yogurt must be fresh)

How to prepare classic yogurt in a thermos:

1. Boil milk and cool to a temperature of 38-40°C.

2. Rinse the thermos with boiling water, pour out the water and leave for 1-2 minutes until steam comes out. Then cover with a lid.

3. Combine 100 ml of milk with yogurt and stir so that there are no lumps.

4. Add diluted milk with yogurt to the remaining milk and mix.

5. Pour the resulting mixture into a thermos, close the lid and leave for 6-8 hours.

6. Pour the finished yogurt into small jars and refrigerate for another 8 hours.

Greek yogurt

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Greek yogurt differs from classic yogurt not only in consistency, more reminiscent of creamy soft cheese, but also in the method of preparation. After traditional fermentation, this yogurt is suspended in a clean cloth or paper filter to get rid of excess whey, for which Greek yogurt is also called filtered.

What do you need:

1 liter of milk

200 g natural yoghurt

How to make Greek yogurt:

2. Dilute yogurt in a small amount of milk.

3. Combine the diluted yogurt with the remaining milk in a saucepan. Cover with a lid and wrap with a thick terry towel, or better yet, a blanket.

4. Leave in a warm place for 6-7 hours, then put in the refrigerator. Do not stir or shake the contents of the pan!

5. Line a colander with several layers of gauze and carefully pour the resulting yogurt.

6. Cover and leave for several hours until the excess whey is gone. As a result, you should have 350-450 g of real Greek yogurt.

Fruit yogurt in a slow cooker

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If plain yogurt isn't your thing, make a great low-calorie dessert using fresh summer fruits and berries. Gourmets, your choice!

What do you need:

1 liter of milk

200 g natural yoghurt

200 g fruits or berries

How to make fruit yogurt in a slow cooker:

1. To prepare yogurt in a multicooker, thoroughly wash the portioned jars, dry and bake in the oven or microwave.

2. Peel the fruits and grind in a blender. If you use berries, after blending, rub the resulting mixture through a sieve to get rid of small seeds.

3. Boil milk and cool to 40°C. Add natural yogurt and berry-fruit mixture to the milk, stir until smooth.

4. Pour the prepared milk into portioned jars.

5. Place a clean cloth napkin or silicone mat on the bottom of the multicooker. Place the jars in the slow cooker and pour warm water directly into the bowl until the jars are 1/3 covered.

6. Turn on the “Yogurt” mode. After 7-8 hours, the jars need to be put in the refrigerator, and after another 6 hours you can eat home-made natural yogurt.

What to do if the multicooker does not have the “Yogurt” mode:

1. Do everything up to point 6.

2. Jars in the bowl, now close the multicooker lid and turn on the “Warming” mode for 15 minutes.

3. After 15 minutes, turn off the mode for 1 hour.

4. Reheat for 15 minutes.

5. Turn off the heating and leave the yogurt for 3 hours. The multicooker lid must be closed at all times!

6. After three hours, put the jars of yogurt in the refrigerator for 6-8 hours.

IMPORTANT

When preparing yogurt in a multicooker, check the water temperature - it should not be less than 40°C.

Homemade yoghurt with sourdough

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Yogurt made from pharmaceutical sourdough has a delicate creamy taste and a very pleasant consistency.

What do you need:

1 liter of milk

1 bottle of starter (sold at any pharmacy)

How to make homemade yogurt with sourdough:

1. Boil milk and cool to 40°C.

2. Dissolve the dry starter in a few tablespoons of milk and pour into the rest of the milk. Pour into portioned glass jars.

3. Cover with cling film or close with lids, wrap in a terry towel, or better yet, a blanket.

4. Leave to ferment for 12-14 hours.

5. Cool in the refrigerator for 3-4 hours and the yogurt is ready to eat!

Natural yogurt in the oven

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If you don’t have a thermos or a multicooker, and you always miss the temperature of the milk in the pan, then the recipe for making homemade yogurt in the oven is just for you.

What do you need:

1 liter of milk

200 g natural yogurt (you can use fresh sour cream with 20% fat content)

How to cook natural yogurt in the oven:

1. Boil milk and cool to room temperature.

2. Dilute yogurt/sour cream in 0.5 tbsp. a glass of milk.

3. Combine the resulting starter with the rest of the milk and mix gently.

4. Pour milk into portioned glass jars.

5. Preheat the oven to 50°C and turn off.

6. Place jars of milk on a baking sheet, cover each jar with foil, sealing tightly.

7. Place the baking sheet in the oven and close the door.

8. Every hour, turn on the oven at 50°C for 5-7 minutes. Yogurt preparation time is 6-8 hours.

9. Place the finished yogurt in the refrigerator overnight. Those with a sweet tooth can add 1-2 tbsp to each jar before pouring the milk. homemade jam. published

Homemade yogurt starters: video recipe

What you need to make yoghurt starter

You will need: - 2 liters of milk (any fat content); - dry starter; - two-liter container; - towel or large sheet of paper.

Since beneficial bacteria have the ability to become pathogenic, wash your hands thoroughly before starting work, and when preparing sourdough, use only clean utensils

You can buy the base for sourdough at the pharmacy. For example, these could be dry starter cultures “Evitalia”, “Narine”, “Lactobacterin”, “Bifidumbacterin”. A substance that contains beneficial live bacteria capable of reproduction is suitable.

Many people advise using store-bought yogurt, which is marketed as live, as a starter for yogurt. But this is not advisable, because along with it, harmful bacteria can also get into your homemade yogurt, which will develop during the heating process, which can lead to indigestion or even poisoning.

How to make yogurt starter

After boiling 2 liters of milk, cool it to a temperature of 37–42°, then skim off the foam. Dilute the store-bought starter in heated milk, and then add this mixture to the cooled boiled milk. Mix the resulting composition thoroughly. Close the container with the contents tightly with a lid. Wrap the container with fermented milk in 3–5 layers of thick paper, then wrap it in thick cloth and place it in a warm place (for example, near a heater or radiator) for 11–13 hours to ferment. Next, after cooling the fermented milk, place it in the refrigerator for two hours. After this, you can use the starter to make homemade yogurt.

The original starter can be used for up to 18 days.

2 liters of ready-made starter should be divided into parts: - 2/3 for direct consumption, starting the course of treatment (if you are going to use yogurt in medicinal purposes); - 1/3 for preparing new portions of homemade yogurt, leaving this part of the active starter in the refrigerator.

To prepare the next portions of yogurt, boil another 2 liters of milk, then cool it to a temperature of 37–42°. Remove the resulting foam. Using a clean spoon, add 2/3 cup of the active starter, then stir and close the container tightly with a lid. Wrap the container with fermented milk in 3–5 layers of thick paper, then wrap it in thick cloth and place it in a heated fermentation room for 8–9 hours. After this, put the fermented milk in the refrigerator. After 3 hours, you can eat the finished yogurt. Use the rest of the active starter according to the same algorithm, that is, at the rate of 2/3 cup of starter per 2 liters of milk.

Yogurt is a very popular product in modern, fashionable, healthy way life. Simple preparation, the ability to choose fillings and sauces, as well as confidence in quality and taste have made this dish a frequent guest in the house. Our recipes will tell you how to make delicious, fresh, thick yogurt at home for children and adults.

Our recipes will help you prepare an excellent low-calorie dessert or make sweet homemade yogurt with jam or condensed milk, replace mayonnaise in salads, and become the basis for a variety of sauces. It can be used wherever kefir, milk, sour cream or cream are needed in order to reduce calorie content.

In general, the dish can be sweet, salty, sour, and spicy - whatever your imagination allows. And the most convenient thing about these recipes is the use of a classic base, that is, all dishes are prepared from sourdough from one pan. Having fermented several liters of milk once, your family will enjoy various goodies from it for several days. You can make dessert for your child, a diet breakfast for yourself, and for your husband. delicious sauce to the main dish instead of standard mayonnaise, ketchup or mustard.

Making homemade yogurt without a yogurt maker at home is very simple, you just need to maintain the right temperature. Preparation is possible with or without sourdough; at home, they can even be prepared using kefir starter. The main thing is that you yourself can control the fat content and quality of the product, and also be sure that there are no harmful store-bought dyes and preservatives.

Key points in preparation:

1. Use only pasteurized milk, after boiling it for 3-5 minutes. Pasteurization occurs at the factory, first the milk is heated to 80 degrees and then sharply cooled. This technique helps kill pathogenic microbes and preserve everything as much as possible. beneficial features. Homemade milk suitable if you are completely confident in its quality, and it also needs to be boiled.
2. Fermented milk cultures must be purchased at a pharmacy or supermarket well-known companies and in the original original packaging, do not take it by hand or in bulk without knowing what is actually there.
3. Pour boiling water over all dishes and containers that will come into contact with the product or ignite them over a fire. The fact is that maintaining sterility is the basic rule good cooking fermented milk product, as we create favorable conditions For bacteria to multiply, it is important for us that only our cultures grow, and not everything that accidentally got there with dirty hands.
4. The optimal fermentation temperature is 40-45 degrees, it must be maintained for 8-12 hours.
5. After cooking, put the dish in the refrigerator for 2-3 hours, then it will completely harden and become even thicker.
6. The milk must be fresh, pay attention to the expiration dates, otherwise it will curdle. Choose the fat content yourself, it doesn’t matter, it only affects the taste, for example, to make sour cream, cream is fermented.
7. Do not add anything unnecessary to the starter for proper technological process You only need milk, lactic acid bacteria and optional sugar, everything else - berries, fruits, toppings, oatmeal and so on - is combined with the finished dish.
8. Do not use high temperatures at any stage other than boiling; more than 45 degrees will kill all milk flora.
9. Not only ready-made dry cultures are suitable for ripening; you can use any other live yogurt you like, even purchased in a store as finished products. The main thing is that you are sure that the bacteria are active in it.

The beneficial properties of fermented milk products have always been valued; they have a positive effect on gastrointestinal tract, restoring the natural intestinal microflora, especially after taking antibiotics, which destroy everything - both good and bad, improved overall well-being, boosted immunity and regulated metabolism. Used in diets for stomach diseases.

Learn more about how to choose the right starter in the following video:

How to make thermostatic yogurt at home

This is a simple recipe for making natural yogurt at home. It is thermostatic because we will not use a specially purchased starter, but will prepare our dessert from a ready-made store product. It will be fermented immediately in a container for consumption, which must be placed in a warm place (thermostat).

Anything can act as a thermostat, as long as there is an effect of constantly maintaining temperature. For example, a thermos, a battery, a warm oven, a yogurt maker, a slow cooker, ordinary towels in which to wrap the starter in a warm place. It is possible to make the product even in a conventional oven, you just have to periodically turn the gas on and off to maintain the temperature.

Once again, to make the recipe, the base product must be alive, make sure that the bacteria are active and the product’s expiration date has not expired, otherwise your first experiment at home is doomed to failure. The thickness of the product can be adjusted by the amount of starter; the more, the thicker the resulting product.

To prepare the recipe we will need:

• a jar of the finished product from the supermarket;
• pasteurized milk of any fat content;
• bananas or any other fruit of your choice.

If you wish, you can add to home recipe vanillin, cinnamon or sugar. After this, put the starter in a warm place, for example on a radiator, for 12 hours.

How to make a thermostat fermented milk product at home, in video:

Fruit product in a slow cooker

In this recipe we will tell you how to make homemade yogurt in a slow cooker with fruit filling. The simplest recipe, since we don’t even have to think about how to control temperature regime, for this purpose the multicooker has a “Yogurt” function. If your model does not provide it, turn on the heating to 45 degrees for 5-7 minutes every hour.

You can prepare yogurt either in special containers that come with the multicooker or in the bowl itself; you can use any other containers, for example glass jars, as in our recipe. Just don’t forget to scald the jars with boiling water or heat them over a fire so that our product doesn’t turn sour.

Product set:

• milk, previously boiled;
• sourdough or yogurt;
• fruit filling;
• optional sugar, vanilla or cinnamon.

Step-by-step preparation in the video recipe:

Homemade yoghurt with sourdough

Dry starter will help you prepare delicious yogurt at home. You can buy it at pharmacies or grocery stores. On average, one serving of starter is enough to make three liters of yogurt. You can also use ready-made yogurt as a starter, if, for example, you dilute the contents of the bag by one liter.

Dry starter will give you reliable, active, viable milk cultures that are sure to work and won't let you down. You can combine the finished product with any fruit or berries, cereals and fillings.

• fresh boiled milk;
• dry sourdough from your trusted company;
• any filler to your taste.

A detailed video recipe on how to make homemade yogurt with sourdough is here:

Classic yogurt in a thermos

This recipe will show you how to make yogurt from milk at home using a thermos. It's light, tasty, healthy, classic recipe preparations. Don’t forget to pour boiling water over the thermos, or better yet, fill it, close it and let it sit for 10 minutes. This will kill all bacteria and heat the inner flask of the thermos.

This yogurt can be given even to small children and used as a first complementary food, just make sure that the container for preparation is sterile. It is very convenient to take the finished product with you for a snack or give it to your child at school; in combination with cereals in the form of flakes and fruits, you get a complete, healthy, energetic afternoon snack.

Required Products:

• milk of any fat content, boiled;
• sourdough or yogurt;
• jam.

How to make yogurt in a thermos - step-by-step video instructions:

Greek yogurt

This recipe will tell you how to make Greek yogurt at home. This type of yogurt is most often used unsweetened as a salad dressing or base for sauces. It differs from regular yogurt in having a consistency close to sour cream.

This effect is achieved by additionally passing regular ready-made yogurt through a sieve with gauze, thus separating the yogurt from excess whey. Please note that the amount of the finished product will decrease by approximately half the original amount of milk.

We have to:

• two liters of milk 2.5%;
• one jar of Actimel.

A detailed recipe for making Greek yogurt is here:

Yogurt in a yogurt maker

The simplest recipe that will teach you how to make yogurt in a yogurt maker at home. Thanks to the presence of a yogurt maker, the preparation process will not be difficult. To thicken, you can use a couple of tablespoons of milk powder. Delicious, satisfying, useful product will pleasantly surprise your family. Make sure that the dishes and containers involved in cooking are sterile, otherwise the product may not ferment, but simply turn sour.

Ingredients for standard size yogurt makers:

• liter of ultra-pasteurized milk;
• a couple of spoons of milk powder;
• one ready-made yogurt from the store.

Step by step recipe here:

Drinking yogurt recipe

Very delicious recipe, which is easy to do drinking yogurt Houses. Perfectly quenches thirst and hunger, can be used as a snack outside the home, combined with various fillings and cereals. Regular consumption of beneficial bacteria will improve the functioning of the stomach and intestines. It will also strengthen the immune system and adjust metabolism.

Product composition:

• up to three liters of milk per serving of starter;
• dry pharmaceutical starter;
• cereals;
• filler.

Step-by-step recipe for making milk:

1. Boil the milk for 5-7 minutes, then cool in a container with cold water or naturally. Cover the saucepan with a lid to prevent a film from forming on the milk.
2. When the milk has cooled to a temperature of about 40 degrees, mix it with the starter. First, dissolve the contents of the bottle in a small amount of milk, and then mix with the rest of the milk in a saucepan.
3. Fill the yogurt maker cups with milk and set the temperature to 40-45 degrees for 8 hours.
4. Grind a couple of tablespoons of oatmeal in a blender.
5. We take any fruit filling or make it ourselves by chopping fruits or berries in a blender to suit your taste.
6. Mix the finished thick product with cereal and fruit puree, drinking yogurt is ready, bon appetit!

If you don’t understand how to make something from the recipe, you can watch it in video format:

Share your secret recipes in the comments, try ours and tell us about your impressions. Bon appetit.