The homeland of yogurt is Bulgaria, it is there that its composition is most meticulously. That is, no additions to its composition are allowed, only the original and natural product. In domestic yoghurt can be present and cream, and milk powder, everywhere there are various dyes, preservatives, as well as processed products. Lack of proper control in relation to the product has led to the fact that on the shelves of the store you can often come across a fake with the original name, but not having half of the necessary ingredients. That's why yoghurts cooked at home are gaining popularity. Prepare yogurt is simple enough, it will require some ingredients, a special yogurt or an ordinary multivarka.
Useful properties of yogurt
Home-made yoghurts are incredibly useful, because they are made from completely natural ingredients. The yogurt contains a lot of useful protein, all kinds of vitamins and minerals, including calcium, potassium and phosphorus. In addition, the composition of yogurt includes a large number of fermented bacteria, which, when ingested, have a positive effect on the digestive processes and promote better immunity. Thus, homemade yogurt is great for people who suffer from intestinal colic and other diseases of the intestinal tract. Yogurt is a hypoallergenic product, which makes it completely safe for people suffering from a variety of forms of allergy.
The recipe for cooking yoghurt in a multivariate
Any housewife can cope with this task, because the cooking process is not only extremely simple, but also quite fascinating. Therefore, with a great desire to prepare, you can proceed right now.
For cooking you will need:
- fresh natural milk;
- Special leaven (it must be used only for the first time, all the subsequent times you can use ready-made yogurt instead);
- multivark.
Preparation :
First of all, you need to boil the milk, then cool it to a temperature of about 40 degrees. This temperature is ideal for adding natural yogurt or a special starter. One liter of milk will require two tablespoons of leaven.
Then the resulting mixture should be poured over small jars. Dishes from baby food is ideal. Then to the bottom of the mulvarki you need to put a towel, put jars with future yogurt and pour water. Attention: the water should not completely cover the jars, but only reach the shoulders. After that, in the multivarker you need to turn on the heating mode. The duration of cooking yogurt directly depends on the quality of the ferment. The mulvarku should be switched off only when the yogurt becomes thick. The whole process of cooking on average will take no more than one and a half to two hours.
After turning off the multivark yogurt should be left for a few more hours in it. Leave the yogurt for a whole night is not recommended, because you can get a too acidic product. After cooking and ripening, yogurt is taken out, the jars are screwed with lids and put in the refrigerator.
That's just for a couple of hours you can get excellent, natural, and most importantly, a healthy yogurt.