Tasty and healthy yogurt prepared at home is increasingly replacing store-bought versions of this product. This is due to the fact that such yogurt has much greater beneficial qualities. It contains no or minimal chemical additives such as stabilizer, coloring or flavoring. Yogurt is considered a dietary food and is also considered useful for all categories of people, especially pregnant women, children and the elderly. Homemade yogurt belongs to the category of fermented milk products and includes two main ingredients - a milk base and a yogurt starter. In addition to these components, natural fillers, such as fruits, berries, nuts, dried fruits, etc., can be added to the product.
When preparing yogurt at home, a special starter consisting of Bulgarian bacilli and streptococci is usually used. The easiest way to prepare this product is in a yogurt maker or in a slow cooker. With the help of such devices, cooking time is significantly reduced.
What are the benefits of a natural product?
Before moving directly to the step-by-step recipe, let's figure out why yogurt is good for you. Firstly, it is necessary for the proper functioning of the gastrointestinal tract. The lactobacilli it contains suppress pathogenic intestinal microflora. Secondly, it contains calcium, which strengthens the skeletal system. It has also been proven that people who frequently consume fermented milk are less likely to develop intestinal cancer.
If you eat only 300 ml. Sour milk per day can strengthen the immune system + improve the functioning of the gastrointestinal tract
And such fermented milk as Acidolact will protect your gastrointestinal tract when taking antibiotics. It prevents the beneficial intestinal microflora from dying from the harmful effects of antibacterial drugs. Plus, consuming this product daily can help you get rid of indigestion and diarrhea.
This product is suitable even for those who are lactose intolerant. It has been proven that yogurt is digested better than milk. Live bacteria stimulate the production of lactase. It is this enzyme that is lacking in people with lactose intolerance.
Selection of sourdough for preparation
To make your own fermented milk product, you need a starter. They contain probiotics - a set of beneficial bacteria. By the way, a new series of Vichy cosmetics for the face with bifidobacteria was recently released.
You can take as a basis:
- Natural yogurt - the shelf life of a living product should not be more than 5-7 days. And the composition itself should not contain sugar, dyes, or pieces of fruit.
- Liquid sourdough - this is also sold in the store. The best known to me is under the brand name “Prostokvashino”.
- a previously prepared portion as a base no more than a couple of times. If you do this more often, the beneficial properties of the product are lost. And also its taste deteriorates, it becomes sour. This method of making fermented milk is called “without sourdough.” Those. prepare your next batch of yogurt without buying special powder or liquid bases.
- Dried lactic acid bacteria - they are sold in pharmacies. These are probiotics; they contain 1.5 - 2 billion live bacteria with specific polysaccharides. In addition, they contain retinol, ascorbic acid, and tocopherol. Plus vitamins B1 and B2, B6, B12. The base is enriched with microelements: calcium, magnesium, iron.
The most famous dry foundations: Narine, Vivo, Evitalia, Good Food. They are all good. So far I have tried Evitalia and Narine, I like them both. It is best to store pharmaceutical starter in the refrigerator.
Yes, probiotics are sold even for infants. Therefore, I recommend it to young mothers. The price of the base is justified - because you get natural products. Not the dead bacteria that is found in most shelf-stable yogurts.
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The advantage of homemade yoghurts
Store-bought fermented milk products contain different ingredients. Most of which are not at all useful - they are preservatives to increase shelf life. As well as various dyes, taste substitutes to reduce its cost. The maximum natural thing that can be added is sugar or fruit.
But homemade yogurt contains only milk and bacteria. From one serving of starter you can make up to 3 times sour milk. The first time you use the foundation itself. Then you make yogurt “without starter”. From the fermented milk product you got. The third time, again take the resulting yogurt as a basis. It turns out to be very profitable.
It is recommended to eat no more than 150 ml of the finished product at one time. For good health, it is better to eat it before meals, half an hour before
Do you want to improve your intestinal function or restore your body after taking antibiotics? Then take a 2-week course. During which, consume homemade yogurt 3 times a day before meals.
Narine starter for yogurt - instructions for use
Narine starter is used to make homemade yogurt and contains a high concentration of acidophilus lactobacilli.
Narine dry starter is a lyophilized live culture of acidophilic lactic acid bacteria (lactobacteria - Lactobacillus acidohilus strain Er 317/402).
It is used for the production of milk starter, which is used to obtain fermented milk medicinal product used for baby and medical nutrition.
Narine ferment is produced in the form of powder, packaged in bags or bottles.
Useful properties of Narine sourdough:
- normalizes metabolism
- slows down the aging process of the body
- improves the functioning of the nervous and cardiovascular systems
- regulates the functioning of the gastrointestinal tract
- cleanses the intestines of pathogenic and harmful bacteria
You can buy Narine sourdough in the online store with delivery.
Sourdough Narine - instructions
- milk - 1 l,
- Narine starter (bag or bottle) - 1 g
How to prepare Narine sourdough at home:
According to the instructions for preparing Narine sourdough, you should take from 1 to 3 liters of milk (milk with 2.5-3.5% fat content is best, you can use both store-bought and homemade), pour it into a saucepan and bring to a boil . Be sure to remove the foam from boiling milk.
Next, you need to pour boiling water into the thermos to the top, close it and leave for at least 15-20 minutes.
Place a sterile thermometer in a saucepan with milk and wait until the milk temperature drops to 40-45 degrees.
The thermometer must first be sterilized with alcohol or its probe should be placed in a kettle and allowed to boil for several minutes.
Then you need to pour the boiling water out of the thermos and wait until the thermos itself cools down well.
If you do not have such a thermometer, then you can buy one in an online store.
The principle of making homemade yogurt
Many people think that fermented milk products can only be made in a slow cooker with a yogurt function. This is wrong. It doesn’t matter what brand your device is – Polaris, Redmond, Philips, etc. Even without the sour milk yogurt function, you will still succeed.
If the milk is homemade or pasteurized, it must be boiled. If the milk is ultra-pasteurized, it does not need to be boiled. The main thing before adding the starter is that it should be at room temperature.
If you took pasteurized milk, boil it, then let it cool. The optimal temperature is 40 degrees. But I don’t have a thermometer at home to determine the temperature of food. So I try it with my finger. It should be a little warmer than the temperature of my finger
