Yogurt at home
Dear beautiful moms and dads, as well as their children!
I want to share my experience of friendship with the little inhabitants of fermented milk products. Whole cow's milk is difficult for children under three years of age to digest, and many adults have difficulty digesting it at all. This can be determined by such signs as bloating, flatulence, abdominal pain. While fermented milk products are very useful for everyone, young and old. They are much easier to digest and contain many beneficial bacteria that are very necessary for the human intestine. With chronic constipation and diarrhea, with frequent colds, weakened immunity, problems with the gallbladder and its ducts, after antibiotic and chemotherapy, our microscopic friends will help. Today, everyone has an excellent opportunity to make friends with these little useful creatures, without leaving home, to prepare yoghurts and delicious bacterial drinks (“Narine”, “Simbilakt”, “Bifivit” and others).
To prepare, for example, yogurt, you will need a yogurt maker (in its absence, a thermos), milk, bacterial yogurt starter, as well as a mixer and five to ten minutes of time.
Boil one liter of milk and cool it to a temperature of 40 degrees.If the milk is pasteurized from the original packaging, there is no need to boil it, but only slightly warm it up. Can be used as a bacterial starter
bacterial starter cultures for yogurt (dry powder in bottles),
store-bought classic yogurt without additives,
pharmaceutical preparations with lacto- and bifidobacteria (1-2 tablets (or powder) per 1 liter of milk).
Add cooled boiled water to the bottle with dry powder. Close the bottle and shake well. Pour the liquid with bacteria into a container with milk. Using a whisk, or better yet, a mixer, mix everything so that the bacteria are evenly distributed throughout the entire volume.
When the foam settles, pour it into jars (or into a thermos if you don’t have a yogurt maker). Turn on the yogurt maker and cover with a lid. In the case of a thermos, close, wrap the thermos and place it on the central heating radiator. Let's note the time. I personally write on a piece of paper when the starter was placed and the approximate time when you need to check the readiness of the yogurt. This can take from four and a half to eight hours. The advantage of the yogurt maker is that its walls are transparent and you can immediately see whether the milk has curdled or not. In addition, it maintains a constant temperature. Even if you open the lid and take out the jar, the temperature fluctuations are insignificant.
Here we see the nice structure of curdled milk. We take out the jar and open it. Oh, what a pleasant aroma! Yogurt is ready. Fresh, healthy, non-GMO. We put this little miracle in the refrigerator, where it can be stored for 2-3 days. And at room temperature – five hours. You can add fruits, jam, and nuts to the finished yogurt. Whoever likes it. Under no circumstances throw all this in advance along with the sourdough starter! Bacteria won't understand humor.
The finished product can be consumed by adults and children from six to eight months (depending on when the mother decided to give the baby fermented milk products). I would like to wish everyone good luck and creative success.
I want to share my experience of friendship with the little inhabitants of fermented milk products. Whole cow's milk is difficult for children under three years of age to digest, and many adults have difficulty digesting it at all. This can be determined by such signs as bloating, flatulence, abdominal pain. While fermented milk products are very useful for everyone, young and old. They are much easier to digest and contain many beneficial bacteria that are very necessary for the human intestine. With chronic constipation and diarrhea, with frequent colds, weakened immunity, problems with the gallbladder and its ducts, after antibiotic and chemotherapy, our microscopic friends will help. Today, everyone has an excellent opportunity to make friends with these little useful creatures, without leaving home, to prepare yoghurts and delicious bacterial drinks (“Narine”, “Simbilakt”, “Bifivit” and others).
To prepare, for example, yogurt, you will need a yogurt maker (in its absence, a thermos), milk, bacterial yogurt starter, as well as a mixer and five to ten minutes of time.
Boil one liter of milk and cool it to a temperature of 40 degrees.If the milk is pasteurized from the original packaging, there is no need to boil it, but only slightly warm it up. Can be used as a bacterial starter
bacterial starter cultures for yogurt (dry powder in bottles),
store-bought classic yogurt without additives,
pharmaceutical preparations with lacto- and bifidobacteria (1-2 tablets (or powder) per 1 liter of milk).
Add cooled boiled water to the bottle with dry powder. Close the bottle and shake well. Pour the liquid with bacteria into a container with milk. Using a whisk, or better yet, a mixer, mix everything so that the bacteria are evenly distributed throughout the entire volume.
When the foam settles, pour it into jars (or into a thermos if you don’t have a yogurt maker). Turn on the yogurt maker and cover with a lid. In the case of a thermos, close, wrap the thermos and place it on the central heating radiator. Let's note the time. I personally write on a piece of paper when the starter was placed and the approximate time when you need to check the readiness of the yogurt. This can take from four and a half to eight hours. The advantage of the yogurt maker is that its walls are transparent and you can immediately see whether the milk has curdled or not. In addition, it maintains a constant temperature. Even if you open the lid and take out the jar, the temperature fluctuations are insignificant.
Here we see the nice structure of curdled milk. We take out the jar and open it. Oh, what a pleasant aroma! Yogurt is ready. Fresh, healthy, non-GMO. We put this little miracle in the refrigerator, where it can be stored for 2-3 days. And at room temperature – five hours. You can add fruits, jam, and nuts to the finished yogurt. Whoever likes it. Under no circumstances throw all this in advance along with the sourdough starter! Bacteria won't understand humor.
The finished product can be consumed by adults and children from six to eight months (depending on when the mother decided to give the baby fermented milk products). I would like to wish everyone good luck and creative success.
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