How to make yogurt at home

My first acquaintance with yogurt was at the 1980 Olympics. Then for the first time on the shelf of one of the grocery stores I saw a product positioned as “Drink with fruit filling. Creation of the GDR." The concept of “yogurt” simply did not exist then. Since then, I began to experiment, find ways and recipes on how to create yogurt at home. But everything turned out to be not so sad, since pharmacies at that time sold ampoules with dry microbes that turned fresh milk into a wonderful product of fermented milk origin, which we called yogurt in the old fashioned way.

Let me make a reservation right away - I prefer to cook in a slow cooker. Usually, I leave it on at night (that is, in the dark) so that during the day I can feed everyone a delicious breakfast and at the same time prepare a simple dinner. Well, the children will have something to snack on during the day.

How to choose the right ingredients

To obtain a nutritious and healthy fermented milk product, you must choose natural milk with the highest percentage of fat content.
To ferment yogurt, no matter what kind of starter containing yogurt microbes will do . Sourdough starters are sold in markets in bottles.
A bacterial culture sold in pharmacies is also suitable for making homemade yogurt . It is placed in ampoules rather than vials.
In addition to the yogurt maker, you can prepare yogurt by wrapping it in a blanket. An ideal option is a thermos, since the temperature in it is maintained for a very long time. If you have a heated oven, you can even make yogurt in the oven.
Some recipes contain sweet sand and vanilla sugar; they can safely be considered optional ingredients.

Yogurt recipe without starter

Homemade fermented milk products are good because they do not contain preservatives, stabilizers or starch, dyes and synthetic flavors. Nowadays everything is even simpler - there are yogurt makers and equipment that greatly facilitates housekeeping. I would like to share a couple or three recipes, thanks to which you can even create yogurt at home without a special starter by purchasing a ready-made yogurt product.

If you have a multicooker, the process of its production becomes completely ordinary. It is only necessary to take into account certain aspects in order to obtain high-quality products.

Ingredients

Cow's milk (pasteurized)	800 ml
Ready yogurt (Activia)	150 g
Vanilla sugar	1 sachet
Sweet sand	3 tbsp. l.
Fruits, berries	taste

Step-by-step preparation of regular homemade yogurt

Boil 800 ml cow's milk.
Pour one packet of vanilla sugar and three tablespoons of sweet sand into boiling milk.
Place the pan on the stove for 1-2 minutes, stirring the contents constantly, then turn off the burner.
Cool the mixture to a temperature of 40-45° C, add 150 g of ready-made yogurt and mix well with a whisk.

Video recipe for making homemade yogurt without starter

I offer you to watch an educational video - how to make yogurt at home without starter based on the finished product. In this case, the creator allows you to use traditional Activia containing a live yogurt culture.

If you prefer the traditional version of fermented milk products, take an interest in the recipe for regular yogurt in a multicooker with bacterial starter culture.

Yogurt recipe with added grains

I offer a recipe for low-calorie yogurt with grains at home. I'll tell you step by step how to cook it in a slow cooker. The main thing is to keep in mind that if you cook for 8 hours, the yogurt will come out thinner and there won’t be enough whey in it. The thickest product comes out with 12-hour cooking, but there will be even more whey.

Ingredients

Whole milk 2.5% fat	2-3 l
Leaven	1 bottle
Fiber (wheat, rye, oats)	2 tbsp. l.
Ground hot red pepper	pinch
Ground nutmeg and ground cinnamon	½ tsp each

Step-by-step production of low-calorie yoghurt drink

Pour 2-3 liters of milk into the multicooker bowl and close the lid. Set the “Multi-cook” program for 8 hours, setting the temperature to 40° C.
After 10 minutes from the start of the equipment operation, add 3-4 teaspoons of heated milk to the bottle with the lactic acid culture.
Shake it well to mix the bacteria, pour the contents of the bottle back into the bowl and mix well.
After 8 hours, open the lid and put 350-400 ml of fermented milk into a blender glass.
Whisk lightly until it becomes watery.
Add half a teaspoon of cinnamon and ground nutmeg to a glass, add two tablespoons of fiber and a pinch of ground hot reddish pepper.
Beat. Serve to the table immediately when ready.

Video recipe for making yogurt with grains at home

A very informative video about the technology of making yogurt at home without a yogurt maker using a step-by-step recipe using a multicooker, including the option of a drinking product with the addition of cereals. From the video you can learn not only the main principles of cooking, but also a lot of other useful information. Take a look - you won't regret it!

Recipe for frisky yogurt dessert

I also want to share how to create yogurt at home, made from sour cream and cottage cheese. To make it, you don’t need a slow cooker or a yogurt maker. The only equipment you need is a blender.

Ingredients

Cottage cheese of any fat content	100 g
Thick sour cream	2-3 tbsp. l.
Milk	50 ml
The freshest berries	taste

Step-by-step preparation of sour cream and curd dessert

Place 100 g of cottage cheese in a blender bowl.
Add 2-3 tablespoons of sour cream and 50 ml of milk.
Add raspberries, strawberries or blackberries to taste.
Beat well into a homogeneous mass.
Bon appetit!

Video recipe for making yogurt dessert at home

I suggest you look at the technique for making the most common and frisky berry dessert with a yogurt mixture based on cottage cheese and sour cream.

How and with what to serve yogurt

Milk fermented with the help of yoghurt microbes is a good breakfast, a perfect dinner or a regular low-calorie snack. Before serving, add berries or pieces of fruit to it and simply mix with a spoon. If you prepare drinking yogurt, you must beat it with a mixer so that it becomes airy and fluid.

Main lowercase truths

Yoghurt culture is lactic acid bacteria, which are a protein structure. At temperatures above 42° C, protein bonds are destroyed and the culture dies. This is why the milk is only slightly warmed before the starter is added to it.
Before making yogurt, the container in which it will be infused must be thoroughly washed and doused with boiling water. Better yet, sterilize it. A steamer is perfect for these purposes.
If you don’t have a yogurt maker, before starting production you should prepare space and insulation, for example a blanket or thermos, in order to maintain the temperature inside the container with the fermented milk product for as long as possible.

Recommended Recipes

If you often use a multicooker and cook in it all the time, you just need to know the recipe for traditionally making yogurt in a yogurt maker. Additional special equipment is simply necessary for those who prefer to eat healthy food. A healthy diet can also include fruit salad with yogurt. Check out the recipe for making it and believe that it will become a frequent guest on your table.

I bring to your attention another exciting recipe. Learn the basic principles of making Greek yogurt. I think you will like it too.

How to make yogurt at home - 3 recipes for those watching their weight

Homemade or store-bought? It seems that making natural yogurt at home without special equipment is unrealistic. In essence, the process is clear and ordinary. And the main tools are a jar, a colander and a special temperature indicator. Let's learn how to create tasty and healthy yogurt.

How to make homemade yogurt: 3 best recipes

Greek yogurt at home - 1st recipe

4 glasses of fresh milk;
4 tablespoons of natural yogurt;
2 tablespoons cream.

Heat 4 cups whole milk to 85 degrees. Then cool it to 40 degrees.

Add 4 tablespoons of plain yogurt to the milk without stirring.

Once the milk has cooled, pour it into a clean container and stir well.

Close the container with a lid and place it in a saucepan with warm water.

Check the yogurt after 6 hours. Carefully tilt the jar to make sure the yogurt has reached the appropriate mixture.

Next, take a colander and place it in a large bowl. Cover the top of the colander with gauze.

Pour the yogurt into a colander. Thick yogurt should linger in the gauze.

Roll up the gauze and place it on a flat plate. Place something heavy on top.

Place the system in the refrigerator for several hours.

Drain off the whey and remove the thick yogurt.

Homemade yogurt in a yogurt maker - 2nd recipe

1 liter of milk;
2 tablespoons (10 g) instant skim milk powder;
2 tablespoons (28 g) natural yogurt with {live} active cultures.

How to make yogurt at home:

Pour the milk into a stainless steel pan and add the milk powder. Stir the mixture well. The milk does not have to boil. Boil the milk for 10 minutes, stirring.

Cover the pan and let the milk cool to 40 degrees. You can speed up the process by placing the pan in ice water. But keep an eye on the temperature at all times.

Place the yogurt in a small, clean bowl and whisk it with a glass of cooled milk. Stir and pour the mixture into the pan. Next, pour the milk into the jars of the yogurt maker and start the thickening process.

Cooking can take from 4 to 22 hours. The longer you cook the yogurt, the more sour it will be.

To check homemade yogurt, you can tilt the yogurt maker slightly and observe the mixture.

Cover the finished yogurt with a lid and refrigerate for several hours.

If you want a thicker product, drain off the whey. In addition, yogurt lives longer without whey.

Homemade yogurt without a yogurt maker: 5 easy recipes

If you have dull hair, skin rashes, digestive difficulties, or you are simply too lazy to prepare the 1st, 2nd and third - enjoy homemade yogurt, getting maximum health and benefits for your own body!

And don’t think that you need a yogurt maker to make the most delicious natural yogurt. It's still easier than you could imagine!

5 fundamental rules:

1. Milk must be boiled in order to thereby destroy 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 very hot milk, otherwise the beneficial bacteria will die. The perfect temperature is +38°С…+40°С, in other words – a little warmer.

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

4. The quality and thickness of homemade yogurt is affected by the fat content of milk, so choose the best 3.2–3.5%. Those who do not care about their figure and simply want delicious natural yogurt can consume milk with a fat content of 6%.

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

Traditional yogurt in a thermos

What you need:
1 liter of milk
200 g of natural yogurt (carefully study the composition, the yogurt must be fresh)

How to prepare traditional 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

What you need:
1 liter of milk
200 g of natural yoghurt

How to make Greek yogurt:

1. Boil milk and cool to 40°C.

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 in 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 in the resulting yogurt.

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

Fruit yogurt in a slow cooker

What you need:
1 liter of milk
200 g of natural yoghurt
200 g of fruit or berries

How to make fruit yogurt in a slow cooker:

1. To make yogurt in a multicooker, carefully wash the portion containers, dry and bake in the oven or microwave.

2. Peel the fruit 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 the 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 serving containers.

5. Place a clean cloth napkin or a silicone mat on the bottom of the multicooker. Place the containers in the multicooker, pour warm water directly into the bowl so that the containers are 1/3 covered.

6. Turn on the “Yogurt” . After 7–8 hours, the containers must be refrigerated, and after another 6 hours you can eat home-made natural yogurt.

What to do if the multicooker does not have a “Yoghurt” :

1. Get everything done by Fri 6.

2. Containers in the bowl, now close the multicooker lid and turn on the “Heating” for 15 minutes.

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

4. Heat again for 15 minutes.

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

6. After three hours, place the containers with yogurt in the refrigerator for 6–8 hours.

IMPORTANT

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

Homemade yoghurt with sourdough

What you need:
1 liter of milk
1 bottle of starter (sold in 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 for ripening 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

What you need:
1 liter of milk
200 g of natural yogurt (you can take the freshest 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 carefully.

4. Pour milk into portioned glass jars.

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

6. Place containers 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. At any hour, turn on the oven at 50°C for 5–7 minutes. Yogurt making time is 6–8 hours.

9. Place the finished yogurt in the refrigerator overnight (that is, in the dark) . Gourmets can put 1-2 tbsp in each jar before pouring the milk. homemade jam.

5 Methods to Create Homemade Yogurt

Almost everyone knows about the benefits of yogurt - its lactic acid bacteria help maintain normal functioning of the stomach and intestinal tract, promote the removal of toxins and strengthen the immune system. It would seem that there is no difficulty - you can eat this product any day, because any store constantly sells at least a certain number of types of yogurt. But with all the richness of the store assortment, you are never convinced that this is a natural and necessary product. Even if it contains no preservatives, artificial colors or additives, the yogurt may have been transported or stored incorrectly. Therefore, it is safer to prepare it yourself, especially since the procedure is not at all easy. There are 5 methods to create homemade yogurt, some of which don't even require kitchen appliances.

Products you need

Whatever production method you choose, in any case you will need milk and sourdough, which can be purchased at the pharmacy in powder form and diluted according to instructions or replaced with any natural fermented milk product. Drink, fermented baked milk, yogurt or sour cream are suitable as a starter. They must be taken in a proportion of 100 ml per liter of milk. The main thing is to make sure that the selected product is fairly fresh. The fact is that the lifespan of fermented milk microbes is limited. If you take, for example, a drink that has three or four days left before its expiration date, there is a good chance that the milk will not ferment.

The taste of yogurt will depend on the chosen starter: it can be neutral, sweet or sour. If you are not cooking for a small child or someone with allergies, you can add a little sugar to the milk if you want.

On battery

Making yoghurt using a battery is perhaps the oldest method, which was used by our grandmothers. Everything is done very simply. A glass container with a lid will come in handy. You can take one large jar or several small ones - whatever suits you. In any case, the dishes need to be washed and doused with boiling water. Then pour room temperature milk and your chosen starter into the jar and mix well with a spoon. Then close the lid and place it on the battery. If you take several cans, it will be more convenient to combine the milk with the starter in a saucepan, and then pour it into portioned containers.

Naturally, keeping jars on the radiator is not always comfortable, especially if you took a huge dish. In this case, a radiator clothes dryer comes in handy. It is an iron shelf with hooks, due to which it is attached to the battery. This dryer can withstand a weight of up to three to five kilograms; you can put several jars on it without any problems - they will be stable and will not fall off.

In a thermos

For active reproduction of fermented milk microbes, you need to maintain a temperature of about or just below forty degrees. An ordinary thermos can solve this problem, although you will have to warm up the milk first. If you don’t immediately need a larger size of yogurt, you can take a thermal mug instead of a thermos - almost all of them can retain heat for more than 7 hours.

First, you need to heat the milk on the stove or in the microwave. Be sure to measure the temperature with a culinary thermometer: it must be no higher than forty degrees, otherwise the lactic acid bacteria will die due to overheating. Then add the starter into the milk and mix well. Pour boiling water over the inside of a thermos or thermal mug to sterilize and warm up its walls. After this, pour the milk with the starter into the container, close the lid and leave at room temperature for six to ten hours. Pay attention: it is better for the dishes to stand motionless - in other words, there is no need to move the thermos to another space and, especially, shake it.

The advantage of the recipe is that you can make yogurt in any season - be it summer or winter. The downside is that you will need a temperature probe to monitor the temperature of the heated milk.

In the yogurt maker

If you don’t have a temperature indicator and you don’t want to watch for a playful cat to knock the jar of starter off the radiator, the easiest way is to buy a yogurt maker. With it, you don’t have to heat the milk and monitor its temperature - thanks to the built-in thermostat, the device will do everything for you.

To get the desired fermented milk product, you just need to mix the milk with the starter, pour it into clean jars, put it in the yogurt maker and press the power button. Production time remains the same: from 6 to 10 hours. Depending on whether you plan to make yogurt just for yourself or for the whole family, you can choose a model with one large bowl with a volume of 1 to one and a half liters. or several jars. Their number usually ranges from 4 to 12, and their size varies from 100 to two hundred ml.

You see, this method has quite a lot of advantages, but there is also a disadvantage: you will have to spend money on buying equipment and additionally pay for electricity - however, the device consumes very little. In addition, some yogurt makers have additional modes: you can use them not only to make yogurt, but also cottage cheese, dairy desserts, kvass, homemade wine and liqueurs, and even pickle cucumbers.

In a slow cooker

There is no need to take a yogurt maker if you have a multicooker in the house - it is no worse at handling milk fermentation. The only limitation: its menu must have a “Yogurt” mode or a program that allows you to set the heating temperature to 40 degrees.

As with all the methods outlined above, you first need to mix the milk with the starter. Then pour the mixture into the bowl and turn on the program. By default, the duration of the “Yoghurt” mode is eight hours - this time can be slightly reduced or increased. Yogurt can also be prepared in portions in a slow cooker. To do this, milk mixed with the starter is poured into glass jars and placed in a bowl. For the most even heating, you can fill the water to about halfway, and then turn on the “Yoghurt” mode.

The disadvantage of this method is that the multicooker consumes electricity. But there are also advantages: firstly, you don’t need to take a separate device for making yogurt, and secondly, due to the decent size of the bowl, you can prepare any required amount of product at a time, up to several liters. .

In the oven

You can also prepare the desired fermented milk product in an electronic oven. To do this, you first need to still mix the milk and starter and pour them into glass or clay containers with lids so that condensation does not get inside. If there are no lids, you can cover the top of the container with foil or a towel. If the oven maintains a temperature of 40 degrees, you just need to preheat it, put it inside the container and leave it for six to eight hours. After the milk has fermented, the containers should be placed in the refrigerator to thicken.

But the problem is that most models have a low heat of 50 degrees, which is too high for making yogurt. In this case, a special temperature indicator for the oven will be useful for you. Place it inside and turn on the heat to 50 degrees. When the temperature rises to forty degrees, place the containers with the starter on a baking sheet and turn off the oven. Then, for six to eight hours, you will have to check that the temperature does not drop below 30 7 degrees, and from time to time turn on the heating for five to ten minutes. There is nothing complicated in the method if you planned to spend the whole day at home, but in other options, cooking yogurt in the oven will not be very comfortable.

To make homemade yogurt even tastier, you can add any toppings to it before use: fresh berries or finely chopped fruits, a little jam, grated chocolate.