Greetings to all, dear readers!

Tell me, do you want to be healthy and slim? I think yes . Then my review of sourdough for Vivo yogurt especially for you.

Everyone knows how beneficial fermented milk products, especially yogurt, have on our body. He not only delicious , but also increases immunity, has a beneficial effect on the gastrointestinal tract, normalizing its functioning, promotes weight loss.

Brief background (which you can skim if you don't have enough time)

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I never thought about the process of making homemade yogurts. And I had no idea that someday I would make them myself. I was content with such ordinary store-bought yogurts as Danone, Activia, and bio-yogurts from local suppliers. I thought that if I take them, and not “Campina Fruttis”, “Ermigurt Erman” (which have the same name for yogurt), then I take something healthy.

I learned what real healthy yoghurts were when a yoghurt maker appeared in my kitchen. Why did I want to buy it? Yes, I just really love all these new gadgets in the kitchen, designed to make our lives easier. And several times I read laudatory reviews about homemade yoghurts, which cannot even be compared with store-bought ones in terms of healthiness or taste. So one day it was decided: let’s buy it!

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Sourdough selection

Yogurt starter, which one to choose

The thing is that real yogurt will only work if you: add a special yogurt starter with live bacteria to the milk and precisely maintain the required temperature for mixing and cooking. The first thing you need to know when planning to make yogurt is that not all starters for its preparation are the same. If you have a specific goal to improve your health, then you must pay attention to the characteristics of these same starter cultures. If there are no specific indications, then any will be useful, and to get the best effect, it makes sense to even alternate them. To make it more convenient for you to navigate among the variety of offers, we will below provide characteristics of each of the starter cultures for homemade yoghurt preparation:

1. Sourdough Yogurt- this is a very common sourdough known better than others thanks to the fermented milk product of the same name. The benefits of yogurt are due to the presence of Bulgarian bacillus and streptococcus in its composition. When producing the final product, they work together to provide greater lactic acid content. This acid, in turn, has a detrimental effect on pathogenic bacteria. As a result, there are much fewer of them in the body. The beneficial properties of yogurt allow you to quickly restore strength and increase the content of amino acids, calcium and other beneficial microelements.
2. Sourdough Bifivit- This is a yogurt starter that has, perhaps, the most pleasant and balanced taste. This is explained by the fact that it simultaneously contains lactic acid and bifidobacteria. When testing this product on various patients, it turned out that starters from this particular group have the best effect on the functioning of the gastrointestinal tract, and also help with allergies, immune and metabolic diseases. Bifilact is also able to fight against dysbacteriosis and dysbiosis and contributes to the overall strengthening of the body. And also keep in mind that it is bifilact that experts recommend using as the first complementary food for children.
3. Kefir- another product that seems to be well known to us. But a freshly prepared version will be much more beneficial. Thus, kefir obtained through fresh fermentation is able to actively fight pathogens of intestinal bacteria, and in addition, it has an excellent effect on digestion and prevents the occurrence and development of cancer.
4. Sourdough Simbilakt- one of the most modern and useful probiotics. It is Symbilact that contains the highest content of bacteria friendly to the human body, which makes it possible to use Symbilact not only for fermentation, but also in its pure form. Its most important functions are blocking the proliferation of bacteria in the gastrointestinal tract, as well as cleansing the body of toxins, increasing resistance to infections and minimizing the risk of various diseases. It is also noteworthy that Symbilact is indicated for the normalization of microflora in dysbacteriosis of various natures. Simply put, symbilact is an excellent tool for normalizing microflora under any, even the most extreme environmentally unfavorable conditions.
5. Sourdough Acidolact- This is a yogurt starter populated by acidophilic bacteria, which in turn are very resistant to antibiotics and various chemical additives. In addition, they are very hardy and take root well in the intestines, regardless of environmental factors. These bacteria have the unique property of producing large amounts of harmless antibiotics in the body, which in turn stop the growth and reproduction of pathogenic bacteria. Naturally, in this way it directly affects the creation of beneficial microflora in the human body. Acidophilus milk also helps cleanse the body, has an anti-inflammatory effect and neutralizes toxins. For people taking medications, acidolact is an excellent way to neutralize their harmful effects. There are no contraindications for taking acidolact.
6. Sourdough Streptosan is a starter culture that contains Enterococcus faecium. It is one of the main components of the microflora in the preparation of Caucasian homemade fermented milk products - matsoni, suluguni, etc. This bacterium takes root well in the intestines and is able to actively resist intestinal infections and various putrefactive bacteria. During the tests, it turned out that people who consume streptosan in food get rid of metabolic products faster and normalize cholesterol levels in the blood. Streptosan turned out to be especially useful for older people. As a result of taking the drug, they experience normalization of lipid, protein and carbohydrate metabolism, as well as an increase in the body's resistance to various infections and pathogenic bacteria. It can be summarized that this product is able to normalize metabolism, the functioning of the cardiovascular, nervous and endocrine systems, and also prevents the formation of atherosclerotic plaques and slows down the aging process of the body.
7. Vitalakt- this is a unique product that is distinguished from the usual ones by its increased content of amino acids, polyunsaturated fatty acids, as well as natural vitamins and minerals. Taking Vitalakt is mainly indicated for children to achieve a balance in the content of nutrients and biologically active substances. Vitalakt has the most positive effect on appetite and metabolism, and also normalizes the composition of microflora and prevents a number of diseases of the gastrointestinal tract. Basically, this starter and products made on its basis are recommended to be introduced into the diet of children aged 1 to 3 years.
8. Cottage cheese and semtana- these are traditional products well known to us, which can also be prepared thanks to starter cultures with the same names. The indications for use of the products obtained are the same as those purchased in the store. The only difference is that the product obtained at home is much fresher and contains living beneficial microflora.

So, we’ve sorted out the types of starters. Now it will not be difficult for you to choose exactly the type of bacteria that is most indicated at one time or another or in accordance with the direct testimony of the doctor.

1. Milk temperature. It is important to remember one important rule here. Bacteria do not like high temperatures; they simply die from them. Therefore, when mixing the starter with milk, you must make sure that the temperature of the milk is no more than 43 degrees. The ideal temperature is considered to be 38 degrees.
2. Yogurt maker. To prepare yogurt, it is better to choose a special device designed for this purpose. You can read how to choose the right one on our website in one of the sections. However, it should be remembered that regardless of its price and even functional content, a yogurt maker is always capable of the main thing - it maintains the ideal temperature for the reproduction and vital activity of beneficial bacteria. That is why yogurt prepared this way is the most beneficial.
3. Milk for yogurt. If you use pasteurized milk, it should be heated. If whole milk is used, it must first be boiled and only then cooled to the desired temperature.
4. Yogurt container. Before preparing yogurt, be sure to sterilize the container in which you plan to cook. You can do this by simply pouring boiling water over the jar. You can do it even simpler: pour a little water into each jar and leave the jars in the microwave. When the water boils, remove the jars and simply drain the water.
5. Now you know all the intricacies of cooking, so it’s time to move directly to the recipe. For our yogurt we chose Symbilact starter.

Yogurt starter "Simbilakt"

Homemade yogurt - ingredients

• Milk - 1 l
• Symbilact starter - 1 bottle
• Jam, fruit, raisins or chocolate optional as additives.

How to make yogurt in a yogurt maker

1. First of all, you need to prepare the yogurt jars. To do this, pour a little water into each jar and put them in the microwave.

   

2. Turn on the oven to normal heating mode and wait until the water boils.
3. Then remove the yoghurt molds from the oven, pour out the water and leave them to dry.

   

4. Pour 1 liter of milk into a ladle and put on fire.

   

5. Heat the milk to a temperature of approximately 38 degrees. Make sure that the temperature never exceeds 43 degrees, otherwise all the beneficial bacteria will die.
6. Now open the bottle with the starter and pour warm milk into it.
7. Now close the bottle and shake thoroughly so that everything is thoroughly mixed.
8. Then pour the contents of the bottle into a ladle with warm milk.

   

9. Next, you should mix everything thoroughly.

   

10. Now is the time to distribute the contents of the ladle between the yogurt jars.

    

11. Then we close the jars with lids and place them in the tray of the yogurt maker.

    

12. At the end, close the lid of the yogurt maker and set the cooking time on the timer.

    

13. We cooked the yogurt for 8 hours and the result was a product that was as close as possible to store-bought, perhaps with a slight sourness. If you want a milder taste, you need to keep the starter in the yogurt maker a little less. Please note that the approximate cooking time is from 6 to 8 hours, but no more and no less.

    

14. After the yogurt is prepared, you can add jam, fruit or chocolate if desired.

    

This is the entire preparation procedure, so preparing a tasty and healthy product is almost elementary. Moreover, now, thanks to homemade yoghurts, you will be calm about the immunity of your children and loved ones - and all this without expensive medications, vitamins and nutritional supplements in just 15 minutes a day. Isn't it a stunning result? KhozOboz is always happy to be useful to you and is happy to take care of your health and well-being. Try making yoghurt yourself and share your experience in the comments to this article - we are always happy to do so. Let everything turn out easy and simple, and we will make sure that everything is delicious. Always your friend and assistant HozOboz.

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.

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

Photo: thinkstockphotos.com

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

Photo: thinkstockphotos.com

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

Photo: thinkstockphotos.com

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

Photo: thinkstockphotos.com

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

The beneficial qualities of fermented milk products have been known since ancient times. That is why our ancestors used them to maintain health and treat many ailments. Today, yogurt is a favorite among both adults and children. To prepare it at home, you need to use sourdough. You can also make it yourself.

What is dry sourdough and why is it needed?

Yogurt is obtained by fermenting milk with lactic acid bacteria under certain conditions, which gives it a special taste, aroma and consistency.

It is perfectly absorbed and digested by our body and can be consumed even by people suffering from intolerance to milk sugar (lactose) or allergies to animal protein.

You can purchase the product at any supermarket. However, the treats presented on store shelves often do not bring any benefit to the body, since they contain harmful ingredients added to them to increase their shelf life.

That is why it is better to prepare yogurt yourself - in a yogurt maker, thermos or slow cooker.

The main ingredient is, of course, sourdough.

Many housewives use store-bought yogurt for this purpose, which is positioned by manufacturers as live. But it’s better not to do this, since pathogenic bacteria can get into the homemade product and actively multiply during the cooking process. This, in turn, can lead to digestive upset or even poisoning.

Dry yogurt starter can be purchased at a pharmacy or specialty store.

First of all, pay attention to the bacterial composition - the wider it is, the more beneficial the final product will be. If the packaging does not contain a detailed and clear list of bacteria, it is better to refuse to purchase such a product.

The most popular today are:

• « Bifidumbacterin»;
• "Lactobactrin";
• "Narine";
• "Evitalia".

Any of them contains live beneficial bacteria capable of reproduction.

« Bifidumbacterin" and "Lactobacterin" help remove toxins, heavy salts and allergens from the body.

“Narine” neutralizes the negative effects of various medications and has an anti-inflammatory effect, and “Evitalia” contains natural antioxidants, and therefore prevents the aging of the body.

Homemade yogurt starter recipe

Ingredients:

• 2 liters of fresh milk;
• dry sourdough;
• two-liter ceramic or glass container;
• paper, kitchen towel or small blanket.

It is desirable that the milk has a high fat content - at least 3.2%. You can use either store-bought pasteurized or ultra-pasteurized, or homemade.

Preparation:

1. Boil the milk, skim off the foam and cool to 40° C.
2. Take a glass from the pan, dilute 1 portion of dry starter in it, and then add this mixture back to the pan and mix thoroughly with a wooden spoon;
3. Pour the mixture into a glass or ceramic container, close the lid tightly, wrap in several layers of paper and then a towel;
4. To ferment, place the container in a warm place (for example, near a radiator or heater) for 12 hours;
5. Remove the container, cool the contents to room temperature and place in the refrigerator for 2 hours.

Now divide the resulting product into three parts.

Two thirds can be used to make yogurt. And leave the remaining third in the refrigerator in a tightly closed container for preparing new portions. It can be stored for no more than 18 days.

Yogurt with sourdough in a slow cooker

1. Pour milk into the multicooker bowl, set the “Baking” or “Steam” mode and bring to a boil.
2. Turn off the appliance and allow the drink to cool to approximately 40°C.
3. Pour out the glass, dissolve the starter packet in it, then pour the mixture back into the bowl and stir.
4. Place the bowl back into the multicooker, turn on the “Keep Warm” mode and cook for 60 minutes.
5. Then turn off the device and leave for 7 hours. The lid must not be opened!
6. Now pour the fermented milk into containers and place in the refrigerator. After 2-3 hours the product is ready for use.

Bon appetit!

Do you care about the health of your children and regularly buy them yogurts? Fortunately, their range in our supermarkets is quite wide at any time. Have you ever thought that tasty, healthy and, most importantly, natural yogurt can be prepared at home? Do you think it’s too long, difficult and requires special utensils or equipment?

Today we will tell you how to prepare sourdough yogurt at home: a recipe without a yogurt maker. After reading it, you will see that sourdough yogurt is simple and does not require a lot of time.

To prepare you will need:

1. Stainless steel pan;

2. Clean cups or glasses;

3. Plate;

5. Kitchen thermometer (you can also use a regular medical mercury thermometer, but then it must be thoroughly sterilized, or it is better to buy a new one and initially use it exclusively in the kitchen);

6. Sourdough for making yogurt;

7. Ultra-sterilized milk - 900 ml.

In every major supermarket you can easily find such starters on the shelves with dairy products. Which sourdough starter you choose for yourself is up to you. You can try several of them before making your final choice, but regardless of the sourdough manufacturer and its type, the step-by-step preparation process will not differ significantly.

Cooking method:

1. All utensils that will be used when preparing yogurt must be sterilized in boiling water for at least 1 minute. A kitchen thermometer is also immersed in boiling water before use. If you have a regular mercury one, you cannot dip it in boiling water. Use alcohol or vodka for sterilization.

2. Pour milk into the pan. The quantity depends on the recipe offered by the sourdough manufacturer. You can use less milk. The quality of yogurt will not deteriorate from this.

3. Place the measured milk in a saucepan on the stove and heat it to 37-40 degrees. If the temperature of the milk is lower, its action time may increase significantly, and if the temperature of the milk is above 40 degrees, the live starter may simply die and you will not be able to make yogurt.

4. If the starter is packaged in small, hermetically sealed vials, then you need to pour a little warmed milk into it (about a tablespoon), close it and chat a little so that the starter is completely dissolved in the milk. Then you need to add the entire contents of the bottle to the milk in the pan and mix thoroughly.

If the starter is packaged in bags or sachets, use one of the sterilized glasses. Pour about a third of the milk into it, add the starter and mix well. Then add the milk with the starter to the rest of the milk in exactly the same way.

5. Now the warm milk with the starter needs to be poured into glasses, cups, jars or other containers convenient for you.

Place in the slow cooker:

6. Place the containers with milk in the multicooker, turn on the “yogurt” mode and wait for about 6 hours. If you don’t have a multicooker, then simply close the jars with tight lids, wrap them in a towel or blanket and leave them warm for 6-8 hours.

Having completed all the manipulations in the evening, in the morning you will already receive a tasty, healthy and natural product that you can eat in its pure form or add fresh berries or homemade jam to it.

7. This yogurt is already ready and can be eaten by adding jam or berries first. You can put it in the refrigerator for a couple more hours. Then its consistency will become denser and more uniform.

8. As you can see, there is nothing complicated in preparation. And once you've mastered cooking without additives, you can experiment with adding berries or other toppings to the milk and starter before you start cooking the yogurt.

If you don’t have enough cups or jars, it won’t be a big deal if you just wrap the pan with milk and sourdough in a towel and leave it warm for 6-8 hours.

For example, you can leave it in the oven overnight. Then the pan with the finished dairy product can be stored in the refrigerator and simply poured from there into cups immediately before use. In addition, a regular thermos may be useful for making yogurt.