The production of homemade yogurt is surprisingly simple. Why not everyone makes yogurt at home? For him you will need nothing at all – milk, sourdough.
Milk can be used in a simple storefront – but only pasteurized, and even better – ultra-pasteurized. Whatever the milk, it must first be boiled.
Sourdough for yogurt is a Bulgarian stick (Lactobacillus bulgaricus) and thermophilic milk streptococcus (Streptococcus thermophilus). You can buy these substances at the pharmacy, but it’s easier to buy ready-made sourdough for yogurt in the same pharmacy: for example, Evitaliya or Narine will do. The starter cultures usually cost about 500 rubles per pack.
An even simpler way is to use store-bought live yogurt as a starter. Such yogurt has a shelf life of no more than 5 days, it is always in the refrigerator in the store, and there is nothing in it but milk and sourdough. For a liter of milk you will need one jar (125 ml) of purchased bio-yogurt, well, in the case of pharmacy sourdough, just follow the instructions, usually half a bottle of sourdough for the same liter is enough somewhere.
So, you boiled milk. Now you need to cool it to a temperature of 35-40 degrees. It is important! Bacteria die at a temperature of more than 50 degrees, and our task is to multiply them, and not destroy them. So it is important to adhere to the established framework. It is easy to check the temperature of milk, even if you don’t have a special thermometer – drop it on your wrist, or dip your finger in liquid – if you can hold your finger for at least 10 seconds and not get burned, it means that the milk has cooled sufficiently.
After you make sure that the milk has reached the correct temperature, you need to mix the ferment to it. To do this, it is best to pour a small amount of milk and carefully dissolve the leaven in it, then pour the mixture into the rest of the milk.
After you have done all this, almost nothing depends on you. Now the starter bacteria will act: to thicken, insist – in general, turn milk into yogurt. In order for bacteria to comfortably conjure yogurt for you, you must provide them with conditions almost like in a deluxe room. The temperature of milk with sourdough should remain in the region of 40 degrees for 6-8 hours. This means that you must pour the milk into a thermos or wrap a saucepan with warm liquid with a towel and a blanket.
Another important point: all these hours, future yogurt should be at rest! It cannot be moved and no non-sterile objects should be nearby. After 6-8 hours, you can already eat yogurt, it is best to put it in the refrigerator for a while. It will improve the taste. So, by launching your sour-milk pets in the evening in milk, in the morning you get thick and delicate, fresh, and most importantly, home-made homemade yogurt! Of course, you can add anything to it: berries, honey, nuts. By the way, this yogurt can be perfectly used as an addition to beautiful baby pancakes.