Creamy yogurt in a yogurt maker recipes. How to make homemade yogurt in an electric yogurt maker

Natural yogurt, known to mankind for six thousand years, does not contain pectin, gelatin, modified starch, milk powder, sugar, thickeners or preservatives. “White oxygen” (as the ancient Turks called yogurt) is obtained by fermenting milk with special yogurt bacteria, but since the result is a bland product “for everyone,” manufacturers began to mix it with fruit and berry additives and flavorings. As a result, we see on store shelves not yoghurts, but dairy desserts, so if you want to enjoy natural yoghurt and not a substitute, you need to buy a yoghurt maker!

What to cook in a yogurt maker?

This unique kitchen device is suitable not only for making yogurt, since the functions of the yogurt maker are much more interesting and varied than it seems at first glance. In it you can make deliciously tender fermented baked milk, healthy kefir, aromatic thick sour cream, soft crumbly cottage cheese and many fermented milk drinks with various additives. You can do wonders with a homemade yogurt maker! Fruits, berries, chocolate, nuts, muesli, bran, jam, sweet syrups and dried fruits will turn an ordinary into a royal dessert.

Homemade milk - best choice for those who have small children and adults who want to eat tasty and healthy food. The undoubted advantages of a yogurt maker are the ease of preparing fermented milk products, the convenience of storing the finished yogurt (in the same jars in which it was fermented) and the production of 100% natural “white oxygen”. The main disadvantage of the yogurt maker is small sizes, so the deliciousness ends too quickly...

How to choose a yogurt maker?

A yogurt maker is a very simple device, so choosing one is not difficult, and different models of yogurt maker differ little from each other. This unit is a plastic container (square, round or rectangular) that holds glass or plastic jars with lids of 125-150 ml. Yogurt makers differ in the size of the container and the number of jars, which, of course, affects the cost of the device. It is better to take glass jars - at least you will be sure that during the process of heating the milk, harmful substances from the plastic are not absorbed into the yogurt. Some manufacturers produce yogurt makers in the form of a liter jar, which in some cases is more convenient, since there is no need to fuss and pour milk into small containers.

Many models are equipped with an auto-off timer or sound signal, which allows you to select the desired time for preparing yogurt and take control of this process. Some housewives have a timer ticking in their heads, and they will never forget that yogurt is simmering in the kitchen, so they can easily do without an audio prompt.

Many yogurt makers have a delay start function, trays for draining whey, a measuring ladle, and jars with an expiration date indicator - for forgetful yogurt lovers. And most importantly, each model comes with a recipe book, thanks to which you can prepare delicious dairy desserts in the yogurt maker.

Do you need a yogurt maker at home?

A cooking device is necessary if you are tired of synthetic products from the store, you are a gourmet and love natural food. Don’t worry that yogurt takes 6–8 hours to prepare, because you don’t have to stand at the stove all this time - you can go about your business, go to bed or leave the house.

You don't need many ingredients to make classic yogurt - all you need is milk and a starter, such as a jar of Activia without additives. Store-bought milk should be heated to 35 degrees, and homemade milk should be boiled and cooled to the same temperature. Next, you need to add the starter, beat everything thoroughly with a blender or mixer, pour into jars and select the desired cooking mode. It's elementary, Watson!

Three secrets to making successful yogurt

• While the milk is simmering, you cannot move the yogurt maker - it must stand still, since bacteria really don’t like being shaken, and the yogurt may not turn out.
• Additives should be placed in the jar not before, but after preparing yogurt.
• It is necessary to maintain sterility - dishes, food and hands must be perfectly clean, otherwise the yogurt will quickly spoil.

Prices for yogurt makers are very different and depend on the brand - you can buy a model for 680 or 9900 rubles, it all depends on your capabilities and needs. Yogurt turns out delicious in yogurt makers of different brands - tested in practice!

Homemade yogurt is a good breakfast

It is known that traditional Greek yogurt appeared for the first time. What modern yogurt is not made from in production. During the dessert making process, chemical reaction: There is a controlled process of curdling of fresh milk under the influence of high temperature.

During the milk reaction, large fat particles are broken down into smaller ones, which are subsequently enveloped by the proteins contained in the milk. After this stage milk is subject to mandatory heating, which will help eliminate all harmful bacteria. At this time, the clumped protein enzymes unfold. Then they spread throughout the entire volume of the product, forming a reliable molecular lattice, which will be the basis of the yogurt mass.

How does a yogurt maker work? Rules for its functionality

Agree that homemade yogurt is much tastier and healthier than the one produced in industrial production. In addition, the finished product has a delicate aroma and unforgettable taste. This can only be achieved if the home yogurt maker is working properly.

The principle of its operation is based on one simple rule: maintain the temperature in the range of 40−44°C for some time (depending on the device model). If the milk in the yogurt maker is exposed to higher temperatures, the lactic acid bacteria will begin to die.

To prepare the product, you need to pour milk at room temperature into cups that are installed on the platform of the device, and add a special starter to each of them (the quantity is determined in accordance with the recipe). Then the device is closed with a lid, its tightness is checked and it is connected to the electrical network for a certain time (controlled by the type of starter). By heating, the milk is fermented with the starter, resulting in a perfectly smooth yogurt of the desired consistency.

ADVICE!

After the device has finished its work, the finished product must be moved to the refrigerator so that lactic acid bacteria stop developing.

Preparing ingredients for yogurt

To make yogurt at home, you need to have the following basic products:

• fresh milk, preferably natural country milk;
• sugar or refined sugar;
• sourdough (store-bought or homemade);
• fruits and berries. For yogurt, you can use blueberries, peach, banana, strawberries, apricots, and dried fruits.

Please note that when adding dried fruits to a dessert product, they must first be doused with boiling water to soften and eliminate the presence of pathogenic bacteria.

Choose milk: natural or pasteurized

It is ideal to use pasteurized store-bought milk for making homemade yogurt in modern electrical devices, since a product with low percentage fat content (approximately 2.5−3.5%).

If desired, you can use natural fresh products from a dairy or from agricultural farmers. The product should first be boiled and cooled to room temperature. Otherwise, you risk getting fermented baked milk instead of rich and tender yogurt of dubious quality.

There are two types of yogurt starter: dry and liquid. You can buy yogurt starter at a pharmacy or specialized stores. To make yogurt at home, it is ideal to purchase starter cultures from manufacturers that are included in the rating.

1. Bulgarian sourdough "Genesis" is famous for its quality and wins positive reviews among housewives.
2. Sourdough from Armenia “Narine” Available in dry and liquid form. Ideal for preparing homemade fermented milk products.
3. Sourdough "Vivo" on bacterial basis produced in Ukraine. Excellent for fermenting fresh milk.
4. Sourdough "Good Food" recently entered the market, it allows you to quickly prepare homemade fermented milk for breakfast or afternoon snack.
5. You can also make yogurt starter at home with "Activia" or other yogurt on your own.

Which is better: dry or liquid sourdough

Sourdough starters differ in consistency for making homemade yogurt: dry or liquid. Dry yogurt starter has a longer shelf life and gives the finished product a special taste.

Liquid sourdough has a shorter shelf life than dry sourdough and is considered alive. It is used as a preparation for yogurt as often as the previous one. Regardless of the type of preparation for homemade fermented milk, the product is equally beneficial for humans, is filling, and also has a beneficial effect on the immune system. To make homemade yogurt, you can use any type of starter, provided that it is not expired.

Method of preparing sourdough

A tasty and healthy starter must be made according to the instructions, otherwise it will lose its properties. beneficial properties, and the dessert may not work out or will not be beneficial.

Photo	Actions
	We take pasteurized or country milk with minimal fat content.
	We must boil village milk, but heat pasteurized milk to 90°C.
	Add the purchased dry starter to the heated milk. It is important that its temperature does not exceed 45°C, otherwise the bifidobacteria will die.
	Shake the mixture well and place it in a warm place for 12 hours so that the product ferments well.
	The preparation can then be used to make homemade yogurt.

How to make yogurt at home step by step

To be sure of the naturalness of the prepared dessert, you need to know special recipes for how to prepare yogurt in a yogurt maker. This is the only way you will get a truly tasty and natural product. We bring to your attention several ways to make yogurt at home.

How to make yogurt in a yogurt maker: cooking principle

Please note that yogurt makers come with one container or several. In the first case, the entire volume of milk is poured into one bowl, and in the second, it is evenly poured into portioned cups.

Let's look at the step-by-step instructions.

Photo	Actions
	Heat 1 liter of pasteurized or boiled homemade milk with minimal fat content (no more than 3.5%) on the stove.
	In the meantime, put the starter into a separate container and fill it with two or three tablespoons of milk, whisking the mixture thoroughly.
	We send the resulting consistency to the main part of the milk, mix well and distribute among the containers of the yogurt maker.
	Set the desired time (6-10 hours) and leave the product until completely cooked.
	Next, take out the product, close the lids and cool.
	As soon as the yogurt has reached room temperature, place it in the refrigerator for 2.5-3 hours.
	If desired, add heat-treated fruits or berries and mix the yogurt well.
	The dessert is ready to eat.

Preparing fermented milk dessert without a yogurt maker

If you do not have the opportunity to use a special device for making yogurt, you can prepare more in a simple way, for example, apply a recipe for making yogurt at home using a thermos.

To prepare a classic dessert this way, you can use the recipe.

PLEASE NOTE!

The finished product turns out to be nourishing and dietary, so it is often prescribed as the main component in daily diet nutrition for those who plan to lose excess weight.

How to make yogurt in a slow cooker: preparation nuances

There are multicookers that have the function of making yogurt. This is exactly what household appliance You can use it to avoid buying a yogurt maker. Depending on the model of the device, cooking recipes may vary, but without exception fermented milk desserts are made on the basis of milk.

To make Greek yogurt at home in your Philips slow cooker, you will need:

• skim milk - 1 l;
• sugar - 3 tbsp. l.;
• powdered milk - 1 tbsp. l.;
• vanillin - on the tip of a knife;
• dry starter for yogurt - 2 tbsp. l.

The cooking method is as follows. First of all, mix milk with sugar, making sure that the sugar is well dissolved. Next, add milk powder and vanillin to the mixture. While stirring, gradually introduce the starter. After making sure that the mass is homogeneous, pour the composition into jars and place it on the bottom of the multicooker. Close the device with the lid, select the “Yogurt” function and leave the product until the device beeps when it is ready. Then you need to place the yogurt in the refrigerator for several hours, and before serving you can mix it with berry puree, which will add aroma and exquisite taste.

Popular homemade yogurt recipes

Making yogurt with your own hands does not take much time, however, the classic version can quickly get boring, so we offer several interesting recipe options that housewives often use.

Indian yoghurt recipe "Dahi"

To prepare this dessert you will need:

• homemade milk - 0.5 l;
• natural yogurt (as a starter) “Danone” - 2 tbsp. l.

Cooking method:

Photo	Actions
	We sterilize milk (boil it). Don't forget to stir constantly so it doesn't burn.
	Cool to a limit of 40−45°C. To make the process go faster, lower the container of hot milk into a cup of water.
	Sterilize the jar where you will prepare the yogurt. To do this, just keep it in a steam bath for several minutes.
	Cool and put 2 tbsp in it. l. yogurt, then pour in boiled milk, cover with a lid.
	We heat the jar with the contents using a heating pad, maintaining the temperature for 6-8 hours.

many lovers healthy eating not satisfied with the quality of products in stores. Many preservatives and chemical flavorings began to be added to yoghurts. Therefore, for those who want to get as much as possible more benefit This product requires you to take a closer look at a yogurt maker that can be used at home.

And users who already have such equipment need to know what can be prepared in a yogurt maker other than yogurt.

This technique will be very useful for preparing fermented milk products from natural ingredients. At the same time, you can be completely confident in their high quality, since the user selects the components himself.

By creating various healthy yoghurts and other dairy products, you can change the recipe and create the desired consistency. Besides, You can add natural additives to desserts that will improve and diversify the taste.. In a yogurt maker you can prepare a thick, creamy dessert with fruit syrup or light drinking yogurt.

Costs for fermented milk products from stores will be significantly reduced. It will be enough to buy several types of starter and milk as the main ingredient. This is enough for several servings of delicious desserts at minimal cost.

The technique also saves the cook’s time, and the recipes themselves are very simple. All you need to do is mix the starting ingredients and pour them into the bowl. The rest of the process happens automatically.

While preparing yogurt, you can go about your business, and the machine can also work at night. In this case, several servings of fresh dairy desserts will already be ready for breakfast.

What can you cook?

By changing the recipe, from the same components you can obtain products of different tastes, fat content and consistency. In the morning Thick, rich yogurt with berries or fruits is perfect, which can replace a full breakfast. During the day or at night You can drink light drinks that improve digestion.

In addition to classic yogurt, you can use a yogurt maker to:

• homemade cottage cheese;
• fermented baked milk;
• kefir;
• sour cream;
• curdled milk;
• dessert mixtures with various additives.

To prepare a certain product you need to buy a special starter. The result will depend on the type of bacteria contained in it. You can also use natural yogurt, which is sold in stores, or such mixtures as Actimel, Activia as a starter.

If the yogurt was prepared according to classic recipe- a small amount of it can be used for fermentation for the next batch. To do this, transfer a few tablespoons into a separate jar and place in the refrigerator.

The density and taste of the final composition is determined by the fat content and type of initial ingredients. For thick products you need to take heavy cream or milk, and from 2.5-3% milk you will get a light and liquid drink.

Recipes

If fresh raw milk is used as the main component, it must first be boiled. Then cool to room temperature and combine with the starter. There is no need to boil a store-bought pasteurized product.

Ryazhenka

It can be prepared from a liter of low-fat milk and 200 ml of sour cream. Or from a special starter, which is sold at the pharmacy.

For preparation:

1. Bring the milk to a boil, then simmer it a little over low heat. Be careful not to burn the liquid.
2. Remove from the stove and let it cool to 30-40 degrees.
3. Dilute sour cream in a small amount of milk until a homogeneous consistency is obtained and pour into the remaining milk.
4. Pour the mixture into the bowl of the yogurt maker, close the lid and turn on the device.

Ryazhenka is cooked at a temperature of 30° for about nine hours. At the end of this time, place the prepared drink in the refrigerator for 1.5-2 hours. After this it can be consumed.

To do this, take one and a half liters of fresh milk.

Blank:

1. Boil it and let it cool.
2. After this, add 100 grams of cottage cheese and 20 ml of lemon juice to the milk.
3. Stir and pour 100 ml of ready-made natural yogurt into the mixture.
4. Turn on the appliance to the cottage cheese cooking mode.

When the yogurt maker turns off, take out the cups with the finished product. You will need to separate the whey from the curd by placing it on a sieve and allowing the whey to drain. After this, place the cottage cheese in the refrigerator for 3-4 hours.

Sour cream

You will need a liter of cream and half a liter of fermented baked milk. Cream should be 20-30% fat. And instead of fermented baked milk, you can use a special sourdough starter.

Actions:

1. Mix and shake the ingredients.
2. Pour into cups and place in a yogurt maker.
3. Set the cooking time to 7 hours.

After turning off the device, all that remains is to take out the sour cream and let it cool for about an hour.

Fruit dessert

For a fruit dessert, you can use any fruit you like. These can be oranges, bananas, apples, strawberries and others.

Preparation:

1. Cut the fruit into small pieces.
2. Dissolve 5 tablespoons of prepared yogurt in a liter of boiled milk.
3. Place the milk mixture and pieces of fruit into the bowl of the yogurt maker.
4. Turn on the device for the required time.

After turning off the device, put the dessert in the refrigerator for one and a half to two hours.

Using a yogurt maker at home you can prepare different natural products based on milk. The main thing is that you can experiment with the ingredients to obtain the compositions of the desired thickness and taste.

Natural yogurt is literally everything to us. It will cope perfectly with the feeling of hunger and will help you get rid of it in record time. extra pounds, 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 prepare yogurt, do not use too hot milk, otherwise 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 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 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 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 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 portioned jars.

5. Place a clean cloth napkin or silicone mat on the bottom of the multicooker. Place the jars in the multicooker, pour directly into the bowl warm water so that 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

Photo: thinkstockphotos.com

Yogurt made from pharmaceutical sourdough has a delicate creamy taste and a very pleasant consistency.

What 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 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 put 1-2 tbsp in each jar before pouring the milk. homemade jam. published

The growing popularity of homemade fermented milk treats makes any yogurt recipe a real find. Here are some popular recommendations and original recipes that will allow you to prepare this tasty and nutritious product.

The set of ingredients for homemade yogurt can be extensive and consist of many items. As additives to the main elements you can use:

• fresh or frozen berries and chopped fruits, candied fruits;
• cereals, bran, any nuts;
• cocoa or melted chocolate bars;
• coffee or honey;
• condensed milk, various preserves, jams;
• vanilla sugar and vanilla;
• freshly squeezed juices, fruit purees, syrups.

But the basis is always the starter and the milk used for mixing with it. Both ingredients are widely available on the market, but the relative quality of the first can only be guaranteed by purchase at a pharmacy, or at least in a health food store. Popular versions of this ingredient are:

• sour cream or kefir;
• natural types of yogurt or cottage cheese;
• probiotics Simbilakt, Vitalakt, Acidolakt;
• starter cultures from Vivo Streptosan or Bifivit;
• Acidophilus serum.

It is easier to purchase milk for mixing with starter culture at any available retail outlet. It is important that it is not a dairy drink, and it must be boiled before mixing.

In the process of searching for suitable elements, it is worth listening to some recommendations from experienced housewives, for example:

• ladies who are worried about the calorie content of their menu should pay attention to this indicator in the initial components, on which the level of calories in the final result depends, but there is no need to worry too much, the delicacy is well absorbed and is not stored as fat;
• when using live yogurt as a starter, it is advisable to take the most expensive one, which contains no additives, with a minimum shelf life, which allows you to hope for a minimum of dyes and flavors in the composition;
• For home recipe Most often, sourdoughs under the brands Evitalia or Activia are recommended; their use eliminates the appearance of foreign tastes and odors and ensures maximum benefits;
• so that the mass turns out thick and tender the best option there will be a choice of homemade milk, fresh from the cow;
• the pasteurized analogue from the store should be as fat as possible, this affects the thickness of the mixture, in this case boiling is not required, heating within 40°C is sufficient;
• many positive feedback You can hear about fermented analogues prepared at home by fermenting fresh milk.

To make such a starter, 130 grams of milk is enough. If the product is from a cow, it must be boiled, then cooled to body temperature, removing the foam from the surface. It is enough to heat the store-bought analogue to the same temperature. Add to the milk prepared in this way:

• bottle of Bifidumbacterin;
• up to three bags of Narine.

The components are thoroughly mixed, the finished mixture is left alone for 24 hours, ensuring a temperature of no more than 40°C. For this purpose, place the container with the mixture in any warm place, wrapped in a towel, or placed in a yogurt maker.

Classic recipe

Classic yogurt eliminates the addition of sugar and its analogues during the preparation process. Various sweeteners, for example, jam or fruit syrup, finely chopped fresh fruit are added later when the mass has cooled and is ready for use. You need to prepare such yogurt exclusively from two elements:

• milk with a fat content of at least 3.5% from 750 ml to 1 liter;
• packages of dry fermenting substance or jars of Activia.

In a step-by-step version, the cooking process is as follows:

1. The first step should be preparing the milk. If a fresh product is selected, it will need to be brought to a boil and immediately cooled under ice water. It is important that the temperature does not exceed 40°C. It’s easy to check, put your finger in the container with the drink, if you don’t feel any heat, it means everything has cooled down to body temperature and is ready for use. If available, you can use a cooking thermometer, which will be more reliable.
2. Containers and lids for them must be boiled. If you have a dishwasher, washing with high temperatures. After drying, the jars will need to be closed with sterile lids and left until the ingredients are mixed.
3. The prepared Activia should be transferred to a small cup of approximately 50 ml. Add the same amount of milk and mix thoroughly. This will make the mixture more homogeneous. If you mix the entire volume of components at once, it will be more difficult to achieve good homogeneity. Pour the prepared mixture into a container with milk and mix thoroughly again.
4. If you are using a fermenting substance, add a teaspoon of milk to the bottle with it and shake well. The dry analogue is poured into Art. spoon of dairy product and beat with a whisk or blender until completely dissolved. Then the fermenting composition is poured into the rest of the milk and stirred again.
5. The prepared mass is poured into jars from the yogurt maker kit. To be on the safe side, you can pour boiling water over them again. The containers are closed with scalded lids.
6. The jars are placed in the tray of the device and covered with a lid. At a temperature of 38 to 40°C, the cooking time will be from 6 to 8 hours. We set the required hours on the timer and set the alarm for insurance. When using Activia or Evitalia, the cooking time will be shorter. In any case, it is advisable to familiarize yourself with it first.
7. When the timer turns off and the alarm goes off, the jars need to be moved to a cold place and kept there for 4 to 6 hours. This will make the final product denser.

You can serve it pure or with natural additives from fruits, freshly squeezed juices, and other additional ingredients.

A treat for the little ones

Homemade fermented milk products are often recommended for children with early age, usually from ten months. This will minimize your baby's intake of harmful foods. food additives, which are still present in the factory baby food, albeit in small doses. For mothers familiar with in the classic way, preparing a fermented milk treat for kids is not difficult. However, in this case you will need to take into account several important nuances:

• It is not advisable to use store-bought types of starter; it is better to prepare it yourself;
• there is no need to add sugar or honey, which has strong allergenic properties;
• a sweet taste can be created with natural additives from applesauce or its analogue made from other fruits;
• don't forget, sour dairy product, prepared in this way, is stored for a maximum of 3 days, and with the addition of fruit for up to 12 hours, so it is recommended to use it immediately after preparation and carefully calculate the required volume in advance.

In this case, there is no need to describe the detailed cooking method; the procedure differs little from the classic version, taking into account the listed features. The milk component is brought to required temperature, mixed with sourdough, then mixed with one of the types of purees. Cooking time is at least 5 hours.

List of original recipes

Yogurt with Activia

In this case, instead of the standard fermenting component, drinking Activia from Danone is offered in the amount of 5 tbsp. spoons The only condition is to make sure that this ingredient is extremely fresh. You can add nuts or bran of any kind to the two main components. The cooking process is identical to that described above:

1. Boil and cool the homemade dairy ingredient, bring the store-bought ingredient to the desired temperature;
2. pour a small amount of it into a bowl with Activia and stir until smooth;
3. then mix the mixture with the remaining milk;
4. if additional components are used, place a small amount of them on the bottom of each jar;
5. put the mixture into containers and place them in the tray of the device;
6. Set the timer for 6 to 8 hours.

How longer time, the thicker the consistency will be at the end. But you need to be careful, overdoing it over time can result in excessive acidity and loss of taste. After the device has finished operating, we move all the containers into the refrigerator and keep them there for up to 4 hours.

Fermented milk dessert with jam

This recipe is almost similar to the previous one; Activia is also recommended as a fermenting agent. But an additional element in the composition is jam, which can be supplemented with nuts. Contains:

• fatty dairy product from 3.5 to 6%;
• Danone up to 5 tbsp. spoon;
• any type of jam Art. a spoon for each jar;
• nuts chosen to taste.

We prepare according to the well-known scheme:

1. boil the milk base;
2. pre-mix a small amount of it with Activia;
3. mix the components completely;
4. Place a spoonful of jam on the bottom of all containers and add nuts as desired;
5. We rearrange it into a tray and set the timer for 4 – 8 hours.

After cooking, allow time to cool in any cold place. It is advisable to mix the complex composition before use.

Greek yogurt with vegetables

This type of fermented milk treat is important element of the popular Greek appetizer sauce Dzatziki. You can use it to make a topping for a cake or use it for the same purpose with ice cream. True, the latter is not an acquired taste. Naturally, it is useful in itself. The recipe contains:

• liter of medium fat milk component;
• sourdough from Evitalia.

Below is step by step recipe preparing Greek delicacies.

1. We first mix the latter with a small amount of the first ingredient so that the mixture comes out homogeneous. Then finally mix with the rest of the composition.
2. We put them in jars and place them in the container of the device for a certain time. If there is no special apparatus, you can get by with an ordinary stainless steel pan, which we wrap in a towel and keep overnight to thicken.
3. To finish cooking, wrap the mixture in several layers of gauze and keep for up to 4 hours. The output should be up to 500 g. tender and thick mass.
4. Then it can be used as a cream on the cake or served on its own, mixed with finely chopped banana or covered with chocolate shavings.

After familiarizing yourself with the rules for choosing products and instructions for preparing homemade yogurt, it will not be difficult for you to pamper your family and guests with a healthy dessert. Original recipes This fermented milk delicacy will appeal not only to children, but also to adults. And if the treat starts to taste ordinary, you can always diversify it with a variety of delicious toppings.