Thanks to the unique composition that Greek yogurt has, this is, without exaggeration, the perfect dish. It contains a set of vitamins and nutrients necessary for health in optimized proportions.
Despite the huge range, this dairy product is more useful than its analogues. Among other things, sugar is excluded from the dessert, so it will not harm diabetes patients.
Material Content:
What it is?
Yogurt cheese or Greek yogurt is also called "Labana" or "Dahi." This type of composition refers to filtered, because during the manufacturing process is a fabric or paper filtering. Due to this, the drink is given a dense consistency, the characteristic sour taste is preserved.
The high-quality product contains natural milk and sourdough, consisting of Bulgarian sticks and thermophilic streptococcus. Products that contain extraneous ingredients — milk powder, pectin, preservatives, and other additives — are clearly not yogurt.
Thanks to the useful and nutritious properties of yogurt in Greek, dishes with its use are better absorbed and saturate the body faster.
Homemade Greek food retains its beneficial properties for 2-3 days when placed in a refrigerator. The maximum shelf life of the production option is up to two weeks.
How is Greek yogurt different from ordinary?
First of all, for the high protein content - more than 10%, at which the Greek dessert has a rich creamy consistency, in appearance similar to thick sour cream or curd cream.
Unlike the dessert familiar to everyone, Greek is a natural product, in the composition of which the presence of stabilizers and other additives is not observed. Thanks to filtration, the content of carbohydrates, calcium and sugar is reduced, but the protein becomes more than in the "traditional" one.
How to choose a starter for yogurt
Sourdough is distributed through supermarkets, pharmacies or grocery stores. Before buying, carefully study the bacterial composition. The name in most cases is indicated in Latin. By the quantitative component of the product, it is clear how many varieties are contained in a particular package. The higher this indicator, the more useful the composition.
Quality is determined by the number of CFU per 1 gram. The more CFU, the better. And also CFU at the end of the shelf life should be at least 107, because the higher the degree, the greater the composition of bacteria.
When buying a starter, make sure that it was stored in appropriate conditions (in the refrigerator), since the shelf life cannot exceed one year at a temperature of up to +10 degrees, and in the frozen state this period increases to two years.
Women in the position are not recommended to use starter cultures in the home-made beverage that accelerate metabolism, since the development of the fetus slows down, as it will not get the necessary substances.
The best starter culture consists of bacteria grown by selection. Rejuvenated organisms evolve and lose their ability to “take root”. High-quality sourdough is distinguished by pure white color, while over-fermented ones have a beige hue.
It is interesting:slow cooker yogurt recipe
The principles of preparation of fermented milk product
Sheep (traditional), goat or cow milk combined with living bacteria are used in Greek for yogurt. After ripening, it is necessarily subjected to filtration, thus obtaining the necessary consistency. Then the finished dish is packaged and delivered to store shelves for sale.
In most European countries, Greek-style yogurt for mass sales is made using special thickeners.
Any housewife can easily cope with getting a healthy dessert, because this only requires milk and sourdough. Do not forget about the dishes, which should be clean, otherwise unnecessary and even unhealthy bacteria will get into the product.
And also a real yogurt product, prepared at home, turns out to be of high quality, if 3 rules are precisely observed:
- In the process of creating Greek yogurt, only starter bacteria with live bacteria are added to milk.
- Precisely seasoned temperature required to produce a delicious product.
- Do not use metal vessels, since stainless steel kills living bacteria.
Serum that appears on the surface of the product together with bubbles or separately from them, indicates that the homemade product is prepared according to the rules and is natural.
Classic yogurt in a slow cooker
Thanks to such a wonderful appliance as a crock-pot, preparing a Greek dessert with a classic taste becomes quite easy and simple. The reason for this is that the home assistant allows you to maintain the required temperature regime for a long time.
Structure:
- liter of natural milk;
- starter pack packaging.
Cooking:
- In a separate saucepan, the milk is brought to a boil, after which it is cooled to 40 degrees and mixed with sourdough.
- The composition is poured into the multicooker bowl, the “Heating” mode is set. Before placing the mixture, the dishes are poured with boiling water.
- Yogurt is fermented for 8 hours. In order not to create a temperature difference, in no case do not open the device.
- The finished dessert is filtered and placed in the refrigerator compartment for two hours to cool.
Cooking without sourdough
If you don’t have time to go shopping and buy sourdough, you can use the jar of purchased yogurt in the refrigerator.
Products:
- liter of natural milk;
- couple of art. l purchased Greek drink.
Cooking:
- Milk is heated to 85 degrees and cools to 45.
- In a bowl are mixed 2 tbsp. l Greek yogurt and 5 tbsp. l warm milk.
- The resulting mixture is poured into a pan and mixed. Only without fanaticism!
- The container with the components of the dish is neatly wrapped in a warm blanket, placed in a thermal bag or put on the battery for 8-10 hours.
- Ready dessert before use is aged in the refrigerator for at least 2 hours.
Milk Recipe
To prepare yogurt in Greek using cow's milk, keep in mind that the necessary 30 degrees for the proper fermentation of yogurt will be supported in bulk dishes (at least 2 liters). To cook less than the specified amount, you need a thermostatic yogurt maker or thermos.
Products:
- liter of fresh natural milk;
- 150 ml of live yogurt or a bag of starter sourdough.
Cooking:
- Milk is heated to 40 degrees.
- Ferment is poured into a clean container, which is diluted 1/3 of the milk. Everything is mixed and supplemented with the rest of the milk.
- If you use a saucepan wrapped in a blanket, the mixture is exposed to heat for 6-8 hours. Be careful! If you shake or mix the contents, there will be a loss of initial density and separation of serum (separation).
- After the elapsed time, the fermented product is removed to the cooling chamber for cooling.
To get a rich dessert, precipitate the serum with a colander and dense tissue. In a few hours, almost half a liter of serum will be separated, which is used to prepare the dough, caring masks or just as quenching thirst. The yogurt is mixed.
Fruit yogurt in a slow cooker
An easy recipe for yogurt in a slow cooker with the addition of fruits will make it possible to enjoy a wonderful low-calorie breakfast.
Structure:
- a liter of milk with a fat content of 3.2%;
- 200 g of live yogurt;
- 200-300 g of any fruit or berries.
Cooking:
- Portion jars are washed and calcined thoroughly in an oven or microwave.
- Peel is removed from the fruit, after which they are crushed with a blender. Berries are additionally wiped.
- The milk is brought to a boil and cools to 40 degrees.
- Live yogurt and berry / fruit puree are laid out in the liquid, everything is mixed until smooth.
- The finished mixture is poured into portioned jars, which are gently placed on the bottom of the bowl, previously covered with a cloth.
- 1/3 of the cylinders are filled with warm water, the device closes and turns on the "Yogurt" mode.
- After 7 hours, the containers are removed from the appliance bowl and removed for 5-6 hours in the refrigerator compartment for cooling.
Read also:sourdough recipe for yogurt
Bon appetit and health to all!
