Sourdough for yogurt, which is sold in many supermarkets and pharmacies, will help to prepare an excellent dietary product, natural and healthy. Already several centuries ago, yogurt in Europe was not only a food product, but also a medicine that was readily used in traditional medicine. Description of various starter cultures and homemade yogurt recipes will help to better understand the principle of their action and to delve into the intricacies of the cooking process.

How to make sourdough for yogurt at home?

To prepare yogurt at home, you can use dry sourdough or cook live on milk, and store in the refrigerator.

It must be remembered that live ferment is recommended to be cooked only 1 time from dry, which is sold in a store. Then it is advisable to use a new dry concentrate.

Dry sourdough for yogurt

 

The advantages of dry sourdough in a long shelf life, which is at least 1 year from the date of manufacture. To get homemade natural yogurt, they choose it in a pharmacy or in a store, and then store it in a dark, cool place. During the preparation of yogurt, add leaven to warm milk and maintain the composition for 6 to 8 hours at a temperature of 36 to 38 degrees. Ready yogurt is stored in the refrigerator for no more than 5 days.

Live Yogurt Ferment

To prepare live sourdough, dry sourdough is added to warm milk. Milk is taken in half as much as for ordinary yogurt (1 g - half a liter of milk).

To prepare live sourdough:

  1. Milk is boiled.
  2. Then cooled to 38 degrees.
  3. Add the starter and keep the composition in a yogurt maker or warm place for 8 hours.

The resulting viscous mass of slightly acidic taste is a live starter culture that must be stored in a clean, tightly closed jar in the refrigerator for no more than 5 days. To make yogurt out of it, take 2 tbsp. l working fermentation per 1 liter of milk. Cooking time will be about 8 hours.

What is the best leaven for yogurt: comparative characteristics

Doctors often prescribe yoghurt fermentation, as a medicine to restore intestinal microflora. Incorrectly selected, they can cause unpleasant consequences. It is advisable to consult with your doctor which starter culture is best for you. For example, if there is lactose intolerance, you need to buy starter cultures with lactulose. For children, there are also special drugs that can be taken starting from birth.

Ferment "Vivo" (Vivo)

Yogurt Vivo is a dry sourdough suitable for making homemade natural yogurt. It is popular with customers due to its high quality. Vivo manufacturer is located in Ukraine. Vivo yogurt sourdough used to be sold in sticks of 10 in one carton, now you can buy it in small plastic jars.

It contains:

  • three types of lactobacilli;
  • acidophilus bacillus;
  • Bulgarian wand.

In the finished yogurt, beneficial bacteria give a high content of lactic acid, harmful to pathogens.

The manufacturer has an assortment of starter cultures for baby food:

  • "Bifivit" (from 6 months);
  • "Vitalact" (for children from 1 year).

To enhance the health of adults, the manufacturer offers a series of starter cultures, including Streptosan, Simbilact, Acidolact, Yogurt with Lactulose, and Simbilact with Lactulose.

"Narine" for yogurt

The manufacturer produces sourdough for the preparation of homemade yogurt in three forms:

  • pills;
  • capsules;
  • powder.

“Narine” contains live acetophilic lactobacilli.

In favor of such starter cultures for yogurt says that you can use fermented milk product based on them for babies from birth. The finished product has a delicate, thick texture, slightly mucous.

Symbilact sourdough

Useful sourdough “Simbilact” from the “Vivo” series is a new generation probiotic, which includes such microorganisms:

  • lactobacilli;
  • lactococci;
  • bifidobacteria;
  • propionic acid bacteria.

To taste, the prepared yogurt from Simbilakt differs little from ordinary, but has more healing properties. It protects the body from germs and toxins, promotes digestion and the synthesis of vitamin K.

Evitalia for yogurt

Sourdough “Evitalia” is sold in packages of 5 pieces in 1 package or glass bottles. The manufacturer is located in Moscow.

The composition of the product includes strains of beneficial bacteria:

  • lactococci;
  • lactobacilli;
  • propionic acid bacteria.

Ready yogurt has a wonderful, delicate taste. It is easily absorbed, contains the necessary nutritional components, normalizes the metabolism in the body.

In a yogurt maker: a classic recipe

For cooking, you need any dry sourdough for yogurt, high-quality milk and yogurt maker. Well, if there is a thermometer to determine the temperature of the liquid (milk), but you can do without it.

Cooking process:

If homemade milk or with a short shelf life, it must be boiled before cooking, and then cooled to 35 or 38 degrees. Pasteurized milk for long-term storage is quite simple to warm up to the desired temperature.

  1. In warm milk, add the selected sourdough in accordance with the recommendation on the package. Stir the milk so that the dry particles are dissolved and evenly distributed over the volume of liquid.
  2. Pour milk with sourdough into clean glasses of yogurt maker, cover with lids.
  3. Set them in a yogurt maker, set the temperature to 36 degrees and the time from 6 to 8 hours.

This recipe produces classic natural yogurt with a neutral and delicate taste.Any additives can be added to it at will - sweet fruits, slices of biscuit or cookies. Natural yogurt is also seasoned with vegetable salads.

In a slow cooker

You can cook yogurt in a slow cooker according to a simple recipe.

To do this, you will need:

  • 1 liter of milk;
  • 1 g dry sourdough.

Cooking:

  1. Heat the milk in a multi-cooker bowl in the "Preheat" mode to 38 degrees.
  2. Pour into a clean pan, add the leaven and mix.
  3. Pour into glass jars with lids, with a capacity of about 250 ml. Cover them with lids, but do not twist.
  4. Put a rubber mat or towel on the bottom of the multicooker bowl.
  5. Put jars of fermented milk on top, pour warm water into the multicooker to the level of milk in the jars.
  6. Start the Yogurt program by setting the timer for 8 hours.

Put the finished product in jars on the shelf of the refrigerator. After 2 hours, it will become thick and then it can be eaten with fruits and berries, powdered sugar or just like that, without fillers.

A simple recipe for homemade yogurt in a jar

For homemade yogurt, you can choose any sourdough that is in the store, and high-quality milk.

A prerequisite for successful cooking - all dishes must be sterile clean.

To make homemade yogurt you will need these products:

  • milk - 1 l;
  • sourdough - 1 pc.;
  • honey and chocolate cookies for serving.

Cooking:

  1. In a clean pan with a thick bottom, you need to bring the milk to a boil, and then cool it to 37 - 38 degrees.
  2. Add 1 package of yoghurt sourdough, mix with a clean spoon and cover the pan with a tight lid.
  3. Pour hot water into the heating pad, put a saucepan with fermented milk on top and wrap it in a woolen blanket.
  4. After about 8 hours, the yogurt will be ready. It will become thick.
  5. Transfer the finished product to a clean glass jar with a lid and put in the refrigerator.
  6. Serve yogurt with slices of chocolate chip cookies and a spoonful of honey.

Within 5 days after making homemade yogurt from a store of sourdough, you can use it for a new serving. For this, 1 tbsp is enough. add a spoonful of the finished product in 0.5 l of milk and then do everything as described in the recipe above.

Wonderful homemade yogurt for breakfast will improve not only mood, but also digestion. It can be served with honey and cookies, with jam or fresh fruit.

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