Do you like natural, not chemically added yoghurt? At the same time, you still doubt, but are you close to making a decision to cook it yourself? Then this post is for you. A step-by-step recipe with a photo of homemade yogurt in a saucepan. Video recipe.
Natural yogurt will perfectly cope with the feeling of hunger, will help you quickly get rid of extra pounds, and is ideal as a healthy breakfast. Dull hair, skin rashes, digestive problems … enjoy delicious homemade yoghurt and get the most out of your body! And don't think that you need a yogurt maker to make natural homemade yoghurt. Everything is much simpler than you imagine!
Basic rules for making yogurt
- Be sure to boil the milk to kill pathogenic bacteria that may be in it. Even pasteurized milk is advised to boil.
- Do not use milk that is too hot. the beneficial bacteria will die. The ideal temperature is from + 38 ° C to + 40 ° C.
- Pour boiling water over the cutlery and utensils that are involved in cooking.
- The quality and consistency of yoghurt depends on the fat content of the milk. If you save your figure, use milk with a fat content of 6%, for whom I am not afraid of extra pounds - take homemade. That is, you can control the calorie content of the finished product using milk of different fat content.
- Do not shake or stir the fermented dairy product, otherwise the structure will collapse and the milk will not ripen.
- Store homemade yogurt in the refrigerator for 3-4 days in a container with a tightly closed lid.
See also how to make a yogurt, apricot, and bran smoothie.
- Caloric content per 100 g - 198 kcal.
- Servings - 1 L
- Cooking time - 6 hours
Ingredients:
- Milk - 1 l
- Sourdough - 1 g
Step by step preparation of homemade yogurt in a saucepan, recipe with photo:
1. For cooking, use a heavy-bottomed saucepan with a lid. This will keep warm for a long time. Pour milk into the selected container and bring it to a boil. Remove the pan from the stove and refrigerate the milk to 38-40 degrees. If you have a thermometer, use it.
2. Dilute the leaven with 1-2 tbsp. milk and stir well. If it comes in a bottle, pour the milk directly into it. If in a sachet, pour into a small convenient container in which to brew. You can buy starter culture at a pharmacy or a large supermarket.
3. Pour the starter culture into a saucepan with milk and stir the milk well.
4. Cover the pot with a lid and wrap it up with a warm blanket. Leave the milk to ferment for 6 hours in a warm, draft-free place. For example, in the summer, the pan can be placed in the sun, and in the winter on the battery. If there is an electric oven, then heat it to 40 degrees and put a saucepan in it for 3 hours.
5. After this time, pour the yogurt into a plastic container and refrigerate for 3 hours. After that, natural yogurt can be consumed alone, or in a company with fillings such as fresh, frozen or canned berries and fruits, dried fruits, muesli, cereals, chocolate chips, coconut flakes, jam and other sweets. Homemade yogurt in a saucepan is versatile enough that it can be prepared with a reserve and used not only for eating, but also for dressing salads, making cold soups, okroshka, baking, sauces.
See also the video recipe on how to make homemade yogurt in a saucepan.
