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Dairy products are extremely useful for both children and adults. In an effort to eat right, refusing junk food with flavorings and various suspicious additives, you need to know how to cook yogurt in a yogurt maker according to all the rules so that you get an appetizing and healthy dessert.
Yogurt makers and homemade yogurt: the nuances of making treats
Now you can purchase various models of yogurt makers, which differ in the brand of the manufacturer, power, the presence of additional functions (indicators, timer), volume. However, the general technology for preparing a homemade sour-milk dessert will be the same for fermenting yogurt in a Mulinex yogurt maker, and for any other.
When using a device with one container, designed for 1–1.5 liters, all the milk culture is poured into this bowl. If there are several small plastic or glass jars in the yogurt maker, usually there are from 6 to 12 of them with a volume of 100–220 ml, then the milk starter is poured into them in equal proportions. At the same time, in both cases, the containers have lids, which do not need to be screwed at all. Their presence or absence will not affect the final result.
Looking for an answer to the question of how to make yogurt yourself, you need to take into account a number of nuances that are relevant for Tefal, Delfa, Redmond, Moulinex yogurt makers and for any other similar devices from other brands.
- The power of the yogurt maker, usually in the range of 6 W to 20 W, directly affects the fermentation time and energy consumption.
- The process of how to make yogurt in a yogurt maker usually takes 6 to 10 hours. The longer the container with milk starter is heated, the thicker and more sour the product can end up.
- When setting the right time on a timer or setting an alarm, it is important to remember that, if you overdo it, you can end up with not yogurt, but cottage cheese, fermented baked milk, yogurt. After all, with the help of this household appliance at home, it is possible to cook various fermented milk products.
- The milk chosen for yogurt should be fresh and heated to 35–45 degrees. Pasteurized milk will need to be boiled and then cooled slightly to successfully create homemade yogurt in a yogurt maker. If the temperature of the liquid is higher, then all the necessary and beneficial bacteria will simply die.
- Powdered milk is not suitable for making homemade sour-milk dessert.
- Do not add sugar to yogurt in advance, this can provoke unnecessary fermentation, absorption of sucrose by bacteria and, as a result, cooking yogurt in a yogurt maker will end with an incomprehensible mass at the exit. For the same reason, fresh fruits or berries should not be added in advance; it is permissible to use dried fruits, soaked or boiled berries and fruits, as well as concentrated foods and sugar syrup.
- Before starting the procedure, it is imperative to sterilize a single bowl of a yogurt maker or small jars in it. This is necessary in order to destroy pathogenic and unnecessary microorganisms that can adversely affect the process and result of preparing homemade treats.
- If you use a yogurt maker designed for several jars, then you should always fill all of them with future yogurt. Inside the device, during the entire cooking time, the containers should fit as tightly as possible to each other.
- While home fermentation is taking place, the household appliance must not be touched, moved, rearranged.
- Store the resulting yogurt at home is required in the refrigerator, under a tightly closed lid and no more than 5–8 days.
Sterilization and starter selection
If you are going to make yogurt in a yogurt maker, you not only need to wash and dry the entire device well, but also sterilize the containers at home. How to do it? There are several options.
- Taking jars or a bowl, pour hot boiled water inside up to half. Then put the container (or containers) in the microwave, choosing not the highest heating power. As soon as the water boils, giving steam, remove the bowl or jars, get rid of the liquid and leave to dry for 30–40 minutes. It is not necessary to wipe the sterilized containers; it is also not necessary to close them with a lid, sending them to the microwave.
- The easiest way: pour boiling water over the desired containers several times and leave to dry.
- You can also use a double boiler by placing a bowl or jars in it, blowing hot steam for 10–15 minutes.
When all the nuances of how to make yogurt are taken into account, and the sterilization process is left behind, it is necessary to deal with the options for starters that can be used for homemade treats.
Popular starter options for fermented milk dessert
- Natural yogurt or kefir, sour cream.
- Activia.
- Natural curd.
- Vitalact, acidolact, symbilact.
- Streptosan.
- Bifivit.
- acidophilus milk.
Pharmaceutical preparations are suitable as the desired acidic ingredient:
- “Lineks”;
- “Bifiform”;
- “Narine”;
- “Acepol” and other means with live bacteria.
Depending on which option of the fermenting product is chosen, the final taste of homemade sour-milk treats will differ. Pharmaceutical preparations, the use of which helps to make yogurt in a yogurt maker, will give a more sour or bland taste to the product.
Classic yogurt at home: what you need and how to make it
The classic version of a fermented milk product can be made in absolutely any yogurt maker, using a number of essential components and without adding sugar or sugar syrup.
How to make homemade yogurt: the right ingredients
- A liter of selected milk with a fat content of at least 3.5%.
- One package of dry or liquid sourdough.
Step by step instructions for classic sour yogurt
- Pour milk into a saucepan or ladle, put on the stove, heat to the desired, most often room temperature.
- Add one small spoonful of warm milk to a bottle of sourdough, shake well. If the component is used in sachets, then pour the fermenting powder into a small container, pour a spoonful of milk, beat.
- Pour the prepared fermenting agent into a saucepan or ladle with milk. Mix well.
- Carefully pour the resulting mixture into a container or containers.
- Put the jars or bowl on the tray of the yogurt maker, close the device with a lid.
- Set the desired amount of time on the timer (from 6 to 10 hours) or set an alarm.
- Leave the yogurt to cook.
- As soon as the period expires, remove the bowl or jars with ready-made sour milk from the household appliance. Cool with lids on. And then put in the refrigerator for 2.5–4 hours.
When using pharmaceutical preparations for fermentation, they must be diluted with 2–3 teaspoons of warm milk, insisted for 10–12 hours inside the yogurt maker turned on at minimum power. Then you need to cool the existing mixture and send it to the refrigerator for another 1.5–2 hours. Only then apply in order to prepare yogurt yourself.
Homemade flavored yoghurts
Completely different products can be used as additional flavoring elements that get rid of the sour taste and make homemade yogurt a sweet dessert. However, most of them are added at the last stage, before sending the cooked product to infuse in the refrigerator. Or the flavoring additive is kneaded into yogurt immediately before use.
What can be added to homemade sour-milk desserts?
- Fruits and berries in different form.
- Nuts, cereals, bran.
- Honey, coffee, melted chocolate, cocoa.
- Condensed milk.
- Jams and jams.
- Vanilla, vanilla sugar, vanillin.
- Fruit puree and natural juices, syrups.
- Candied fruit.
Some recipes for delicious sour-milk desserts
chocolate yogurt
You can choose both white and milk or dark chocolate, but it is better without additional filling.
The process of making yogurt is the same as in the classic version. Only pre-melt 1–2 chocolate bars, and then add this ingredient at the time of mixing warm milk and sourdough.
Such a dessert is prepared for up to 8 hours in a yogurt maker.
thick yogurt
In addition to the classic ingredients, you will need to use heavy cream in an amount of 200–250 ml.
This recipe will show you how to make thick yogurt with your home appliance. Cold cream is poured into the milk heated to the desired temperature, the mixture is well mixed. Next, the already prepared sourdough is added and again all the components are thoroughly mixed so that the mass is homogeneous. The resulting mixture is sent to the yogurt maker for 6.5–7 hours.
After that, it is necessary to insist the resulting thick product in the refrigerator for 2–3 hours.
vanilla yogurt
For one liter of milk, you need 1–2 bags of vanillin or vanilla sugar, which must first be melted.
Before pouring sourdough into warm milk, vanilla is added to it. Everything is mixed up. Then the fermenting agent is poured in, the mixture is kneaded again. And then it is poured into containers and left in the household appliance for 6–8 hours.
Recipe for making yogurt in a yogurt maker with coffee or cocoa
Cooked coffee or cocoa in a warm form is poured into warmed milk. Mix until a homogeneous consistency is obtained. Then the leaven is poured into the mixture, everything is stirred again. Such yogurt should be infused in a household appliance for 8 hours.
How to make yogurt in any type of homemade yogurt maker is described in the video below:
https://www.youtube.com/watch?v=HWXpydTXozg
Other nuances of using a yogurt maker — read here.
Yogurt is a tasty and healthy delicacy that is best consumed in its natural form, without starch, dyes, sweeteners. Therefore, a yogurt maker in the house can become an indispensable household appliance. The simple process of making a fermented milk dessert will allow you to experiment and delight family members with new tastes.
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