Home-made yogurt without yogurtnitsy: a recipe with a photo

The first mention of yogurt appeared more than 6 thousand years ago. According to one of the legends, it was invented by the ancient Turks, according to another version, the fermented dairy product began to be served to the table still in Ancient Greece and Rome. In Europe, yogurt became popular as early as the beginning of the 16th century, after healing from the stomach sickness of the French king Francis I. In the 20th century, the mass production of this product began, which became possible thanks to Danone. But even today homemade yogurt is considered more useful and tastier than its store counterpart.

Homemade yogurt: benefits and benefits

On the shelves of stores there is a wide range of yoghurts, both natural and with different fillers. Producers assure that they are useful, help to improve the work of the intestines, normalize metabolism and improve well-being. But still, homemade yogurts are considered better. The use of this sour milk product for the body is invaluable.

• Thanks to bacteria such as the Bulgarian rod and thermophilic streptococcus, with regular use of yogurt it is possible to normalize the intestinal microflora.
• Mildly eliminates the problem of constipation and intestinal disorders.
• Effectively fights with the manifestation of allergic reactions on the skin, improves her condition.
• Strengthens immunity, increases the body's resistance to viruses and bacteria.
• Home-made yogurt does not contain sugar, which means it is approved for use by people with diabetes.
• Helps in the fight against obesity.

Home-made yogurt has a number of significant advantages over store products. In its composition only milk and leaven, containing beneficial bacteria, without preservatives and stabilizers. Only homemade yogurt is really useful.

Options for cooking homemade yogurt without yogurtnitsy

Prepare a homemade yogurt can anyone who wants, and do not necessarily have for this special device - a yogurt girl. It is quite possible to do with other improvised means.

Home-made yogurt without yogurtnitsy, the recipe of which (and not one) is presented below, suggests several cooking options:

• In the thermos;
• In the blanket;
• Using a dry starter;
• In the multivark;
• in the oven;
• With the leaven on sour cream.

Each of the recipes has its advantages and disadvantages. But yogurt, cooked at home by one of the proposed methods, is no worse than a yogurt girl.

Delicious yogurt at home. Recipe without yogurtnitsy in thermos

For cooking homemade yogurt is a great fit thermos. This kind of cookware has good thermal insulation properties and keeps the desired temperature of the liquid poured into it for several hours. And this is just one of the prerequisites to make a proper and useful home-made yogurt.

The recipe without yogurtnitsy (in a thermos) consists of the following sequence of actions:

• Boil 1 liter of homemade or pasteurized milk. Cool to a temperature of 38-40 degrees.
• While the milk is cooling down, it is necessary to pour all the utensils with boiling water, which will be used in the preparation of yogurt, including a thermos and spoons.
• With frosted milk, remove the foam. Pour off a small amount (about 100 ml) and gently mix with the natural yoghurt bought in the store. Ensure that the fermented milk product used as a ferment does not contain dyes, fragrances and other "chemistry". In the composition should be indicated only milk and leaven.
• Combine the leaven with the remaining milk. Pour into the thermos and close the lid tightly.
• After 8 hours, the finished product from the thermos is poured into a sterile container (jars of baby food are suitable) and sent to the refrigerator for 6 hours.

This is how yogurt is prepared at home. The recipe without yogurtnitsy, presented above, is simple in execution. It requires a minimum of effort, and as a result, a very tasty and healthy sour milk product is obtained.

Greek yogurt at home

Greek yogurt differs a special consistency. By its structure and taste it resembles soft and delicate cream cheese. It is used for food in its pure form or used to prepare a cream for cakes and pastries.

Homemade yoghurt without yogurttsev, the recipe of which is known to many, differs from the previous one in that milk with ferment is not poured into a thermos, and in a sterile jar or pan is wrapped in a blanket. In this way, it is possible to maintain the desired temperature regime necessary for the ripening process. After 6-8 hours, the finished home-made yogurt is directly transferred from the pan to a colander, covered with several layers of gauze. After a few hours, excess whey will drain, and you will get about 400 grams of thick creamy Greek yogurt.

Natural yogurt at home. Recipe without yogurtnitsy on leaven

To prepare yogurt for this recipe will need 1 liter of milk and dry leaven. You can buy it at the pharmacy and in some large supermarkets. The basis for milk ripening is prepared similarly to the previous recipes, but the leaven is used for dry, rather than store yogurt. In other respects the sequence of actions is similar.

Home-made yogurt (a recipe without yogurtnitsy on leaven) is prepared from boiled or ultra-pasteurized milk. It is completely processed, that is it is cleared of any bacteria, therefore does not need boiling. A small amount of milk is mixed with a dry ferment, and then combines with the rest in a sterile container. After that, the basis for yogurt needs to be wrapped in a blanket or poured into a thermos bottle.

Having provided the necessary temperature conditions, you can get useful home-made yogurt without yogurtnitsy. The recipe with the photo will make it easier to prepare. Daily use of natural home yogurt will forever forget about constipation and intestinal disorders.

Homemade yoghurt in the multivariate

Those who do not have a yogurt, but have a multivarker, will like the following recipe for homemade yogurt. The basis for this sour milk product is prepared from milk and sourdough. Next, you need to sterilize the glass jars, so many that they fit in the bowl of the multivark.

After that, milk with ferment should be poured over cans. At the bottom of the bowl multivark need to spread a tissue napkin, pour water and put the container (as for sterilization in canning). Turn on the "Yogurt" mode. If this method of preparation in the multivark is not provided, choose the "Heating" mode for 15 minutes. After an hour, we turn on the heating of the cans again for the same time. The third time we repeat the above actions. After 3 hours, homemade yogurt without yogurtnitsy (recipe in a multivark) can be put in the refrigerator. Bon Appetit!

Natural yoghurt without yogurtnitsy in the oven

This recipe for cooking technology resembles the option with a multibar. But instead of this modern appliance, which not every landlady has available, an oven is used.

Home yogurt without yogurtnitsy, the recipe of which is presented below, is prepared from milk and sourdough. It can immediately be poured into serving jars or cooked in a saucepan. In the first and second case, the foil lid will serve as a lid for the container, which must be well fixed.

We send the cans to the oven heated to 50 degrees. After 5 minutes turn off the device. We repeat the procedure every hour 6-7 times more. In modern ovens, where you can set any temperature for heating, you should adhere to the value of 40-42 degrees.

Homemade yoghurt with sour cream

It is not necessary to use leaven for the preparation of a useful sour-milk product. You can make homemade yogurt without yogurtnitsy from sour cream. His fermentation time will be longer, about 12 hours, but the result is excellent.

In boiled cooled milk, add 3 tablespoons of sour cream, heated to a temperature of 38 degrees. Gently combine the ingredients with a whisk. We put yogurt in a warm place for ripening. To do this, any favorite ways of milk ripening will do. After 12 hours, the homemade yoghurt from sour cream will be ready. Now it can be sent to the refrigerator, and after 4 hours to taste a delicious natural fermented milk product.