Yogurt came to us from Turkey. This sour-milk product has been familiar to us recently, but has already won the hearts of many of our compatriots. Now let’s imagine how its taste would improve and its benefits would increase if it had fewer emulsifiers, dyes and food additives, which are not quite close to natural ones. Therefore, people who are not indifferent to their own health are thinking about how to cook yogurt in a yogurt maker, especially since this simple device can now be bought at any household appliance store.
There are many more advantages in favor of a home product. You can endlessly experiment with the base - take buffalo, goat milk, baked milk or cream. You can also achieve different densities. Add various fruits, cocoa, coconut, cinnamon as flavoring seasonings, in a word, fantasize ad libitum. It will be useful and tasty, the main thing is to strictly adhere to the instructions on how to cook yogurt in a yogurt maker.
So, we start with the foundation - milk. It should be non-fat (not less than 3%). However, for lovers of sour, goat milk is suitable - with a specific flavor, it is very healthy, dietary. Yogurt will come out of 3% milk, which in its consistency resembles Danone. Try using baked milk or 10% cream. How to cook yogurt in a yogurt maker from milk? You also need leaven, because it is it that turns cream into a finished product.
What it is? These are five strains of beneficial bacteria, which, once in a favorable environment for them, begin to ramp up rapidly and rapidly. Thus, the process of fermentation occurs when the milk does not sour, but is filled with colonies of these microscopic creatures. Before making yogurt in a yogurt maker, stock up on the starter. It can be powdered, or maybe liquid, in bottles. So, we take a liter of milk, we warm strictly up to 40 degrees (first unpasteurized, boil and then cool). Add the leaven and mix thoroughly with a broom or mixer. Pour the mixture into jars and put them in a yogurt maker. We set the time (at least 6 hours, so that the bacteria evenly fill the entire volume with their colonies). After that, you can already add all kinds of berries and fruits and put the jars in the refrigerator.
Many people don’t know what can be done with the same success and cottage cheese in a yogurt maker. It just takes more time. Some use some sourdough for yogurt to ferment homemade cheese, some use kefir, and also store curd and lemon juice. It is better, of course, to take a real yeast, that is, in its pure form, a colony of beneficial bacteria capable of reproduction. It is desirable that in the yogurt maker there was a “Cottage cheese” mode, but, in principle, it turns out well in standard devices.
How to cook cottage cheese in a yogurt maker? The beginning of our work is identical to the production of yogurt. We warm milk, add leaven, mix. We expose for 10 hours. The result is a clot. It must be carefully poured into a saucepan and kept in a water bath, stirring, but so as not to break the head of cheese. Holding it like that at + 60 C, fold the cottage cheese on cheesecloth to glass the whey. We cool and enjoy the unearthly taste of homemade fresh cheese.