Why is homemade yogurt made from VIVO sourdough better than purchased one? How to make yogurt at home. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Vivo - healthy and live yoghurts. Therefore, if you maintain a healthy lifestyle, eat right and play sports, then this fermented milk product is for you. It's not a secret for anyone, it only benefits the body. It is believed that yoghurts normalize the digestive tract and strengthen the immune system, due to the high content of amino acids, which are fully absorbed by the body. Most of the ready-made yoghurts on the shelves are simply delicious treats. And if you can still buy a fermented milk product without harmful additives and flavors, then you can't get away from preservatives. Therefore, I propose to make yogurt at home on your own from vivo ferment of live bacteria. It is more profitable to buy sourdough instead of yogurt from the store for the following reasons.
- First, the yoghurt turns out to be really alive.
- Secondly, you can choose the milk yourself. Depending on the selected quality and fat content of the milk, the final result of the product will be obtained. At the same time, keep in mind that the fatter the milk, the thicker and fatter the yogurt will be, and the liquid yogurt will come out of skim milk.
- Thirdly, you can add your favorite jam or jam to yogurt.
- Fourth, it's just economical. Up to 6 liters of yoghurt can be made from one package with 2 bottles. And if the ready-made sourdough is used again, then 12 liters.
Complex of live beneficial bacteria contained in Vivo starter culture.
- Streptococus thermophilus.
- Lactobacillus delbrueckii spp.bulgaricus.
- Lactobacillus aridophilus.
- Bifidobactetium lactis.
Note that Vivo produces not only yoghurt starter cultures, but also other fermented milk products.
- Calorie content per 100 g - 70 kcal.
- Servings - 3 L
- Cooking time - 8 hours
Ingredients:
- Milk (cow, goat, almond or soy) - 3 l
- Vivo starter culture - 1 bottle
- Sugar - 2 tsp or to taste (optional)
Step-by-step preparation of yogurt from vivo sourdough, recipe with photo:
1. I cook yogurt in a saucepan, and then insist it in a thermos. If you don't have a thermos, use a regular saucepan and a large warm blanket. If you have a yoghurt maker or a multi cooker with the "yogurt" mode, you can use these electrical appliances.
The pot and all food that will come into contact with milk must be clean. Therefore, pre-scald them with boiling water. If you are using homemade (raw) milk or pasteurized milk, boil it first. UHT milk does not require boiling.
2. Bring the milk to a temperature of + 37 … + 40 ° С. It should be slightly warmer than body temperature. To do this, you can use a food thermometer that monitors the temperature.
3. Add sugar to the milk. Although this is not at all necessary. You can make natural yoghurt and add any sweeteners before serving.
4. Next enter the starter culture. This can be done as follows. Fill the bottle with the starter culture halfway with milk, close the cap, shake until completely dissolved and pour into the milk. Alternatively, immediately add the starter culture to the milk and stir well vigorously to dissolve well.
5. Place a watering can in a thermos and take a clean ladle.
6. Pour the milk into a thermos.
7. Close the thermos and leave it to ferment. If you leave the yogurt to sour in the pot, wrap it carefully in a large blanket to keep it warm.
Leave the mixture to ferment in a warm place without cold air currents for 6-8 hours or overnight. If you make yoghurt with soy or almond milk, it takes longer to ferment.
After the expiration of the time, make sure that the product has acquired a density. If not, continue fermentation for 1-2 hours and check again. After that, chill the finished product in the refrigerator for 24 hours, because the full-fledged taste is revealed in the process of ripening in the cold. Ready yogurt is stored for up to 5 days. You can add fruits, nuts, honey, cereals to each serving just before use …
See also the video recipe on how to make homemade yoghurt from VIVO starter culture.
