If you don't have yoghurt, this is no reason to deny yourself delicious natural yoghurt. You can make a healthy treat from VIVO dry starter culture in a regular saucepan. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step-by-step preparation of yoghurt from dry VIVO starter culture in a saucepan without a yoghurt maker
- Video recipe
If you maintain a healthy lifestyle, eat right, play sports and love fermented milk products, then it is very important to use fermented milk products instead of dinner. But most of the off-the-shelf products do not contain any benefit. They do not contain the amount of living bacteria that are necessary for the body to function. They contain preservatives, harmful ingredients and modified starch. Therefore, caring housewives have long been preparing fermented milk products at home on their own. Let's talk about making yogurt at home from VIVO dry starter culture in a saucepan without a yogurt maker.
Homemade natural yogurt is believed to help strengthen the immune system, normalize the gastrointestinal tract, improve digestion and improve bowel function. But for yogurt to be useful, you need to know some subtleties:
- The pot must be sterile, clean and dry. It is better to treat it with boiling water or scald it.
- For 1 bottle of starter culture, you can take 1-3 liters of milk.
- Milk can be used from cow, goat, almond or soy.
- The fat content and quality of milk affects the result of the final product.
- The fattier the milk, the fatter and thicker the yogurt.
- Skim milk will make liquid yogurt.
- Milk must be pasteurized or boiled.
- All kinds of flavored additives can be added to the finished yogurt: jam, jam, berries, fruits.
- Ready-made yogurt can be used as a re-ferment, at the rate of: 3 tbsp. for 1 liter of milk.
- Caloric content per 100 g - 96 kcal.
- Servings - 1 L
- Cooking time - 10 minutes
Ingredients:
- Milk - 1 l
- Dry starter culture VIVO - 1 bottle
Step-by-step preparation of yoghurt from dry VIVO starter culture in a saucepan without a yoghurt maker, recipe with photo:
1. Prepare the pot: wash, boil and dry. Then pour the milk into it.
2. Place a saucepan on the stove and heat the milk.
3. Bring milk to a boil. As soon as foam begins to appear on the surface of the pan, tending upward, immediately remove it from the pit.
4. Leave the milk to cool down to a temperature of + 37-40 degrees. You can use a food thermometer to monitor the temperature.
5. Uncork the dry starter jar.
6. Pour some milk into it and shake well to stir the starter culture evenly.
7. Pour the contents of the bottle into a saucepan of milk. Make sure the milk is not hot.
8. Stir the milk to distribute the starter culture evenly throughout the entire volume. Instead of a saucepan, you can use a thermos or glass jar.
9. Place a lid on the pot and wrap it with a tea towel or warm blanket to prevent heat loss. Leave the milk to ferment for 6-8 hours in a draft-free place. In the process of yogurt ripening, do not touch the container until the mass thickens, otherwise it will not work.
10. After this time, the milk will thicken and take on the consistency of yoghurt. If not, continue fermentation for another 1-2 hours and check the doneness again.
11. Transfer food to a clean, convenient container and refrigerate.
12. In a day, yoghurt from dry VIVO starter culture in a saucepan without a yoghurt maker will completely thicken and be ready for use. Store it in the refrigerator for no more than 5 days. Add fruits, nuts, honey, cereals, sugar to ready-made yogurt, just before use, if desired. Or use to prepare some desserts.
See also the video recipe on how to make homemade yoghurt from VIVO starter culture in a saucepan.
