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Recipe for making homemade yogurt using a yogurt maker

Ingredients:

• 1 liter pasteurized milk, 3.5% fat
• 125 ml natural yoghurt

Cooking method: Combine yogurt and milk. Immediately after the components are combined, the mixture is distributed over the containers and placed inside the device, the yogurt maker is closed with a lid and plugged into the network. Typically, the fermentation process takes 6 to 10 hours, depending on the brand of machine and the end result. During operation, the yogurt maker must not be pushed, dropped or rearranged. After the expiration of the prescribed period, the glass (or glasses) is removed (they heat up slightly, and condensation forms on the lid of the apparatus), close the lids and place in the refrigerator. After an hour, the yogurt is ready to eat. Cooked yogurt can be used as a starter. Fruit puree, pieces of whole fruit, muesli, chocolate, etc. can be added to the finished yogurt to improve the taste.

Yogurt is called the gift of heaven. For the preparation of yogurt, a sourdough is used, consisting of pure cultures of thermophilic streptococcus and Bulgarian sticks (half and half). If this ratio is violated, the product may have a sharply sour taste, a granular structure, or quickly release whey. The starting product for yogurt is either milk or a mixture of milk and cream with a fat content of 6%. The mixture is pasteurized at 60–70 °C with a holding time of 30 minutes, and then cooled to 45 °C and sourdough is added in an amount of 2–3% (and 5% in curdled milk). Fermented milk is poured into a container (usually glass), where it is fermented. It must be borne in mind that with active leaven - and a temperature of 42-45 ° C for 2-3 hours, there is a rapid increase in acidity. To prevent the yogurt from becoming too sour, it is quickly cooled after active fermentation.
Properly prepared yogurt has a pleasant lactic acid taste and aroma, a uniform structure and a fairly dense texture.
Yogurt quickly relieves hunger and quenches thirst. Recommended for people of all ages, especially the elderly, as well as pregnant and lactating mothers.
Yogurt has become widespread in many countries of the world. By the way, this type of curdled milk is no different from the curdled milk produced under different names from buffalo and sheep's milk in Transcaucasia, where yogurt from these types of milk has been made since ancient times, although the origin of the sourdough is still unknown. This fermented milk product was considered by the locals as a gift from heaven. Yoghurt kept for a very long time, it got sourer and sourer, but it never spoiled. Caucasians kept dry yogurt in bags and used it as a starter. Sometimes dry yogurt was diluted with water and immediately drunk as a refreshing drink. The now extremely popular yogurt is also made from cow's milk, although cream and skimmed milk powder are added to it. In the Balkans, liquid yogurt is traditionally made and drunk as a drink. In other countries, it has the consistency of jelly or ice cream.
Yogurt can be used as a tenderizing marinade for meats and poultry, to thicken and enhance the flavor of casseroles, stews and some soups, and as a sauce for hot vegetable dishes. Natural yogurt containing beneficial bacteria (acidophilus and bifidobacteria) improves the functioning of the digestive system, making up for the lack of natural bacteria in the body.

Recipe for making homemade thick creamy yogurt without using a yogurt maker:

Combine 2 3/4 cups milk with 1/3 cup whole milk powder in a saucepan, heat gradually until boiling and frothy. Reduce heat and simmer gently over low heat for 20 minutes. Remove from heat and cool to 45 degrees. Skim and remove the foam from the milk, then carefully add 1/3 cup of natural yogurt mixed with 1/4 cup of milk, stir. Pour the mixture into sterilized jars and close. Put the jars in a saucepan and fill it with hot water from the tap. Wrap the pan in a blanket and keep warm for at least 6 hours. Refrigerate the yoghurt for 3-4 hours before use. Yogurt can be stored in the refrigerator for up to a week. Makes 2 cups.

Almost every housewife can find a small supply of food, both in the refrigerator and in kitchen cabinets. This includes not only packages of cereals, sugar and tea, but also vegetables, convenience foods and, of course, dairy products. Who among us does not like to eat yogurt, and the desire may arise unexpectedly, so the hostesses have everything ready.

When everything is fresh, it's good. What to do if supplies start to go bad, such as yogurt. It is no longer possible to eat an expired one, but it’s a pity to throw it away, in this case it can be put into action, that is, to cook something. So that the stomach does not hurt from confinement, the ideal option is baking. Here are some recipes.

Expired yogurt pancakes

We combine two glasses of yogurt, two eggs, three tablespoons of sugar and a pinch of salt, beat in a blender, gradually add one and a half glasses of flour (you may need a little more). The dough will turn out thick, so pancakes may look more like the American version - pancakes. Pour a pinch of soda into the mixture for splendor and add three tablespoons of odorless vegetable oil.

We heat the pan with a spoonful of oil, pour a small amount of dough and fry on both sides, like ordinary pancakes. Serve with any topic, jam, honey or condensed milk.

Pancakes are made from the same dough, the dough is made a little thicker and laid out in hot (!) Oil in a pan with a spoon.

Chocolate muffin and expired yogurt

In a bowl, combine one and a half cups of yogurt, two cups of flour, three eggs, a glass of sugar, a spoonful of baking powder (if not, soda or a spoonful of lemon juice will do). We divide the finished dough into two parts, into one we introduce 2-3 tablespoons of cocoa (depending on the love of chocolate baking).

We cover the form with parchment, grease it with butter and spread it on a spoonful of one test, then another (you can use two to make it faster). When all the dough is used, send the form to the oven and bake for 30-40 minutes. Pour the finished cake with chocolate icing if you want or cut it lengthwise and soak it with cream or condensed milk / jam. We serve. Another name for this pie is Zebra.

Excellent cherry pie made from stale yogurt

In a deep bowl, we combine the components for a dough - a glass of expired yogurt, a glass of jam (any) in this case, cherry and a spoonful of soda. Let stand for 10-14 minutes, then add two eggs beaten with a fork, sugar to your taste (note that the jam is quite sweet), a glass of chopped nuts (again, optional) and flour. We add it so much that the dough resembles thick sour cream, mix everything thoroughly.

We cover the form with parchment, be sure to grease it with butter or margarine and pour out the dough. It takes about an hour, maybe a little more. Readiness is best checked with a wooden skewer or a toothpick.

When the cake has cooled down a bit, it can be poured with whipped cream or sour cream.

Expired yogurt - the basis of a delicious biscuit

We combine a glass of cocoa, half a spoonful of baking powder, 300 grams of flour, a whisper of salt and a spoonful of soda. Add sugar to them in the amount of a glass. Separately, with a mixer, bring a glass of yogurt, three eggs and half a glass of vegetable oil to homogeneity. Combine both mixtures, mix well. Pour the dough onto greased parchment in a form or on a sheet, send to the oven until completely baked. Check for readiness with a toothpick.

To make the biscuit even tastier, we prepare the cream. We boil one and a half glasses of milk (fresh) with 120 grams of sugar and a pinch of vanillin (you can even put a vanilla stick, the smell will be delicious). Beat another glass of fresh milk again with 4 tablespoons of flour and one egg. Carefully pour the finished mixture into boiling milk (it is on minimum heat) and boil until the mass thickens.

We cut off the finished and slightly cooled biscuit along the edges (so that there is an even shape of the cake), cut it along and grease it well with cream, cover the halves, grease the top. Biscuit trimmings can be chopped with a knife or hands and put on top of the cake, pouring cream again. We coat the sides and let it soak for 60 minutes. If you like fruits or berries, you can put them between the cakes, it will turn out even tastier and more original.

The optimum temperature for making yogurt is 38-42 o C (up to 45 o C). For a good result, it is desirable to maintain this temperature throughout the milk fermentation process. You should also pay attention to the fact that the temperature of milk when mixed with sourdough should be in the region of 38-45 ° C, but not higher, since already at t 50 ° C, yogurt bacteria die.

Yogurt turns sour, why?

The taste of yogurt depends on the following factors:
First - leaven. Various lactic microorganisms (including different strains of the same bacteria) included in the starter are able to ferment milk with the formation of different amounts of lactic acid, respectively, the taste of the final product depends on the starter used. Therefore, the taste of classic yoghurt, delicate, with moderate sourness, differs from the product "Narine", which usually turns out to be more sour.

Second - ripening time and temperature . The longer the ripening time, the more acidic the product (lactic acid accumulates gradually). Here it is necessary to make a reservation that the fermentation time largely depends on the temperature. Under optimal conditions, fermentation is faster and 6-8, and sometimes 4 hours is enough for yogurt. To ferment yogurt in a home yogurt maker, usually 8-10 hours are enough, if the temperature is falling, as, for example, in a thermos, then the fermentation process can be longer, and yogurt must be kept for 10-12 hours.

If you put the starter into cold milk and put the product in the yoghurt maker, then the fermentation time will increase, because, even before the active fermentation process, the milk in the yogurt maker will have to heat up. Another point, when using dry bacterial starters, the first batch of yogurt ("mother starter") can be prepared longer, since it takes time for the activation of lactic acid organisms after the state of suspended animation.

When yogurt is re-fermented, the composition of the starter is constantly changing. In practice, each subsequent batch will be sourer than the previous one. With the first or second re-fermentation, reducing the fermentation time can help, in the future, as soon as the taste of yogurt ceases to suit you, you need to take a fresh starter.

Does yogurt get "slippery"?

Once in an uncomfortable environment, too cold or too hot, or with sudden changes in temperature, the bacteria begin to "defend themselves". They produce mucous substances, polysaccharides. Thanks to these mucous substances, the consistency of yogurt becomes more viscous, even slimy. By themselves, these substances are safe, "slippery" yoghurts can be eaten. Although this is of course a matter of individual taste preferences.

You will most often encounter this "defensive" reaction when you are making yogurt directly from dried bacterial starters. Coming out of the lyophilized form (anabiosis), bacteria, apparently, are especially sensitive to the environment.

To combat viscosity, you should add the starter to milk heated to the fermentation temperature (if you have previously boiled the milk, wait patiently until it cools down, before mixing with the starter, stir the milk so that the entire volume has the same temperature).

Another precaution is to take the bag of starter out of the refrigerator in advance to avoid sudden temperature changes.

Another option is to prepare the so-called "mother sourdough" from the sourdough (a bag of sourdough on a standard yogurt cup of warm milk, ferment for 8-12 hours), and from it the main batch of yogurt. With this option, the slimy consistency is much less common.

Yogurt curdled, why?

It happens that yogurt curdles. There may be several reasons:

• Stale, sour milk. In a yogurt maker, yogurts ferment well, even if the milk is not preheated. But it happens that milk, even store-bought, with a normal shelf life, turns out to be of poor quality. If you try to boil such milk, it will curdle. Yoghurts from such "raw materials" also do not come out.
• Acids. If you are fermenting yoghurt with fresh fruit, the presence of fruit acids may cause the milk to curdle before the fermentation process is completed, and the yoghurt will not turn out. Add fruit to ready-made yogurt.

Yogurt does not work, does not ferment?

Yogurt may not ferment for a number of reasons:

• Milk. If the milk contains antibiotics that inhibit the growth of bacteria, then the yogurt will not ferment. It turns out that sourdough is a kind of indicator of the quality of milk. If the yogurt doesn't work, try changing the dairy brand or choose a different brand. UHT milk gives the most stable result. For homemade sour milk, this is the safest raw material. It happens that village milk fails, of course, it is unpleasant, but it can also contain antibiotics, for example, if they are added to animal feed. Fresh milk - does not ferment. During the first few hours after milking, there are substances in the milk that inhibit the development of any microflora.
• Temperature. This reason is relevant mainly if you are preparing yogurt without a yogurt maker. If the thermos or other utensils you use do not keep warm, or the place where you put the yogurt to ferment is subject to drafts, the temperature of the yogurt drops quickly. Yogurt may not ferment.
• Hot milk. Yoghurt bacteria die already at a temperature of 50 ° C. If you previously boiled milk, but did not wait until it cools to the desired temperature (36-42 ° C), then when mixed with sourdough, most of the bacteria could die and, accordingly, yogurt will not ferment. If you are using a yogurt maker, run the fermentation cycle again, sometimes this helps.
• Time. Depending on the conditions (mainly keeping warm), the yogurt needs 6 to 12 hours. If too little time has passed, then the yogurt might not have had time to ferment.
• "Inanimate" sourdough. From the starter, in which there are no "live" bacteria, yogurt will not work. If you use industrial yogurt as a starter, pay attention to the packaging. A very long shelf life or information that the product has been pasteurized, that is, it has undergone heat treatment after preparation, indicates that there are probably no "live" bacteria in it.
  If you use dry sourdough, then the expiration date and storage conditions are also important (usually sachets with sourdough should be stored at a temperature not exceeding 20 ° C).

How to calculate the fat content and calorie content of yogurt?

The fat content and calorie content of yogurt is calculated based on the products from which yogurt is made (For convenience of calculation, we will assume that 1 ml of milk / cream = 1 g of product).
For example, if you use 1 liter of 3.5% fat milk (calorie content 61 kcal per 100 ml or 610 kcal per 1 liter), dry sourdough (calorie value can be taken as 0) and nothing else, then the calorie content of your yogurt will be 61 kcal per 100 ml: 610(kcal)/1000(ml)*100(ml).
If you replace 200 ml of milk with 20% fat cream (calorie content 206 kcal per 100 ml), then the calorie content of your yogurt will be 90 kcal per 100 ml: (0.61 (kcal) * 800 (ml milk) + 2.06 (kcal) * 200 (ml cream)) / 1000 (ml mixture of milk with yogurt) * 100 (ml product).

The same principle applies to fat content. If you use milk with 3.5% fat content, that is, 100 ml of milk contains 3.5 g of fat, then the fat content of yogurt will be 3.5%.
If you replace 200 ml of milk with 20% cream, then the fat content of yogurt will be approximately 6.8%: (0.035 (g fat) * 800 (ml milk) + 0.2 (g fat) * 200 (ml cream)) /1000(ml milk and cream mixture)*100(ml product).

How to choose a yogurt maker?

Yoghurt makers are produced by both Western and domestic manufacturers. The price of the device largely depends on the brand and built-in bells and whistles, although in fact the essence of all models is the same, and most of them, if not all, are made in China, that is, they are made in China.

Hence the conclusion that buying the most expensive model does not make sense. When choosing a yogurt maker, you can focus on several factors:

• There are yogurt makers, which are a single container, usually designed for 1 liter. In my opinion, such yogurt makers are successfully replaced by a thermos. Yoghurt makers, completed with portioned jars, seem to me more practical.
• The presence of a timer is certainly a convenient feature, but in practice it is not at all mandatory. By itself, the sound signal only reminds you that the time you have chosen has ended. But if you did not hear the signal and did not put the yogurts in the refrigerator, then the fermentation process will continue even at room temperature. It is much more important that the yogurt maker has an automatic shutdown function, which makes the appliance safer and more energy-saving. Even better, if the yogurt maker works on the principle of a thermos, that is, it heats up from the mains for some time, and then automatically turns off, while the desired temperature is maintained for another 8-10 hours.
• Jars, which are completed with yogurt makers, are glass and plastic. Glass ones are more hygienic and can be sterilized. The plastic ones are practically unbreakable. Another convenience, although not mandatory, is the ability to set the date of manufacture on some covers. By the way, yoghurts can also be fermented in ordinary glass glasses or small wine glasses, the main thing is that they fit into the yogurt maker without breaking the tightness when closing the lid.
• Pay attention to the dimensions and stability of the model. During the fermentation process, it is very important that the yogurt maker is completely at rest, so the model must successfully fit into the place chosen for it.
• There are also models that allow, in addition to yoghurts, to cook in the appliance, for example, homemade cottage cheese, but such yogurt makers are somewhat more expensive. Separately, I want to note yogurt makers, with the ability to select the fermentation temperature - this is a very useful feature, especially if you are preparing not only classic yogurts (for which t of 42 degrees is great), but also kefir, acidophilic products, sour cream, symbilact, bifivit - for these for starter cultures, other temperature regimes (30, 36 °C) are optimal. This does not mean that these products will not ferment in your usual yogurt maker, just the temperature regime corresponding to these types of bacteria allows microorganisms to develop most correctly and intensively, which makes your products even tastier and healthier. To date, I know of only one such yogurt maker - VIVO ThermoMaster, designed specifically for VIVO bacterial starters. If you don’t have such a device in your arsenal - don’t be upset, you can use, for example, a thermos, preheating the milk to a lower temperature compared to yogurt.

Ask your question in the comments or blog social group theme.

Yogurt is a very useful product in every sense, because it helps digestion, is non-caloric, and in case of gastritis it is also a healing food. And, of course, it is very tasty - even men, having snorted in words, after a while can no longer do without a jar of homemade yogurt in the morning.

It probably goes without saying that homemade yogurt contains much less preservatives and dyes that are identical to natural, ingredients per 1 jar will cost much less than store-bought yogurt, and, finally, homemade yogurt is simply much tastier.

You can also highlight other undoubted advantages:

1. Homemade yogurt will go great with thawed berries or fresh fruit, while many store-bought yogurt - because they are too sour or taste - natural fruit is not always well suited.
2. You can add any component you want to homemade yogurt - from spices to cocoa, from coconut to syrup, and create the most original taste for yourself. Experiment.
3. You can make yogurt of any density.
4. You can make yogurt with any base - someone likes it from cream, someone from baked milk, someone from Mozhaisk, etc.
5. Buying cow's milk and country sourdough at the market (or taking it from your own farm), you can get perfectly natural yogurt.
6. The opportunity to try fresh still warm yogurt - its taste cannot be compared with anything.

Despite the fact that, it would seem, the cooking process "boil milk (cream) - add sourdough - pour into jars - put in a yogurt maker" does not involve any difficulties, it contains a lot of nuances, thanks to which yogurt can turn out different consistency, it may not turn out at all, or it may take longer to cook than you would like.

Let's start with the stage container preparation- it must be properly washed, dried, and kept closed until the new cooking process, otherwise there is a chance to achieve completely undesirable homemade yogurt instead of the desired yogurt. Kefir can also be obtained in several other cases: if ordinary pasteurized (or rural market natural) milk is not boiled; if you overdo the yogurt; if the leaven has deteriorated; and, finally, if the yogurt maker broke down, and during the time it was turned on, it did not maintain the optimal temperature.

Further selection and preparation of the base. That is, according to your taste: milk, various types of cream. Only full-fat milk is suitable for making yogurt, that is, above three percent - otherwise it tastes a little like standard yogurt, just a kind of fermented milk product. Keep in mind that each brand of milk also has its own flavor, which will undoubtedly affect the taste of yogurt.

Baked milk does not need to be boiled before making yogurt, and this is its undoubted plus. It gives a pleasant original flavor.

Milk Sterilized also, accordingly, does not need to be boiled, but some do not like its taste and degree of usefulness.

Mozhaisk milk needs to be boiled, but it also has its own aftertaste for an amateur.

From 3% pasteurized milk you will get a yogurt very similar to Danone's Activia - just as sour, slimy and just as liquid.

From 5-6%, you will get a much thicker yogurt, almost without sourness.

From 10-11% of cream in classical preparation, a substance will turn out that is already more like a cream, with a very delicate, velvety, but dense texture.

So, if you have cream or pasteurized milk, you need to boil it. When the hat begins to rise - enough, remove from heat, and set to cool. Not completely, but up to about 40-50 degrees. Other bases that do not need to be boiled can be heated to a warm state, then the cooking time in the yogurt maker will be reduced by 2-3 hours!

Then comes selection and addition of sourdough. Someone adds a spoonful to each jar, but it is more convenient to stir the entire volume of the sourdough in a common saucepan. Add more sourdough - you will need to reduce the cooking time, and the yogurt will also turn out to be somewhat thicker (and in the case of Narine, also more viscous).

Drinking yoghurts are absolutely not suitable for cooking. Bio-yogurts (yogurts with beneficial bacteria) are required. Or various types of artificial sourdough, which can be bought at the pharmacy / on the manufacturer's websites. Or village sourdough.

There are many types of sourdough. And the taste and consistency of the finished product also directly depends on it. Any store-bought natural yoghurt without additives will end up with a taste very similar to itself, regardless of the base. For example, Activia natural from Danone is hardly suitable for making cream yogurt, as their soft, fatty, creamy taste is completely incompatible with the pronounced sourness of Activia.

Narine in terms of consistency, it creates excessive ductility and, as it were, viscous stickiness, and not everyone likes the resulting empty, inexpressive taste of yogurt. Also, she and her analogues are artificial (according to experts) and expensive sourdough options, which are far from suitable for many. Plus, Narine powder must first be diluted and prepared separately for 12 hours to obtain a starter.

Therefore, I recommend, for example, as the best option, Bioyogurt Biomax Classic 5 vitamins as having a completely neutral, lively, mild taste. After preparing the first batch, just leave 1 of the jars of homemade yogurt as a future starter.

So, the proportion is about 70 ml of finished sourdough per liter of milk (this is 1 full teaspoon per cup, if your yogurt maker is equipped with portioned glasses). More sourdough - somewhat thicker yogurt and less cooking time. It is necessary to stir properly so that the finished yogurt is homogeneous.

Spilling the foundation in jars after heating / boiling and adding the starter, it is necessary to filter it through a sieve so that the foam and other large particles do not get into the jars.

Together with the sourdough, you can use a number of additives that, in the process, will not allow the yogurt to turn sour and turn it into kefir, for example, regular sugar, cocoa, and so on. With fruits and berries, it is somewhat more complicated - they are also added to jars, then pouring the base with sourdough, but if you are not lucky, you will end up with a mixture of cottage cheese and kefir.

The density of the finished yogurt can be adjusted in three ways:
- density (fat content) of the base;
- the amount of sourdough (more sourdough - also less cooking time);
- the time you leave the yogurt in the yogurt maker. Here you need to remember that if you overdo it, you get a sour-milk lumpy product, partly reminiscent of kefir, partly cottage cheese!

Finally, put necessarily open jars in a yogurt maker / pour the finished mass into a common glass of a yogurt maker. Open - since oxygen is involved in the process of creating a product. Remember that the optimal temperature for making yogurt is around 40 degrees. Usually it is her that the device supports all the time until it is turned off.

So:
- If you use the optimal scheme, and have a heated base with a normal amount of starter, then the cooking time will be 5-6 hours.
- If the starter base was cold, then the time is increased to 8 hours.
- If there is not enough sourdough, then the cooking time can increase to 10 or more hours.

It is important to catch the moment when the yogurt is already beginning to thicken. It takes an average of 1.5-2 last hours out of 6 (if you cooked according to our scheme). Here you can adjust the density of the final product: keep the whole two hours or turn off the yogurt maker shortly after (or at any time during the last two hours) when the contents of the jars become thicker. Do not forget that after the refrigerator, the yogurt will become denser again by 1.5.

Later, having worked out your own scheme, and choosing the consistency of the finished product you need, you can simply track the time and no longer approach the yogurt maker from the moment you turn it on until the end of the process.

When ready, you can use the yogurt immediately or let it cool and refrigerate to stop the process supported by the yogurt maker. Before use, you can add any ingredient to taste, such as pieces of fruit, jam, nuts, etc.

Bon Appetit!

Yogurt sourdough is intended for making live yogurt at home. Such yogurt contains a high amount of live and beneficial bacteria. Does not contain any harmful additives and sugar. Yogurt from sourdough can be consumed every day by adults and children.

Application possible
without fermentation

Can be used without fermentation

This starter can be taken in its pure form, as a probiotic, to restore intestinal microflora and normalize digestion.

Dilute the contents of the sachet in a small amount of boiled water at room temperature. Take 1 sachet 1-2 times a day, directly after meals for 1-3 weeks.

detailed information

VIVO yogurt is a starter for making homemade yogurt with your own hands.

Yogurt is perhaps one of the most famous fermented milk products, which has a very delicate and pleasant sour milk taste. Homemade yogurt is recommended for daily nutrition, as it has a number of useful and nutritious properties, especially if VIVO dry bacterial starter is used for preparation.

VIVO yoghurt starter culture does not just ferment milk into yogurt, but endows it with very useful features, because it contains a high amount of live probiotic bacteria. Such yogurt helps to normalize the intestinal microflora and improve digestion, strengthen immunity, restore strength and normalize weight. Regular use helps to compensate for the lack of protein, calcium, vitamins, amino acids, minerals and trace elements in the body.

Natural sourdough yogurt does not contain harmful additives such as sugar, preservatives, dyes, flavorings, etc. It is guaranteed fresh and safe, therefore it is ideal for consumption by people of all ages, children, athletes, pregnant and lactating women, the elderly and everyone who follows a healthy diet.

VIVO sourdough yoghurt is a great and natural alternative to store-bought yoghurts that the whole family will love.

Cooking

Homemade yogurt is very easy to make. For this preparation, you will need quite a bit of your personal time, VIVO bacterial starter, a saucepan or a jar, a blanket or a large towel.

The sourdough must be added to milk at a temperature of +37..+40 °C (slightly warmer than body temperature) and mix well. After that, the container with milk must be wrapped in a blanket or a large towel to ensure that the temperature is maintained and left to ferment for 6-8 hours. Once the yogurt is cooked, it should be put in the refrigerator to cool. But you can eat immediately after cooking.

And if you have a yogurt maker or slow cooker with a yogurt setting, the fermentation process will be even easier.

Bacterial composition

Composition Lactose
Streptococcus thermophilus
Lactobacillus delbrueckii ssp. bulgaricus
lactobacillus acidophilus
Bifidobacterium lactis

The amount of bacteria in the sachet is enough to guarantee the fermentation of 3 liters of milk (at the end of the starter expiration date).

Storage conditions and shelf life

In the refrigerator (at a temperature of +2..+8)- 12 months.

Payment to the current account: You can pay for an order to our account using your online banking, through the cash desk of any bank in Russia, as well as through a payment terminal.