Do you like yogurt? And can you make it at home?
It's rather easy and fast, but the use from this very handmade yogurt is just great (in comparison with yougurt from mass-market).
sour-milk products are extrememly useful for our health and immunity because they consist lactobacilli that are necessary for our body.
To make useful homemade yogurt we need:
milk (with shortest term of shelf life otherwise it will be full of chemistry)
special leaven for sour-milk products (we can find it in the internet-shops or some pharmacies)
Leaven consists:
Lactobacillus bulgaricus
The sourdough must contain the Bulgarian wand (Lactobacillus bulgaricus) - this is an obligatory component of this yogurt. It turns lactose (milk sugar) and glucose into lactic acid. Lactic acid suppresses pathogenic microflora - the state of the intestines improves.
Lactobacillus bulgaricus produce in the process of fermentation vitamins and amino acids, which contributes to the strengthening of immunity. The Bulgarian rod participates in the appearance of special substances - extracellular polysaccharides. They make the consistency of the home product tight and tidy.
Streptococcus salivarius subsp. thermophilus
Thermophilic streptococcus is found in almost all traditional fermented milk products. The main task of this bacterium is to form a regular dense milk clot. Due to their high activity in the intestine, they indirectly affect the reduction of pathogens in the digestive tract and improve the overall condition of microflora in dysbacteriosis.
Lactococcus lactis subsp. Lactis
These bacteria, when ingested in milk, "wake up" the very first and start the ripening process. They are responsible for creating a pure sour milk taste and aroma in the product. An important effect of this bacterium is that it produces a natural antibiotic of nisin in quantities that are safe for the body.
and many other useful bacteria!
That's it how it looks like
So what do we do?
we sterilize all bottles for yogurt
boil pasteurized milk
cool down to 37-38 degrees Celsius
Put the leaven
Pour in bottles
put in a warm place
wait for about 6-10 hours
Done!
We have a very tasty, armoat and a very useful product!
It's thick and so amazing to taste in the morning!
