Recipe

Yogurt

Yogurt is a traditional and particularly healthy food that should not be missing from our diet. You can also use Sous-Vide devices to make yogurt, which is why we publish this recipe on our website.

Yogurt is basically just fermented milk, but the secret to the success of its production lies in special bacteria, fermentation time and environmental temperature. There are many types of bacteria used to make yogurt and they fall under the label "yogurt culture". They are not only necessary for us to have something to enjoy, but they are also necessary for our body. Lactobacilli are important for our intestinal tract, where they act against putrefactive bacteria, which is manifested by weakening bloating, abdominal pain and reducing the risk of colon cancer. It is a rich source of calcium, magnesium, fat-soluble vitamins (A, D, E, K) and B vitamins.

People discovered yogurt over 500 years before Christ. It was probably created by the spontaneous fermentation of infected goat's milk in leather bags. For the nomadic tribes of Eurasia, it was the main way of sustenance because yogurt satiated more than milk. Yogurt came to Europe from the Orient and for a long time was only available in pharmacies as a remedy for diarrhea and abdominal colic.

If you are among the addicted yogurt consumers, you will definitely appreciate the opportunity to make delicious yogurt right at home. It's simple, you'll save money and you're sure that you're consuming real yogurt without added chemicals.

You need 4 things: milk, white yogurt, time (8-12 hours) and a water bath with a constant temperature of 40˚C, which can be maintained for you, for example Sous-Vide Home Chef.

Procedure

Clean glass jars with a screw cap with a maximum volume of 350 ml must first be sterilized, which can be achieved by pouring boiling water for 1 minute. Put the lids on the glasses and let them steam. It is not 100% sterilization, but sufficient in domestic conditions. Then pour the water, preferably into the container in which the glasses will be heated. Put 1-2 spoons of white yogurt (white Aktivia is ideal) into the cooled glasses and fill with whole or semi-fat fresh milk. Mix thoroughly. When preparing homemade yogurt, you need about 120 g of plain yogurt for 1 liter of milk (1 package of activity). If you mix more yogurt into the milk, fermentation will take place faster, and conversely, if you add less, the time required for fermentation will be longer. Screw on the lids and put in a container with water heated to 40˚C for 8-12 hours. A temperature higher than 40˚C kills the yogurt culture. Then take out the glasses and put them in the refrigerator after cooling, where the fermentation process will slow down. After it cools down, you can start making your own yogurt. Yogurt in an unopened jar can be stored in the refrigerator for about a week.

Tips

1. In order to make good yogurt and prevent other undesirable cultures from growing in your jars, it is necessary that everything be clean and sterile. Be sure to sterilize the jars just before filling them. Always open the milk in a new package or bring it to a boil and cool it to 40˚C. Use yogurt from an unopened package. If you have milk from a machine, it must be boiled first.
2. The consistency and taste of the final yogurt largely depends on the quality of milk and yogurt you used. Therefore, do a few experiments with milk and yogurt from different manufacturers to find out which yogurt works best for you. It can happen that the yogurt will be stretchy, thin, lumpy. There is no need to despair and just try other types, we recommend the white Aktiva.
3. Yogurt is tastier and has a better consistency if you use fresh milk instead of shelf-stable.
4. Whole milk makes yogurt thicker. Do not use low-fat milk, only a white acidic liquid will do.
5. If you want the yogurt to be sweeter, try mixing in some sweetened condensed milk during or after making it.
6. We recommend sweetening and flavoring the yogurt, e.g. jam, fruit, cocoa, compote, honey and nuts only when eating it, so that it does not mold during preparation or standing in the refrigerator.
7. When preparing the next batch, you can use the yogurt you have already made.

Good luck with making your own yogurt and enjoy!