How to make yogurt at home?

Yogurt is a useful fermented milk product consisting of lactic bacteria, which, when settled in the intestines, evict “bad” counterparts, improve metabolism and regulate liver function.

The birthplace of yogurt is Bulgaria, or rather, the ancient states that existed on the territory of the Balkan Peninsula. However, the word yogurt itself is borrowed from the Turkish language, and in translation means "condensed".

The nomadic peoples of Thrace, a historical region divided today between Bulgaria, Greece and Turkey, noticed that the milk they carried in skinskins on the backs of pack animals began to ferment after a while. Heat, bacteria, and constant shaking on the back of the animals did their job - the milk turned into an acidic thick mass. Such a drink does not deteriorate for a long time and retains all the beneficial properties.

Unfortunately, store-bought yogurts smell very strongly of chemistry. That is why it is better to cook a delicious, fresh and such a healthy product with your own hands. It's not that difficult!

So, how to make yogurt at home. Homemade yogurt recipes.

You can make yogurt at home both with the help of modern technology called a yogurt maker, and without it. In today's article, we will look at how to prepare natural yogurt in a thermos. Those who make yogurt in a yogurt maker will find instructions and recipes included with the yogurt maker. Making yogurt in a yogurt maker is easy. And how to make yogurt in an air grill, read this link.

Recipe 1.

We take 1 liter of milk, preferably homemade, heat it to 40-45 degrees, or you can boil it and cool it. In milk you need to add 3 - 4 tbsp. spoons of yogurt. For these purposes, I take a small jar of Activia or Zhivinka. Stir the mass thoroughly and pour into a thermos. Keep the mixture in a thermos for 6-8 hours. The longer the “aging” of the yogurt, the more sour the product will turn out. But in any case, you should not leave yogurt in a thermos for more than 10 hours.

You can add chopped fruits (banana, kiwi, raspberries, strawberries) to yogurt.


Ready yogurt can be stored in the refrigerator for 3 days. For the next batch of yogurt, leave 3-4 tablespoons of the finished product - save money. Recipe 2.

For this method, you need to take care of buying yogurt bacteria - sourdough in advance. For 1 liter of warmed milk (see recipe 1), you need 2 tbsp. l. leaven. Pour the resulting mixture into a thermos and after 6-8 hours the yogurt is ready. Ready yogurt can also be used as a starter, but it is not recommended to repeat the procedure more than 10 times.

Recipe 3.

Making yogurt at home can take place in an electric oven. The preparation of milk is the same as in recipe 1. For 1 liter of milk, 1 jar of yogurt, the same "Activia". Pour the mixture into 2 glass jars of 0.5 liters each and put in an oven heated to 30-40 degrees, without covering with a lid. Leave the mixture for 6-8 hours.

Ready thick yogurt should be cooled, closed with a lid and put in the refrigerator. Before use, I add thawed (if not fresh) berries.

Recipe 4.

The finished product is not similar in texture to yogurt, but also delicious. It is necessary to beat kefir and available fruits or berries in a blender. Very tasty with blueberries, raspberries and cherries. It can be frozen for the winter.

The article was prepared specifically for the site shop-ultra.ru.