Such dairy products are not just useless, they are even harmful. Are you ready to give them to your children? Hardly. It's easier to buy a home yogurt maker and prepare fermented milk products yourself.
Instructions for Making Yogurt
If you don't have a yogurt maker, you can make homemade yogurt in a regular thick-bottomed saucepan. All you need is to buy starter culture VIVO and animal or plant milk. Any starter culture, including VIVO, contains instructions for use, be sure to read them and follow the recommendations.
Before starting, scald the dishes and utensils that will come into contact with milk with boiling water. If you are making yogurt with homemade or pasteurized milk, it must first be boiled. If you don't want to bother with boiling, you can use ultra-pasteurized milk, which does not require additional heat treatment.
Mix warm, but not hot, milk with VIVO starter culture. That's it, the yogurt is almost ready! Leave our mixture to ferment right in the saucepan or use a thermos. The yogurt should stay warm for about 6-8 hours.
Yogurt can be eaten warm, but the chilled product is much tastier and healthier. After fermentation, check the thickness. If it suits you, pour the yogurt into jars and put them in the refrigerator to mature. The shelf life of natural homemade yogurt is no more than 5 days.
Why didn't the yogurt turn out?
Due to incorrectly maintained time or temperature, the yogurt may turn out too sour. Didn't work the first time? Try a second, third, fourth time. Eventually, you'll get the hang of it, and delicious yogurt will turn out on the first try. To prevent homemade yogurt from curdling, use a quality starter culture. If you add berries or fruits, they should not be sour.
Natural yogurt is much better absorbed than milk. Regular consumption helps improve the functioning of the gastrointestinal tract, nervous system, stimulates immunity and resistance to viruses. Homemade yogurt with VIVO starter culture removes toxins and waste from the body, creates a positive environment for the development of beneficial microflora, inhibiting pathogenic.
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