How to use yogurt maker correctly

A yogurt maker is an interesting and necessary device for any family, especially if it has small children. You can eat fresh and high-quality tasty dairy products every day. It remains the main thing - to master the science of how to use a yogurt maker.

Basic Instrument Information

According to its purpose, a yogurt maker is a unit that is able to maintain a given temperature in order to produce various fermented milk products. At the same time, all living and bifidobacteria that are very necessary for the body remain in the food.

The device has the following necessary elements:

• working chamber for placing jars in which fermentation takes place;
• electric heater to maintain the desired temperature;
• thermostat;
• the case itself (most often of metal);
• electrical part with settings.

What can you cook in a yogurt maker? Not only what is justified by the name of this device. Depending on the functional technique can be used for the manufacture of:

• sour cream;
• cottage cheese;
• kefir;
• Ryazhenka;
• yogurt;
• bifilak;
• sherbet;
• ice cream

The main thing - all the dishes will be fresh and much healthier store assortment.

Necessary conditions for cooking

The constituent elements for the manufacture of any fermented milk product are:

• leaven;
• milk;
• fillers.

Without a starter, there will be no result. For her, you can take any remaining yogurt (home or shop) or buy ready-made at the pharmacy. If it is decided to use yogurt, then it is necessary to take in the ratio of 1 liter of milk to 120 ml of yogurt. For the pharmacy option, everything is described in annotations.

Milk must be the freshest - before cooking it would be best to boil it. This method will kill all the negative microflora contained in it, and the live bacteria will come from the starter culture. Fat content is also relevant: the higher it is, the more thick yogurt will turn out. It is best to choose the 3.5% option.Well, if you can use fresh homemade or farm milk.

Application fillers will diversify the taste of the finished product. Berries, fruits, jams and jams can be used here, as well as cocoa and chocolate. It is important to pay attention to their shelf life.

Detailed information on cooking can be found in the instructions for a particular model. However, there are general rules for all:

1. Before fermentation, all jars should be perfectly washed. At the same time you can not use detergents - the microflora of the product may suffer.
2. The yogurt maker should stand on a perfectly flat surface - otherwise, uneven heating can occur.

How the device works

The two main criteria determining the future result are the time and temperature of preparation.

1. Optimal fermentation time - from eight to twelve hours. If you set the timer for less time, yogurt will turn out liquid. Subject to all rules, the product will be a delicate and thick consistency.
2. Different starter cultures define different temperature condition. It is impossible to overheat: the useful microflora will be destroyed and yogurt simply will not reach a homogeneous composition.

Every yogurt maker has a timer and thermostat. In some models, there is a delayed start timer.

The operating time of the unit is quite long, but it is not necessary to worry about the spent electricity in advance. Have a typical yogurt maker power rating makes from 13 to 18 W (the glow lamp consumes much more powerful). The whole cooking process will spend 1/10 kWh / h on itself, which is quite acceptable.

Secrets of some recipes

If the future user wants to see not only yogurt on his desk, then he should know some nuances.

1. Sour cream able to cook almost all the devices, but in order for it to turn out to be of high quality, it is necessary to set a lower temperature than on yogurt.
2. But cottage cheese They do not do all the devices - here we need an appropriate program. The same devices that are endowed with such "talents" have in their configuration also a special convenient capacity.
3. To prepare ice cream, sherbet or frozen yogurt, a special function must be provided in the technique.

Let's start testing the device with a simple recipe. What you need to do to get plain yogurt?

1. Diluted sourdough is divided evenly between all the jars (for this, they are marked with divisions).
   

2. It is necessary to fill in about 80% of their volume, after which the lids are closed and the product is left to reach.

For example, for Yogurt Evitaliya You can buy the appropriate leaven in the pharmacy - it will be sold in a package of 10 bottles. Each of them contains 300 mg of strains - it means that the finished result should be at least two liters. It is enough to follow all the above recommendations so that you have a useful and fresh product on the table. And other medical sourdoughs, if desired, are easy to find in almost any pharmacy store.