Natural Yogurt

Description

Why is it necessary to boil milk? Milk that has not been boiled contains both beneficial and harmful bacteria. In the process of making yogurt, we will introduce only the 'necessary' and health-promoting bacteria into the milk. Therefore, the milk must be sterile before making yogurt. Boiling kills all unwanted bacteria. Packaged milk in Tetra Pak has already undergone pasteurization, so it can be used without boiling. The principle of the starter culture: starter cultures contain friendly bifidobacteria and lactobacilli. When they enter warm milk, these bacteria begin to multiply actively, turning the milk into yogurt; this process is called 'fermentation.' They also enrich the milk with vitamins B1, B12, C, E, P, and other beneficial vitamins and trace elements. The beneficial bacteria in the starter culture multiply at a temperature of 38–40 degrees Celsius for about 6–12 hours (the longer the yogurt sits, the thicker and more sour it will be). The finished yogurt should be stored in the refrigerator for no more than 5 days (for children, it is recommended to consume it within 3 days). All utensils used must be clean!

Ingredients

• Milk - 2 qt
• Bacterial Starter Culture - 0 oz

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