Yadda za a yi gida-mai yogurt?

Don yin low-mai yogurt, ya kamata ka saya sabo ne ko pasteurized madara da wani m mai abun ciki. Shi ne ya kamata a lura da cewa zuwa ranar, da shiri na da irin wannan zabin da akwai da yawa Goodies. An sanya da taimakon yogurt, obin na lantarki, Multivarki da kuma sauran na'urori. Amma a cikin wannan labarin, za mu yanke shawarar la'akari da mafi sauki da kuma fi sauri hanya da za a iya yi amfani da ko da novice dafa.

Yadda za a dafa low-mai yogurt?

The tambaya a yau shi ne ba kamar yadda ya dace kamar yadda 'yan shekarun da suka gabata da suka wuce. Bayan duk, don saye da irin wannan dadi da kuma dadi abinci bukatar kawai don zuwa store. Amma ba duk yogurts da aka sayar a manyan kantunan, suna da amfani ga jikin mu. Shi ya sa wasu matan aure har yanzu shirya wannan delicacy a gida.

Bari mu dubi abin da abinci kana bukatar ka saya yi naka low-mai yogurt:

• sabo ko pasteurized madara m mai abun ciki (1.5%) - 1 L;
• skimmed madara foda - ¼ kofin.
• sugar yashi (for "ciyar" lactic acid kwayoyin cuta) - 1 manyan cokali.
• gishiri kananan - schepotochka.
• Natural yogurt tare da live al'adu (ba tare da Additives da dyes) - 2 cikakken manyan cokali (ka kuma iya amfani da lyophilized bushe Sourdough).

shiri na tushe

Na gida low-mai yogurt aka yi a matakai uku. Da farko muna bukatar shirya kafuwar. Don wannan ya kamata a pasteurized to zuba cikin madara a cikin wani karfe akwati da hankali shi ne mai tsanani zuwa da zazzabi na 45 ° C. Idan kana amfani da wani sabo sha, shi ne shawarar da ka kawo shi a tafasa, cire fim, da kuma kawai sai sanyi ga ambata Figures. Wannan ya kamata a yi a ruwan sanyi, nutsad da kasa na kwanon rufi da kuma mõtsar da abinda ke ciki sosai. Har ila yau a cikin wannan sha, shi ne kyawawa don ƙara ¼ kofin bushe skimmed madara. Ya za ta sa yogurt thicker, dadi da kuma gina jiki.

ƙara yistin

Duk da yake sanyaya Boiled madara, Starter ya kamata a warmed zuwa dakin da zazzabi. Don wannan karshen, shi ne kawai ake bukata don samun daga firiji daki da kuma tsaya a cikin dakin ga dama hours. Next, dumi low-mai yogurt ko bushe lyophilized kwayoyin cuta a cikin flakonchike ya kamata a sa a cikin madara da kuma Mix sosai (za ka iya amfani da mahautsini).

A karshe mataki - da rufe gudun a cikin zãfi

Da zarar dalilin gaba Goodies zai kasance a shirye, shi ya kamata a zuba a cikin wani uku-lita kwalba da kuma tam rufe gilashi murfi. Next ganga tare da cakuda bukata kunsa bargo da kuma sa a kusa da wani zafi Madogararsa. Alal misali, a cikin hunturu jar tare da nono taro za a iya sanya a kusa da baturi ko al'ada zuba a cikin wani thermos. Muhimmanci a cikin wannan harka - tuna cewa low mai halitta yoghurt dole ne dole ne a kiyaye a zazzabi ba sama da 50 da kuma a kasa 30 ° C.

A karshen 4-7 hours ya kamata ka samu wani samfurin wanda irin zane kama custard, amma kawai tare da wari da cuku da kuma kadan greenish ko yellowish ruwa a farfajiya. Wannan daidai ne da salla da cewa muna bukatar. Shi ne musamman da lura da cewa tsawon low-mai yogurt zai zama dumi da kuma balagagge, da thicker da kuma tastier shi ya zama. A lokacin da halittar da irin wannan samfurin da muhimmanci ba don matsawa da ganga tare da madara dabara, tun da wannan muhimmanci rage cikin kudi na ta thickening.

daidai Ku bauta wa

Bayan yogurt thickened da kuma za su kasance a shirye, shi ya kamata a kai tsaye sa a cikin wani gilashi kwalba a cikin firiji daki, inda shi za a iya adana har zuwa makonni biyu. Ku bauta wa wannan abin sha wani tebur bada shawarar, tare da sukari da kuma berries. Idan so, wannan delicacy kuma iya ƙara kamar wata spoonfuls na ruwa da zuma da tsunkule na kirfa.

m alamu

Idan kana bukatar ka yi amfani da wani adadin na gida yogurt matsayin yistin, da ya yi wannan, shi ne kyawawa ga farko kwanaki 5-8, yayin da lactic acid kwayoyin cuta ne mai yiwuwa. Bugu da ƙari, kafa a kan surface na whey samfurin ciwon greenish rawaya ya dafa, ya kamata a nan da nan drained ko amfani ga kneading kullu, salads da kuma kama. D.

Kullum, a da yawa yogurts sayar a manyan kantunan, daban-daban masana'antun sun kara thickeners (sitaci, pectin, gelatin, da dai sauransu). Saboda haka ba abin mamaki bane, kuma damu a banza idan wani kiwo samfurin sanya ta ka ne ya jũyar da na ruwa.