Sourdough for yogurt – where to buy. The best starter cultures and recipes for making yogurt at home with a photo

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Sour-milk products are recommended for those who want to lose weight, get rid of digestive problems, strengthen the immune system. The yogurt owes its valuable properties to sourdough, which consists of a culture of living organisms. However, not all types of product are equally useful..

How to make sourdough yogurt

Due to the unique ability of lactic acid cultures to absorb lactose and create lactic acid, we carry out the process of souring milk. So, the production of yogurt is carried out by adding live sour-milk crops to milk. The most common among them are thermophilic streptococcus and Bulgarian bacillus. To start their life, an optimal temperature is created – approximately 43-45 degrees (with a regime of over 50 degrees, beneficial bacteria die).

Milk must maintain the indicated temperature for 8-12 hours to get a tasty and healthy product. During this time, beneficial bacteria ferment milk sugar. You can make yogurt from sourdough either from whole milk or from pasteurized, while using exclusively clean, sterilized, or at least quickly cooked dishes with boiling water. To complete the fermentation process, preserve the bacterial microflora and obtain the optimal consistency of yogurt, the product is cooled to 5 degrees.

Sourdough for yogurt – benefits and harms

This dairy product is popular not only because of its taste, but also the beneficial properties that it has on the body. Its bacteria help normalize the microflora of the gastrointestinal tract, accelerate metabolism. Since the bacteria of the fermented milk product provides the fermentation of lactose, yogurt is easier and better to digest than milk. Indications for its use are:

  • digestive diseases;
  • infection with an infection due to which the intestinal microflora is disturbed;
  • pregnancy, lactation;
  • recovery period after surgery;
  • treatment with antibiotics, other serious drugs that can disrupt the microflora of the digestive tract.

Since, like kefir, yogurt bacteria ferment lactose, such drinks are digested much easier than many other foods. Even people who are allergic to milk protein or lactose intolerant use natural yogurts. They contain a lot of minerals and vitamins that have a beneficial effect on the human body: suppress pathogens, strengthen the immune system, help restore / grow bones.

Yogurt sourdough contains two main components that help the body fight various diseases, including cancer. The first substance is lactobacterin, which suppresses the pathogenic flora in the intestine. The second is calcium, which protects bones from destruction and suppresses the action of harmful bacteria that cause intestinal cancer. According to research, daily use of a portion of a natural, fresh sour-milk product helps to seriously strengthen the immune system..

The benefits and harms of starter culture for yogurt are not equal – the second is possible only in exceptional cases. Harmful sourdough for yogurt will be:

  • at the expiration of its expiration date;
  • when storing the starter culture in inappropriate conditions;
  • when adding to it any preservatives, flavor enhancers and other chemicals.

Homemade Yogurt in Jars

Dry sourdough for yogurt

To prepare a fermented milk product, several types of starter cultures are used, including dry industrial starter. Such a starter base can be bought at a pharmacy or grocery store. The content of the starter culture is standard: it includes the Bulgarian stick and thermophilic streptococcus. The taste and fat content of yogurt prepared from this substance differs from the finished store, has a more viscous structure. Dry yeast for yogurt is used exclusively according to the instructions, otherwise the product will not bring benefits to the body.

If you decide to ferment yogurt at home, then subject to the cooking technology you will receive a guaranteed natural and healthy product. Pharmaceutical dry sourdough improves the digestive process, strengthens the immune system and has a positive effect on the whole organism. The bacteria in its composition underwent lyophilization (were dried), but after getting into milk, they come to life and begin the process of fermentation.

The advantages of dry types of starter cultures are a long shelf life, resistance of bacteria to external influences and good taste of the finished drink. Long shelf life of bacteria is possible due to their production lyophilization, while the product must be stored in a refrigerator or freezer. The storage method you choose will depend on how long the beneficial bacteria remain active and viable. In the freezer, the leaven can remain fresh for up to one and a half years, in the refrigerator – up to a week.

Live Yogurt Ferment

This natural probiotic prevents the growth of putrefactive bacteria, helps cleanse the intestines, improves the digestive process, helps food to be better absorbed. The most useful is the fermented milk product made from whole cow or sheep milk based on Bulgarian sticks. At the same time, the ideal option is live sourdough for yogurt. Such a substance is stored for no more than 20 days, which should be taken into account when choosing a yeast.

Due to the short shelf life, liquid live starter cultures are not as popular as dry ones. Nevertheless, such products contain as many beneficial bacteria as possible. The second minus of such a product is the taste that is far from desired: yogurt often comes out too acidic and has an unpleasant texture. At the same time, it is still preferable to cook and eat fermented milk products from live starter cultures, especially for sick people.

Live homemade yogurt with berries in glasses

Sourdough for yogurt at home

Using the product, you can easily cook natural yogurt, cottage cheese, kefir, fermented baked milk. You can use for this purpose both a yogurt maker and an ordinary thick-walled pan (it is important that the dishes are not thin, otherwise the milk will cool quickly, and this will badly affect the activity of beneficial bacteria). Some housewives even use a multicooker, choosing the appropriate mode of operation of the device. Sourdough for yogurt at home must be fresh. If desired, fresh berries or pieces of fruit can be added to the finished drink. How to make sourdough yogurt?

Ingredients:

  • water;
  • milk – 3 l;
  • lactobacterin – 1 pack.

Cooking method:

  1. Preheat milk to 43-45 degrees.
  2. Pour a little water into the ampoule with lactobacterin, mix the contents of the vial thoroughly, then pour into milk (pour carefully, stirring the contents of the dishes with a whisk).
  3. Pour the milk into a jar, the surface of which must first be treated with boiling water or leave in a saucepan. Close the lid tightly and wrap in a warm towel.
  4. Rearrange the dishes in a warm place for 12 hours, then rearrange the drink in the refrigerator. From homemade yogurt you can cook an excellent breakfast by mixing it with fresh fruits and cereals.

Ready yogurt in a jar

Sourdough for yogurt – which is better

Since the store product has few useful properties, it is better to prepare yogurt with sourdough, while you can choose both a live culture and a dry product. It is difficult to determine which best dressing for yogurt: there are many types of products from different manufacturers, both domestic and imported, on the market. Nevertheless, before taking your favorite packaging you need to pay attention to the bacterial composition of the product. What is the best leaven for yogurt? The best option would be a product with the most diverse bacteria content..

Sourdough Evitalia

The product consists of dried viable microorganisms of five different types, including thermophilic streptococci, lactobacilli, acidophilus bacteria, etc. In addition, Evitalia sourdough contains vitamins B, A, C, E, folic acid, magnesium, calcium, and natural antioxidants. Doctors recommend eating the product as a dietary supplement to their main diet in order to normalize or maintain the intestinal microflora..

Evitalia – instructions for use

Each manufacturer applies to the product a detailed description of the process of preparing a home-made dairy product. Instructions for use Evitalia simple and practically no different from the use of other similar starter cultures. A home-made drink can be given even to a small child as a complementary food (age must be over six months). How to make yogurt at home with sourdough:

  1. Boil 2 liters of milk, for which you need a thick bottom container.
  2. Cool the liquid to 43 degrees, remove the film formed on the surface of the milk.
  3. Pour dry yeast here (1 pack), thoroughly spill the liquid with a whisk.
  4. Cover and wrap the dishes with several layers of warm cloth (it is better to put the pan in a warm place).
  5. After 12 hours of ripening, you can try the product. Keep it ready in the refrigerator. It is recommended to consume yogurt in a glass of sutra on an empty stomach, and then 20 minutes before meals.

Ferment Vivo

Bacteria for this brand of yogurt include lactobacilli of all kinds, streptococci, acidophilus and Bulgarian bacillus. With this tandem, microorganisms produce a large amount of lactic acid, which adversely affects pathogenic bacteria. Ferment Vivo helps to remove eating disorders and eliminate the effects of infections in the intestines. In addition, with constant consumption of the product, the metabolism accelerates, due to which the person’s weight gradually returns to normal.

Ferment Vivo – instructions

You can give homemade dairy product even to children, starting from the age of six months. Due to the content of beneficial lactobacilli in it, Vivo yogurt helps to establish the digestive process and effectively removes toxins from the intestine. Below is a detailed recipe with a photo of the preparation of the drink. Detailed instructions for fermentation Vivo:

  1. Boil milk (2-3 liters), then cool to 40 degrees. When using an ultra-pasteurized product, boiling is not necessary, you can only heat it to the specified temperature.
  2. Separately combine the packaging of the starter base with a small amount of warm milk, then pour the mixture into a common container.
  3. Close the dish with a lid, wrap with a multilayer material and keep in a warm place for at least 8-10 hours.
  4. After the indicated time, refrigerate the product with a refrigerator. In this case, you can immediately start consuming the drink. Keep it no longer than 3 days in the refrigerator.

Ferment from the manufacturer Vivo

Sourdough price for yogurt

Fermenting bases for sour-milk products have appeared on the shelves of Russian pharmacies and stores recently, but have already become very popular, sought-after goods. Nutritionists strongly recommend using them for people with gastrointestinal tract problems and those who care about their health. Where to get yogurt sourdough? In addition to grocery supermarkets and pharmacies, the product can be bought in the online store or ordered on the official website of the manufacturer. At the same time, the price of starter cultures for yogurt is affordable: the basis for 3 liters of milk has an inexpensive cost. Examples:

  • “Squash” for yogurt – 65 p.;
  • Evitalia – 70 p.;
  • Vivo – up to 80 r .;
  • Good Food – 80 p.;
  • Laktoferm ECO Yogurt SlimYogurt – 75 r.
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