Before making yogurt, make sure you have the required amount of ingredients. At 800 grams of whole cow's milk need to take a tablespoon of yeast. Sourdough lactic yeast is often sold in the pharmacy. However, you can replace it with a live yogurt.
If, instead of using live yogurt ferment, pay attention to the date of its release. Live culture should not be stored for more than 30 days. It is desirable to use plain yogurt milk, which does not present dyes and fruit pieces. In pasteurized yogurt live lactic acid bacteria are absent, so use it as a leaven useless.
First you need to boil milk. Pour it into a clean saucepan and place over medium heat. When the milk comes to a boil, reduce heat and keep the milk on the stove a couple of minutes. Do not forget to stir the milk, otherwise it will burn, and the product will be ruined.
Boiling will get rid of in the milk of other lactic acid bacteria, which convert the product to the extremely tasty, but unnecessary at the moment yogurt. Boiled milk must be cooled to a temperature of 40-43 degrees.
In the warm milk, add the leaven and wrapped container in a warm towel. Maturation of yogurt will take about 12 hours. All this time, the vessel should be in a warm place. You can speed up the ripening process, if they could give a kind of a water bath. To do this, place a container of yogurt over baking or deep bowl into which constantly blow off some hot water.
The finished product can be added to taste pieces of favorite fruits jam or sugar. Remaining after the preparation of yogurt starter Put into a clean jar and store in the refrigerator. Realizing how to prepare Bulgarian yoghurt, the owner probably will soon decide to cook healthy and natural dessert again.