The growing fashion for a healthy lifestyle makes yogurt makers one of the most popular items in household appliance stores. But for making homemade yoghurts, it’s not enough to buy a useful device – you need to learn how to use it correctly.
Principle of operation
The main purpose of the yogurt maker is to maintain a constant temperature regime necessary for fermenting fermented milk products. As a rule, the degree of heating of the device does not exceed 37-38 degrees. This temperature allows living bacteria to ferment milk sugar, eventually turning milk into yogurt. At the same time, as a result of cooking, vitamins and bifidobacteria, which are beneficial to the human body, are completely preserved in food. In addition, you can be sure that there are no unwanted flavors, preservatives and thickeners in the composition of the dish.
The design of the yogurt maker is elementary, consisting of:
- a closing lid of the container in which the manufacturing process takes place;
- a heating element that continuously maintains the optimum temperature;
- plastic or metal housing with thermally insulated thickened walls;
The technical characteristics and functionality of different models differ little from each other – when buying equipment, you should focus primarily on the volume of the working chamber. For a family of 4, it is better to choose a yogurt maker with a capacity of 8 jars, each with a volume of 125-250 ml.
Jars sold as a set are usually made of plastic or glass. The glass option is considered more convenient and environmentally friendly, but its use is associated with the risk of breaking. Some manufacturers offer to purchase an additional set of containers if you plan to frequently prepare fermented milk products. There is a rather original solution to the problem of lack of containers – baby food jars are ideal for such use.
The presence of a sound timer and auto-off significantly increase the cost of the device. Despite the apparent convenience, these functions are not so important in use – after the end of cooking, the yogurt must be rearranged for cooling anyway.
A significant advantage of the device is low power consumption. The power of the yogurt maker ranges from 5-15 W – enough to continuously maintain the set temperature inside the appliance.
Housewives notice that the purchase of a yogurt maker pays off in a few months, thanks to the low cost of raw materials. So with its help, you can not only teach your family to eat healthy, but also significantly save your home budget.
What can be cooked in a yogurt maker?
Despite the name, the yogurt maker is able to prepare any fermented milk product, depending on the starter used and the recommended fermentation time, for example:
- sour cream;
- fermented baked milk;
- cottage cheese;
- curdled milk.
Almost every yogurt maker comes with a book of recipes verified by the manufacturer. With it, it is easy to create curd desserts, drinkable yogurt options and even food for the first feeding.
To enrich the taste, it is allowed to add a filler to the finished product: berries or fruits, jam or chocolate chips. Thus, you can constantly change the taste of yogurt, while maintaining the benefits of bifidobacteria in it.
How to use a yogurt maker to make yogurt in it?
Natural yoghurt of own production consists of two products:
What starter culture to use for yogurt maker?
Yogurt without industrial additives can be used as it, but fermented milk products are best obtained on the basis of a special starter culture. It is usually sold in pharmacy chains or health food stores, along with detailed instructions for use.
Subsequently, it is allowed to prepare yogurt using the residues from the previous fermentation, in this case, 100 grams of the finished fermented milk product is taken per liter of milk.
What kind of milk to use for yogurt maker?
Milk should be chosen the freshest, and boiled before cooking. This will destroy the unwanted microflora present in unpasteurized raw materials, preparing a favorable environment for the further reproduction of beneficial bifidobacteria.
The consistency of yogurt will depend on the fat content of milk – the fatter it is, the thicker and tastier the dish will turn out. The best option would be to use homemade or farm products. Whole raw materials have the optimal ratio in terms of calorie content and taste properties.
Vegetarians can use soy milk to make yogurt – however, such an experiment may require additional fermentation time. Milk of plant origin does not have to be boiled, it is sold already pasteurized.
Instructions for making yogurt in a yogurt maker
The fermentation time of yogurt on average takes 6-10 hours, while direct participation in cooking is 10-15 minutes. The step by step process of making homemade yogurt is as follows:
- Sterilization. Before cooking, it is necessary to sterilize all containers that come into contact with the product, after thoroughly washing off the remnants of detergent from it. As sterilization, it is allowed to use heating in a microwave oven, a double boiler or rinsing with boiling water.
- Mixing of raw materials. After boiling, the milk cools at room temperature to 40 degrees – you can control the degree of cooling tactilely, to a comfortable environment for your finger. Then the required amount of leaven is added to the liquid and thoroughly mixed with a sterile cutlery.
- Pouring into containers. The resulting mixture should be carefully poured into the selected containers – glass or plastic jars, a deep plate or container. Drops of milk that have fallen by should be thoroughly wiped off.
- Turn on the yogurt maker. The filled container must be installed in the working chamber, and then close the device with a lid. Turn on the electrical appliance.
- Setting the timer. The time interval is set depending on the type of starter – the exact information on the fermentation period is contained in the attached instructions.
- End of cooking. After the yogurt reaches the desired consistency, the container must be rearranged in the refrigerator, closing the lid. This is necessary to complete the reproduction of lactic bacteria, otherwise the product may acquire excessive sourness. After each use, the device must be unplugged.
Yogurt is considered ready after complete cooling, finally thickening. If, after cooling, the consistency of the final product turned out to be watery, it is necessary to increase the fermentation time during the next fermentation.
See also a detailed video on how to cook sour cream and yogurt in a yogurt maker:
You can read about all the nuances of making yogurt in a yogurt maker and about various recipes for homemade yogurt in this article: https://sovetexpert.ru/gotovim-jogurt-v-jogurtnice.html.
The shelf life of home-made products in the refrigerator is no more than 5-7 days, but sour-milk products become tastiest the next day after fermentation.
Care of the yogurt maker
The yogurt maker does not require special care – keeping it clean consists in regularly wiping the body and lid with a damp cloth. Before doing this, make sure that the device is disconnected from the mains. Yogurt jars should be washed immediately after being emptied, in hot water with detergent or in the dishwasher.
The yogurt maker, like any technique, should not be dropped or hit, so it is better to store it out of the reach of children. It is convenient if the manufacturer provides a compartment for the cord – in this case, it will not get confused and interfere.
Despite the fact that the yogurt maker is an elementary device, similar in function to an ordinary thermos, its usefulness in the kitchen is undeniable. The yogurt maker is very easy to use. Prepare healthy delicacies, experiment, try new flavor combinations – and all this while taking care of your family’s health!