The main mistakes in preparing homemade yogurt are named

Yogurt is a very healthy fermented milk product because it has a high content of beneficial bacteria which protect the body from many pathogenic and putrefactive bacteria. It is worth noting that regular consumption of this product improves digestion, strengthens the immune system, and normalizes the balance of intestinal microflora, and if it is prepared correctly at home, it will be the most beneficial.

The FoodOboz editorial team will tell you how to choose the right yogurt starter and how to avoid cooking mistakes that can ruin it.

Recommendations

1. Milk temperature

It is very important to know that bacteria do not like high temperatures - they simply die from them. Therefore, when mixing the starter with milk, make sure that the temperature of the milk is no more than 43 degrees.

2. Cooking

Be sure to boil the milk before cooking, cool it to 43-38 degrees, and you can safely prepare yogurt.

3. Dishes

Before cooking, be sure to sterilize the dishes you plan to use.

This can be done by simply pouring boiling water over the jars or by pouring water into the jars and placing them in the microwave. When the water boils, take out the jars and simply drain the water.

How to choose a quality starter

Nutritionist Svitlana Fus noted that lactobacillus, or streptococcus thermophilus and bacillus, are used for classic yogurt. They secrete lactic acid, which makes the milk ferment. These bacteria are found in all starters. They break down lactose (milk sugar).

The expert added that during the period of antibiotic treatment, starters containing resistant bacteria cannot be used, as antibiotics destroy beneficial bifidus and lactobacillus, disrupt the microflora and intestinal mucosa. Propionic acid bacteria protect beneficial bacteria from the effects of drugs and pathogens.

It's worth noting that the nutritionist recommends eating yogurt at night, an hour or two before bedtime. This way, you won't feel so hungry in the morning.