Home made yoghourt

:: Home made yoghourt
Share what you know - Learn what you don't!

Home made yoghourt

Yoghourt(by Veselin Miladinov) (This entry is in Bulgarian)

Kiseloto mlyako se polutcava ot fermentaciyata na laktoza ot dva vida
mletcno kiseli bakterii (MKB) _Lactobacillus bulgaricus_ i _Streptococcus
thermophilus_ Dali kiseloto mlyako shte bqde bqlgarsko ili kakvoto i da
tova sa mikroorganizm ite koito fermentirat lactozata. Za tova vsyako
kiselo mlyako (yogurt) shte svqrshi rabota dori i tova s plodovete. Nyakoi
(moje bi povetceto) vidove yogurt v USA imat dobaveni _L. acidophilus_ MKB
koito _ne_ utcastvat vqv fermentaciyat a se dobavyat sled tova zashtoto
nyakoi hora vyarvat tce te pomagat za predotvratyavaneto na razlitcni
bolesti. Razbira se tova ne e dokazano no prodava mlaykoto dobre. Misqlta
mi e tce ne bih go preporqtcal za prigotvyane na yogurt. Shte stane s
po-razlitcen vkus.

Edin drug vajen moment e temperaturata. Kolkoto e po-visoka tolkova
povetce _St. therm_ shte preobladava i rezultata e po-kiselo mlyako i shte
ima synerisis (shte ima voda nad mlyakoto tcesto se slutcva v bg ne se
nahvqrlyate patrioti vsitcki sme bili tam i znaem). Pri po-niska
temperatura shte se polutci obratnoto yavlenie i mlyakoto nyama da e kiselo
i shte prilitca na pryasno mlyako. Po princip za industrialno proizvodstvo
se incubira 4-8 tcasa pri temperatura 40-45 C. Za praktitceski nujdi az
bih probval po-niska temperatura okolo 40 C i po dqlgo vreme (e moite dumi
ne tryabva da se vzemat mnogo na seriozno zashtoto mlyakoto koeto sa sqm
pravil e mnogo po skapano ot tova v supera ne bqlgarski obatce) okolo 8 do
10 tcasa. Ami obshto vzeto dobre e da se experimentira dokato se polutci
gore dolu jelaniya vkus. Kupuvayte edna i sqshta marka mlyako i varirayte
vremeto i temperaturata. Kakto nyakoy spomena za bg vkus da se dqrji v
hladilnik e mnogo dobra ideya. Tova shte pomogne mlyakoto da ne stane
mnogo kiselo. Kolkoto do bg vkus az ne znam kakvo e tova v bg vseki den
mlyako ima razlitcen vkus. Nyakoy spomena da se vari mlyakoto. Tova ne e
neobhodimo. Mlyakoto koeto se kupuva ot supera e pastyorizirano. Kato se
dqrji na toplo sqs MKB te shte podtisnat vsyakakvi drugi gadove. Zdraviya
razum vse pak izikva nyakakva toplinna obrabotka. Az bih go nagryal do
okolo temperatura 90 C i bih go dqrjal taka okolo 10 min. Pova e napqlno
dostatqtcno. Industriayata izpolzuva okolo 60 C za 30 min. Bez mnogo
podrobnostti tova shte pomogne i da se namali syneresis-a na yogurta.
Nyakoy drug sqsto beshe spomenal tce slaga 1 and 1/2 tova sqshto e dobra
ideya. Za da stane dobro mlyako tvqrdite veshtestva tryabva da sa povetce
ot 15%. E ako iskate po dietitcno mojete da dobavite kqm skim milk suho
skim milk (ako mojete da ponasyate leko gortciviya vkus koyto se polutcava
kogato mlyakoto pregori). Ako go varite bqdete vnimatelni da ne zagori
osobeno ako ste dobavili neshto. Drug trik e da se dobavi malko nisheste i
togava da se podgree do okolo 80- 90 C dokato zapotcne da se sgqstyava.
Po-dobre spored men e da se izpolzuva microwave i mnogo bqrkane otkolkoto
normalna petcka zashtoto na normalno petcka potcti sigurno shte zagori.

Industrialno se izpolzuvat modificirani nishesteta i/ili gums (bg ???)
koyto sqzdavat viskozna masa pri niski temperaturi. Moje bi v supera moje
da se nameri pregelatini zed starch koeto shte svqrshi dobra rabota i ne
modificirano po himitcen natcin (za lyubitelite na prirodna hrana :)). S
normalno pryasno mlyako se sqmnyavam tce moje da se polutci kiselo mlyako s
dobra gqstota. Drug defekt osven izbroenite po gore e da se polutci mlyako
koeto e slimmy (bg ??) togava tryabva da se tqrsi pritcinata ili v staro
kiselo mlyako ili v zamqrsyvane s drojdi ili golym broy "divi" MKB. Ili v
ne mnogo tcist sqd. Ako nishto ne se polutcava moje da sa i bakteriofagi
(mnogo malko veroyano pri kiseloto mlyako). Obshto vzeto sled takqv
slutcay dobro tcistene i izvaryavane na sqdovete e mnogo dobra ideya Sqshto
i tezi 8 uncii mi se struvat malko mnogo obiknoveno se izpolzuva 1%. Na
edin galon edna supena lqjica e dostatqtcna (a i baba mi slagashe po
tolkova :) hip hip ura sqglasie mejdu industr. i babina recepta) inatce
riskuvate da polutcite neshto mnogo kiselo. Ako se polutci neshto takova
prosto go svarete i shte polutcite izvara koyato mojete da polzuvate bez
nikakvi zdravni problemi za direktna konsumaciya ili za banica, tolumbi i
tn. Taka shte imate shans za uspeh 100% samo ne kazvayte predvaritelno
kakvo shte pravite izvara ili mlyako. Vinagi mojete da se izmqknete s
opravdanieto tce tova ste iskali da napravite.

Haide dobqr apetit na vsitcki.

to be continued ...

You never know what the future hold.

We are in the process of creating this Home made yoghourt online exposure and welcome relevant Home made yoghourt information, articles, readings and postings from our knowledgeable visitors.

Recommended presentation format for the enclosed matters is:

Home made yoghourt introduction overview
Home made yoghourt detailed coverage
Home made yoghourt topic summary

Other material and references.

We will, of course, be adding a few choice items from our own Home made yoghourt articles and Home made yoghourt tips and guides, but will definitely consider other Home made yoghourt contributions based on their Home made yoghourt potential value to our visitors!

Thank you in advance.

Home made yoghourt - cognitive impact:
You are here for a reason... there is a reason for everything.
It doesn't matter whether or not you understand it, it just is.
Listen to your inner self, and let the mother nature guides you.
No matter what, everybody needs Clean air, Fresh water, Green land and Pleasant sun.

It's always the smart ones who seem to know first
- Where, When and How to find Home made yoghourt :
Balkans nature, cultures, arts, music travel vacations holiday opportunities and solutions .
You have found the Home made yoghourt and your timing could not be better!

Your information about Home made yoghourt is what make the Internet work. We have created this technological marvel, and it is up to us and the people of the Balkans to determine its fate. Together, we can make the web work for the Balkans. Submit your recommendations, articles, reviews and links in this category. All serious ideas are welcome!