How to make a starter culture for yogurt

Yogurt is the perfect complement to dessert. Not only delicious but also very healthy treat. For those who do not trust the yogurt industrial production it is possible to do it yourself.

You will need

• • Dry sourdough;
  • 2 liters of milk;
  • a large sheet of paper or towel;
  • A 2-liter capacity.

Instruction

1. The basis for the starter cultures can be purchased at the pharmacy, it may be a dry leaven as: "Narine", "Evitaliya", "Bifidumbacterin or Lactobacterin". Thus, it can be any substance containing a live beneficial bacteria, able to reproduce.
2. Boil 2 liters of milk (take any fat), cool to a temperature of 37-42 degrees. Remove the formed foam. Add the milk 1 serving purchased dry yeast, pre-spreading it in warmed milk. Thoroughly mix the resulting composition. Tightly close the container with the contents cover. Dishes with fermented milk wrap 3-5 layers of thick paper, cover with a thick cloth and place in a warm place for fermentation for 11-13 hours (for example near the battery or heater). Pre-cool, put in refrigerator for a couple of hours. After that the starter can be used for making yogurt.
3. Two liters of the obtained sourdough need to share:
   - two-thirds for direct ingestion, ranging from the treatment (if you want to use yogurt for medicinal purposes)
   - one third for the subsequent preparation of new portions of yoghurt (current starter), leave in the fridge.
4. For making another batch of yogurt boil 2 liter milk, cool to a temperature of 37-42 C, remove the formed foam, add a clean spoon two-thirds Cup of the existing starter, and stir and close the lid. Dishes with fermented milk wrap 3-5 layers of paper, wrapped in a thick cloth and place in a heated room for 8-9 hours for the fermentation. Then put in the refrigerator. After 3 hours the yogurt can be used in food. Remaining current starter to use the same algorithm on the basis of two thirds Cup per 2 liters of milk.