Homemade yoghurts - frequently asked questions. Technology for preparing yogurt using a yogurt maker Temperature for fermenting yogurt

Yogurt starter is designed for making live yogurt at home. This yogurt contains a high number of live and beneficial bacteria. Does not contain any harmful additives or sugar. Sourdough yogurt can be consumed every day by adults and children.

Possible use
without fermentation

Can be used without fermentation

This starter can be taken in its pure form, as a probiotic, to restore intestinal microflora and normalize digestion.

Dilute the contents of the sachet in a small amount of boiled water at room temperature. Take 1 sachet 1-2 times a day, immediately after meals for 1-3 weeks.

detailed information

VIVO yogurt is a starter for making homemade yogurt with your own hands.

Yogurt is perhaps one of the most famous fermented milk products, which has a very delicate and pleasant fermented milk taste. Homemade yogurt is recommended for daily nutrition, as it has a number of beneficial and nutritional properties, especially if VIVO dry bacterial starter is used for preparation.

VIVO yogurt starter does not just ferment milk into yogurt, but gives it very useful features, because it contains a high amount of living probiotic bacteria. This yogurt helps normalize intestinal microflora and improve digestion, strengthen the immune system, restore strength and normalize weight. Regular consumption helps compensate for the lack of protein, calcium, vitamins, amino acids, minerals and trace elements in the body.

Natural sourdough yogurt does not contain harmful additives such as sugar, preservatives, dyes, flavors, etc. It is guaranteed fresh and safe, therefore ideal for consumption by people of all ages, children, athletes, pregnant and lactating women, the elderly and anyone follows a healthy diet.

VIVO starter yogurt is an excellent and natural alternative to store-bought yogurts that the whole family will love.

Preparation

Homemade yogurt is very easy to prepare. For this preparation you will need very little of your personal time, VIVO bacterial starter, a pan or jar, a blanket or a large towel.

The starter should be added to the milk at a temperature of +37..+40 °C (slightly warmer than body temperature) and mixed well. After this, the container with milk must be wrapped in a blanket or large towel to ensure that the temperature is maintained and left to ferment for 6-8 hours. After the yogurt is prepared, it should be placed in the refrigerator to cool. But you can eat it immediately after cooking.

And if you have a yogurt maker or multicooker with a mode for preparing yogurt, then the fermentation process will be even easier.

Bacterial composition

Compound Lactose
Streptococcus thermophilus
Lactobacillus delbrueckii ssp. bulgaricus
Lactobacillus acidophilus
Bifidobacterium lactis

The number of bacteria in the bag is enough to guarantee the fermentation of 3 liters of milk (at the end of the ferment’s shelf life).

Storage conditions and shelf life

In the refrigerator (at temperature +2..+8)- 12 months.

Payment to bank account: You can pay for your order to our account using your online banking, through the cash desk of any bank in Russia, as well as through a payment terminal.

The optimal temperature for making yogurt is 38-42 o C (up to 45 o C). For good results, it is advisable to maintain this temperature throughout the entire milk fermentation process. You should also pay attention to the fact that the temperature of the milk when mixed with the starter should be in the region of 38-45 o C, but not higher, since already at a temperature of 50 o C the yogurt bacteria die.

Yogurt turns out sour, why?

The taste of yogurt depends on the following factors:
First - leaven. Various fermented milk microorganisms (including different strains of the same bacteria) included in the starter culture are capable of fermenting milk with the formation of varying amounts of lactic acid; accordingly, the taste of the final product depends on the starter culture used. Therefore, the taste of classic yogurt, delicate, with moderate sourness, differs from the Narine product, which is usually more sour.

Second - fermentation time and temperature . The longer the ripening time, the more acidic the product (lactic acid accumulates gradually). Here it is necessary to make a reservation that the ripening time largely depends on the temperature. Under optimal conditions, fermentation proceeds faster and 6-8, and sometimes 4, hours are enough for yogurt. To ferment yogurt in a home yogurt maker, 8-10 hours are usually enough; if the temperature drops, as, for example, in a thermos, then the fermentation process can be longer, and you need to keep the yogurt for 10-12 hours.

If you added the starter to cold milk and put the product in a yogurt maker, the fermentation time will increase, since even before the active fermentation process, the milk in the yogurt maker will have to heat up. Another point is that when using dry bacterial starters, the first batch of yogurt (“mother starter”) can take longer to prepare, since it takes time to activate fermented milk organisms after a state of suspended animation.

When re-fermenting yogurt, the composition of the starter is constantly changing. In practice, each subsequent batch will be more sour than the previous one. During the first or second re-fermentation, shortening the fermentation time can help; in the future, as soon as the taste of yogurt no longer suits you, you need to take fresh starter.

Is the yogurt “slippery”?

When exposed to an uncomfortable environment, too cold or too hot, or when there are sudden changes in temperature, bacteria begin to “defend themselves.” They produce mucous substances, polysaccharides. Thanks to these mucous substances, the consistency of yogurt becomes more viscous, even slimy. By themselves, these substances are safe, and “slippery” yoghurts can be eaten. Although this is of course a matter of individual taste preferences.

Most often you encounter such a “defensive” reaction when you prepare yogurt directly from dry bacterial cultures. Coming out of lyophilized form (anabiosis), the bacteria appear to be particularly sensitive to the environment.

To combat viscousness, you should add the starter into milk heated to the fermentation temperature (if you previously boiled the milk, wait patiently until it cools before mixing with the starter, stir the milk so that the entire volume has the same temperature).

Another precaution is to remove the bag of starter from the refrigerator in advance to avoid sudden temperature changes.

Another option is to prepare the so-called “mother starter” from the starter (a packet of starter for a standard yogurt cup of warm milk, ferment for 8-12 hours), and then from it the main batch of yogurt. With this option, a slimy consistency is much less common.

Yogurt curdled, why?

It happens that the yogurt curdles. There may be several reasons:

• Stale, sour milk. In a yogurt maker, yogurts ferment well, even if the milk is not preheated. But it happens that milk, even store-bought milk with a normal shelf life, turns out to be of poor quality. If you try to boil such milk, it will curdle. Yogurts do not come out of such “raw materials” either.
• Acids. If you ferment yogurt with fresh fruit, the presence of fruit acids may cause the milk to curdle before the fermentation process is complete, and the yogurt will not turn out. Add fruit to already prepared yogurt.

Yogurt doesn't turn out, doesn't ferment?

Yogurt may not ferment for a number of reasons:

• Milk. If the milk contains antibiotics that inhibit bacterial growth, the yogurt will not ferment. It turns out that the starter is a kind of indicator of the quality of milk. If the yogurt doesn't work, try changing the brand of milk or choosing a product from a different manufacturer. The most stable results are obtained from ultra-pasteurized milk. For homemade fermented milk, this is the safest raw material. It happens that village milk fails, of course, it’s unpleasant, but it can also contain antibiotics, for example, if they are added to animal feed. Fresh milk will not ferment. During the first few hours after milking, milk contains substances that suppress the development of any microflora.
• Temperature. This reason is relevant mainly if you prepare yogurt without a yogurt maker. If the thermos or other container you use does not hold heat, or the place where you put the yogurt for fermentation is exposed to drafts, then the temperature of the yogurt quickly drops. Yogurt may not ferment.
• Hot milk. Yogurt bacteria die already at a temperature of 50 o C. If you previously boiled the milk, but did not wait for it to cool to the desired temperature (36-42 o C), then when mixed with the starter, most of the bacteria could die and, accordingly, the yogurt will not ferment. If you are using a yogurt maker, run the fermentation cycle again, sometimes this helps.
• Time. Depending on the conditions (mainly keeping warm), the yogurt requires 6 to 12 hours. If too little time has passed, the yogurt may not have had time to ferment.
• "Non-living" sourdough. A starter that does not contain “live” bacteria will not produce yogurt. If you use industrial yogurt as a starter, pay attention to the packaging. A very long shelf life or information that the product is pasteurized, that is, it has undergone heat treatment after preparation, indicates that there are probably no “live” bacteria in it.
  If you use dry sourdough, then the expiration date and storage conditions are also important (usually, bags of sourdough should be stored at a temperature no higher than 20 o C).

How to calculate the fat and calorie content of yogurt?

The fat and calorie content of yogurt is calculated based on the products from which the yogurt is made (For ease of calculation, we will assume that 1 ml of milk/cream = 1 g of product).
For example, if you use 1 liter of milk with 3.5% fat content (calorie content 61 kcal per 100 ml or 610 kcal per 1 liter), dry sourdough (calorie content can be taken as 0) and nothing else, then the calorie content of your yogurt will be 61 kcal per 100 ml: 610(kcal)/1000(ml)*100(ml).
If you replace 200 ml of milk with cream 20% fat (calorie content 206 kcal per 100 ml), then the calorie content of your yogurt will be equal to 90 kcal per 100 ml: (0.61 (kcal) * 800 (ml milk) + 2.06 (kcal)*200(ml cream))/1000 (ml mixture of milk and yogurt)*100(ml product).

The same principle applies to fat content. If you use milk with 3.5% fat content, that is, 100 ml of milk contains 3.5 g of fat, then the fat content of yogurt will be 3.5%.
If you replace 200 ml of milk with 20% cream, then the fat content of the yogurt will be approximately 6.8%: (0.035 (g fat) * 800 (ml milk) + 0.2 (g fat) * 200 (ml cream)) /1000(ml of a mixture of milk and cream)*100(ml of product).

How to choose a yogurt maker?

Yogurt makers are produced by both Western and domestic manufacturers. The price of the device largely depends on the brand and built-in bells and whistles, although in fact the essence of all models is the same, and most of them, if not all, are made in China, that is, made in China.

Hence the conclusion that it makes no sense to buy the most expensive model. When choosing a yogurt maker, you can focus on several factors:

• There are yogurt makers that are a single container, usually designed for 1 liter. In my opinion, such yogurt makers can be successfully replaced with a thermos. Yogurt makers that come with portioned jars seem more practical to me.
• The presence of a timer is of course a convenient function, but in practice it is not at all necessary. The sound signal itself only reminds you that the time you have chosen has ended. But if you did not hear the signal and did not put the yoghurts in the refrigerator, the fermentation process will continue even at room temperature. It is much more important that the yogurt maker has an automatic shut-off function, which makes the device safer and energy-saving. It’s even better if the yogurt maker works on the principle of a thermos, that is, it heats up for some time from the mains, and then automatically turns off, while the desired temperature is maintained for another 8-10 hours.
• The jars that come with yogurt makers come in glass and plastic. Glass ones are more hygienic and can be sterilized. Plastic ones practically do not break. Another convenience, although not mandatory, is the ability to set the manufacturing date on some lids. By the way, yogurts can also be fermented in ordinary glass glasses or small wine glasses, the main thing is that they fit into the yogurt maker without breaking the seal when closing the lid.
• Pay attention to the dimensions and stability of the model. During the fermentation process, it is very important that the yogurt maker is completely at rest, so the model must fit well into the place chosen for it.
• There are also models that, in addition to yoghurt, allow you to cook, for example, homemade cottage cheese in the device, but such yoghurt makers are somewhat more expensive. Separately, I would like to note the yogurt makers, with the ability to select the fermentation temperature - this is a very useful function, especially if you prepare not only classic yogurts (for which a temperature of 42 degrees is great), but also kefir, acidophilus products, sour cream, symbilact, bifivit - for these For starters, other temperature conditions are optimal (30, 36 °C). This does not mean that these products will not ferment in your regular yogurt maker; it’s just that the temperature regime appropriate for these types of bacteria allows the microorganisms to develop most correctly and intensively, which makes your products even more tasty and healthy. To date, I know only one such yogurt maker - VIVO ThermoMaster, designed specifically for VIVO bacterial starter cultures. If you don’t have such a device in your arsenal - it’s not a frustrating device, you can use, for example, a thermos, preheating the milk to a lower temperature than yogurt.

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Yogurt is a very healthy product in every sense, because it helps digestion, is low in calories, and in the case of gastritis it is also a therapeutic food. And, of course, it is very tasty - even men, having snorted in words, after a while can no longer do without a jar of homemade yogurt in the morning.

It probably doesn’t need to be said that homemade yogurt contains much less preservatives and dyes that are identical to natural ones, the ingredients per jar will cost much less than store-bought yogurt, and, finally, homemade yogurt is simply much tastier.

You can also highlight other undoubted advantages:

1. Thawed berries or fresh fruits will go well with homemade yogurt, while natural fruits do not always go well with many store-bought ones - due to the fact that they are too sour or have an aftertaste.
2. You can add any component you wish to homemade yogurt - from spices to cocoa, from coconut flakes to syrup, and create the most original taste for yourself. Experiment.
3. You can make yogurt of any thickness.
4. You can make yogurt with any base - some like cream, some like baked milk, some like Mozhaiskoye, etc.
5. By buying cow's milk at the market (or taking it from your own farm) and village sourdough, you can get perfectly natural yogurt.
6. The opportunity to try fresh, still warm yogurt - its taste cannot be compared with anything else.

Despite the fact that it would seem that the preparation process “boil the milk (cream) - add the starter - pour into jars - put in the yogurt maker” does not involve any difficulties, it contains a lot of nuances, thanks to which yogurt can turn out differently consistency may not work out at all, or its preparation may take longer than desired.

Let's start with the stage container preparation- it needs to be properly washed, dried, and kept closed until the next cooking process, otherwise there is a chance of getting completely undesirable homemade kefir instead of the desired yogurt. Kefir can also be obtained in several other cases: if you do not boil regular pasteurized (or country market natural) milk; if you overcook the yogurt; if the starter has spoiled; and, finally, if the yogurt maker broke down and did not maintain the optimal temperature when turned on.

Further selection and preparation of the base. That is, according to your taste: milk, various types of cream. Only full-fat milk is suitable for making yogurt, i.e., above three percent - otherwise the taste will be something that bears little resemblance to standard yogurt, just some kind of fermented milk product. Don't forget that each brand of milk also has its own flavor, which will undoubtedly affect the taste of the yogurt.

Baked milk does not need to be boiled before preparing yogurt, and this is its undoubted advantage. It gives a pleasant original taste.

Sterilized milk also, accordingly, does not need to be boiled, but some people do not like its taste and degree of usefulness.

Mozhaisk milk needs to be boiled, but it also has its own taste.

From three percent pasteurized milk you will get yogurt that is very similar to Activia from Danone - just as sour, slimy and just as runny.

From 5-6% you will get a much thicker yogurt, almost without sourness.

From 10-11% cream, when prepared classically, you will get a substance more similar to cream, with a very delicate, velvety, but dense texture.

So, if you have cream or pasteurized milk, you need to boil it. When the cap begins to rise, that’s enough, remove from the heat and leave to cool. Not completely, but up to about 40-50 degrees. Other bases that do not need boiling can be heated to a warm state, then the cooking time in the yogurt maker will be reduced by 2-3 hours!

Then comes selection and addition of starter. Some people add a spoonful to each jar, but it is more convenient to stir the entire volume of the starter in a common saucepan. Add more starter - you will need to reduce the cooking time, and the yogurt will also turn out somewhat thicker (and in the case of Narine, also more viscous).

Drinking yoghurts are absolutely not suitable for cooking. Bio-yogurts (yogurts with beneficial bacteria) are required. Or various types of artificial sourdough, which can be bought at the pharmacy/on the manufacturer’s websites. Or rustic sourdough.

There are many types of sourdough. And the taste and consistency of the finished product also directly depends on it. Any of the purchased natural yogurts without additives will ultimately give you a taste very similar to itself, regardless of the base. For example, Activia natural from Danone is hardly suitable for making yogurt from cream, since their soft, fatty, creamy taste is completely incompatible with the pronounced sourness of Activia.

Narine in terms of consistency, it creates excessive viscousness and a kind of viscous stickiness, and not everyone likes the resulting empty, inexpressive taste of yogurt. Also, it and its analogues are artificial (according to experts) and expensive versions of sourdough, which is not suitable for many. Plus, Narine powder must first be diluted and separately prepared for 12 hours to obtain the starter.

Therefore, I recommend, for example, as the best option, Bioyoghurt Biomax Classic 5 vitamins, as having a completely neutral, lively, mild taste. After preparing the first batch, simply leave 1 of the jars of homemade yogurt as a future starter.

So, the proportion is approximately 70 ml of ready-made starter per liter of milk (this is 1 full teaspoon per glass, if your yogurt maker is equipped with portion glasses). More starter means slightly thicker yogurt and shorter cooking time. It is necessary to stir thoroughly so that the finished yogurt is homogeneous.

Spilling the base in jars after heating/boiling and adding the starter, it is necessary to filter it through a sieve so that foam and other large particles do not get into the jars.

Along with the starter, you can use a number of additives that will prevent the yogurt from turning sour and turning it into kefir, for example, regular sugar, cocoa, etc. With fruits and berries it is a little more complicated - they are added to jars, then filled with a base with sourdough, but if you are unlucky, you will end up with a cross between cottage cheese and kefir.

The thickness of the finished yogurt can be adjusted in three ways:
- thickness (fat content) of the base;
- the amount of starter (more starter - also less time for preparation);
- the time for which you leave the yogurt in the yogurt maker. Here you need to remember that if you overdo it, you will get a lumpy fermented milk product, partly reminiscent of kefir, partly cottage cheese!

Finally, put must be open jars into a yogurt maker/pour the prepared mass into a common glass of a yogurt maker. Open - because oxygen is involved in the process of creating the product. Remember that the optimal temperature for making yogurt is around 40 degrees. Usually this is what the device supports all the time until it turns off.

So:
- If you used the optimal scheme and have a heated base with a normal amount of starter, then the cooking time will be 5-6 hours.
- If the base with sourdough was cold, then the time increases to 8 hours.
- If there is not enough starter, the cooking time can increase to 10 hours or more.

It is important to catch the moment when the yogurt begins to thicken. This takes on average 1.5-2 last hours out of 6 (if you cooked according to our scheme). Here you can adjust the thickness of the final product: keep it for two hours or turn off the yogurt maker shortly after (or at any time in the last two hours) the contents of the jars acquire a thicker consistency. Don’t forget that after refrigeration, the yogurt will become 1.5 times denser.

Later, having worked out your own scheme and chosen the desired consistency of the finished product, you can simply time it and no longer approach the yogurt maker from the moment it is turned on until the end of the process.

Once the yogurt is ready, you can use it immediately or let it cool and put it in the refrigerator to stop the process being carried out by the yogurt maker. Before use, you can add any component to your taste, such as pieces of fruit, jam, nuts, etc.

Bon appetit!

I have always been very fond of dairy products and cannot imagine my usual daily diet without a jar of yogurt, a glass of kefir or milk. But it never even occurred to me to make fermented milk myself. I always believed that this was some kind of very technically complex process that required almost biological education.

The local nurse told me that you can simply buy powdered starter and add it to milk. The time had come to introduce dairy products to my little daughter’s complementary foods, and I understandably didn’t trust store-bought ones at all.

So, at the pharmacy I bought this box of dry sourdough “Skvaska”:

The box contains 5 bags of starter:

Each sachet is enough to make 3 liters of yogurt. Given the short shelf life, I don’t think it makes sense to cook so much at once. I divide the bag into three parts and prepare one liter at a time. It is enough for our family just for 2-3 days.

The cost of the entire box is 290 rubles. At first it seemed a little expensive to me, but then I found out that you can use already obtained yogurt for re-cooking. If used correctly, the starter can last for a year.

Naturally, I didn’t succeed right away, and questions naturally began to arise, especially considering that I had no idea what homemade yogurt was, what it should look like and what it should taste like. The answers to my questions were not always found on the Internet, largely due to the fact that everyone cooks in different ways and under different conditions. And in general, the concept of “delicious yogurt” is also different for everyone. Therefore, I had to experiment a lot and make mistakes until I got exactly the yogurt that I needed.

That's why I decided to write this review for beginners or for those who still don't succeed.

Main questions:

1.What to cook with?

Some people cook in a thermos, some use a radiator, and some don’t bother and use a yogurt maker. I belong to the latter. I tried cooking in a thermos and on a radiator, and even put yogurt in the oven. But when you have a toddler running around the house poking his nose everywhere, the chances of making normal yogurt using these methods are practically zero. This is because the most important thing in making yogurt is a stable temperature of 40 degrees. Where can you get it? A battery is a good option if there is no child or cat at home and the size allows it. I have a child, and a cat, and the batteries are narrow, you can’t install anything.

After several unsuccessful attempts, I bought this yogurt maker:

The price of the issue is only 900 rubles, but it saves a lot of time, and the whole process is simplified, it couldn’t be simpler.

2.How to cook?

Take 1 liter of milk, heat it (I do this in the microwave), but do not boil. Then let the milk cool to 40 degrees (precision is not necessary, 30 degrees is possible), and pour out 1/3 of the bag.

Mix and pour into the yogurt maker.

The cooking time according to the instructions is 6-10 hours, but in reality it depends on the cooking method and temperature. At first, I would recommend checking the yogurt every hour after 5 hours. When it becomes thick, it’s ready. Yogurt makers always overheat, so the time is reduced. Mine does it in 5 hours.

Once the yogurt is ready, put it in the refrigerator for 2-3 hours so that bacteria stop multiplying.

Manufacturer's instructions:

3.What kind of milk should I take?

I take 3.2% fat content and with a short shelf life. I don’t think that milk from a tetra pack, which sits in a warm place for a week and does not sour, can create a normal environment for lactic acid bacteria to reproduce.

4. How to cook from already obtained yogurt?

Also. Just instead of dry starter, add a tablespoon of prepared yogurt.

You could cook this way forever, but over time the yogurt will turn out more and more sour. I update the starter every 10-15 times.

5. Why did the yogurt turn out liquid?

Most likely, this question may arise if you are not cooking in a yogurt maker. The problem is not with the sourdough, unless, of course, your starter is expired. The problem is the temperature, it was not enough. For this reason, I bought a yogurt maker, because I couldn’t create the necessary and stable temperature on my own, and the yogurt turned out to be drinkable. I cooked it in the yogurt maker for so long, the consistency turned out to be like very rich sour cream.

6. Why does yogurt turn out sour?

Sourness in yogurt is not a sign of something bad, but a matter of taste. Here whoever likes it more.

The acidity depends on the cooking time. If you don’t like sour yogurts, then without any options you need to buy a yogurt maker and start experimenting with time and taste. As soon as the desired consistency is obtained, the yogurt should be taken out and placed in the refrigerator. For me it takes 5 hours, then it tastes like cream. If you leave it for another half an hour, acid appears.

The acid also increases with each re-fermentation.

7. Why do flakes appear in yogurt?

The problem is the sourdough. My flakes appear after repeated fermentation. Most likely, either something happens to the beneficial bacteria themselves, or during frequent use, unhealthy ones are introduced. You need to start again with dry starter.

And the last, in my opinion, important question:

8. Isn’t it easier to buy yogurt in a store or cook from a store-bought one?

I would have doubted it myself if it weren’t for my personal story.

Half a year before I started making homemade yogurt, my eldest daughter started having stomach problems. She was in the hospital, diagnosed with gastroenteritis, but the treatment only helped for a month, and she was put on a diet and fed bacteria, but after some time the heaviness and nausea returned. They were already planning to take her to a paid clinic for examination.

Then I started making homemade milk for the younger one, and at the same time feeding the older one with it. And the stomach problems stopped. I repeat, our family ate store-bought sour milk all the time, but it did not have any beneficial effect on our daughter’s stomach, and the course of bifidumbacterin also did not help. That’s why I’m all for yogurt made from normal starter culture.

I described the entire technology using only the “Skvaska” starter; I haven’t tried others, and I don’t plan to. For me it is ideal, and it is simply impossible not to make delicious and thick yogurt with it.

Thank you for your attention to my review!

Almost every housewife can find a small supply of food, both in the refrigerator and in the kitchen cabinets. This means not only bags of cereals, sugar and tea, but also vegetables, semi-finished products and, of course, dairy products. Who among us doesn’t like to enjoy yogurt, and the desire can arise unexpectedly, so the housewives have everything ready.

When everything is fresh, it's good. What to do if supplies start to spoil, such as yogurt. It’s no longer possible to eat expired food, but it’s a pity to throw it away; in this case, you can put it to use, that is, cook something. To avoid a stomach ache from the timing, the ideal option is baking. Here are some recipes.

Pancakes made from expired yogurt

Combine two glasses of yogurt, two eggs, three tablespoons of sugar and a pinch of salt, beat in a blender, gradually add one and a half glasses of flour (you may need a little more). The dough will be thick, so the pancakes may look more like the American version - pancakes. Pour a pinch of soda into the mixture for fluffiness and add three tablespoons of odorless vegetable oil.

Heat a frying pan with a spoonful of oil, pour in a small amount of batter and fry on both sides, like regular pancakes. Serve with any tops, jam, honey or condensed milk.

Pancakes are made from the same dough, the dough is made a little thicker and spooned into hot(!) oil in a frying pan.

Chocolate cupcake and expired yogurt

In a bowl, combine one and a half glasses of yogurt, two glasses of flour, three eggs, a glass of sugar, a spoonful of baking powder (if you don’t have it, baking soda or a spoonful of lemon juice will do). Divide the finished dough into two parts, add 2-3 tablespoons of cocoa into one (depending on your love for chocolate baked goods).

We cover the form with parchment, grease it with butter and lay out a spoonful of one dough, then another (you can do two at a time to make it faster). When all the dough has been used, put the pan in the oven and bake for 30-40 minutes. If you want, drizzle the finished pie with chocolate glaze or cut it lengthwise and soak it in cream or condensed milk/jam. Let's serve. Another name for this pie is “Zebra”.

Excellent cherry pie made from stale yogurt

In a deep bowl, combine the ingredients for the dough - a glass of expired yogurt, a glass of jam (any kind), in this case cherry, and a spoonful of soda. Let it sit for 10-14 minutes, then add two eggs, beaten with a fork, sugar to your taste (note that the jam is quite sweet), a glass of chopped nuts (again, optional) and flour. Add enough of it so that the dough resembles thick sour cream, stir everything thoroughly.

We cover the form with parchment, be sure to grease it with butter or margarine and pour out the dough. We cook for about an hour, maybe a little more. It is best to check readiness with a wooden skewer or toothpick.

When the pie has cooled a little, you can top it with whipped cream or sour cream.

Expired yogurt is the basis of a delicious sponge cake

Combine a glass of cocoa, half a spoon of baking powder, 300 grams of flour, a whisper of salt and a spoon of soda. Add sugar to them in the amount of a glass. Separately, use a mixer to bring a glass of yogurt, three eggs and half a glass of vegetable oil until smooth. Combine both mixtures and mix well. Pour the dough onto a greased parchment tin or sheet and place in the oven until completely baked. Check for doneness with a toothpick.

To make the biscuit even tastier, prepare the cream. Boil one and a half glasses of milk (fresh) with 120 grams of sugar and a pinch of vanillin (you can even put a vanilla stick, the smell will be delicious). Beat another glass of fresh milk with 4 tablespoons of flour and one egg. Carefully pour the finished mixture into boiling milk (over low heat) and boil until the mixture thickens.

Cut the finished and slightly cooled sponge cake along the edges (so that the cake has an even shape), cut it lengthwise and grease it well with cream, cover the halves, grease the top. You can chop the sponge cake scraps with a knife or your hands and put them on top of the cake, filling them with cream again. Coat the sides and let soak for 60 minutes. If you like fruits or berries, you can put them between the cakes, it will turn out even tastier and more original.