Relatively few years that yogurt (from turkish "yoggurt," that is thick milk) became so heavily in our diets and our food culture (of course refers to the relatively the years that I have .....).
Indeed, until about the mid-60s, the yogurt has been for the most part, as it seems now, a niche product: the food industry only began to discover and then present it to small groups of consumers, while only in big cities could enjoy, for those who appreciated the typically sour taste (they were only "white", which is strongly decreasing in the public's taste), yogurt and handmade from "dairies" fashion that brought in glass jars (strictly with the "empty to make "), with no label and produced daily with the simple name of" youg
URT Bulgarian. "
The commercial success of this product is present in everyone's eyes: millions of people consume it every day, some to breakfast, some for the break in the morning or afternoon, some as dessert, who then uses it as a meal replacement for reasons diet.
In recent years the marketing industry produttrici, in genere tutte grandi multinazionali, si è ovviamente molto raffinato: oggi nei grandi magazzini non solo troviamo una varietà di marche impressionante, ma troviamo prodotti per tutte le esigenze: confezioni singole e doppie, confezioni scorte-famiglia da 6 o 8 barattolini, barattoloni, ecc..
Ma non solo: yogurt bianchi al latte intero o light, alla frutta frullata o a pezzetti, al cioccolato o alla vaniglia, ai cereali o al muesli. Ultimamente persino alle verdure.
Con o senza l'aggiunta di appositi integratori o di altre tipologie di fermenti, alcune industrie poi propongono i loro prodotti (che possegono realmente queste ed altre proprietà terapeutiche) come coadiuvanti nella cura dei disordini della pelle, per il rafforzamento delle difese immunitarie, come disintossicante e per migliorare la regolarità intestinale o per tenere sotto controllo il livello di colesterolo nel sangue.
Da sempre goloso di yogurt ed estremamente convinto delle sue benefiche proprietà nutritive, ho veramente molto gradito ricevere in regalo qualche mese fa una yogurtiera: l'idea di poter produrre da solo un prodotto a me tanto gradito, potendo anche scegliere personalmente gli ingredienti da usare, mi piace veramente molto!
Non che abbia qualcosa contro le industrie alimentari che producono yogurt: so che seguono rigide procedure per il controllo dell'igiene ambientale ed alimentare e non mi risulta, almeno per i prodotti dei quali ho avuto modo di analizzare l'etichetta degli ingredienti, che utilizzino consevanti o coloranti o altri pastrocchi del genere.
In realtà alcune marche indicano la presenza nei loro prodotti di non ben specifiacati edulcoranti e addensanti: intendiamoci, niente di particolarmente significativo, ma se ne possiamo fare a meno....... .
E poi, in ogni caso: vuoi mettere la soddisfazione di mangiare una cosa che hai fatto tu?
Dunque veniamo al prodotto.
Prima però devo fare un'ultima doverosa premessa.
In realtà la produzione di yogurt non richiede l'ausilio di alcun apparecchio ma avviene per un semplice processo di fermentazione del latte ad opera di alcuni microrganismi (come avrebbero fatto altrimenti i popoli dell'Europa orientale e del Medio oriente they consume this product since ancient times?). I remember very well, for example, that a friend when in college, usually in the evening was very well in a bowl, mix a certain amount of fresh milk with a small amount of yogurt and place the container covered with a cloth on a radiatotore radiator in the morning for his breakfast of yogurt was ready.
The use of yogurt makes it only more rapid, orderly and hygienically safe product preparation.
The device is even disarming in its simplicity, both aesthetically and functionally.
E 'consists of two parts:
- a white base and shaped vaguely cylindrical a base circumference of 24 cm, or it is at the bottom of the electrical part, the top of the container jars.
- a transparent plastic cover which also acts as a handle adjustable timer function of time in which you want to prolong the process of fermentation.
enough, so the total space is very limited.
In this unit are provided seven glass jars (with lid on) each capable of holding 15 cl.
To prepare yogurt takes 1 liter of milk and 1 cup of yogurt. You can also use dehydrated and freeze-dried lactic acid bacteria, but these require more time to prepare the finished product. Using yogurt instead of self, you should renew it every 10-15 days.
can be used any type of cow's milk (fresh, long-life or powder). Fresh milk should be boiled and then brought to room temperature before use.
yogurt be used to form the base must be rather like "white" (I, for example, use the greek).
is then mixing well well the basic herbal ingredients with a whisk until they are well blended, then pour the mixture into jars, these are placed in the apparatus without its lid, you put the lid , pulls the plug in the socket and ... expect 8 / 10 hours (depending on the desired consistency).
It 's important not to move the device during its operation and place it on the basis that vibrate or exposed to drafts.
After the time required for fermentation, remove the jars from the unit (be careful when removing the cover not to fall into the water jars of any condensation!), Close them with their lids and put them in the refrigerator at least for one hour before eating.
The yogurt will keep in refrigerator for 8 / 10 days.
The jars can be washed safely in the dishwasher.
does not show the energy class of the unit, but the presumption that power consumption is really ridiculous.
The instruction is very clear and also gives some recipes for using yogurt after their preparation.
addition to being used in the traditional way, the yogurt lends itself well to salads, sauces, ice creams and cakes do (even in place of cream or mascarpone, for example, for the tiramisu), prepare pasta dishes and meals of meat or fish, etc.. Some people use it as a beauty mask!
Important: yogurt can also be safely consumed by those suffering from lactose intollerenza (thus taking advantage of the proteins, vitamins and minerals contained in milk, calcium, phosphorus and iron in the first place) because during fermentation, the lactose is transformed into lactic acid.
Similarly, it can be consumed by those who have difficulty digesting milk protein because yogurt is three times more digestible. Let
, then the yogurt in the house and consumiamone much: maybe not everyone will live 150 years, as has been believed for some time in the last century, but surely we will gain something in taste and in health.
the way: did you know that Metchniko Ilyich, a researcher at the Pasteur Institute in Paris, in 1908 in signing the Nobel Prize for Medicine for their discovery and isolation of the Lactobacillus bulgaricus, one substance that causes the milk to ferment into yogurt ?
Indeed, until about the mid-60s, the yogurt has been for the most part, as it seems now, a niche product: the food industry only began to discover and then present it to small groups of consumers, while only in big cities could enjoy, for those who appreciated the typically sour taste (they were only "white", which is strongly decreasing in the public's taste), yogurt and handmade from "dairies" fashion that brought in glass jars (strictly with the "empty to make "), with no label and produced daily with the simple name of" youg
URT Bulgarian. " The commercial success of this product is present in everyone's eyes: millions of people consume it every day, some to breakfast, some for the break in the morning or afternoon, some as dessert, who then uses it as a meal replacement for reasons diet.
In recent years the marketing industry produttrici, in genere tutte grandi multinazionali, si è ovviamente molto raffinato: oggi nei grandi magazzini non solo troviamo una varietà di marche impressionante, ma troviamo prodotti per tutte le esigenze: confezioni singole e doppie, confezioni scorte-famiglia da 6 o 8 barattolini, barattoloni, ecc..
Ma non solo: yogurt bianchi al latte intero o light, alla frutta frullata o a pezzetti, al cioccolato o alla vaniglia, ai cereali o al muesli. Ultimamente persino alle verdure.
Con o senza l'aggiunta di appositi integratori o di altre tipologie di fermenti, alcune industrie poi propongono i loro prodotti (che possegono realmente queste ed altre proprietà terapeutiche) come coadiuvanti nella cura dei disordini della pelle, per il rafforzamento delle difese immunitarie, come disintossicante e per migliorare la regolarità intestinale o per tenere sotto controllo il livello di colesterolo nel sangue.
Da sempre goloso di yogurt ed estremamente convinto delle sue benefiche proprietà nutritive, ho veramente molto gradito ricevere in regalo qualche mese fa una yogurtiera: l'idea di poter produrre da solo un prodotto a me tanto gradito, potendo anche scegliere personalmente gli ingredienti da usare, mi piace veramente molto!
Non che abbia qualcosa contro le industrie alimentari che producono yogurt: so che seguono rigide procedure per il controllo dell'igiene ambientale ed alimentare e non mi risulta, almeno per i prodotti dei quali ho avuto modo di analizzare l'etichetta degli ingredienti, che utilizzino consevanti o coloranti o altri pastrocchi del genere.
In realtà alcune marche indicano la presenza nei loro prodotti di non ben specifiacati edulcoranti e addensanti: intendiamoci, niente di particolarmente significativo, ma se ne possiamo fare a meno....... .
E poi, in ogni caso: vuoi mettere la soddisfazione di mangiare una cosa che hai fatto tu?
Dunque veniamo al prodotto.
Prima però devo fare un'ultima doverosa premessa.
In realtà la produzione di yogurt non richiede l'ausilio di alcun apparecchio ma avviene per un semplice processo di fermentazione del latte ad opera di alcuni microrganismi (come avrebbero fatto altrimenti i popoli dell'Europa orientale e del Medio oriente they consume this product since ancient times?). I remember very well, for example, that a friend when in college, usually in the evening was very well in a bowl, mix a certain amount of fresh milk with a small amount of yogurt and place the container covered with a cloth on a radiatotore radiator in the morning for his breakfast of yogurt was ready.
The use of yogurt makes it only more rapid, orderly and hygienically safe product preparation.
The device is even disarming in its simplicity, both aesthetically and functionally.
E 'consists of two parts:
- a white base and shaped vaguely cylindrical a base circumference of 24 cm, or it is at the bottom of the electrical part, the top of the container jars.
- a transparent plastic cover which also acts as a handle adjustable timer function of time in which you want to prolong the process of fermentation.
enough, so the total space is very limited.
In this unit are provided seven glass jars (with lid on) each capable of holding 15 cl.
To prepare yogurt takes 1 liter of milk and 1 cup of yogurt. You can also use dehydrated and freeze-dried lactic acid bacteria, but these require more time to prepare the finished product. Using yogurt instead of self, you should renew it every 10-15 days.
can be used any type of cow's milk (fresh, long-life or powder). Fresh milk should be boiled and then brought to room temperature before use.
yogurt be used to form the base must be rather like "white" (I, for example, use the greek).
is then mixing well well the basic herbal ingredients with a whisk until they are well blended, then pour the mixture into jars, these are placed in the apparatus without its lid, you put the lid , pulls the plug in the socket and ... expect 8 / 10 hours (depending on the desired consistency).
It 's important not to move the device during its operation and place it on the basis that vibrate or exposed to drafts.
After the time required for fermentation, remove the jars from the unit (be careful when removing the cover not to fall into the water jars of any condensation!), Close them with their lids and put them in the refrigerator at least for one hour before eating.
The yogurt will keep in refrigerator for 8 / 10 days.
The jars can be washed safely in the dishwasher.
does not show the energy class of the unit, but the presumption that power consumption is really ridiculous.
The instruction is very clear and also gives some recipes for using yogurt after their preparation.
addition to being used in the traditional way, the yogurt lends itself well to salads, sauces, ice creams and cakes do (even in place of cream or mascarpone, for example, for the tiramisu), prepare pasta dishes and meals of meat or fish, etc.. Some people use it as a beauty mask!
Important: yogurt can also be safely consumed by those suffering from lactose intollerenza (thus taking advantage of the proteins, vitamins and minerals contained in milk, calcium, phosphorus and iron in the first place) because during fermentation, the lactose is transformed into lactic acid.
Similarly, it can be consumed by those who have difficulty digesting milk protein because yogurt is three times more digestible. Let
, then the yogurt in the house and consumiamone much: maybe not everyone will live 150 years, as has been believed for some time in the last century, but surely we will gain something in taste and in health.
the way: did you know that Metchniko Ilyich, a researcher at the Pasteur Institute in Paris, in 1908 in signing the Nobel Prize for Medicine for their discovery and isolation of the Lactobacillus bulgaricus, one substance that causes the milk to ferment into yogurt ?
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