Making Probiotic Yogurt With Raw Honey Starter 🐝🥛🍯آموزش ماست پروبیوتیک با مخمر عسل خام 3️⃣

Описание: 🛑 In this video, I used raw honey to ferment milk and produce yogurt. Honey, as a natural substance, contains various enzymes and sugars, including fructose, glucose, and other nutrients. These sugars, along with the lactose sugar in milk, provide ideal conditions for the growth and activity of bacteria and yeasts. Milk contains lactose, which is an excellent food source for many lactic acid bacteria such as Lactobacillus and Bifidobacterium. These bacteria convert lactose into lactic acid in the process of fermenting milk, which causes the milk environment to become naturally acidic and creates yogurt with a special taste and creamy texture.

🛑 Using honey in milk fermentation allows beneficial bacteria and yeasts to participate effectively in the process, in addition to natural fermentation. This combination makes the resulting yogurt not only taste and quality high, but also has many health benefits. In addition to producing healthy and nutritious yogurt, this fermentation method also helps strengthen the immune system and improve digestion because honey contains antibacterial compounds that help balance the intestinal flora.

🛑 In this process, honey and milk are combined and natural fermentation occurs slowly and effectively to obtain the final yogurt with all its beneficial properties.

🛑 Boil the jars you use in the fermentation stages

🔖 Step 1 (Preparing honey yeast)

Raw honey 5 to 7 grams
200 grams of pasteurized milk

We heat the pasteurized milk to a temperature of 37 degrees Celsius. Then we add 5 grams of natural honey to the milk and place it in a warm environment at a temperature of approximately 36 to 37 degrees Celsius to begin the fermentation process. Be sure to keep the milk temperature at this temperature. Now it is okay to slightly increase the milk, fermentation should be done slowly and gradually. Please do not exceed this temperature. If the temperature is higher than this, the milk will spoil. Remember that in yeast culture, the temperature should never be too low or too high so that the fermentation process can be done properly and slowly. This process usually takes between 24 and 36 hours for the milk to ferment completely. The resulting yeast should have a mild sourness and the aroma of yogurt. If it is different, throw away the spoiled milk and make the yeast again.

🔖 Second step

Pasteurized milk 200 grams
Yogurt yeast obtained from the first step 20 grams

First, we heat the pasteurized milk to a temperature of 37 degrees Celsius. Then we add 20 grams of the original yeast to the milk and again keep the milk at a temperature of 36 to 37 degrees Celsius. At this stage, there is no problem if the temperature is slightly higher than 37 ° C, because the lactic acid bacteria have begun to multiply and are able to tolerate higher temperatures. This fermentation stage occurs faster than the first stage and usually takes 24 hours or even less for the milk to be completely fermented.

🔖 Stage Three
Preparation of Probiotic Yogurt

One liter of milk
30 grams of yogurt yeast from the second stage

🛑 First, the milk must be heated to a temperature of 95 ° C. This temperature is very important because at this temperature the milk proteins undergo a structural change, which is a process called "denaturation" of proteins. This change in the structure of proteins is very important in the process of making yogurt, as it helps create the right texture and final consistency of yogurt. When the milk reaches a temperature of 95 degrees, remove it from the heat and allow it to reach a temperature of 46 degrees Celsius. Now at this temperature, add 30 grams of the second stage yeast to the milk and leave it in a very warm environment of 45 to 46 degrees Celsius to form the yogurt fermentation. Be sure to keep the temperature of the milk constant at this stage for at least 6 hours, because higher temperatures cause better fermentation and more activity of lactic acid bacteria. After this time, you can keep it at a temperature of 37 degrees Celsius and at the end of the fermentation it can be at room temperature. I usually let the yogurt ferment for up to 24 hours because the longer the fermentation, the more lactose in the yogurt is consumed by the bacteria.

🛑 Put the yogurt in the refrigerator for 24 to 48 hours to ripen, so to speak, and then you can enjoy this delicious yogurt

🛑 After the yogurt is ready, you now have the yogurt starter. This starter can be used to produce subsequent yogurts. In other words, every time you want to make a new yogurt, you can use the previous yogurt as the "starting material" or "yogurt starter". This will allow you to use the beneficial bacteria that were activated in the previous yogurt to ferment the new yogurt. This process can continue until the lactic acid bacteria gradually weaken and no longer have the necessary efficiency. In this case, you can start the yeast production process again from scratch and get a new yogurt starter