First step: Dissolve yogurt in some water or milk. Yogurt must be completely dissolved in milk or water, otherwise there will be lumpy impurities in the buttermilk.
Tip: To dissolve the yogurt in milk or water better, you can put it in a closed jar and shake it for a few minutes until the yogurt is completely dissolved in the liquid.
2- The second step: In this step, put the water and milk on a gentle heat to warm up.
3- Third step: Add the yogurt and salt solution to the heated milk and water, stir until they are completely dissolved and no impurities remain.
4- The fourth step: pour the final solution into a container with a lid and place it in a warm place. You have to wait for a while to have the final buttermilk product. After a day, you will have sweet and delicious yogurt. But if you like sour buttermilk, you have to wait 2-3 days.
Buttermilk of eight plants has brought you a new taste of this popular and old drink. The existence of mint, kakuti, marzeh, dill, thyme, basil, oregano and tarragon in buttermilk of eight idol plants will bring you a new experience of drinking buttermilk. In addition to having a unique taste, eight plant buttermilk has various properties due to the presence of various vegetables.
How to prepare pasteurized or industrial method (ordinary yogurt)
1- Bringing the amount of milk fat and dry matter to the standard set by the laws of the country
In factories to prepare yogurt, they must first adjust the milk fat so that the amount of fat in the yogurt becomes the same percentage as listed on the product. In the case of dry matter, by adding condensed milk or fat-free milk powder, in the amount of 0.5 to 2.5%, the dry matter of milk is adjusted.
2- Adding additives
The type of these ingredients depends on the type of yogurt. Stabilizers and sweeteners in the form of glucose and sucrose are used in fruit and flavored yogurts. Stabilizers make the yogurt thicken and absorb water and prevent the yogurt from being runny. Of course, ordinary yogurt does not need a stabilizer if it is made properly and the relevant points are followed.
The rise in temperature causes fat to form on the surface of the fermented milk and the so-called yogurt closes, which has many fans in Iran. But in factories, this fat must be present in all yogurt in the same and controlled amount. For this purpose, they homogenize the milk used in the factories.
4- Pasteurization of used milk
This action is performed due to the destruction of harmful germs and bacteria. These harmful bacteria prevent the activity of beneficial milk bacteria.
5- Cooling the milk to 45 degrees after boiling (fermentation temperature)
This process is done by passing the milk through special coolers. After this, fermentation should be done quickly, because as the temperature of the milk drops, the microbes that are deactivated by boiling the milk will be activated again.
Yogurt is a substance that increases the acidity of milk and creates the flavor of yogurt. This substance is produced by the activity of two types of bacteria, Streptococcus thermophilus and Lactobacillus bulgaricus, which usually have an equal ratio of these two bacteria to create this substance.
7- Storing the mixture of milk and sour cream in a warm house
After the process of fermenting the milk, it is kept in special rooms with a temperature of 45 degrees for 3-4 hours until the milk coagulates and turns into yogurt.
If you don’t follow the instructions on how to prepare yogurt, problems such as sour and bitter yogurt, runny or gassy yogurt will occur.