Plums have fallen out of sight of yoghurt producers, giving way to exotic fruits. The lack of variety in the store assortment can be compensated by preparing homemade yogurt with plum flavor. The easiest way is to take ready-made plum jam from the shelf and mix it with hardening yogurt. But not everyone stocks up jams in large quantities, and fresh plums are available in supermarkets all year round. A handful of plums will quickly turn into a fragrant homogeneous mass. “Quick” fresh jam does not have time to lose the sweet “nectar” smell, plum yogurt will be truly fruity.
Products:
- milk – 1.5 l,
- yogurt starter – 0.5 g,
- plums – 200 g,
- sugar – 100 g,
- vanilla sugar – 1 tsp.
Sequence for preparing thermostatic yogurt:
1. Even very ripe plums remain sweet and sour, so they are combined with sugar in a 2:1 ratio. The plums are weighed along with the pits.
2. Wash the plums. Fruit may be soft, but fruit with spreading flesh should be avoided.
3. Cut the plums and remove the pits.
4. Plum halves are mixed with vanilla and regular sugar.
5. Grind the pulp with a blender.
6. Plum jam is boiled for 12-15 minutes. The mass will become dark and thick.The heat should be kept low to prevent the jam from sticking to the bottom of the pan.
7. Pour a little plum jam into each yoghurt jar. Milk is added when the jam reaches room temperature.
8. You will need one and a half packets of pasteurized milk, fat content - 3.2%. The milk is heated but not boiled.
9. The starter retains its properties if the temperature of the milk does not exceed 40 degrees. You can dissolve the starter in cold milk, but then the yogurt will only be ready after 11 hours. When the powder is dissolved in warm milk, the yogurt will acquire the proper consistency within 8 hours.
10. Stir the milk. As soon as all the grains have dissolved in the liquid, the milk is poured into portioned yogurt jars. Plum jam forms a “bottom layer” that does not mix with milk.
11. The jars are transferred to a yogurt maker, covered with a cap, and left for 8 hours.
12. Before serving, stir the yogurt in the jars. The plum jam is distributed evenly.
13. Freshly prepared yogurt will be tender, its texture close to the “drinkable” store-bought product. If you like thick yogurt, similar to market sour cream, then you need to give it time to “ripen”. The jars are taken out of the yogurt maker and placed in the refrigerator. In a day, its density will double.
14. From the first spoon, the plum taste will be felt even in those jars of yogurt in which the plum layer lies at the bottom and does not mix with the fermented milk layer.
