Yogurt at home

Lovely lovely mummies and daddies, as well as their kids!
I want to share my experience of friendship with young residents of dairy products. Whole cow's milk is difficult to digest for children under three years of age, and many adults do not digest it well at all. This can be determined by such signs as bloating, flatulence, abdominal pain. While dairy products are very useful to everyone from small to large. They are absorbed much more easily, and contain many beneficial bacteria that are very necessary for the human intestine. With chronic constipation and diarrhea, with frequent colds, weakened immunity, problems with the gallbladder and its ducts, after antibiotic and chemotherapy, our microscopic friends will help. Today everyone has a great opportunity to make friends with these small useful creatures, without leaving home, to prepare yogurts and delicious bacterial drinks (“Narin”, “Symbilact”, “Bifivit” and others).
To prepare, for example, yogurt you will need a yogurt maker (in its absence - a thermos), milk, bacterial yogurt, as well as a mixer and five to ten minutes of time.
Boil one liter of milk and cool to a temperature of 40 degrees. If milk is pasteurized from factory packaging, it is not necessary to boil it, but only slightly heat it. As a bacterial starter culture, you can use
bacterial starter cultures for yogurt (dry powder in bottles),
classic yogurt without additives,
pharmacy preparations with lactobacilli and bifidobacteria (1-2 tablets (or powder) per 1 liter of milk).
Add chilled boiled water to the bottle with dry powder. Close the bottle and shake it well. Pour the liquid with bacteria into a container with milk. With a whisk, or better with a mixer, mix everything so that the bacteria are evenly distributed throughout the entire volume.
When the foam settles, pour into jars (or in a thermos, if there is no yogurt maker). Turn on the yogurt maker, cover. In the case of a thermos, close, wrap the thermos and put it on the central heating battery. Note the time. I personally write on a piece of paper when they put the leaven and the approximate time when you need to check the readiness of yogurt. This can take anywhere from four and a half to eight hours. The advantage of the yogurt maker is that its walls are transparent and you can immediately see if milk has curled or not. In addition, a constant temperature is maintained in it. Even if you opened the lid and took out a jar, temperature fluctuations are insignificant.
Here, we observe a nice structure of curdled milk. We get a jar, open it. Ah, what a pleasant aroma! Yogurt is ready. Fresh, healthy without GMOs. We put this little miracle in the refrigerator, where it can be stored for 2-3 days. And at room temperature - five hours. You can add fruit, jam, nuts to the finished yogurt. To your taste. In no case do not drop all this in advance with the leaven! Bacteria of humor will not understand.
The finished product can be consumed by adults and children from six to eight months old (depending on when the mom decided to give the baby fermented milk products). I want to wish everyone good luck and creative success.