Home-made product contains more lactose and bifidobacteria in contrast to shop. This is due to the fact that during transportation and storage of goods part microorganisms therein are killed, but sometimes reach Yogurt buyer already completely sterile, i.e. devoid of any microflora.
When preparing your own homemade yogurt you choose the products, the quality of which you are comfortable. You can add fillers and flavors in its sole discretion.
Domestic yogurt contains thickeners, preservatives, and dyes. Quite a long shelf life (7 days) is provided by using sterilized equipment and pasteurized milk. Thick yoghurt obtained because during its preparation, the liquid part of the milk is evaporated and deposited on the lid for yogurt, and the solid - stvorazhivaetsya lactic acid bacteria. Fruits of the product is not homemade undergo heat treatment, therefore, retain their useful properties.
Homemade yogurt can be used as a means to normalize intestinal microflora and treatment of dysbiosis, as when the preparation is used as ferment pharmaceutical probiotics "Bifidumbakterin" "Narine" etc.
Preparation of yogurt at home allows you to save the family budget. A simple model for yogurt with regular use will pay off in a couple of months.