{"id":8064,"date":"2025-10-14T11:57:58","date_gmt":"2025-10-14T11:57:58","guid":{"rendered":"https:\/\/www.rady-ch.top\/?p=8064"},"modified":"2025-10-14T11:58:00","modified_gmt":"2025-10-14T11:58:00","slug":"vyrobte-si-zdravy-domaci-jogurt-jen-ze-dvou-ingredienci-nebudete-verit-tomu-jak-uzasne-chutna","status":"publish","type":"post","link":"https:\/\/www.rady-ch.top\/?p=8064","title":{"rendered":"Vyrobte si zdrav\u00fd dom\u00e1c\u00ed jogurt jen ze dvou ingredienc\u00ed. Nebudete v\u011b\u0159it tomu, jak \u00fa\u017easn\u011b chutn\u00e1!"},"content":{"rendered":"\n

M\u00e1te naprostou pravdu! Dom\u00e1c\u00ed jogurt je p\u0159ekvapiv\u011b jednoduch\u00fd, vy\u017eaduje jen dv\u011b z\u00e1kladn\u00ed ingredience a chutn\u00e1 mnohem l\u00e9pe ne\u017e v\u011bt\u0161ina kupovan\u00fdch.<\/p>\n\n\n\n

Tento recept funguje na principu fermentace, kdy bakterie ml\u00e9\u010dn\u00e9ho kva\u0161en\u00ed (jogurtov\u00e1 kultura) p\u0159em\u011b\u0148uj\u00ed ml\u00e9\u010dn\u00fd cukr (lakt\u00f3zu) na kyselinu ml\u00e9\u010dnou, \u010d\u00edm\u017e ml\u00e9ko zhoustne a z\u00edsk\u00e1 typickou nakyslou chu\u0165.<\/p>\n\n\n\n

\n\n\n\n

Dom\u00e1c\u00ed jogurt ze dvou surovin<\/strong><\/h2>\n\n\n\n

Pot\u0159ebn\u00e9 ingredience:<\/strong><\/h3>\n\n\n\n
    \n
  1. Ml\u00e9ko:<\/strong> 1 litr Plnotu\u010dn\u00e9 nebo polotu\u010dn\u00e9 \u010derstv\u00e9 ml\u00e9ko<\/strong> (nejlep\u0161\u00ed je plnotu\u010dn\u00e9 pro kr\u00e9mov\u011bj\u0161\u00ed konzistenci).<\/li>\n\n\n\n
  2. Startovac\u00ed kultura:<\/strong> 2-3 l\u017e\u00edce Kvalitn\u00edho b\u00edl\u00e9ho jogurtu<\/strong> s \u017eiv\u00fdmi kulturami<\/em> (nap\u0159. \u0159eck\u00fd jogurt, selsk\u00fd jogurt \u2013 ujist\u011bte se, \u017ee na obalu je uvedeno “\u017eiv\u00e9 jogurtov\u00e9 kultury”).<\/li>\n<\/ol>\n\n\n\n

    Pom\u016fcky:<\/strong><\/h3>\n\n\n\n
      \n
    • Hrnec na va\u0159en\u00ed ml\u00e9ka<\/li>\n\n\n\n
    • Kuchy\u0148sk\u00fd teplom\u011br (nen\u00ed nutn\u00fd, ale usnadn\u00ed pr\u00e1ci)<\/li>\n\n\n\n
    • Metli\u010dka na m\u00edch\u00e1n\u00ed<\/li>\n\n\n\n
    • Sklenice s v\u00ed\u010dkem nebo jin\u00e9 uzav\u00edrateln\u00e9 n\u00e1doby (nap\u0159. zava\u0159ovac\u00ed sklenice)<\/li>\n\n\n\n
    • Tepl\u00e9 m\u00edsto pro zr\u00e1n\u00ed (nap\u0159. trouba, jogurtova\u010d, deka)<\/li>\n<\/ul>\n\n\n\n

      Postup (bez jogurtova\u010de):<\/strong><\/h3>\n\n\n\n

      1. P\u0159\u00edprava ml\u00e9ka (Sterilizace):<\/strong><\/h4>\n\n\n\n
        \n
      • Ml\u00e9ko nalijte do hrnce a pomalu zah\u0159ejte na cca 85\u201390 \u00b0C<\/strong> (t\u011bsn\u011b pod bod varu, dokud se neobjev\u00ed p\u011bna a lehce se neza\u010dne vlnit).\n
          \n
        • Pro\u010d:<\/em> Tento krok zni\u010d\u00ed ne\u017e\u00e1douc\u00ed bakterie, a hlavn\u011b zm\u011bn\u00ed strukturu b\u00edlkovin, co\u017e zajist\u00ed, \u017ee v\u00fdsledn\u00fd jogurt bude hust\u0161\u00ed<\/strong> a pevn\u011bj\u0161\u00ed.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
        • Pokud se vytvo\u0159\u00ed \u0161kraloup, odeberte ho.<\/li>\n<\/ul>\n\n\n\n

          2. Zchlazen\u00ed ml\u00e9ka (Ide\u00e1ln\u00ed teplota):<\/strong><\/h4>\n\n\n\n
            \n
          • Ml\u00e9ko je nutn\u00e9 co nejrychleji zchladit. Nejl\u00e9pe to jde v ledov\u00e9 l\u00e1zni<\/strong> (hrnec s ml\u00e9kem pono\u0159te do v\u011bt\u0161\u00ed n\u00e1doby s ledovou vodou).<\/li>\n\n\n\n
          • Ml\u00e9ko zchla\u010fte na 40\u201345 \u00b0C<\/strong>.\n
              \n
            • D\u016fle\u017eit\u00e9:<\/em> Vy\u0161\u0161\u00ed teplota (nad 50 \u00b0C) by jogurtov\u00e9 kultury zni\u010dila. Ni\u017e\u0161\u00ed teplota (pod 35 \u00b0C) zp\u016fsob\u00ed, \u017ee jogurt zraje pomaleji nebo nezhoustne v\u016fbec. Pokud nem\u00e1te teplom\u011br, pono\u0159te do ml\u00e9ka prst \u2013 m\u011blo by b\u00fdt p\u0159\u00edjemn\u011b tepl\u00e9<\/strong>, nikoli hork\u00e9, jako kdy\u017e se napijete hork\u00e9 k\u00e1vy.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n

              3. Kultivace (P\u0159id\u00e1n\u00ed jogurtu):<\/strong><\/h4>\n\n\n\n
                \n
              • Do zchladl\u00e9ho ml\u00e9ka p\u0159idejte 2\u20133 l\u017e\u00edce startovac\u00edho jogurtu.<\/li>\n\n\n\n
              • Pe\u010dliv\u011b prom\u00edchejte metli\u010dkou<\/strong>, dokud se jogurt zcela nerozpust\u00ed a sm\u011bs nen\u00ed hladk\u00e1.<\/li>\n\n\n\n
              • Sm\u011bs nalijte do p\u0159ipraven\u00fdch, \u010dist\u00fdch sklenic a ty pevn\u011b uzav\u0159ete.<\/li>\n<\/ul>\n\n\n\n

                4. Zr\u00e1n\u00ed (Fermentace):<\/strong><\/h4>\n\n\n\n
                  \n
                • Sklenice um\u00edst\u011bte na tepl\u00e9 m\u00edsto se stabiln\u00ed teplotou 40\u201345 \u00b0C<\/strong>.\n
                    \n
                  • Mo\u017enosti:<\/em>\n
                      \n
                    • Trouba:<\/strong> P\u0159edeh\u0159ejte na 50 \u00b0C, vypn\u011bte a sklenice vlo\u017ete dovnit\u0159 (p\u0159i zr\u00e1n\u00ed troubu nezap\u00ednejte, nechte jen zbytkov\u00e9 teplo, nebo udr\u017eujte st\u00e1lou n\u00edzkou teplotu 40\u201345 \u00b0C).<\/li>\n\n\n\n
                    • Zabalen\u00ed do deky:<\/strong> Sklenice zabalte do ut\u011brky a pot\u00e9 do siln\u00e9 deky a nechte zr\u00e1t p\u0159es noc na tepl\u00e9m m\u00edst\u011b.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n\n\n\n
                    • Nechte zr\u00e1t 4\u20138 hodin<\/strong>. \u010c\u00edm d\u00e9le zraje, t\u00edm je jogurt kyselej\u0161\u00ed a hust\u0161\u00ed. B\u011bhem zr\u00e1n\u00ed se sklenicemi neh\u00fdbejte!<\/li>\n<\/ul>\n\n\n\n

                      5. Fin\u00e1ln\u00ed f\u00e1ze:<\/strong><\/h4>\n\n\n\n
                        \n
                      • Po zhruba 6-8 hodin\u00e1ch (nebo a\u017e dos\u00e1hne po\u017eadovan\u00e9 hustoty) p\u0159endejte jogurt do lednice.<\/li>\n\n\n\n
                      • Chlazen\u00ed proces fermentace zastav\u00ed a jogurt v chladu je\u0161t\u011b v\u00edce zhoustne.<\/li>\n<\/ul>\n\n\n\n

                        Tip:<\/strong> Nezapome\u0148te si odebrat 2-3 l\u017e\u00edce hotov\u00e9ho dom\u00e1c\u00edho jogurtu<\/strong> na zalo\u017een\u00ed dal\u0161\u00ed v\u00e1rky! Takto m\u016f\u017eete jogurt recyklovat n\u011bkolikr\u00e1t.<\/p>\n","protected":false},"excerpt":{"rendered":"

                        M\u00e1te naprostou pravdu! Dom\u00e1c\u00ed jogurt je p\u0159ekvapiv\u011b jednoduch\u00fd, vy\u017eaduje jen dv\u011b z\u00e1kladn\u00ed ingredience a chutn\u00e1 mnohem l\u00e9pe ne\u017e v\u011bt\u0161ina kupovan\u00fdch. Tento recept funguje na principu fermentace, kdy bakterie ml\u00e9\u010dn\u00e9ho kva\u0161en\u00ed […]<\/p>\n","protected":false},"author":4,"featured_media":8065,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-8064","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepty"],"yoast_head":"\nVyrobte si zdrav\u00fd dom\u00e1c\u00ed jogurt jen ze dvou ingredienc\u00ed. Nebudete v\u011b\u0159it tomu, jak \u00fa\u017easn\u011b chutn\u00e1! - Recept\u00e1\u0159<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.rady-ch.top\/?p=8064\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vyrobte si zdrav\u00fd dom\u00e1c\u00ed jogurt jen ze dvou ingredienc\u00ed. Nebudete v\u011b\u0159it tomu, jak \u00fa\u017easn\u011b chutn\u00e1! - Recept\u00e1\u0159\" \/>\n<meta property=\"og:description\" content=\"M\u00e1te naprostou pravdu! Dom\u00e1c\u00ed jogurt je p\u0159ekvapiv\u011b jednoduch\u00fd, vy\u017eaduje jen dv\u011b z\u00e1kladn\u00ed ingredience a chutn\u00e1 mnohem l\u00e9pe ne\u017e v\u011bt\u0161ina kupovan\u00fdch. 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