Yogurt is a food formed by bacterial fermentation of milk. The bacteria used to produce yogurt are known as yogurt cultures. These bacteria generate lactic acid by fermenting sugars in milk, which reacts with milk protein to give yogurt its texture and tart taste. Cow's milk is widely available in the world and is the milk of choice for making yogurt.
Yogurt is also made from the milk of water buffalo, goats, ewes, mares, camels, yaks, and plant milks. The milk used may or may not have been homogenized. It can be fresh or pasteurized. Each form of milk yields a distinct set of results.
Humans have been eating yogurt for hundreds of years. It's very healthy, and eating it on a daily basis will help with a variety of health issues.Yogurt contains almost all of the nutrients that your body needs. It's rich in calcium, B vitamins, and trace minerals, among other things. Yogurt, especially Greek yogurt, is high in protein. Protein aids in appetite suppression and weight management.
Both forms of milk can be used to make yogurt. Skim milk varieties are considered fat free, whereas whole milk varieties are considered full fat. Plain yogurt is a creamy, dense liquid with a tangy taste that is free of added colorants. Many commercial brands, unfortunately, contain added additives including sugar and artificial flavors. These yogurts are not safe for you.
So why don't you come with me to my kitchen to make some homy fat free yogurt!. You can get the ingredients in any suppermark or mall near you.
1. 1/2 litre of skim milk.
2. 1 tablespoon of Greek yogurt culture
1. Fill a big saucepan with the milk and set it over medium to medium-high heat. Warm the milk to just below boiling, about 200 degrees Fahrenheit. As the milk heats, gently stir it to keep the bottom from scorching and the milk from boiling over.
2. Allow the milk to cool until it is only warm to touch between 112 and 115 Degrees Fahrenheit. To avoid the formation of a skin, stir the mixture every now and then. (However, if one forms, you can either stir it back in or remove it for a snack!) You can place the saucepan in an ice water bath and gently stir the milk to make this phase go faster.
3. Into a bowl, pour around 1/2 litre of warm milk and add the yogurt culture. Whisk in the yogurt until it is smooth and fully dissolved in the milk. This inoculates the milk with the yogurt culture.
4. Cover the mixture and keep it in a heated oven or just turn on the oven's light. Let it be in it for at least 4hours or depending on your thickness preference. At this point, do not stir but you can be checking on it after 4hours.
5. Remove the yogurt from the oven until it has set to your taste. If some watery whey appears on the surface of the yogurt, drain it or whisk it back into the yogurt before moving it to containers. In addition, whisking the yogurt gives it a more consistent creamy texture. Place the yogurt in a storage containers, cover, and place in the refrigerator.
6. Your yogurt is ready! Enjoy!
Note: In the refrigerator, homemade yogurt can last for around 2 weeks.
Thanks for reading and don't forget to leave your comments after trying it at home.
Please like, share and follow me for more updates.
News Hub Creator firstname.lastname@example.org