Mehreen Alberts
These bacteria ferment milk to make yoghurt. They convert the lactose sugars into lactic acid, which is what turns milk into yoghurt. When the milk ferments it becomes thicker and more tart. The bacteria has partially dehydrated the milk, making yoghurt more digestible. Eating yoghurt after you’ve been taking antibiotics or suffered from an upset stomach can replenish your necessary bacteria. Materials⢠Six canning jars with lids, eight-ounce (235-milliliter) size or larger⢠Large pot⢠Water⢠Half gallon of whole milk. Other types of milk can be used instead.⢠Candy thermometer with a range of 100 to 200 degrees Fahrenheit (40 to 90 degrees Celsius)⢠Stirring spoon⢠Large double boiler (or a thick-bottomed pot) with lid⢠Large pan or sink that can be plugged⢠Permanent marker⢠Two different types of yoghurt. Try to pick types with multiple features that differ, such as one kind that is white and unsweetened (such as a Greek yoghurt) and another that is artificially coloured (such as by the food dye Red 40) and sweet đ Use new, unopened containers đ⢠Two clean forks⢠Measuring tablespoon⢠Cooler⢠Adult help and supervision with heating and handling hot liquids
A. Fermenting milk doesnât significantly change the fat, calories, or protein content of milk but it does change the make-up of the carbohydrates. Fermenting milk produces beneficial bacteria which turns into milk into yoghurt digest the sugar (lactose) in milk and produce This is the reason yoghurt has a tart taste. Although there are no carbohydrate in yoghurt, commercial yoghurt can have lactose levels that range from 20% to 50% less than milk. You can reduce the amount of lactose in yoghurt by fermenting it for longer periods. This will make it more tart. To make Greek-style yoghurt, strain your yoghurt. This will remove even more lactose. However, youâll also lose about half of the calcium. Glenny Unger, Poza Rica de Hidalgo Mexico (last updated 56 days ago)
The industry experts reported the following: discovermagazine.comYogurt is an ancient food, and has existed for many millennia. One theory of the discovery of yoghurt is that during 10,000 â 5,000 BC, when Herdsmen began the practise of milking their animals, they stored their milk in bags made of the intestinal gut of the animals. Milk can curdle and go sour when it is naturally produced by enzymes found in the intestines. These enzymes were discovered by the herdsmen to prolong milk’s shelf life as well as preserve it. They enjoyed the fermented milk and continued to make it. The consumption of fermented dairy products has been around for centuries, regardless of whether or not it is true. The word âyoghurtâ is believed to have come from the Turkish word âyogurmak,â which means to thicken coagulate, or curdle. Today, yoghurt is defined by the FDA as milk produced from two bacteria strains. These are Lactobacillus Bulgaricus and Streptococcus Thermophiles.
Which Culture? Which Culture? Created equal- Some starter cultures were better than others. While all the brands of âlive cultureâ supermarket yoghurt worked, some produced thinner textures while others made thicker textures. Yogurt cultures that included L. Casei tended to have more viscosity and set up faster than those that didnât. Some of our tasters loved the more viscous texture but some didnât. The viscosity of a culture with only L. Bulgaricus, and S. Thermophilus was very high. The smaller containers (8 oz /250ml), have proven to be the most effective. Starter yogurts from smaller containers (8 oz / 250 ml) tend to be smoother than yogurts made with larger tubs. This could possibly be due to fresher cultures and faster turnover. Itâs worthwhile to test a few different brands of yoghurt until you find a favourite. Stanely Kirkpatrick (Asuncion, Paraguay), modified the last version 97 days earlier.
Epicurious.com also mentions that once the milk’s temperature is in the optimal incubation range of 110°F to 115°F, it’s time to add your starter. For powdered starters, you will need to add the appropriate amount according to the package. Use yoghurt as the starter. In a separate bowl combine the starter yoghurt with a small portion of warm milk. Then add the remaining warm milk to this mixture and mix to combine. English and other experts are able to make yoghurt without the need for this step. But, adding the cold starter yoghurt directly into the milk could cause it to cool too quickly, which can slow the process of incubation. Mendelson also stated that “it’s easier to mix starter yoghurt evenly with main milk amount if you start with small amounts.” Cyndi Beavides (Wroclaw, Poland), edited the last version of this post 93 Days ago.
You can have huge effects on the final yoghurt you make by choosing what milk you use. Let’s begin with obvious variables like fat percentage. For yoghurt, and for life in general, I like whole milk. However, skim, 2% or 1% can all be used. All of them work. People like to thicken their leaner milks by adding some dry nonfat dairy powder (3/3 to 3/4 cups powder per quart) in order to make it more liquid. This works well, particularly if the milk does not contain any milk fat. Unflavored gelatin can be added to thicken yoghurt. It doesn’t matter if you add these ingredients. I recommend starting with not adding them. But, as you explore your options, this is something to experiment with. House style. Linzie Haines deserves a special thank-you for the emphasis.
