Yoghurt is a type of food produced by the bacterial fermentation of the dairy product, milk. There are bacteria useful in this process, and the bacteria are called yoghurt cultures. I want to break this process down in the best way possible. First, there is the complete fermentation of lactose by these yoghurt cultures or bacteria, which gives lactic acid.
This lactic acid acts on the protein from milk, giving the yoghurt its characteristic flavour and texture. Finding cow milk is very easy and familiar worldwide; the reason milk is the most common substance used for making yoghurts. You can also get milk from goats, ewes, camels, mares, yaks, and water buffalos to make the yoghurts locally. The milk used can come in different forms, either pasteurized, raw, or even homogenized. But, bear in mind that any type of milk used can give different results.
Good day viewers, welcome to another blog where we’ll discuss a type of food that people love so much. Yoghurts have been consumed by people, old and young alike, and due to its endless nutritious benefits, you just can’t get enough.
After consulting with all the necessary professionals, I have come up with a way to make homemade yoghurts that would have nutritious benefits for you and your family. Listen attentively, and learn everything you need to know about the homemade yoghurts and all its benefits.
Homemade yoghurt ingredients:
- Two litres of whole milk. I suggest you use whole and 2% because they are the best. However, skim milk can also suffice.
- One teaspoon of natural yoghurt.
- A whisk.
- A saucepan with a lid.
- A small measuring cup or bowl.
- A spatula.
How to make homemade yoghurt?
Heat your milk to a considerable temperature, gently stir it to avoid boiling over and scorching. Then, allow the milk to cool to room temperature. If you are short on time, you can always use a water bath.
The milk has to be stirred continuously to avoid skin forming. The next step is to thin out the yoghurt. Pour a cup of your warm milk into the measuring bowl or cup. Add the yoghurt into the bowl with a spoon, and stir it continuously until a smooth texture is gotten.
Now, whisk the thinned yoghurt into the rest of the warm milk. Pour the yoghurt into the warm milk, and continue stirring the mixture with a spoon (wooden or stainless steel) until the substances are thoroughly mixed. At this point, we advise that you divide the liquid mix into separate glass jars or containers because doing this after the whole process might be more stressful.
You can use any type of container, but we would opt-in for glass jars instead of plastic or steel containers because of their eco-friendliness.
Let your homemade yoghurt finish cooking itself
When done with this step, it is time to let the bacteria perform its magic. For this step, it’s crucial to maintain constant room temperature. It may seem difficult to maintain constant room temperature, so what we’d do is wrap the glass jars in blankets to keep out the cold, and maintain the constant room temperature.
Now, the waiting game begins. You need to wait for the yoghurt to set in. This is indirectly saying you should give the milk enough time to turn into yoghurt. Allowing it ferment for three to four hours overnight is perfect. Once the yoghurt has reached the desired texture, put the glass jars in the fridge. The homemade yoghurt is ready.
When they are refrigerated, homemade yoghurts can last for about two weeks.
The best part of making your homemade yoghurt is you can always use each batch to culture the next one without any complications. All you have to do is set maybe half a cup for the next time. However, if some batches show some changes in the texture or flavour, you may need another culture from a store and start the process over again.
Yoghurts are healthy foods that can be consumed by anyone. The health benefits homemade yoghurts offer are protection against osteoporosis, fighting inflammatory bowel diseases, and it also helps in aiding digestion. So, grab a yoghurt today, and you will be glad you did.
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