Most of us just know it for being one of the tastiest beverages that are available on the consumer market today. Yogurt is a special food that is produced by the bacterial fermentation of milk. The bacteria use to make yogurt is referred to as yogurt culture, and it often occurs when the bacteria ferment lactose into lactic acid. The lactic acid then converts the milk into yogurt with its distinctive texture. It’s also important to note that yogurt can be prepared using a broad spectrum of milk types.
The yogurt preparation process provides two notable barriers to pathogen development, acidity, and heat. Both these factors are necessary to guarantee a safe preparation yogurt results. Any harmful bacteria are easily destroyed by the process of pasteurization. More so, the initial heating of the milk kills pathogens, and it also works to denatures the proteins in the milk. The bacteria that are used to convert the milk into yogurt can tolerate higher than average temperatures. In this way, the suitable temperature encourages the formation of yogurt, and it mitigates the effects of microorganisms.
How to make yogurt at home
Yogurt is made by heating milk to a temperature that denatures the proteins, which are essential for the preparation of yogurt. Cooling the temperature will kill the live microorganisms that convert the milk into yogurt and inoculating the starter culture as well.
l ½ gallon of whole milk
l ½ cup of starter culture
l 3 quart or larger preparation unit
l Well-marked thermometer
l Whisking tool
Heat the milk. Introduce the milk into the oven and set it to the medium heat temperature. Following this, heat the milk to about 200 degrees Fahrenheit. Stir the milk gently to ensure that the milk has well-balanced results.
Cooling the milk. Allow the milk to cool until comes to down to a warm temperature that may average at 115 degrees Fahrenheit. It’s important that you stir every once in a while to mitigate the effects of skin from forming. Besides that, you may also fasten this procedure by placing your preparation bowl in a cool area or perhaps placing the bowl in a container with warm water.
Thin the yogurt with milk- after this step; you will have to scoop a cup of the warm milk by using a measuring cup and introduce the yogurt culture. Whisk the yogurt until you can achieve the smoothest results and the yogurt dissolves in the milk. Whisk the thinned yogurt and introduce the thinned yogurt slowly.
Relocate the pot to the oven and ensure that it’s off. Cover the pot with the special lid and place the entire pot in the oven. Turn the oven on to a light heat setting and ensure the milk maintains an average temperature of 110 degrees Fahrenheit.
Let the yogurt set for the entire night or perhaps for several hours. The particular time that will suit your individual yogurt preparation is dependent on the cultures used, the temperature of the yogurt and your unique preferences. The more your yogurt sits, the creamier it becomes. An excellent recommendation for your novices would be to check the yogurt after every four hours to ensure that it has achieved the ideal consistency and flavor.
Cool the yogurt. Once the yogurt is set to suit your needs, ensure that you remove it from the oven. If you come across any watery substances on the surface, you can opt to drain the entire solution of perhaps introduce it back into the yogurt before transferring the solution into the containers. Whisking is a particular procedure since it helps achieve the ideal yogurt consistency and texture. Following this, transfer the yogurt into storage containers, refrigerate and cover. The homemade yogurt is ideal for consumption with the first two weeks within the refrigerator.
The next preparation of your homemade yogurt should be a rather simple procedure. Simply put, you can use some of the current yogurt and introduce it into your new preparation. An excellent recommendation for you would be to preserve half a cup for the preparation process. If you come across any odd flavors from your using your previous preparation of yogurt, then that might mean your strain is becoming weak.