You know that you can enjoy the magic of preparing your own yoghurt at home!
Yoghurt is one of the oldest process foods of the world right after with bread, in 6,000 BC herdsmen in central Asia transport milk in sheep stomachs, in an attempt to preserve and transport it. The milk curdles resulting in yoghurt. That was because of the perfect temperature and climate conditions. And all this because the good bacteria in the animal stomach, bloomed in the milk creating a curdle liquid too hostile for bad bacteria to grow. Since then yoghurt was made at home leaving milk out in the sun for thickening and ferment.
Yoghurt production wasn't commercialised until 1919, and all of this thanks to a Bulgarian microbiologist Stamen Grigorov that discovered Lactobacillus - the lactic acid bacteria found in yoghurt in 1905.
The Lactobacillus cultures can help with gut health, they promote regularity and can reduce the risk of colon cancer, inflammatory bowel disease and even lactose intolerance.
How to make yoghurt at home
Ingredients
1 litre of full-fat UHT cows milk
1 tbsp of yoghurt containing active cultures
Instructions
In a pot, you heat the milk until reaches 93° C. This heating step is necessary to change the protein structure in the milk so it sets as a solid instead of separating. Stir gently as it heats to make sure the bottom doesn't scorch.
Cool the milk until it reaches 40° C, you can achieve this faster by placing your pot in an ice water bath and gently stirring the milk.
Dissolve some of the milk with the yoghurt and pour it back in the milk.
You have to ensure that your mixture has a stable temperature between 34-36° C, for about 4 hours. If you prefer your yoghurt more firm then leave it to rest overnight.
Once you have perfect consistency, whisk your yoghurt and store it in the fridge. It can last up to 2 weeks stored in the fridge.
Now, after growing your own cultures, you can prepare yoghurt with the old batch of yoghurt you have.
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