WHAT IS IT?Yoghurt (yogurt/yogut/joghurt) is a dairy food whose main ingredients are MILK and BACTERIA.
In as much as there are people experimenting with non-dairy milk, most of the yoghurt in the grocery store is made of dairy milk
(rare cases:goat/camel/sheep milk - super- healthy milks by the way..)
HOW IS IT MADE?
Yoghurt is produced by bacterial fermentation of milk.
The bacteria used to make yogurt are known as "yogurt cultures".
Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang.
Dairy yogurt is produced using a culture of Lactobacillus delbrueckii subspecies, bulgaricus and Streptococcus thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are also sometimes added during or after
culturing yogurt.
Some countries require yogurt to contain a certain amount of colony-forming units of microorganisms.
The milk is first heated to about 80 °C (176 °F) to kill any undesirable bacteria and to denature the milk proteins so that they set together rather than form curds, although some cultures prefer the curds.
The milk is then cooled to about 45 °C (112 °F). The bacterial culture is added, and the temperature of 45 °C is maintained for 4 to 7 hours to allow fermentation.
The milk is then cooled to about 45 °C (112 °F). The bacterial culture is added, and the temperature of 45 °C is maintained for 4 to 7 hours to allow fermentation.
CAN YOU MAKE IT AT HOME?
Yes you can.
All you need is a starter yoghurt (just buy some yoghurt) and add it to the milk.
You can also use bacteria starters (you can buy the bacteria at your pharmacy or health store.. but you have to know the names of the bacteria you are buying!!!)
Maintaining the mixture at the recommended temperatures (45 degrees or so) in a food flask, or in the oven while leaving the oven light on to maintain the temperatures.
Avoid the temptation to stir or shake as it ferments; otherwise your yoghurt will have a very thin consistency. Let it set without any disturbance; then you can carefully filter out the liquid WHEY protein that has seperated from the CASEIN protein that has curdled (yoghurt).
For thicker consistency, you can add some gelatin used to make home-made jelly after filtering.
Yes you can.
All you need is a starter yoghurt (just buy some yoghurt) and add it to the milk.
You can also use bacteria starters (you can buy the bacteria at your pharmacy or health store.. but you have to know the names of the bacteria you are buying!!!)
Maintaining the mixture at the recommended temperatures (45 degrees or so) in a food flask, or in the oven while leaving the oven light on to maintain the temperatures.
Avoid the temptation to stir or shake as it ferments; otherwise your yoghurt will have a very thin consistency. Let it set without any disturbance; then you can carefully filter out the liquid WHEY protein that has seperated from the CASEIN protein that has curdled (yoghurt).
For thicker consistency, you can add some gelatin used to make home-made jelly after filtering.
+++Don't use bad milk; otherwise you risk infesting your gut with bad bacteria (the ones that putrefy/rot food)+++
HEALTH BENEFITS
Yoghurt has many nutritional benefits.
It is a source of animal protein (about 9 grams per 6-ounce serving), plus several other nutrients found in dairy foods, like calcium, vitamin B-2, vitamin B-12, potassium, and magnesium.
Yoghurt is a good source of live pro-biotics;
Probiotics are "friendly bacteria" that are naturally present in the digestive system.
Probiotics are "friendly bacteria" that are naturally present in the digestive system.
Yoghurt also helps you recover faster after work outs. With the right ratio of protein to carbohydrates, yogurt makes an excellent post-sweat-session snack.
Provides dairy nutrition to those with lactose intolerance;
Lactose is the main carbohydrate found in milk and dairy products and is digested by the enzyme lactase into its absorbable components.
Lactose indigestion occurs when insufficient amounts of the enzyme lactase are available in the gut to digest lactose.
Research has shown that the lactose that is present in yogurt is better tolerated by individuals with low production of lactase.
This may be due to several factors including:
Lactose indigestion occurs when insufficient amounts of the enzyme lactase are available in the gut to digest lactose.
Research has shown that the lactose that is present in yogurt is better tolerated by individuals with low production of lactase.
This may be due to several factors including:
-the activity of live bacteria in the yogurt or the digestive action of other enzymes on lactose such as bacterial β-galactosidase.
- The increased viscosity of yogurt compared with milk has also been suggested as a potential explanation, as this may result in slower emptying from the stomach and thus a longer transit through the gastrointestinal tract, which in turn may improve the absorption and reduce the amount of lactose present in the colon.
Whatever the explanation, the science consistently shows that yogurt is well tolerated by individuals who have lactose intolerance.
YOGHURT TREATS....
♥ Yoghurt can be enjoyed as it is; or with fruit or cereal.
♥ You can enjoy a cup of frozen yoghurt, as a healthy alternative to ice cream.
♥ You can make ice lollies/ ice-on-stick with t your yoghurt.
♥ You can enjoy a cup of frozen yoghurt, as a healthy alternative to ice cream.
♥ You can make ice lollies/ ice-on-stick with t your yoghurt.
Depending on how creative you are, you can always enjoy a cup of yoghurt and keep healthy at the same time!!
This is Serenity!!!
****
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source:
http://en.m.wikipedia.org/wiki/Yogurt
http://www.m.webmd.com/food-recipes/features/benefits-yogurt
http://www.fitnessmagazine.com/recipes/healthy-eating/nutrition/health-benefits-of-yogurt/
http://www.milk.co.uk/page.aspx?intPageID=8
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