Yoghurt is a food/diary product produced by bacteria fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. Yoghurt is made from milk from animals such as cows,water buffaloes,goats,ewes,camels and yaks where available. When lactose is being fermented,it produces lactic acid. Lactic acid acts on milk protein to give yoghurt it's texture.
Yoghurt can however be made easily at home with homemade recipes. All you need is to just relax,read and understand as every step counts in making yoghurt
Method of Preparation 1
Pour your milk into a large saucepan and heat it up until it is boiling. Stir it continuously so it will not burn.
Take the pan off the heat and leave it to cool until it is about 40°C. If you have a thermometer,use it to determine the milk’s temperature. If you don’t, just make sure that it is just warm to the touch and not hot.
Put your live yogurt or starter culture in the warm milk and mix them together until they dissolve in the milk.
Take some containers for storing your yogurt and pour the milk and yogurt mixture into your containers. Put the containers in the warmest spot of your house and cover them with blankets (or you can use any other way of maintaining the temperature). Leave them for 8 hours
After the time has passed, check your yogurt. If it is firm, store it in the fridge for at least one hour before consuming. If it is still runny, leave it in a warm place for a bit longer. Your Yoghurt is ready for consumption
Method of Preparation 2
Pour the milk powder or powdered milk into a saucepan, add a cup of the lukewarm water and mix well to dissolve the milk. Now add the remaining water and stir well.
Place the saucepan on medium heat and set the milk to a boil. Stir constantly to avoid burning. When you begin to see some tiny bubbles on the milk , stir and stay alert, and the moment it starts to boil, remove it immediately from heat.
Now we’ll let the hot milk cool down to about 44ºC, not so hot or cold.
Scoop out that thin film that has formed on top of the milk and mix in the yogurt. Mix thoroughly until well combined.
Now carefully pour the mixture into a container of choice and seal tightly. I also take an extra step and seal with a clean plastic bag or foil paper or a huge blanket. You can also use towels if you like, this is to conserve the internal temperature of the yogurt
Place it in a warm oven or a food cooler with hot water bottles beneath it or anywhere around your home that gets a little heat undisturbed for 8 to 12 hours so that it can set properly.
After 8 hours, you’ll get a thick natural yogurt, with no sweeteners or flavors. Add sweeten or serve the remaining as you wish. Your Yoghurt is ready for consumption.
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