Yogurt is one of the products that was made in the period of domestication of animals 5000 BC and has Turkish roots. Because yogurt is a by-product of milk, it has all the benefits of milk such as calcium, phosphorus, potassium, riboflavin and vitamin A. In addition, yogurt is a nutritious food that is rich in protein, beneficial probiotics and conjugated linoleic acid (anti-cancer).
Today, due to our many properties, this product is sold all over the country, for example, in the United States, it sells about eight billion dollars a year.
Things to know about commercial yogurts
Many factors affect the quality of commercial yogurts you buy in stores. For example, the quality of milk and the way it is converted to yogurt affect its quality.
A quality yogurt contains a large number of beneficial bacteria that improve intestinal health. The problem is that many commercial yogurts are not of good quality for three main reasons. The first reason is the use of poor quality milks for yogurt production. The second reason is the use of artificial colors, flavors and artificial sweeteners in our production. Thickeners such as pectin are also used in many commercial yogurts. A good yogurt should ideally be made from the raw, natural high-fat milk of a grass-fed cow.
The third reason is the use of genetically engineered corn or soybeans.
Why not make a quality yogurt yourself at home?
Making yogurt at home is very easy. All you need to make a good yogurt is quality yogurt and natural milk. Good ingredients can be found in many stores.
Whatever you choose, make sure you do not use sweetened commercial yogurt.
At first all you have to do is add yogurt to the milk and leave it at room temperature overnight.
The only way to make a high-quality yogurt is to keep the mixture of milk and yeast warm, because in this case the fermentation process is better.
Also, heating the milk slowly will produce thicker yogurt. All you need to make yogurt is a pot, a spoon and a thermometer.
Pour the amount of milk you want in the pot.
Heat the milk gently to a temperature of 109 degrees Fahrenheit or 43 degrees Celsius. Gently heating the milk does not kill its natural bacteria.
– When the milk reaches this level, add the yeast to it.
– Stir thoroughly.
Take a large jar of jam and fill it with boiling water.
– Then drain the water and pour the milk into it.
– Put the glass door so that the heat does not come out.
– Then wait for 6 to 8 hours for the fermentation to take place.
– Your yogurt is ready. Keep it in the refrigerator for 5 to 6 hours to harden.
Avoid overheating the milk, as not only will it kill the beneficial bacteria in the milk, but it may not ferment.
– Put two thick towels around the glass so that your yogurt stays warm and the fermentation process is done well.
When the yogurt has reached your desired consistency, put it in the refrigerator.
– If you want to make it again 7 days after making yogurt, you can use the previous yogurt as a new yogurt.
Young Journalist Club