Plain Yogurt

Things required

• Milk - 1 quart
• Live culture - 1 tbspn
• Non fat dry milk powder - 1/2 cup (optional)
• Thermometer -(optional)
• Thermos box or Insulated bag needed during cold weather.

health tip

Yogurt is rich in Calcium, Vitamin B2, B12 & protein. Yogurt has a friendly bacteria Lactobacillus which helps to regulate the digestive system & boost the immune system. Daily consumption of 3 oz of yogurt helps to lower LDL(bad cholesterol) & increase HDL(good Cholesterol). It helps to prevent stomach ulcers & reduce the risk of colorectal(colon) cancer.

Homemade yogurt

method

Yogurt is a fermented dairy product made by adding bacterial culture into milk, which converts sugar(lactose) in the milk into lactic acid. Bacterial culture is derived from existing yogurt. It is important to change culture whenever the yogurt gives off smell or texture. Store bought non-fat plain yogurt can be used as culture. While selecting the store bought yogurt for culture look for the labels with active live culture. Leave the store bought yogurt overnight at room temperature to ferment the culture little more. During summer you can leave it out for 5-6 hours. The end product resembles the culture in taste & flavor. Good quality culture results in flavorful yogurt.

1. Bring the milk to rolling boil (around 220 degrees)in a stove top. Microwaving is not preferred because of its uneven heating. Boiling the milk prevents contamination. Adding dry milk powder yields thicker yogurt & increase the calcium level.
2. Let it cool to lukewarm(110 degrees Fahrenheit or 43 degree Celsius).
3. Pour the milk into a glass or a vessel & add the culture. Leave it overnight in a warm place(100 degree Fahrenheit or 38 degree Celsius). At winter time yogurt can be allowed to set in a thermos box or in an insulated bag. It can also be allowed to set in an oven by pre-heating the oven at 100 degrees. Do remember to turn the oven off after pre-heating. Leave the yogurt in warm oven for 7 -8 hours
4. At any time of the year it needs to be incubated at 100 degrees for not less than 7 hours. More than 7 hours of incubation yields thicker & sour yogurt. Taste the yogurt after 7 hours & refrigerate it if its done or leave it till it ferments to your desired taste.

Sour yogurt(fermented for 8 hours) is mixed with rice. Sweet yogurt(fermented for 7 hours) is mixed with fruits.

Adding the culture to milk when it is too hot(more than 110 degree) or too cold(below 100 degree) results in a slimy texture and will not allow the yogurt to set correctly. Extreme changes to temperature in the milk may also kill the bacteria in the culture.