If you are a yoghurt fan, I don't hesitate a bit to recommend
you to make homemade yoghurt. When you make yoghurt at home, you will save 5-6 times of money as well as get flavor of your choice. I personally love the taste of homemade yoghurt like none other in the market. You cannot go wrong if you know to provide an
optimal condition for bacteria to grow in your house. I know I sound creepy here. To understand what I am talking about, let me first give you
the background on how milk is converted to yoghurt.
Biochemistry of milk to yoghurt conversion
Milk consists of carbohydrate called lactose and protein called casein. Like our digestive system convert carbohydrate to simpler sugar for our energy and protein to simpler form so that it can be absorbed and utilized for maintenance of normal physiology, bacteria feed on milk carbohydrates and protein for their growth, multiplication and survival. Bacteria utilize lactose to convert o lactic acid, which coagulates milk protein casein, which gives yoghurt its texture. Thus, yoghurt is also good for lactose intolerant people, as it does not have lactose anymore. Usually bacteria that are used in making yoghurt are Lactobacillus species, which are rod shaped bacteria. Some examples of yoghurt forming bacteria are Lactobacillus acidophilus,Streptococcus thermophilus, Bifidobacterium sps.
Key points to keep in mind: Bacteria used for making yoghurt grow at normal human physiological temperature. If you use high temperature, bacteria will die and if you use low temperature, no reaction will take place or slow reaction will take place.
Nutritional values:
Serving size : 1 cup
Servings: 8
Calories: 122 Kcal
Carbohydrates:12 g
Sugar: 12 g (with no added sugar)
Protein: 8 g
Fat: 5 g
Ingredients:
Mother culture; 1/4 cup -1/2 cup of yoghurt (fresh or frozen)
Half gallon of organic milk (2% fat)
Couple tablespoon of sugar (optional)
5 pods of cardamom
1/3 cup of coconut (unsweetened grated or powder)
Note on the ingredients: You can use full fat milk or skimmed milk or non-organic milk.
Protocol:
Boil milk at low to medium heat making sure not to burn the bottom of your pot. You can use full fat milk based on your preference. Put crushed cardamon, sugar and coconut. You can try adding other condiments as your preference but keep in mind something like chunky nuts may not give good texture to the end product. Keep stirring to reduce burning at the bottom and also if you want to concentrate milk to make it creamier. Take it off the heat and let it cool normally or keeping the pot in cold water. Make sure to reach the temperature to about 37- 40 degree C (about 104-114 degree F). Now it is time to add mother culture. If you have frozen yoghurt, thaw it first. Do it when you are cooling down your milk. Add few tablespoon of milk to the mother culture, mix and add to the milk. Stir gently. Turn on your oven to warm or 250 F for 5-7 minutes. Keep the milk with mother culture in the oven and turn the oven off. Check after 4 hours. Yeahhhppyy yoghurt is done. If it is still ziggly, keep for more hours or overnight.
Keep the yoghurt in refrigerator for few hours to chill it and also to make it firmer. The tastiest yoghurt I have ever had is from Bhaktapur city in Kathmandu valley of Nepal. Those are made in clay pots. In addition to keeping yoghurt cool for long time, clay pots absorb water from yoghurt as well making it even creamier. I have saved one clay pot for myself, which I reuse over and over again unlike in Nepal. However, glassware, steel wares, ironware are all good for making yoghurt.
Biochemistry of milk to yoghurt conversion
Milk consists of carbohydrate called lactose and protein called casein. Like our digestive system convert carbohydrate to simpler sugar for our energy and protein to simpler form so that it can be absorbed and utilized for maintenance of normal physiology, bacteria feed on milk carbohydrates and protein for their growth, multiplication and survival. Bacteria utilize lactose to convert o lactic acid, which coagulates milk protein casein, which gives yoghurt its texture. Thus, yoghurt is also good for lactose intolerant people, as it does not have lactose anymore. Usually bacteria that are used in making yoghurt are Lactobacillus species, which are rod shaped bacteria. Some examples of yoghurt forming bacteria are Lactobacillus acidophilus,Streptococcus thermophilus, Bifidobacterium sps.
Key points to keep in mind: Bacteria used for making yoghurt grow at normal human physiological temperature. If you use high temperature, bacteria will die and if you use low temperature, no reaction will take place or slow reaction will take place.
Nutritional values:
Serving size : 1 cup
Servings: 8
Calories: 122 Kcal
Carbohydrates:12 g
Sugar: 12 g (with no added sugar)
Protein: 8 g
Fat: 5 g
Ingredients:
Mother culture; 1/4 cup -1/2 cup of yoghurt (fresh or frozen)
Half gallon of organic milk (2% fat)
Couple tablespoon of sugar (optional)
5 pods of cardamom
1/3 cup of coconut (unsweetened grated or powder)
Note on the ingredients: You can use full fat milk or skimmed milk or non-organic milk.
Protocol:
Boil milk at low to medium heat making sure not to burn the bottom of your pot. You can use full fat milk based on your preference. Put crushed cardamon, sugar and coconut. You can try adding other condiments as your preference but keep in mind something like chunky nuts may not give good texture to the end product. Keep stirring to reduce burning at the bottom and also if you want to concentrate milk to make it creamier. Take it off the heat and let it cool normally or keeping the pot in cold water. Make sure to reach the temperature to about 37- 40 degree C (about 104-114 degree F). Now it is time to add mother culture. If you have frozen yoghurt, thaw it first. Do it when you are cooling down your milk. Add few tablespoon of milk to the mother culture, mix and add to the milk. Stir gently. Turn on your oven to warm or 250 F for 5-7 minutes. Keep the milk with mother culture in the oven and turn the oven off. Check after 4 hours. Yeahhhppyy yoghurt is done. If it is still ziggly, keep for more hours or overnight.
Keep the yoghurt in refrigerator for few hours to chill it and also to make it firmer. The tastiest yoghurt I have ever had is from Bhaktapur city in Kathmandu valley of Nepal. Those are made in clay pots. In addition to keeping yoghurt cool for long time, clay pots absorb water from yoghurt as well making it even creamier. I have saved one clay pot for myself, which I reuse over and over again unlike in Nepal. However, glassware, steel wares, ironware are all good for making yoghurt.
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| Yoghurt made in clay pot as traditionally made in Nepal. |
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| Yoghurt made in glassware. |
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