Yoghurt is by no means a new creation. It’s been around for thousands of years. He’s more popular now than ever. It is delicious, healthy and can be used in almost any area. People cook frozen yogurt for dessert, add fruit for breakfast and even marinate chicken for dinner.
You could say yogurt passion has conquered America. However, most people who love and enjoy yoghurt know almost nothing about it. Yoghurt has a long history and is produced in a rather interesting process. In this article we go deeper into what yoghurt is and even how to cook it.
What is yoghurt?
Yoghurt is essentially fermented milk. Yoghurt makers take milk (sometimes with a high fat content, sometimes with a low fat content, depending on the desired product) and heat it in a large vat. They then add two types of bacteria that feed on lactose and produce a smooth, creamy texture that we all love.
After the production of a normal yoghurt, the manufacturers simply add all the extra services. Some add artificial flavourings, others whole fruits, others freeze it and make a dessert out of it like frozen yoghurt or other sweets like yoghurt ice cream sandwiches.
History of yogurt
The people who discovered the yogurt probably did it by accident. An old dairy farmer probably left a small bucket of milk in the sun too long, and the air conditions were ideal for good bacteria to invade the milk and produce the world’s first yoghurt.
The famous Mongol Emperor Genghis Khan and the rest of his great army would have lived at the expense of the yogurt. It was an ideal food because it contained fats, proteins and carbohydrates and helped isolate a number of stomach diseases from which people suffered in ancient times.
The yogurt was also completely stable and easy to make almost anywhere. For the meat the soldiers had to kill their cattle, and they had to wait years until the next generation was old enough to kill. For fruit and vegetables, the army will have to stay in one place for a long time and work the land.
Yogurt, on the other hand, is stable. Because it is made from milk, all you have to do is keep the females happy and healthy, and they will continue to produce milk that can be used to make a healthy, ready-to-eat yogurt in less than ten hours.
This meant that the army could keep moving, keep the cattle and conquer further. Yogurt is an old Turkish word. They probably first came into contact with yogurt when Mongolian armies marched through their country with an army full of yogurt.
Yoghurt was originally made from fresh milk placed in the stomach of an animal. Stomachs were an excellent way to store milk because they are stiff, hard to tear and impenetrable. The surface also contains bacteria and natural enzymes that react to heated milk.
After receiving the milk, the dairy farmers heat the milk in large pots over an open fire. When the yogurt was hot, but not quite boiling, they poured it into animal bags and let it rest for a night. Natural enzymes divide the milk, and at dawn the next day the stomach bags are filled with yoghurt and ready for breakfast.
How yoghurt cultivation has contributed to the Mediterranean diet
Yoghurt not only enabled the Mongol Empire to conquer a large part of the eastern world, but also played an important role in the Mediterranean world. In ancient Greece it was called Oxygala, and it was much thicker than the traditional Turkish and Mongolian yoghurts. They often used goat’s milk and yoghurt fermented in the stomachs of the goats.
This Oxigal is often explained by the fact that the Greeks had an extraordinarily long lifespan. This condensed yoghurt was full of healthy probiotics that can fight illness and suffering. It gave people who are too poor to afford meat the chance to get all their nutrients. It was much more affordable than meat, which was often destined for the rich nobility.
What is Greek yogurt?
The traditional Oxigal has developed into what is now called Greek yogurt. Greek yogurt uses ultra clear milk. They’re starting to make yogurt the traditional way. The yogurt is then passed through a thick cloth, which sifts the yogurt further and removes the liquid whey.
After the tension, the Greek yogurt is ready to be consumed. It is three times thicker than regular yoghurt and much more concentrated. It is rich in protein and has a slightly whipped texture and a slightly sour taste that many people have enjoyed. Greek yogurt is the most common yogurt used for cooking because it is thicker and does not contain much liquid.
How is yoghurt made and how is the yoghurt maker usable?
You will be pleased to know that modern yoghurt producers no longer heat their milk over a smoky fire or throw it into animals’ stomachs. Today, the process is much more hygienic and is controlled by modern equipment.
Usually large milk tanks are heated to a certain temperature, after which a carefully measured amount of bacteria is added to the mixture by constantly stirring and mixing with a large mixing paddle. As soon as the yogurt is ready, it is pumped to the assembly line, filled into containers, vacuum sealed and sent to a shop where it can be purchased.
It doesn’t matter what the yoghurt you buy in the shop tastes like, it’s not as tasty as when you make your own. Fortunately, you don’t have to buy a bathtub the size of your living room and build an assembly line in your garage. There are small home-yoghurt producers that fit on the countertop, are easy to use and can be cleaned within minutes.
How do yoghurt producers work?
Yoghurt producers generally minimize the same process as large producers. Just add a few spoons of pre-cooked yogurt (which contains your living culture and bacteria) to the milk of your choice and press the button.
Once you have received the fresh yogurt base, you can filter it further to make Greek yogurt or to add fresh fruit or extra flavours.
Thermophilic and mesophilic yogurt plants
When cooking yogurt, you need to decide which type of bacteria is suitable for your environment. There are two main categories of crops: thermophilic and mesophilic. Let’s take a few minutes to look at the differences between the two.
Thermophilic cultures – milk
This is the most common type crop used for yogurt production, and the same type used for the fermentation of most shop purchases you will see in your local grocery store. Thermophilic cultures prefer warm or vibrant environments, and you will probably use them for homemade recipes.
These crops are safer because temperatures between 105 and 115 degrees Fahrenheit are necessary for their proper development. At such a high temperature it is unlikely that other unhealthy bacteria will survive. So you don’t have to worry about spoilage or acidity in your yoghurt.
Thermophilic crops are also the easiest to access. If you’re making homemade yogurt, just add a few spoons of yogurt from the shop to your existing mix. It will contain all the plants needed for the fermentation of the new yogurt batch.
Mesophilic cultures – milk
The mesophilic cultures were of type , probably a type of bacteria used in the former yogurt production. They can grow very well at an ambient temperature of 70 to 78 degrees Fahrenheit. This makes them ideal for people who want to make yoghurt without having to buy a yoghurt maker.
However, the use of mesophilic cultures has two drawbacks. The first thing they can do is that it takes up to 24 hours to fully develop, which means you have to wait a long time until your yogurt is ready. Because of the longer sitting time and the lower temperatures, there is a greater chance that bacteria from outside will end up in your yoghurt and ruin it.
The use of mesophilic cultures can be good if you can do without a yogurt producer, but it is not the most efficient way to prepare yogurt. It is much more effective, not to say safer, to use thermophilic cultures and good yogurt.
What type of milk is used?
Yoghurt is a dairy product and the type of milk you use will strongly influence the result of your yoghurt. The milk you use affects the degree of sweetness, acidity, sweetness or lightness of your yoghurt.
The exact equation would be cheese. For example, the taste of goat’s cheese differs significantly from cheddar cheese, while lean mozzarella differs significantly from lean mango cheese. The yogurt is exactly the same. This is good for the local yoghurt producers, because it means that your possibilities are almost unlimited.
There are hundreds of different recipes and flavors of yogurt that can be made from different types of milk. Let’s take a look at some common taste profiles you come across.
How to make yoghurt with breast milk
This is the most common form of milk, and you can experiment with different animals to get different results.
Cow’s milk yoghurt
Cow’s milk is usually used to make yoghurt, because it is the easiest to obtain. 99% of the yoghurts sold in grocery stores are made from cow’s milk. As we have seen above, it must be properly heated to promote the development of certain crops.
Goat milk yoghurt
Goat milk was a traditional milk that was used in many eastern countries where there were no cattle. In recent years it has become more popular in the western world thanks to its unique taste profile.
The lactose structure of goat’s milk is slightly different from that of cow’s milk, and yogurt from goat’s milk can take a little longer to sit. However, the results can be very useful. Goat’s milk has an incredibly soft and light texture and a slightly acidic aftertaste that goes perfectly with freshly cut fruit or in a cocktail.
Sheep’s milk yoghurt
Sheep’s milk is probably the least used ingredient in yoghurt. It’s just because sheep don’t produce a lot of milk, and if you’re not a sheep farmer, it can be difficult to get milk.
But if you know sheep farmers, you should definitely try it, because sheep’s yoghurt is one of the tastiest in the world. Sheep’s milk yoghurt is thick, creamy and sweeter than traditional cow’s or sheep’s milk yoghurt.
Soymilk and other vegetables
You may have lactose intolerance or a vegan diet that prevents you from eating animal products. Yoghurt made from alternative vegetable milk has a completely different process than conventional milk yoghurt.
They need to acquire special vegan cultures that interact with various alternative types of milk (almonds, cashew nuts, coconuts, etc.) It may also be necessary to add a thickener and leave the yogurt mixture to cool for a few hours in the refrigerator.
Mixture control for different results
Just as you can achieve different results with different types of milk, you can also change the result of the final product by manipulating the temperature of the mixture and using different starter cultures. Let’s see how this can affect your final product.
The recommended temperature for heating milk with a thermophilic culture is between 105 and 115 degrees Fahrenheit. However, it is the temperature of the seat. By regulating the temperature of the milk during the first 30 minutes of heating, can get a radically different texture thanyoghurt.
For example, if you want to get a very thick and creamy yoghurt, you can heat the milk to 180 degrees for the first 30 minutes before the temperature drops and let it rest for the remaining 5 to 10 hours.
Experiment with different temperatures. If you want something that’s not too thick, don’t forget to heat the mixture to 140 or 150 degrees for the first 20 or 30 minutes.
As mentioned earlier, there are two different categories of yoghurt starter cultures: thermophilic and mesophilic. If you use a yogurt dispenser, you need a thermophilic culture that promotes higher temperatures, and if you cook the yogurt in a glass at room temperature, you need a mesophilic yogurt culture.
However, within these two categories there are many different types of starters. Each of them has its own characteristics and can give a completely different yoghurt taste. Some cultures lead to a more sour taste, others to a sweeter taste.
The use of different crops can also influence the texture of the yoghurt. Some crops have a smooth and soft texture, others have a granular texture and yet others have a thick, dry texture such as Greek yogurt.
To understand what you love most, you have to experiment. Try to use different cultures with different types of milk. A certain crop producing a certain type of cow’s yoghurt cannot achieve the same result if it is used with goat’s or sheep’s milk.
You can view some recipes online, but in the end only you can decide which one is your favorite. If you have a yogurt maker, the possibilities are endless.
Cooking a homemade yogurt is a great way to spend time in the kitchen. However, there are some things you need to know. Yoghurt is very sensitive to small changes in the environment, the ingredients you use to make it and the temperature at which you keep it. A small change in one of these steps can lead to a radically different result, which can be undesirable.
If you have ever made a yogurt with a strange smell or a frothy consistency, it is possible that your mixture is contaminated with yeast. In small amounts it doesn’t hurt, but if you eat a lot of it, it can lead to stomach complaints or large amounts of unwanted gas. Yeast contaminated yeast also deteriorates much faster than normalyeast.
Yoghurt with yeast is also not very tasty. A small amount can give the desired slightly sour taste, but too much gives the impression that you have just bitten into an unripe lemon. Your stomach will curl up immediately and you could get sick.
Raw milk for the manufacture of raw yoghurt
Our ancestors all drank raw milk. It is only in the last hundred years that technology has advanced enough to process milk to give it a long shelf life and smooth texture, something we have all learned since childhood.
Recently, raw milk has come back into fashion. It remains to be seen whether it will be a whim or not, but whatever happens, doctors, nutritionists and natural scientists recommend raw milk to almost everyone. It is incredibly healthy and contains many good bacteria, extra protein and essential nutrients that are good for the skin, hair and immune system.
Because of all these advantages, many people have taken over yogurt production with him. This can have great health benefits, but you should be aware that the texture may not be what you expect. Due to the high serum content of raw milk, your yoghurt will be very liquid. It can even have a soup-like texture. This can embarrass some people.
There’s nothing wrong with that, and raw milk yoghurt is always absolutely healthy, but it’s something you should know if you’re not a fan of white yoghurt.
Texture of grain yoghurt due to overheating
Every time you cook yoghurt on the stove, you have to keep an eye on the temperature with the kitchen thermometer. If left unattended, the milk can become too hot, which can negatively affect the texture and make the milk granular. Some may like it, but most people don’t.
However, this is just one of the problems you get when you boil yoghurt in a pot. If you use a yogurt maker, it will maintain the ideal temperature for your mix and you don’t have to worry about it. Your yoghurt will be smooth and creamy if you don’t use a certain culture to change the result.
Homemade light yoghurt recipe
Let’s look at a slightly creamy yoghurt recipe that can be made with a yoghurt oven:
- Take 5 glasses of milk and heat it on the stove at 175 degrees Fahrenheit.
- Remove the device from the heat source and allow it to cool down to room temperature.
- Mix the starter culture of your choice or just add 3 tablespoons of natural or Greek yogurt.
- Mix the mixture in a bowl with an egg beater.
- Pour the mixture into the yoghurt makers and leave to stand for 5 to 10 hours.
- Leave the yogurt to cool in the fridge for 2 hours afterwards.
- Add fresh sliced fruit and enjoy!
There he is! Everything you ever wanted to know about yogurt! It is not for nothing that people have been making and consuming this creamy dairy product for almost 8000 years. It is one of the healthiest foods in the world and has many advantages. It is also very tasty and there are countless ways to prepare it.
Unfortunately, due to its popularity, it is often quite expensive if you buy it in a shop every day. Yoghurt bought in the shop can also contain unwanted preservatives and chemicals. It is much cheaper (and healthier) to make your own yoghurt at home at a yoghurt producer.
Small enough to fit on a kitchen counter, incredibly easy to use, these yoghurt makers open up a whole new world of kitchen entertainment. If you are interested, take a look at our all-inclusive buyer’s guide!
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