You'd leave it for a few hours to let the microorganisms do their work. Heating the yogurt again will destroy these live cultures. The bacteria work together to metabolize the milk sugar, or lactose, to form lactic acid, among other chemicals. After fermentation, which can take three or four hours, the mixture will no longer resemble the milk you started with.
It'll be thick and creamy. Finally, yogurt manufacturers add any sweeteners that are used in the product. Additives range from processed fruits to artificial sweeteners and are usually used to mask yogurt's acidic flavor. Bacteria required for fermentation in yogurt in the United States are called Lactobacillus that's the genus bulgaricus that's the species and Streptococcus thermophilus.
Manufacturers may also add Lactobacillus acidophilus. Lactobacilli are present in our intestines naturally, before we even eat a spoonful of yogurt.
Adding them to yogurt helps replenish our supply. Often, yogurt companies or production companies patent strains of bacteria and give them different names on the packaging. This can cause problems when it comes to studying yogurt's health effects. Researchers focus their efforts on specific strains, and their results often apply only to those strains. It does make yogurt more expensive since you need more milk to make the same amount of yogurt.
To summarize this whole process, it is great to actually make yogurt at home and see how your yogurt turns out. You can experiment with different flavours, styles, etc.
When you make yogurt it is very helpful if you can properly control the temperature during fermentation, to keep it at that approx. There are a lot of different ways to do this, but in this recipe we use an Instantpot that can you set at yogurt making temperature automatically. For several months we used the InstantPot for both yogurt and more spicy dishes and noticed that the yogurt would always faintly taste like what we made in it before. No matter how good we would clean the inner pan, you would taste it.
After smelling the white sealing ring of our lid we knew what the problem was: the ring strongly smelled of savoury food. However, for yogurt it is. Therefore, buy a second InstantPot sealing ring. It is super easy to remove. We bought a set of a red and blue ring and use the blue one solely for yogurt making and the like. The red one will serve as the replacement of the white one once it is worn out.
We tend to make liter of yogurt at a time. If you use more milk, make sure to increase the amount of yogurt accordingly. You will need to stir once in a while to prevent it from sticking to the bottom. Then leave to cool down. Yogurt though is found in a lot of different cuisines and is also great with savoury food.
In general it works well with a lot of Indian curries e. Also, yogurt, thanks to its acidity, is great for marinating meat , softening it along the way. Last but not least, yogurt is used in various flatbreads, such as pita , to create a softer texture. Douglas Goff, link. Poltronieri, P. Foods under the microscope, Yogurt, link ; this website has great microscope photos of a lot of foods, including yogurt.
Enter your email address below to subscribe to our weekly newsletter. Add Comment. Post Comment. This site uses Akismet to reduce spam. Learn how your comment data is processed. What is yogurt? Which bacteria are used to make yogurt? Homemade yogurt, stored in jars Maintaining cultures Every yogurt has their own distinct set of bacteria which are used for the production process, these are called cultures.
What happens when making yogurt? Preparing milk for yogurt production Most yogurt production factories will prepare the milk, before it can be transformed in yogurt. Standardization In a factory this starts by standardizing the milk. Pasteurization After this standardization the milk is pasteurized. Homogenization The last step before actual yogurt production begins is homogenization. Preparing milk for making yogurt at home You can also make yogurt at home see the end of this post for a recipe.
Making yogurt — Adding the bacteria Once the milk is ready to go, it is time to actually make the yogurt. Strained yogurt for a thicker yogurt Yogurt made from milk itself, without any added powders, contains a lot of moisture.
Making yogurt at home To summarize this whole process, it is great to actually make yogurt at home and see how your yogurt turns out. A note on InstantPot sealing rings For several months we used the InstantPot for both yogurt and more spicy dishes and noticed that the yogurt would always faintly taste like what we made in it before. The blue yogurt ring fixed in the InstantPot lid. The milk is kept at this temperature for approximately 4 to 7 hours to allow it to ferment.
Fermentation involves the harmless bacteria converting the milk sugar called lactose into lactic acid which helps to coagulate and set the milk, producing yogurt. When the yogurt is fermented, it is packed into containers and chilled to be sold to consumers. To find out what nutrients yogurt contains check out the dairy nutrition section.
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