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How to make yoghurt

Posted in : Uncategorized on by : orangefish983

Yoghurt has significant nutritional benefits to the body. It is made of bacteria that is essential for a healthy gut and is also great for digestion. While yoghurt is commercially readily available, you can easily make it in your own home.

Here are the ingredients you will need

  • A mason jar – you will need this for storage.
  • A stainless pan- stainless steel pans are non-reactive which makes them great for making yoghurt. A stainless pan ensures contaminants do not react with the bacteria growth during the yoghurt making process.
  • Food thermometer – to measure food temperatures during the process
  • A sugar thermometer –
  • A cheesecloth – cheesecloth will allow air circulation during the fermentation process to allow the bacteria to thicken.
  • Thickener – (optional)
  • Choose your milk – I say this because some people actually prefer vegan milk over cow milk due to lifestyle changes and more. If you are not vegan, you can automatically use regular cow milk. There are plenty of milk choices for vegan yoghurt but the choice will determine the texture, flavour of the milk and ultimately whether you will need a thickener or not

The step process to making the best homemade yoghurt

The basics to making homemade yoghurt

Heat your milk

The first step is to heat the milk until 180-degree Fahrenheit

This process is meant to kiss all the unsavoury microbes that may still be in your milk. It ensures you get rid od all mold, spores, pathogens and bacteria that might still be present in the milk. Essentially, when making yoghurt, you are creating an environment for the bacteria you introduce to throve on, which is why you only want the good bacteria.

It also helps you create thicker yoghurt especially when you do not have a thickener simply by changing the structure of the protein in the milk. You can use the food thermometer to gauge the temperature of the milk.

Cool the milk

After heating the milk and making it completely inhospitable for the bad bacteria and more to thrive, you want to create an environment hospitable for the bacteria you are about to introduce. Use your food thermometer to gage the temperature of the milk and ensure it reaches around 112 – 115 degrees Fahrenheit before the next step.

Add the good bacteria /yoghurt starter

Some of the best bacteria for yoghurt making include Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus and Bifidobacterium lactis. For a good tater, you need to pirt one cup of milk in a cup, add a tablespoon of good lactic acid forming bacteria them stir the yoghurt. Next, pour it into the rest of the milk and stir well.

Add milk into mason jar

Add the milk with good bacteria into your mason jar. Remember, consistent Luke-warm temperature is good for the bacteria and will promote their growth. Incubating the bacteria for 7-9 hours will give you a pretty thick and consistent yoghurt and waiting longer will make it thicker.

Once you are done, place the yoghurt in your fridge for a couple of hours and it will be ready to drink with your favourite fruits.

Keep in mind that you can use supermarket brand yoghurt as a starter as long as it has active cultures. You want to avoid fillers, flavourings and stabilizers when making homemade yoghurt.