Making Home Made Yoghurt

Yoghurt is produced by the bacterial fermentation of milk and this article doesn’t describe this process of bacterial fermentation but rather the nature of home made yoghurt and whether it is possible to make good home made yoghurt. One of the problems is that you cannot really create the texture that you associate with yoghurt at home.

Bacteria is first introduced into the milk and then there is the fermentation process. The specific aim of fermentation re: yoghurt is the production of lactic acid which combines then with the natural protein already in milk to produce yoghurt. It is the lactic acid which seems to be the main cause of the specific yoghurt texture. It is also important for live bacteria to be present in the final yoghurt product.

To make home made yoghurt, it is necessary to already have a form of plain, live culture yoghurt. There are also special yoghurt-making machines. To make home made yoghurt, the main ingredients are whole milk and plain yoghurt. Some people mention the ratio 1 quart of whole milk to a tablespoon of plain yoghurt.

However one tablespoon may not be enough and 3 tablespoons have been mentioned. Remember too how preservatives and additives are used in commercial yoghurt and that is why home made yoghurt will never be the same as commercial yoghurt. Home made yoghurt will always be something different to the commercial form.

The first step is to heat the milk and bring it to a slight boil. Then aim to liquidize the plain yoghurt by whisking it. Then stir in the heated milk and continue stirring and whisking. Then there is a process known as incubation which requires a 100 degree temperature. This is another problem when making home made yoghurt. Place the mixture in a tightly capped jar into the oven and aim to maintain a 100 degree temperature. You can also put the container over a pan of water boiling at 100 degrees. It is important to maintain the 100 degree temperature. Thus use a thermometer. This incubation process will past 4-5 hours.

Consistency and texture are important for the yoghurt. The aim is obviously to get that distinct consistency of yoghurts. When you think the mixture is now at a suitable consistency, put it into a refrigerator to cool. To sweeten the yoghurt, add sugar to the milk and then boil. If you want to add some fruit mixture, put this mixture into the milk and plain yoghurt mixture when whisking this latter mixture. These are some basic notes on home made yoghurt.

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About The Author, Joel Garry