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Yogurt is a fermented milk product that has wild popularity, all over the globe. This global relevance has kept it on the lips of many, helping them survive a craving that has never been defined yet.
The tangy flavor of this meal is also due to the fermentation process. In this process, Lactobacillus bulgaricus produces lactic acid, to give it a sour, acidic, and refreshing flavor.
Cooking is not the same as making yogurt. Not at all. Making it is a call to ignite your inner man’s creativity. The aftermath of this meal is more than meets the eye.
It can be made in a variety of ways, some of which require complex equipment and others that require little more than what the medieval Turk had on hand: milk, lactic acid bacteria, and a basic container in which the two ingredients can work their magic.
Where Does Yogurt Come From?
The Turkish word “yogurmak” which meaning to thicken, coagulate, or curdle, is thought to have inspired the name “yogurt”. It is a centuries-old meal that has been consumed by humans for a long period and counting.
There is a story that claims that ancient herdsmen began the habit of milking their animals between 10,000 and 5,000 BC, they stored their milk in bags fashioned of the animals’ intestinal guts, according to one idea.
Natural enzymes in the intestines cause the milk to curdle and sour. The ranchers discovered that keeping milk this way extends its shelf life and preserves it. They liked the fermented milk so much that they decided to keep making it.
Since then, yogurt has survived the test of taste, decade after decade.
Can Yogurt Be Frozen?
Of course. It is made especially for the freezer; there couldn’t have been any better match made in heaven.
Yogurt is Better When You DIY
While store-bought yogurt is convenient, it lacks the subtle creaminess of a homemade one. The good news is that producing a healthy one is almost guaranteed, as long as you keep your instruments clean and don’t jostle the mixture while it’s setting.
This method is simple and does not involve the use of a sophisticated machine, a Crockpot, or an Instant Pot. All you’ll need is good whole milk and a creative conjuration of other bacterial elements.
Note: A homemade Yogurt done right is super tasty and satisfying.
Homemade Yoghurt
Ingredients
- ½ gallon milk whole or 2% are best, but skim can also be used
Instructions
- Warm the milk to right below boiling, about 200°F. Stir the milk gently as it heats to make sure the bottom doesn’t scorch and the milk doesn’t boil over.
- Cool the milk. Let the milk cool until it is just warm to the touch, 112°F to 115°F. Transfer the to storage containers
- Add ½ cup commercial yogurt containing active cultures and 1 cup of powder milk. Then whisking gently
- Take advantage of the heat during the hot summer months by culturing outside. Simply set your yogurt jars in a closed cooler and then set it in the sun.
- After the set time, take the jars out of the yogurt maker, close them with their lids, and put the yogurt jars in the refrigerator for storage.
- Serve with some sugar (or honey) and some fruits.
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