Making your own yogurt is simple and easy.
Live culture for making yogurt.
While a minimum beneficial level hasn t been set preliminary evidence points to benefits from consuming at least 1 billion colony forming units of probiotics per day with many yogurts containing 90 billion to 500 billion colony forming units in each serving according to a july 2011 article published in.
Once you have this basic method for making yogurt down pat there are all sorts of tweaks and changes you can make.
The part of the process that actually helps to make the yogurt is the live yogurt cultures that help to turn the milk into yogurt and for this you can sometimes use a starter that is a little bit of yogurt from a previous batch or you can opt for a yogurt starter.
2 tablespoons or cup plain store bought yogurt with live active cultures at room temperature.
Thermophilic cultures require a consistent heat source to culture properly.
Prepare the milk for making yogurt.
All commercial yogurt brands say on the label if they contain active cultures.
The bacteria used to make yogurt are known as yogurt cultures the fermentation of lactose by these bacteria produces lactic acid which acts on milk protein to give yogurt its texture and characteristic tart flavor.
The procedure for culturing a batch of mesophilic yogurt with pasteurized milk does not require any heat but for pasteurized thermophilic yogurt the milk must be heated to 160º f then cooled to a culturing temperature of 110º f.
It s not just about throwing milk into a yogurt maker and switching it on.
When yogurt is made manufacturers use these live cultures or probiotics to make the milk thicker and give it the well known sour taste associated with yogurt.
A yogurt maker is most typically used for this but there are ways to culture without a yogurt maker one way is to use a crockpot.
ˈ j oʊ ɡ ər t from turkish.
Yoğurt also spelled yoghurt yogourt or yoghourt is a food produced by bacterial fermentation of milk.
Start by using gallon of milk and 2 tablespoons yogurt the starter.
ˈ j ɒ ɡ ər t.
1 gallon milk will yield about 14 cups yogurt.
The closest gauge we have she says is the live and active cultures seal which certifies that the yogurt had at least 100 million cultures of live bacteria per gram at the time it was manufactured.
In order to help people.
You can also get the yogurt with live cultures from health food stores online stores or even your friend.
Thermophilic cultures typically produce yogurt that is thicker than yogurt from a mesophilic culture.
Some people like to add dry milk powder or gelatin for extra thickness others like to strain off the liquid whey for a dense greek style yogurt using different brands of commercial yogurt to culture the milk can also give you subtly different flavors and nutritional benefits.
Probiotics have a relatively short shelf life so eating yogurt before its best by date increases your odds of getting a healthy dose she adds.
Depending on the yogurt starter culture you select you may need to apply heat to your milk to prepare it for culturing.
Look for a yogurt that lists the actual amount of live active cultures it contains.
