How to make yogurt from milk
Yogurt is a nutrient-dense dairy product loved for its unique taste and health benefits. This article details how to make yogurt from milk at home, along with relevant data and analysis.
1. Principle of making yogurt
Yogurt is made by fermenting milk with lactic acid bacteria. Lactobacilli convert the lactose in milk into lactic acid, which lowers the pH, coagulates the milk and develops the characteristic flavor and texture of yogurt.
2. Steps to make yogurt
Here are the detailed steps for making yogurt:
| steps | Operation | Things to note |
|---|---|---|
| 1 | Prepare ingredients | Requires fresh milk and yogurt cultures (or commercially available yogurt as a starter) |
| 2 | heat milk | Heat milk to 85°C for 30 minutes to sterilize |
| 3 | cooling milk | Cool to 40-45°C, a temperature suitable for the growth of lactic acid bacteria |
| 4 | Add bacteria | Add the culture or starter yogurt to the milk and stir evenly |
| 5 | fermentation | Place the mixture in a constant temperature environment (such as a yogurt machine) to ferment for 6-8 hours |
| 6 | Refrigerated | After fermentation is completed, store it in the refrigerator for a better taste. |
3. Key factors in making yogurt
The following are key factors that affect yogurt quality and taste:
| factors | influence | Suggestions |
|---|---|---|
| temperature | Too high or too low will affect the activity of lactic acid bacteria | Maintain a constant temperature of 40-45°C |
| time | Insufficient or too long fermentation time will affect the taste | 6-8 hours is appropriate |
| strain | Different strains of bacteria affect flavor and texture | Choose high-quality culture or starter yogurt |
| milk quality | Milk freshness and fat content affect finished product | Use whole milk for better results |
4. Nutritional value of yogurt
Yogurt not only retains the nutrients of milk, but also produces more beneficial substances due to the fermentation process. The following are the main nutrients of yogurt:
| Nutritional information | Content (per 100g) | health benefits |
|---|---|---|
| protein | 3-4 grams | Promote muscle growth and repair |
| Calcium | 120-150 mg | Strong bones and teeth |
| Probiotics | 10^7-10^9 CFU | Improve gut health |
| Vitamin B12 | 0.5-1 microgram | Support nervous system function |
5. Frequently Asked Questions
The following are common problems and solutions you may encounter when making yogurt:
| question | Reason | Solution |
|---|---|---|
| Yogurt is too thin | Insufficient fermentation time or too low temperature | Extend fermentation time or increase temperature |
| Yogurt is too sour | Fermentation time is too long | Shorten fermentation time |
| Yogurt has a strange smell | Bacterial contamination | Make sure utensils are clean and use fresh milk |
| Unable to solidify | Invalid bacteria or milk containing antibiotics | Change strains or use antibiotic-free milk |
6. Diversified ways to eat yogurt
The prepared yogurt can not only be eaten alone, but can also be paired with other ingredients:
| Pair with ingredients | Effect | Suggestions |
|---|---|---|
| fruit | Adds vitamins and flavor | Strawberries, blueberries, bananas, etc. |
| nuts | Increase protein and healthy fats | Almonds, walnuts, cashews, etc. |
| honey | Adds sweetness and antioxidants | Add appropriate amount |
| Cereals | Increase dietary fiber | Oats, cereal, etc. |
7. Summary
Homemade yogurt is not only simple and economical, but also ensures no additives and is healthier. By controlling temperature, time and culture, you can create yogurt that suits your personal taste. Yogurt is rich in protein, calcium and probiotics, making it a nutritious addition to your daily diet. Try different combinations to make yogurt more colorful.
I hope this article will help you successfully make delicious yogurt and enjoy a healthy lifestyle!
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