Posted by
ChiefYogurtMaker in
Featured Articles,
Probiotics,
Yougurt on
February 11, 2010 |
2 responses Related Posts
- January 9, 2010 -- Why The Yogurt Makers Make Homemade Yogurt? (0)
Image by Suviko via Flickr
Why did I start a blog on Yogurt you may ask. Well, it’s a bit of a long story, but in a nutshell. Yogurt has one of the highest amounts of calcium per calorie. Yogurt contains valuable pro-biotic sources, like Acid... - January 26, 2010 -- What is a Probiotic Culture? (2)
So what exactly is a probiotic culture?
You will see this word probiotic many places online and the definition currently in use by the World Health Organization (WHO) is "Live microorganisms which when administered in adequate amounts confer a hea... - February 4, 2010 -- The History of Yogurt (2)
There is evidence that yogurt has been used as a food for at least 5500 years. It possibly originated in the region around Bulgaria where the local name for it means "sour milk" brought about by spontaneous fermentation of naturally occurring bacteri... - January 17, 2010 -- Making Yogurt – The Yogurt Maker (0)
So let's move onto what we need to make yogurt.
First we have some decisions to make.
We need to get a machine that will make the yogurt for us which is a fermentation process requiring regulated temperature for about 5 to 6 hours. There are tw... - February 6, 2010 -- Why Yogurt Is So Good For You (4)
Nutritionally speaking, yogurt is rich in vitamins B6, B12, and Riboflavin, calcium, protein, and probiotics.
Vitamin B6 is used in amino acid metabolism, and helps to regulate sugar metabolism, histamine and neurotransmitter production .
Vitam...
Tags:
lactic acid bacteria,
fermentation,
acidophilous,
yogurt,
make yogurt,
probiotic,
homemade yogurt,
lactose
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In your article you said that if the milk gets too hot, it does not produce the right texture for yogurt, so what then is the right temperature and how would you measure it?
The milk needs to be kept at a constant temperature between 42 and 44 degrees Celsius – around 108 and 111 degrees Fahrenheit.
There are actually many ways to make yogurt – in the oven, in a crock pot, in a yogurt maker – and each might need a different type of thermometer to take the temperature. I use a clip on thermometer with a long metal pole underneath which sits in the mixture.