How to make yoghurt

Summary

Yogurt is enjoyed worldwide, with various countries offering unique takes on this fermented dairy product. From sweet to savory varieties, yogurt can be eaten as a snack, used in cooking, or as a condiment. Its production process involves steps such as quality control, heating, and the addition of specific yogurt cultures. These bacteria ferment the milk, creating a tangy flavor and thick texture. The yogurt is carefully cooled and packaged before being stored. Whether Greek-style with honey, spicy Indian lassi, or salty Middle Eastern ayran, yogurt is a versatile, nutritious treat.

Takeaways

• 😀 Yogurt is enjoyed worldwide, but different regions have their unique varieties and production methods.
• 😀 There are various types of yogurt including stirred, set, concentrated, frozen, and drinking yogurt.
• 😀 Yogurt can be sweet or savory, and is commonly consumed as a snack, ingredient in cooking, or condiment.
• 😀 One of the key benefits of yogurt is its combination of milk's nutritional value and beneficial live bacteria for digestion.
• 😀 The yogurt production process begins with quality control of milk, adjusting fat content and ensuring safety.
• 😀 For stirred yogurt, milk undergoes additional steps, such as mixing in proteins and sugar to add thickness and sweetness.
• 😀 Milk is then heated and homogenized to achieve a creamier texture before undergoing heat treatment.
• 😀 Heat treatment involves heating the milk to 95°C for 5 minutes, which affects the proteins and helps form a gel structure.
• 😀 At 43°C, yogurt cultures are added to the milk, which ferments it, turning lactose into lactic acid and giving yogurt its tangy taste.
• 😀 The fermentation process takes 4-8 hours, during which the milk proteins coagulate, thickening the milk into yogurt.
• 😀 After fermentation, the yogurt is carefully cooled and stirred, then packaged and stored at a low temperature to reach its final texture.

Q & A

What makes yogurt unique compared to other dairy products?

Yogurt is unique because it not only provides the nutritional value of milk but also contains living bacteria that can benefit the digestive system.

What are some of the different varieties of yogurt mentioned in the script?

The script mentions several varieties of yogurt, including stirred, set, concentrated, frozen, and drinking yogurt, which can be either sweet or savory.

How is yogurt typically consumed?

Yogurt can be eaten as a snack, used as an ingredient in cooking, or served as a condiment.

What is the first step in the yogurt production process?

The first step involves quality control of the milk, which includes adjusting the fat content, reducing the size of fat droplets, and ensuring safety before proceeding with further steps.

What is the purpose of adding protein and sugar to the milk during the yogurt-making process?

Protein and sugar are added to the milk to improve the thickness and sweetness of the yogurt, contributing to its desired texture and flavor.

Why is the milk heated to 95°C for five minutes during the production process?

Heating the milk to 95°C for five minutes during heat treatment affects the milk proteins, improving their ability to form a gel-like structure, which is crucial for yogurt consistency.

What role does the fermentation tank play in the yogurt-making process?

The fermentation tank is where the milk is cooled to 43°C and yogurt cultures are added. This temperature allows the yogurt cultures to multiply and ferment the milk, turning lactose into lactic acid, which gives yogurt its tangy taste.

What happens during the fermentation process?

During fermentation, the yogurt cultures consume lactose, producing lactic acid and aromas that contribute to the unique tangy flavor of yogurt. As lactic acid builds up, the milk thickens and coagulates.

Why is it important to handle yogurt gently after fermentation?

It is important to handle yogurt gently to avoid destroying its structure. Stirring too aggressively or at the wrong temperature could ruin the yogurt’s consistency.

What happens after the yogurt is stirred and cooled?

After stirring and cooling, the yogurt is filled into packages and stored in cold storage, where it reaches its final temperature and thickness.