Yoghurt or 'Curd' as we call it, is an integral part of an Indian diet. No meal is complete without having some form of yoghurt like curd, raita, lassi or buttermilk.
The health benefits of yoghurt are well known. Yoghurt contains plenty of useful bateria which promotes digestion and colon health. It is also a very good source of calcium and vitamin D essential for healthy bones and teeth and for prevention of osteoporosis. It is used as a natural skin care product to get a soft and glowing skin. Yoghurt is an ideal milk substitute for those who are lactose intolerant because bacterial fermentation of milk during yoghurt making converts the lactose into lactc acid.
If you are buying yoghurt off the shelf, look for those containing 'live cultures' or 'active cultures' of the useful bacteria. Many commercial brands are heat treated after the fermentation process to increase shelf life and this kills the useful bacteria in them. They are made from 'live cultures' no doubt, but they don't contain them anymore and therefore do not have the benefits of natural yoghurt.
It is very easy to make natural yoghurt at home in a tropical country because of the warm temperatures. Even in colder places it is possible to make yoghurt by keeping the culture in a warm place to set.
Making yoghurt at home:
It is a simple process that does not require any fancy equipment or ingredients. First, boil the milk(say 4 cups) and then cool it to around 35 to 40 degrees C. This means that the milk should be very slighltly warm or tepid. Add 1 tbsp.of plain yoghurt ( having live culture bacteria) which you may have at home..This is important because it introduces the fermenting bacteria into the milk. You can also use a 'starter culture' available in the market to begin with. Mix well and then close the vessel and leave it in a warm place for 6 to 8 hrs without disturbing or shaking it. Your yoghurt will be ready by then. In summer you don't have to look for a warm place. Leaving it in a normal place will be enough. But in winter, you will have to keep the vessel in a warm place like in front of a room heater or in a "turned off" oven which is warm. Once set, you can store the yoghurt in the refrigerator, left outside it will turn sour very soon. If you use whole milk you will get thick set yoghurt. You can also use semi skimmed milk for lighter yoghurt.
Yoghurt is so versatile that you can use it in so many different ways.
The health benefits of yoghurt are well known. Yoghurt contains plenty of useful bateria which promotes digestion and colon health. It is also a very good source of calcium and vitamin D essential for healthy bones and teeth and for prevention of osteoporosis. It is used as a natural skin care product to get a soft and glowing skin. Yoghurt is an ideal milk substitute for those who are lactose intolerant because bacterial fermentation of milk during yoghurt making converts the lactose into lactc acid.
If you are buying yoghurt off the shelf, look for those containing 'live cultures' or 'active cultures' of the useful bacteria. Many commercial brands are heat treated after the fermentation process to increase shelf life and this kills the useful bacteria in them. They are made from 'live cultures' no doubt, but they don't contain them anymore and therefore do not have the benefits of natural yoghurt.
It is very easy to make natural yoghurt at home in a tropical country because of the warm temperatures. Even in colder places it is possible to make yoghurt by keeping the culture in a warm place to set.
Making yoghurt at home:
It is a simple process that does not require any fancy equipment or ingredients. First, boil the milk(say 4 cups) and then cool it to around 35 to 40 degrees C. This means that the milk should be very slighltly warm or tepid. Add 1 tbsp.of plain yoghurt ( having live culture bacteria) which you may have at home..This is important because it introduces the fermenting bacteria into the milk. You can also use a 'starter culture' available in the market to begin with. Mix well and then close the vessel and leave it in a warm place for 6 to 8 hrs without disturbing or shaking it. Your yoghurt will be ready by then. In summer you don't have to look for a warm place. Leaving it in a normal place will be enough. But in winter, you will have to keep the vessel in a warm place like in front of a room heater or in a "turned off" oven which is warm. Once set, you can store the yoghurt in the refrigerator, left outside it will turn sour very soon. If you use whole milk you will get thick set yoghurt. You can also use semi skimmed milk for lighter yoghurt.
Yoghurt is so versatile that you can use it in so many different ways.
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