DIY: Make Yogurt at Home

Yogurt History �  Yogurt was discovered accidentally as a result of

milk being stored by primitive methods in warm climates.

�  The word “yoğurt” is Turkish in origin.

�  Neolithic peoples of Central Asia around 6000 B.C. began milking their animals. Natural enzymes in the carrying containers (animal stomachs) curdled the milk, essentially making yogurt.

�  Recorded history states that Genghis Khan, the founder of the Mongol Empire, and his armies lived on yogurt.

�  It wasn’t long before word of the perceived health benefits of yogurt traveled through to other peoples, and the consumption spread throughout the East.

…More Yogurt History �  The first industrialized production of yogurt is

attributed to Isaac Carasso in 1919 in Barcelona – his company “Danone” was named for his son, “Little Daniel”.

�  Turkish immigrants brought yogurt to North America in the 1700s but it really didn’t catch on until the 1940s when Daniel Carasso, the son of Danone founder Isaac, and Juan Metzger took over a small yogurt factory in the Bronx, New York – the company is now called Dannon in the United States.

�  Yogurt with fruit on the bottom was first introduced in 1947 by Dannon.

�  The popularity of yogurt soared in the 50s and 60s with the boom of the health food culture and is now available in many varieties to suit every taste and lifestyle.

Types of Yogurt

Swiss-style or Stirred Yogurt

The warm cultured milk mixture is incubated in a large vat, cooled and then stirred for a creamy texture, often with fruit or other flavorings added. Swiss-style or stirred yogurt is often slightly thinner than Balkan-style or set yogurt and can be eaten as-is, in cold beverages or incorporated into desserts.

Greek-style Yogurt

A very thick yogurt that is either made from milk that has had some of the water removed or by straining whey from plain yogurt to make it thicker and creamier. Greek-style yogurt tends to hold up better when heated than regular yogurt, making it perfect for cooking. It is also referred to as Mediterranean or Mediterranean-style yogurt and is often used for dips such as Tzatziki.

Balkan-style or Set-style Yogurt

The warm cultured milk mixture is poured into containers then incubated without any further stirring. Balkan-style or set-style yogurt has a characteristic thick texture and is excellent for enjoying plain or using in recipes.

Definitions & Chemistry �  Beneficial, friendly or helpful bacteria: Bacteria that

naturally inhabit our digestive tracts and help us to digest foods and help keep our bodies healthy by controlling harmful bacteria and other microorganisms.

�  Fermentation: A chemical reaction induced by living or nonliving ferments, such as bacteria and yeast, that split complex organic compounds into new simpler compounds.

�  Homogenization: The mechanical process of incorporating the natural fat globules into the liquids in milk to keep them blended.

�  Pasteurize: The process of heating milk or cream (and other beverages) to a specific temperature for a specified time to destroy any potential harmful microorganisms and increase its keeping qualities.

Yogurt Health Benefits �  Active Cultures May Help the Gut

�  Some Probiotic Strains May Boost the Immune System

�  May Help Prevent Osteoporosis

�  May Reduce the Risk of High Blood Pressure

�  A high-protein food (especially Greek-style)

�  Can help you recover faster after a workout.

How to Make Yogurt at Home The Basics

�  Heat up the milk to 180F (optional)

�  Cool down the milk to 110F to 120F

�  Add the starter

�  Add powdered milk (optional)

�  Incubate for 8 to 12 hours

�  Strain (optional)

How to Make Yogurt at Home Methods

�  Yogurt maker

�  Slow cooker

�  Stove

�  Rice cooker

�  Countertop

How to Make Yogurt at Home Milk Types

�  Whole cow’s milk - works the best

�  Any other variety of cow’s milk (whole, 1%, 2%, non refrigerated) EXCEPT lactose free milk

�  Goat milk

�  Non-dairy milks (almond, hazelnut, soy, rice, coconut, etc) as long as there is sugar in it.

How to Make Yogurt at Home Obtaining Starter

�  You can use any commercial yogurt as a starter as long as it contains active (live) cultures

�  You can also buy starters (including vegan starters) at local health food stores

�  or on the internet

Cultures for Health http://www.culturesforhealth.com

�  If you have already made yogurt, you can reuse a little bit of the previous batch to make a new one

How to Make Yogurt at Home Taste & Texture

�  Type of milk you use

�  Type of culture you use

�  Amount of culture you use

�  Temperature at which you add the starter to the milk

�  Incubation period

How to Make Yogurt at Home Slow Cooker Method

�  Poor milk in the slow cooker

�  Set on low

�  Set a timer for 2 ½ hours (heats the milk to 180F)

�  When the time is up, turn off the slow cooker

�  Set the timer for 3 hours (cools the milk to 110-120F)

�  Add 1 to 4 Tbsp of starter and ½ cup of powdered milk (if you use it) per quart of milk

�  Cover with a small blanket or a bath towel and incubate for 8 to 12 hours

How to Make Yogurt at Home Stovetop Method

�  On the stove, heat the milk in a Dutch Oven (or heavy bottom saucepan) on low heat until it reach 180F

�  Turn off the heat and let cool down to 110 to 120F

�  Add 1 to 4 Tbsp of starter and ½ cup of powdered milk (if you use it) per quart of milk

�  Cover and put the Dutch Oven in the oven

�  Turn the oven light on

�  Incubate for 8 to 12 hours