How to Make Yogurt

Yogurt is a popular light meal and comes in many different and fascinating varieties, all around the world. Yogurt refers to a dairy product made by the process of fermentation of lactobacillus which is a bacteria present in milk. These bacteria need specific conditions and environments for their proliferation and activity. Such conditions are artificially created for the purpose of yogurt synthesis.

Yogurt is of various types depending on the preparation techniques, ingredient and flavor varieties used. It can be flavored or non- flavored. Plain yogurt is the original or unflavored version of yogurt. Though its calorie content is less, it is rich in minerals like calcium and its protein content is twice that of fruit flavored versions.

It is formed from cow’s milk and in some cases from the milk of other herbivores like goat or sheep. It contains no sugar and has 100 to 160 calories per cup. Unflavored or plain yogurt types vary with the type of milk. These can be categorized into

• Whole milk yogurt: It is the richest of all the plain yogurts and consists of 6 to 8 grams of fat per cup.
• Low fat yogurt: It consists of 2 to 5 grams of fat per cup.
• Non fat yogurt: It consists of milk fat 0.5 percent weight

Flavored yogurt can contain fruity flavors, wherein different fruit pieces are mixed with the yogurt mixture to enhance their nutritional benefits. eg. banana, blueberry or strawberry. Flavored yogurt can be classified into low fat and non fat types as well. Whipped yogurt has a high percentage of air which makes these lighter forms of yogurt. The calorie content of whipped yogurt is less.

European style yogurt is smooth and creamy. It is prepared on a large scale with the aid of large vats, where stirring of the solution can be done very well. Greek yogurts are strained thrice and so these are known to have a smooth and thick consistency. German yogurt has fat content 10% higher than in other nations.

Method1: For making plain yogurt

Plain yogurt is the most nutritious of all yogurt varieties, owing to high protein and calcium content. Its sugar content is nil.

Ingredients

• 1 gallon milk
• ½ cup plain yogurt or seed yogurt

Materials and equipments required

• Mixing bowl
• Stainless steel pot
• Measuring cup
• Wooden spoon
• Whisk
• Quart Pyrex pan

Directions:

Step 1: Milk preparation

Pour a gallon of milk into a saucepan. Turn on heat till the temperature of milk reaches 176°C which is the scalding point of milk.

Step 2: Cooling of milk

Allow the milk to get cooled, which is a time taking process. Cooling time can be reduced with the help of an ice bath. Place a large container in the cavity, such that it can hold sufficient quantity of milk and float in the water. Since the hot milk is in contact with ice water, it gets cooled to 115°C. Transfer the cooled milk to a bowl made of glass or earthenware bowl.

Step 3: Yogurt addition

Ensure that the milk has cooled to the right temperature by touching the sides of the bowl. If it is cool enough, add some seed yogurt, roughly half a cup from yogurt starter package. Stir or whisk yogurt lightly with the milk.

Fermentation is an exothermic process, i.e. it requires heat. At a temperature of 108°C, yogurt cultures start to react with the lactose in the milk. This marks the beginning of the fermentation process.

Step 4: Refrigeration

Yogurt must be covered with a towel. Allow the yogurt to stay undisturbed in compact containers in the refrigerator overnight. This helps in removing excess water, so that the yogurt formed has a creamy and thick constitution.

Tip:

1. Check that the yogurt used contains a live culture. This is done by checking the label on the yogurt packet where the term ‘live culture’ is specifically mentioned. Else it must be replaced.
2. One should preferably follow the manufacturer’s directions regarding the proportions of yogurt to be used.

Method 2: For making low fat yogurt

Ingredients

• Quart skim milk
• ½ cup plain yogurt
• 2 tbsp milk powder

Materials and equipments required

• Microwave oven
• Microwave safe bowl
• Towel
• Sterile containers
• Strainer
• Stirring spoon
• Refrigerator

Directions

1. Preset the oven to its least temperature.
2. Heat milk in a safe bowl, so that temperature reaches 180 degrees.
3. Then allow milk to get cooled. This will need an hour. Turn off the heat supply.
4. Add yogurt mixture to milk bowl. Stir well to get uniform mixture.
5. Cover using a clean towel. Leave it undisturbed for 6-8 hours.
6. Put yogurt into sterile containers and keep them for refrigeration.
7. Place a strainer inside a large bowl. Line it with cheesecloth or coffee filters. Pour the yogurt now. Cover the thick yogurt with plastic wrap and refrigerate.

Method 3: Making non fat yogurt

Ingredients

• 1 quart skim milk
• One quarter to half cup non fat dry milk
• 3 to 4 tbsp plain yogurt(live)

Materials and equipments required:

• Saucepan
• Stirrer
• Thermos flask
• Incubator
• Refrigerator

Directions

1. Heat a gallon of milk in a pan, taking care to see that it does not go till the boiling point of milk. Use medium heat. Then cool it to lukewarm temperature.
2. Add dry milk to milk to the milk at lukewarm temperature conditions. Stir nicely.
3. Pour the mixture in insulated thermos flasks or earthenware bowls.
4. Cover the mixture and place in undisturbed in an oven for 6 hours.
5. Then keep the bowls in incubator for whey separation from the mixture.
6. Then keep the mixture in a refrigerator for 2 weeks.  

Method 4: Making whipped yogurt

Ingredients

• One cup plain yogurt
• Half cup heavy cream
• 1 tbsp honey
• 2 apples
• 2 tbsp sugar
• 1/8 tsp ground cinnamom
• Quarter cup of walnuts

Materials and equipments required

• Food processor
• Mixing bowl
• Hand mixer or whisk

Directions:

1. Cut the apples into small pieces. Cut walnuts into very fine pieces.
2. In a mixing bowl, combine yogurt, cream and honey.
3. With a hand mixer, whisk all the ingredients so that the mixture thickens and forms soft peaks.

Method 5: For making frozen blueberry yogurt

Ingredients

• Three quarters of sugar
• Lemon
• 1 tsp pure vanilla extract
• 12 ounces of frozen blueberries
• Greek yogurt

Material and equipments required:

• Saucepan
• Wooden spoon
• Food processor
• Ice cream machine
• Refrigerator
• Plastic wrap

Directions

1. Firstly, place ice-cream insert in freezer of the refrigerator.
2. Take a saucepan. Add sugar and vanilla. Then add blueberries and lemon to the mixture. Stir the contents well. Heat gently.
3. Using a wooden spoon, press the blueberries to eject the juice out of them.
4. After sugar is dissolved, turn off the heat supply.
5. Cool the mixture.
6. Put in the chiller of the refrigerator for upto 2 hours.
7. After 2 hours, take out the chilled mixture and pulse into a syrupy solution in a food processor. The ingredients are blended thoroughly in this process.
8. Turn on the ice cream maker and pour in the yogurt mixture. Churn the contents for 12-15 minutes.
9. Cover with a plastic wrap. Keep in the freezer for 3 – 4 hours.
10. Frozen blueberry yogurt is ready.

 

 

Tip:

1. Check that the yogurt used contains a live culture. This is done by checking the label on the yogurt packet where the term ‘live culture’ is specifically mentioned. Else it must be replaced.
2. One should preferably follow the manufacturer’s directions regarding the proportions of yogurt to be used.