Making yoghurt is simple, fast and guaranteed to turn out well even the first time you make it provided you follow a few simple directions. The resulting product will delight you with the wonderful taste of fresh yoghurt.
There are only two ingredients used when making yogurt. A third is optional. Milk, a starter culture and powdered milk are the only ingredients used. Heat provided by a yoghurt maker will cause the fermentation process that makes the milk into yoghurt. Whole milk makes a yogurt much higher in calories than two percent milk or skim milk. Goat milk makes delicious, healthy yoghurt. Adding powdered milk increases the richness of the yoghurt but this is optional. Yogurt starter comes as a prepared mix or a carton of the freshest plain yoghurt can alternately be used. The starter contains the bacteria cultures that will cause the milk to ferment, thicken and form yoghurt.
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Read the label of the yogurt you purchase as a starter. Look for a yogurt with as many bacteria cultures present as possible. Most commercial yogurts will have Lactobacillus Acidophilus and Lactobacillus Bifidus; some will have more than just those. Different bacteria cultures alter fermentation times. The number of cultures present in the starter can vary the range of fermentation time.
Yoghurt preparation starts with heating the milk to 170 degrees. Measuring with a thermometer is the most accurate way to do this. Once the milk reaches the desired temperature, let it cool to about 110 degrees or warm to the touch. Add the starter culture and pour the mixture into your yoghurt maker’s containers.
Yoghurt makers come in many styles but they all work on the same principle. They keep the milk at a consistent temperature during the fermentation process and provide a secure place for this to happen. Pick the yoghurt maker that best fits your family’s lifestyle and needs. You can find ones that are single quart sized containers or ones that have eight individual cups to make the yogurt in. There are makers that have digital readouts or ones with no readouts that rely on you to time the process. Four hours is the minimum time to produce yoghurt. The taste and consistency change with further fermentation. Follow the directions that come with your processor for a clear description of the recommended times for the type of yoghurt you want to produce.
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No matter what kind of yogurt making machine you purchase, you’ll be pleased with the resulting fresh yoghurt. It can be flavored, eaten plain or used to make yoghurt cheese. Just be sure to save one container for making your next batch of homemade yoghurt.
