Yogurt, a recipe for life! A bit of yogurt history and then a quick and easy recipe for making delicious, homemade yogurt.
Who would have ever thought that a fermented cup of milk could taste good, not to mention be full of health producing, intestinal tract invigorating, life giving nutrients? Furthermore, why did that first person, take spoon in hand, scoop out the contents of that fermented cup of milk and eat it? However, we are all glad he did try it!
In this article, you may find a few reasons for eating this fermented milk product known to us as Yogurt; and a great, easyrecipe for this delicious, tangy curd.
Yogurt is not just milk that has soured and formed curds, it is the result of a natural occurring bacterial infestation of milk. Back in time, we know that the people living in Central Asia made and ate this fermented milk product and we know they lived very long lives. They discovered that this was a way to preserve and utilize their surplus milk.
The yogurt making process didn’t take long to begin in those areas of high heat and humidity; for these are all things milk likes to have present when creating yogurt. Those good microorganisms love heat and humidity.
Those good-health properties of yogurt made it well known as a viable food and its popularity has spread throughout the whole world.
Here in America yogurt was slow to catch on; histroically. Since the manufacturing and consuming of yogurt did not take-off here until well into the 1919 when a man named Isaac Carasso bought a small yogurt factory in New York. This factory purchase birthed what we now know as Dannon Yogurt in a just few years. They first added strawberries to their yogurt in 1947, making a “Sundae ” and the company grew, it is still a large influence in the vastly competitive American yogurt industry.
Today yogurt is a wildly popular “health-food” sold in every grocery store chain, in health food stores, drugstores, and spas. Yogurt can even be found in convenience stores and ordered in restaurants. It is a great addition to ones healthy lifestyle.
Making yogurt at home is probably the best way to obtain fresh, active cultured yogurt, and it’s not hard to make your own smooth, tangy product. Here are a few tips to making yogurt.
-Recipe for making yogurt
Electric yogurt maker, with cover and its associated glass jars with lids
1-8 oz. container of yogurt made with an “active culture” like Mountain High Yoghurt
One half gallon of milk, preferably whole milk
1 cup dry milk powder (optional, makes a smooth consistency)
Plug in the yogurt maker and allow to warm.
Pour milk into a stainless steel saucepan, add powdered milk if desired. Bring over low heat, and warm to 185oF. Test it often with the thermometer.
Remove from heat and allow to cool to 110-115oF.
Pour 2 cups warm milk into a separate glass or stainless bowl; add the active cultured yogurt into the warm milk and whisk to combine. Pour this inoculated milk mixture back into the saucepan and stir.
Pour into sterile glass jars, position lids on jars and place in the warm yogurt maker, apply its cover, and allow to incubate 6-8 hours. The longer it is heated in the yogurt maker the more tangy it will taste.
When time is up, place containers in the refrigerator for several hours, or overnight, the yogurt will thicken as it cools.
Homemade yogurt is a great way to insure control over what you r family is eating. You know what is in this yogurt because you made it! Made without chemicals, processed sugars, or additives, it’s just fresh milk and that healthful active culture. You may want to add fresh pureed fruits, honey or other flavorings and even herbs and spices work to flavor your good yogurt.
Homemade is always best, and this includes yogurt. Once your family tastes fresh homemade yogurt, they’ll never go back to the store for their it!