procedure of making yoghurt
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Heat the milk. Pour the milk into a Dutch oven and place over medium to medium-high heat. ...
Cool the milk. ...
Thin the yogurt with milk. ...
Whisk the thinned yogurt into the milk. ...
Transfer the pot to the (turned-off) oven. ...
Wait for the yogurt to set. ...
Cool the yogurt. ...
Your next batch of homemade yogurt.
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The fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor.Cow's milk is commonly available worldwide and, as such, is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt where available locally. The milk used may be homogenized or not, even pasteurized or raw. Each type of milk produces substantially different results.To produce yogurt, milk is first heated, usually to about 85 °C (185 °F), to denature the milk proteins so that they do not form curds. After heating, the milk is allowed to cool to about 45 °C (113 °F). The bacterial culture is mixed in, and that temperature of 45 °C is maintained for 4 to 12 hours to allow fermentation to occur.
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