Making yogurt yourself – sounds good! But who invented it? At least since the 7th century yogurt-like sour milk products have been used. The origin is assumed in the Balkan countries, on the territory of today’s Turkey and in front Asia. Clear historical references to the exact origin are, however, rare.
Making yogurt yourself: What is yogurt?
Yogurt is a fermented milk product. That is, organic substances (here the milk) are converted by the addition of, for example, enzymes or bacteria. The milk thickens in this process, becomes slightly acidic and is longer lasting than the fresh starting product.
Depending on the strains used in the lactic acid bacteria, the yogurt tastes rather mild or sour-fresh, and depending on the type of production it is liquid (standard) or solid (by adding milk powder).
How is yogurt produced?
There are several methods which work with or without heat supply depending on the bacterial culture used. Most people work with heat: If you want to start the first tests in the yogurt setting, you only need one liter of milk and 150 grams of pure natural yogurt with live cultures from the supermarket.
Heat fresh whole milk under constant stirring in a pot at 90 ° C, and keep this temperature for about five minutes. This is how you kill bacteria that are not part of the process. Then allow the milk to cool to just below 50 ° C. Now stir the yogurt and spread the mixture to any number of boiled glasses. These come into the oven preheated to 50 ° C for about 30 minutes.
After filling, the glasses should not be moved any more. After half an hour, turn off the oven and let the glasses stand for about ten hours in a slow-cooling oven. Then close the glasses with a lid or tightly wrapped fresh film. In the refrigerator, the yogurt should be stable for at least five days.
It’s even easier with the Thermoskannen method: Bring fresh milk to 90 ° C for five minutes, allow to cool to 50 ° C, mix yogurt with three heaped tablespoons and fill in a thermos flask. Now place the lid loosely, and after about eight hours the yogurt is ready!
In the electric yogurt maker, it basically works according to the same method: Mix milk with cultures, fill in glasses and heat for several hours.
From which milk can I make yogurt?
In principle from all kinds of milk and even from Sojamilch. H milk has the advantage that it does not need to be boiled before processing, such as whole milk or untreated raw milk fresh from the farm. Yogurt can also be produced with lactose-free milk or goat’s milk. The richer the milk, the more creamy the yogurt.
What cultures are there and where can I buy them?
Standard cultures are Lactobacillus bulgaricus and Streptococcus thermophilus, which are used together. If the yogurt should be mild, use Lactobacillus acidophilus instead of L. bulgaricus.
For the preparation of yogurt from our own production a good natural yogurt with living cultures from the refrigerated shelf is enough. Those who prefer to use clearly defined crops for production, can buy organic food or health food from the pharmacy or buy lactic acid cultures.
The second yogurt charge can be “vaccinated” with a rest from the first production. Here, only the ratio of one liter of milk to about 150 grams of yogurt should be correct.
What equipment and utensils do I need to manufacture?
For the pot-oven method described above, in addition to clean glass (preferably with screw caps), a thermometer is required, with which the temperatures can be precisely monitored. Otherwise a thermoset with sufficient volume is sufficient. Or an electric yogurt maker.
You do not have to clean yogurt jars with detergent or in the machine before they are used again. Rinsing with hot water is sufficient, since any residues of lactic acid bacteria which may be present would support the next production process.