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Recipes updated 2012-08-21 22:56:38.

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Yogurt or yogourt or yoghurt

Here history and a description of the different kinds of yogurt.

Category: kitchen - cheese

Ingredients:
1 liter or 1 pint of whole milk
1 "live culture" yogurt cup

Preparation:
Let milk boil for some minutes if you are using non pastorized milk. Leave it at ambient temperature until it lowers to body temperature 40°C or 100°F (put your finger in it: just have to feel a light warm), then add 2 table-spoons of yogurt. Melt well and put the whole into an appropriate can that can be closed (a glass bottle for fruit juices is ok), wrap it in a wool cloth. Put it near a warm source far from air flow.
Leave the yogurt to rest for at least 8 hour long, then put it in the refrigerator and let it there for other 8 hours long without touching it.
Now the yogurt is ready: you can keep 2 spoons apart to make again the yogurt using the same procedure.

Please note that this recipe is for stirred yogurt (see below) industrially produced. With other kind of ferments one must know tha kind of milk, the required temperature and the moment when ferments must be added to milk.

Of course the higher is the quality of ingredients the higher will be the yogurt quality; using just milked milk from cow feeded in a biological way results in a superb yogurt.


Set Yogurt	Stirred Yogurt

NOTE: lactic ferments transform lactose in lactic acid. The acid acts as rennet letting milk agglomerate.
Basically there are 2 different kind of yogurts:
set where fermentation occurs directly in the final cup
stirred where fermentation occurs in a specific can and at end the result is melted (curd is broken) and the result then poured in final cup.
The main difference is that the first is decisely dense, like a pudding, and the second one is a cream.
The yougurt you can normally buy is the stirred one. Some artigianal set yogurts have a non uniform density and many clots but they hae a limited market: density and cloths give the idea that yougurt has go bad, but, usually, it is of superb quality.

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