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'''Yoghurt''' or '''yogurt''', less commonly '''yoghourt''' or '''yogourt''', is a ] produced by bacterial ] of ]. Any sort of milk may be used to make yoghurt, but modern production is dominated by ]'s milk. It is the fermentation of milk ] (]) into ] that gives yogurt its ]-like ] and characteristic tang. | ||
| ==History== | ==History== | ||
| Yogurt is traditionally believed to be an invention of the ] of central Asia, although there is evidence of cultured milk products in other cultures |
Yogurt is traditionally believed to be an invention of the ] of central Asia, although there is evidence of cultured milk products in other cultures ]. The earliest Yogurts were probably spontaneously fermented, perhaps by wild bacteria residing inside goatskin bags used for transportation. | ||
| The word derives from the ] "yoğurt," deriving from the verb ''yoğurtmak'', which means "to blend," a reference to how Yogurt is made. In Turkish, the word's ], indicates its pronunciation , where the ''gh'' is similar to the ''ch'' used in ''loch'', but voiced. English pronunciation varies in different regions according to the local accent but common pronunciations include {{IPA|/jɔgət/}}, {{IPA|/joʊgɚt/}}, and {{IPA|/jɔγɚt/}} (using ]). | The word derives from the ] "yoğurt," deriving from the verb ''yoğurtmak'', which means "to blend," a reference to how Yogurt is made. In Turkish, the word's ], indicates its pronunciation , where the ''gh'' is similar to the ''ch'' used in ''loch'', but voiced. English pronunciation varies in different regions according to the local accent but common pronunciations include {{IPA|/jɔgət/}}, {{IPA|/joʊgɚt/}}, and {{IPA|/jɔγɚt/}} (using ]). | ||
Revision as of 21:48, 12 May 2005
Yoghurt or yogurt, less commonly yoghourt or yogourt, is a dairy product produced by bacterial fermentation of milk. Any sort of milk may be used to make yoghurt, but modern production is dominated by cow's milk. It is the fermentation of milk sugar (lactose) into lactic acid that gives yogurt its gel-like texture and characteristic tang.
History
Yogurt is traditionally believed to be an invention of the Bulgars of central Asia, although there is evidence of cultured milk products in other cultures 4,500 years ago. The earliest Yogurts were probably spontaneously fermented, perhaps by wild bacteria residing inside goatskin bags used for transportation.
The word derives from the Turkish "yoğurt," deriving from the verb yoğurtmak, which means "to blend," a reference to how Yogurt is made. In Turkish, the word's ğ, indicates its pronunciation , where the gh is similar to the ch used in loch, but voiced. English pronunciation varies in different regions according to the local accent but common pronunciations include /jɔgət/, /joʊgɚt/, and /jɔγɚt/ (using IPA).
Yogurt remained primarily a food of South Eastern Europe and Central Europe until the 1900s, when a Russian biologist named Ilya Ilyich Mechnikov theorised that heavy consumption of Yogurt was responsible for the unusually long lifespans of the Bulgar people. Believing lactobacillus to be essential for good health, Mechnikov worked to popularise Yogurt as a foodstuff throughout Europe. It fell to a Spanish entrepreneur named Isaac Carasso to industrialise the production of Yogurt. In 1919, he started a commercial Yogurt plant in Barcelona, naming the business Danone after his son (The group trades as Dannon in the U.S.)
Yogurt with added fruit marmalade was invented (and patented) in 1933 in dairy Radlicka Mlekarna in Prague. The original intention of this combination was to protect Yogurt better against decay.
Yogurt was first commercially produced and sold in the United States in 1929 by Armenian immigrants, Rose and Sarkis Colombosian, whose family business later became Colombo Yogurt.
Contents
Yogurt making involves the introduction of specific "friendly" bacteria into preferably unpasteurised, unhomogenised milk (to maintain the healthy balance of bacteria and enzymes of milk in its unprocessed state) under very carefully controlled temperature and environmental conditions. The bacteria ingest the natural milk sugars and release lactic acid as a waste product; the increased acidity, in turn, causes the milk proteins to tangle into a solid mass, (curd). Generally a culture includes two or more different bacteria for more complete fermentation, most commonly Streptococcus salivarius and thermophilus, Lactobacillus bulgaricus, and Lactobacillus genus members, such as Lactobacillus acidophilus.
If the Yogurt is not heated to kill the bacteria after fermentation it is sold as containing "live active culture" (or just as "live" in some countries), which some believe to be nutritionally superior. In Spain, the Yogurt producers were divided among those who wanted to reserve the name yogur for live Yogurt and those who wanted to include pasteurised Yogurt under that label (mostly the Pascual Hermanos group). Pasteurised Yogurt has a shelf life of months and does not require refrigeration. Both sides submitted scientific studies claiming differences or their lack between both varieties. Eventually the Spanish government allowed the label yogur pasteurizado instead of the former postre lácteo ("dairy dessert").
Because live Yogurt culture contains enzymes that break down lactose, some individuals who are otherwise lactose intolerant find that they can enjoy Yogurt without ill effects. Nutritionally, Yogurt is rich in protein as well as several B vitamins and essential minerals, and it is as low or high in fat as the milk it is made from.
Presentation
Bulgarian Yogurt is popular for its specific taste, aroma and quality and is commonly consumed plain. The qualities are specific to the particular culture strains used in Bulgaria, Lactobacillus bulgaricus and Streptococcus thermophilus bacteria. Bulgarian Yogurt producers are taking steps to legally protect the trademark of Bulgarian Yogurt on the European market and distinguish it from other product types that do not contain live bacteria.
Bulgarian Yogurt is often strained by hanging in a cloth for a few hours to reduce water content. The resulting Yogurt is creamier, richer and milder in taste because of increased fat content. Hanging overnight is sometimes employed to make a concentrated Yogurt similar to cream cheese. Yogurt is also used for preparation of Bulgarian Milk salad (also known as Greek tzatziki sauce). Commercial versions of strained Yogurt are also made.
Yogurt is often sold sweetened and flavoured, or with added fruit on the bottom (often referred to as fruit bottom, to offset its natural sourness. If the fruit is already stirred into the Yogurt, it is sometimes referred to as Swiss-style.
Greek "full" Yogurt is made from milk that has been blended with cream to a fat content of exactly ten percent. Standard (5%), low-fat (2%) and non-fat (0%) versions are also made. It is often served with honey or fruit preserves as a dessert. The Greek traditional tzatziki sauce, used on a gyros sandwich, is made from Yogurt, cucumber, and garlic.
Lassi is a Yogurt-based beverage, originally from India where two basic varieties are known: salty and sweet. Salty lassi is usually flavoured with ground-roasted cumin and chili peppers; the sweet variety with rosewater and/or lemon, mango, or other fruit juice. A lassi-like, salty drink called Ayran is also quite popular in Turkey and Bulgaria. It is made by mixing Yogurt with water and adding salt. The same drink is known as tan in Armenia.
A cold soup called tarator is popular in summertime Bulgaria. It is made from Ayran, cucumbers, garlic and nuts.
Kefir is a fermented milk drink originating in the Caucasus. Some American dairies have offered a drink called "kefir" for many years (though lacking the carbonation and alcohol, and coming in fruit flavors), but began appearing (as of 2002) with names like "drinkable yogurt" and "yogurt smoothie".
Home-made Yogurt
Home-made Yogurt is consumed by many people throughout the world, and is the norm in countries where Yogurt has an important place in traditional cuisine, such as Bulgaria, Turkey, and India. Yogurt can be made at home using a small amount of store-bought plain live active culture Yogurt as the starter culture. One very simple recipe starts with a litre of low-fat milk, but requires some means to incubate the fermenting Yogurt at a constant 109.4°F (43°C) for several hours. Yogurt-making machines are available for this purpose. As with all fermentation processes, cleanliness is very important.
- Bring the milk to 185°F (85°C) over a stove and keep it there for two minutes, to kill any undesirable microbes.
- Pour the re-pasteurised milk into a tall, sterile container and allow to cool to 110°F(43°C)
- Mix in ½ cup (120mL) of the warmed Yogurt and cover tightly.
- After about six hours of incubation at precisely 110°F (43°C); the entire mixture will have become a very plain but edible Yogurt with a loose consistency.
- If a precise means of temperature control is not available, put the culture in a warm place such as on top of a water heater or in a gas oven with just the pilot flame burning. An electric oven with the light on may work nicely, depending on the bulb size. The further below 110°F (43°C) the temperature, the longer it will take for the Yogurt to solidify; you can tell it is done when it no longer moves if you tilt the jar.
Spelling of Yogurt
Yoghurt is the traditional spelling; it derives from a circa attempt in 1625 to phonetically render into English the Turkish word Yoğurt, with gh representing a voiced version of the /ch/ in loch. Yogurt is a phonetic spelling reflecting the tendency of most English speakers to use a hard g to approximate this sound. It has superseded yoghurt in the United States, and is used elsewhere. In Canada, the French spelling yoghourt or yogourt is often used in English as well.