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| '''Yoghurt''', also spelled '''Yoghourt''' or '''yogurt''', is a ] produced by bacterial ] of ]. Any sort of milk may be used to make yoghurt, but modern production is dominated by cow's milk. It is the fermentation of the milk sugar (]) into ] that gives yoghurt its gel-like texture and characteristic tang. | '''Yoghurt''', (in ] '''yoğurt''') also spelled '''Yoghourt''' or '''yogurt''', is a ] produced by bacterial ] of ]. Any sort of milk may be used to make yoghurt, but modern production is dominated by cow's milk. It is the fermentation of the milk sugar (]) into ] that gives yoghurt its gel-like texture and characteristic tang. | ||
| The word derives from the ] '' |
The word derives from the ] '''yoğurt''', deriving from the verb '''yoğurtmak''', which means to blend, referring to how yoghurt is made. In Turkish, the word has a soft g, and is pronouced , where the ''gh'' is similar to the ''ch'' used in ''loch'' but voiced. | ||
| Yoghurt making involves the introduction of specific "friendly" ] into ] milk 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, or curd. Generally a culture includes two or more different bacteria for more complete fermentation; the most commonly used microbes are ] and ], although sometimes another member of the ] ] is used, such as ]. If the yoghurt 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. | Yoghurt making involves the introduction of specific "friendly" ] into ] milk 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, or curd. Generally a culture includes two or more different bacteria for more complete fermentation; the most commonly used microbes are ] and ], although sometimes another member of the ] ] is used, such as ]. If the yoghurt 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. | ||
Revision as of 18:15, 29 March 2004
Yoghurt, (in Turkish yoğurt) also spelled Yoghourt or yogurt, 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 the milk sugar (lactose) into lactic acid that gives yoghurt its gel-like texture and characteristic tang.
The word derives from the Turkish yoğurt, deriving from the verb yoğurtmak, which means to blend, referring to how yoghurt is made. In Turkish, the word has a soft g, and is pronouced , where the gh is similar to the ch used in loch but voiced.
Yoghurt making involves the introduction of specific "friendly" bacteria into pasteurized milk 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, or curd. Generally a culture includes two or more different bacteria for more complete fermentation; the most commonly used microbes are Streptococcus salivarius and Lactobacillus bulgaricus, although sometimes another member of the Lactobacillus genus is used, such as Lactobacillus acidophilus. If the yoghurt 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 yoghurt producers among those who wanted to reserve the name yogur for live yoghurt and those who wanted to include pasteurized yoghurt under that label (mostly the Pascual Hermanos group). Pasteurized yoghurt 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 yoghurt culture contains enzymes that break down lactose, some individuals who are otherwise lactose intolerant find that they can enjoy yoghurt without ill effects. Nutritionally, yoghurt is rich in protein as well as several B-vitamins and essential minerals, and it is as low in fat as the milk it is made from.
Presentation
Yoghurt is often sold sweetened and flavored, or with added fruit on the bottom, to offset its natural sourness. If the fruit is already stirred into the yoghurt it is referred to as Swiss-style.
Greek-style yoghurt is made from milk that has been blended with cream to a fat content of exactly 10%.
Lassi is a refreshing yoghurt-based beverage, originally from India where two basic varieties are known: salty and sweet. Salty lassi is usually flavored with ground roasted cumin and chili peppers; the sweet variety with rosewater and/or lemon, mango or other fruit juice.
Lassi has also become quite popular on hot summer days in Turkey, where it is made from water, salt, yoghurt and lemon.
Commercial products resembling sweet lassi began appearing on the U.S. market during 2002, with names like "Drinking Yogurt" and "Yogurt Smoothie".
History
Yoghurt is traditionally believed to be an invention of the Bulgar people of central Asia, although there is evidence of cultured milk products in other cultures as far back as 2000 BC. The earliest yoghurts were probably spontaneously fermented, perhaps by wild bacteria residing inside goatskin bags used for transportation.
Yoghurt remained primarily a food of central and eastern Europe until the 1900s, when a Russian biologist named Ilya Ilyich Mechnikov theorized that heavy consumption of yoghurt was responsible for the unusually long lifespans of the Bulgar people. Believing lactobacillus to be essential for good health, Mechnikov worked to popularize yoghurt as a foodstuff throughout Europe. It fell to a Spanish entrepreneur named Isaac Carasso to industrialize the production of yoghurt. In 1919 he started a commercial yoghurt plant in Barcelona, naming the business Danone after his son (the group trades as Dannon in the US).
Homemade yoghurt
Yoghurt can be made at home by the curious or daring (or thrifty!), using a small amount of store-bought plain live active culture yoghurt as the starter culture. One very simple recipe starts with a litre of low-fat milk, but requires some means to incubate the fermenting yoghurt at a constant 43°C for several hours. Yoghurt-making machines are available for this purpose.
- Bring the milk to 85 °C (185 °F) over a stove and keep it there for two minutes, to kill any undesirable microbes.
- Pour the re-pasteurized milk into a tall, sterile container and allow to cool to 43 °C (110 °F)
- Mix in 1/2 cup (120ml) of the warmed yoghurt and cover tightly.
- After about six hours of incubation at precisely 43 °C (110 °F), the entire mixture will have become a very plain but edible yoghurt 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. The further below 43 °C the temperature, the longer it will take for the yoghurt to solidify; you can tell it is done when it no longer moves if you tilt the jar.