how is yogurt made?

Question

HOW IS YOGURT MADE AND WHAT IS IN IT?

Answer 1

Yoghurt is made by introducing specific bacteria into milk under controlled temperature and environmental conditions, especially in industrial production. The bacteria ingest natural milk sugars and release lactic acid as a waste product. The increased acidity causes milk proteins to tangle into a solid mass (curd, denature). The increased acidity (pH=4–5) also prevents the proliferation of potentially pathogenic bacteria. In the U.S., to be named yoghurt, the product must contain the bacteria Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Often these two are co-cultured with other lactic acid bacteria for taste or health effects (probiotics). These include L. acidophilus, Lactobacillus casei and Bifidobacterium species.

Answer 2

It is made of Milk.. You just put 2 or 3 tbl.spoons of Yogurt in Milk and leave it over night covered in a plain vessel. It will turn into yogurt.

Answer 3

Yogurt is made from ,milk and cultured Bacteria .,this is for a plain yogurt ,
it is made by boiling the milk stirring continually so not to burn the the milk once it comes to a boil ,take it off heat ,and let it cool down,once it has cooled down to lukewarm ..ie sort of temperature the baby's have their milk .
then you add small tub of yogurt in a bawl mix in some of the lukewarm milk until the mix is well liquidised no lumps
then pore it in the remaining lukewarm milk and stir to mix ,,cover lid then, cover the whole container with a towel or 2 to keep it warm long enough for the bacteria to work ..to cold or to hot, it wont work ,kind of temperature
that bacteria thrives,,and leave for 12 hours or over night,
if you prefer sweet or fruity yogurts ,it's the same method of making ,just add in your sugar or fruits or any thing else you like,good luck

Answer 4

It's made in factories, or you can make it at home (which has been going on for many hundreds of years).

If you make it at home, you can avoid using any of the gums and stabilizers that are usually used in the US for making yogurt. You can also add whatever type and amount of sweetener and flavorings you want (this is usually done by the indiv.serving, not put in from the start).

Many things that we eat have been aged and/or fermented in one way or another so eating "bacteria" doesn't worry me at all... these are the good bacteria that are present in our guts and help them work better. (Some other fermented foods are wine, beer, vinegar, sourdough bread, dill pickles, many cheeses, etc. )

In the case of milk and the resulting yogurt, one or more strains of ("good") bacteria are introduced into it, then allowed to grow until it's "yogurt" (they grow best at a certain temperature, around 115 degrees---longer if not as warm). The longer the incubation period, the more sour the yogurt will become becauase more and more of the lactose (milk's sugar) is being eaten up by the bacteria (this is one reason that lactose-intolerant people usually have no problems with yogurt... and also why those with Crohn's Diease, etc., don't have problems with it and it's even beneficial for them--best to get rid of all the lactose by incubating for 24 hrs there though).

If it's made at home, the general way to introduce the bacteria is to add powdered "yogurt starter" like the Yogourmet brand, or to use a 1/4 cup or so of homemade or storebought yogurt which still has "live cultures" in it.
The way it was done long ago is just to leave the milk exposed to air for awhile, and bacteria would settle over it eventually... then it would ferment into yogurt over time (best in a warm or sunny place). There's less control over which bacteria colonize the milk that way though.

However, when yogurt is mass-produced, it can often have other things added to it to make it thicker or increase shelf life.
Also some will have been heated to very high temperatures which can actually kill the bacteria --those may say "made with" live cultures, rather than "contains" live cultures.

That's why I prefer to make my own yogurt (which tastes better anyway IMO, "fresher" and lighter), and I can also make it with the type of milk I want (2% for me), as well as making it the least sour possible (4 hrs. incubation for me).
(I also use 1/2 cup of powdered milk and hold the milk at 185 degrees for 10 minutes or so to create a thicker yougurt... but that may be more than you want to know ).

I use a cheapie Salton yogurt maker and a probe thermometer (plus an 8-cup Pyrex measuring cup for heating the milk in the microwave), but many people use homemade set ups for the incubating stage like coolers with towels, or an oven on low, or a heating pad on low, etc.

There's loads of info online about making yogurt (in various ways), things you can flavor it with, ways to use it with other foods, etc.
You might also want to check out the archives of the yahoogroup on yogurt called homemade_yogurt:
http://health.groups.yahoo.com/group/homemade_yogurt/?yguid=6354010
There's a lot of info there.

I also found a lot of good info at amazon.com in the Customer Reviews for the Salton yogurt maker:
http://www.amazon.com/gp/product/customer-reviews/B00004SUHY/ref=cm_cr_dp_2_1/103-2894701-8260643?ie=UTF8&customer-reviews.sort%5Fby=-SubmissionDate&n=1055398

Diane B.

Answer 5

Boil one litre of full fat milk, leave it as it is for 10 Minute . after that add two table spoon natural yogurt into hot milk and mix it . cover it for at least 6 hour .and put it in the fridge

Answer 6

Righteo.. don't know if you're asking how to make it at home or how is it made to be sold in supermarkets but here's how I do it. I can't tell you if it tastes quite the same as in the supermarkets because I dint dare eat it!

you have to keep milk warm at about 45C for about 12 hours. There's a few more steps to it but thats basically how its done

Answer 7

my grandma is from Bulgaria and she has made yougurt herself for years. They say there is a certain bacteria here in the climate, that helps to produce yougurt. As far as I know it is called bacteria bulgaricus. My grandma makes yougurt now from old milk and a spoon of yougurt. But in the past she said they made it in a different way. I have heard of a certain kind of fungus they used. then they add it to fermented milk. It tastes different, it is fatter.

Answer 8

yogurt is made from milk ,to which a cultured bacteria is added,you can then add which ever fruit or flavour you desire

Answer 9

Milk and lactic acidophile bacteria, incubated at body temperature, makes joghurt in appr.10 hours. (I make it myslef regularly, you can use just any joghurt with living cultures and mix it with milk)

Answer 10

How from Russia