Yogurt is known by different names in different parts of the world. For example, the word for it is derived from the Turkish yogurt. In Arabic-speaking countries, it is called Laban, in Iran, Mast. In India it is commonly known as Dahi. The Greeks refer to it as Yaourti and oxygala, the Bulgarians and Yugoslavs as Kiselo, Mleko. Armenians refer to it as Madzoon or Matsun; and Arerbaidzhanis and Georgians, Matsoni. In Sardinia it is known as gioddu, in Sicily, Mezzoradu. The French call it Yaourt, and the Dutch, Yoghei.

WHAT IS YOGURT MADE FROM?
Yogurt is made from milk of various animals. In the United States, yogurt is made almost exclusively from cow’s milk. When making homemade yogurt only two ingredients are used: milk and a culture, or starter.

The milk of sheep, goats, and even soybean milk can also be used as a yogurt medium. A tip is to find the freshest milk you can find. If raw milk is used, it must be first pasteurized to kill any bacteria that might prevent the culture process from taking place.

The starter or culture introduced into the milk can be either from a small amount of homemade or commercial yogurt or a dried culture. If the former is used it should be live (not pasteurized), fresh, and unflavored.

The taste of the yogurt will depend on the choice of starter, as well as the type of milk selected. An older, more acidic culture will produce a sour-tasting yogurt, while a fresher, sweeter one will effect a milder outcome. One quart of milk will make one quart of yogurt. The flavor and consistency of the yogurt will differ with the type of milk used. Whole milk will produce a smooth custardlike, and pleasantly tart yogurt, while skim milk will yield a thinner result. For a richer, thicker, and sweeter yogurt, use half-and-half cream to milk. The addition of non-fat dry milk powders (1/3 cup per quart milk) to whole or skim milk will also provide a thicker and more nutritious yogurt.

YOGHURT IS SIMPLE TO MAKE
Take 1 quart of milk just to the boil to kill any bacteria it might contain. Stir frequently to prevent any skin from forming. Remove from heat and allow to cool to 115 degF which is the ideal temperature for the yogurt bacilli to multiply. Make sure that what you use to test the temperature is meticulously clean and free of bacteria.

Place 2 tablespoons fresh live yogurt, at room temperature, or 1 package dried culture in a small clean bowl. If using fresh yogurt, beat it with a fork until almost liquid. Add a few tablespoons of the lukewarm milk, one at a time, beating vigorously until well blended. Add the remainder of the lukewarm milk.

For a firmer bodied yogurt, some people add a little gelatin to the milk. This should be prepared separately and added to the mixture when it is at 112 degF.

The incubation of the mixture is the critical part of the process. Remember that bacteria are inactive below 90degF and are killed above 120degF. You must therefore find a suitable spot warm enough for the bacteria to thrive and thicken the milk. A temperature of 112degF is ideal.

Cover your mixture tightly and let the inoculated milk sit undisturbed for 4-6 hours in a warm place at 110-115degF (an oven with an automatic pilot is ideal). When the mixture has a creamy custard-like texture with a slightly tart flavor, it is ready. Refrigerate at once for at least 24 hours.

You may notice a watery substance (whey) on the top of the yogurt after it has been refrigerated. This is natural and should be poured off or saved for cooking (instead of water) since it is high in vitamin B12 and minerals.

Excerpts of Article taken from "The Book of Yogurt"written by: Sonia Uvezian

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