Tips to Help You Make Yogurt By Your Own

Yogurt, take fresh milk as raw material, through pasteurized milk after adding to the beneficial bacterium , after fermentation, then cooling, filling in canning. It is a kind of  milk products full of nutrition. The  type of yogurt products on the market at present  mainly in solidification, agitated and added all kinds of fruit juice and jam.

Yogurt can promote digest, it contains rich calcium ,it is good for our health. Nowadays, in the supermarket, we can see different tastes of  yogurt. It becomes many people's favoutite drink.

Because so many people like to drink yogurt, so more and more people would like to make yogurt at home by their own.  It both economy and health.

Here are some tips to help you get started on making your own yogurt at home:

1. You can use any type of milk – whole milk, reduced fat milk or skim milk. However remember that the richer the type of milk you use, the better the consistency of your yogurt is likely to turn out.

2. If you're using the skim milk or no fat milk varieties, it may be a good idea to boil the milk – to reduce the volume to get a thicker consistency. If you do boil the milk, make sure that you don't scald it. So, you should either use a double boiler type of pot, or a thick bottom pan over low heat. Also remember to stir the milk occasionally – this will prevent scalding and also prevent the milk from boiling over.

3. Remember you should let the milk cool after boiling before actually making the yogurt. If your milk is hot, make sure that it gets down to room temperature by putting the pot in a cold water basin.

4. To begin with or when you're making yogurt for the first time, it may be a good idea to get a small amount of yogurt with live culture.

5. You could also use freeze dried yogurt cultures that are available in the market.

6. Then add the yoghurt with live culture (you'll need just a teaspoon or two) or yogurt culture and stir this in with a clean spoon. If possible use a sterile spoon to avoid any contamination.

7. Yogurt sets best at a warm room temperature. Once you've ‘set' your yoghurt, place it in the warmest part of your kitchen (use a heating pad if needed). It should take about 7 hours for bacteria to transform the milk into yogurt.

8. Once you've made your own yogurt, you can use the leftover to make yet more yogurt. So remember to put aside a few teaspoons of your yogurt to make a future batch.