Yogurt

Ingredients

1quart2percentmilk
1/2cuppowderedmilk
1to2tablespoonshoney
1/2cupplainyogurt,roomtemperature
Directions

Pour milk into small saucepan and whisk in powdered milk and honey. Place over
medium heat and bring to 120 degrees F on an instant read thermometer. Once milk has
reached 120 degrees F, pour into a cylindrical plastic container, reserving 1/2 cup. Whisk
inthereserved1/2cupintotheyogurtandaddbacktothemilkmixture.
Place container into a narrow wine bucket, lined with a heating pad. Set the heating pad to
medium. Let the mixture ferment for 3 to 12 hours making sure the temperature stays as
closeto115degreesFaspossible.
Afterfermentationiscompleteplaceintotherefrigeratorovernight.

History

Nobody know where or which is the exactly place where yogurt born, scientists say
that the bacteria that fermented the yogurt might come from a plant surface. earliest yogurts
were spontaneously fermented by wild bacteria in a goat skin bag. In oldest writings or
books they mention yogurt as a something special. In french was known because the king
haddiarrheaandusingyogurtashismedicinehegothealth.

1900s yogurt was in diets of people. Isaac Carrasco who was from Ottoman
Salonica, started the first yogurt business in Barcelona, Spain, called Danone which
means little Daniel(sons name). When this industry comes to the United Stated the name
changed to Dannon. Yogurt enter to the business in United Stated between the first decade
ofthe20thcentury.

Chemistry

Specifically, the bacteria added to the milk consume the lactose (milk sugar) in the
milk and produce a number of different acids (mainly lactic acid). The presence of the acid
lowers the pH of the milk, making it acidic. As the pH is lowered, the proteins in the milk
begin to precipitate and coagulate, making the milk thicker. Milk contains lactose which is
a sugar, and is fermented by Lactobacillus into lactic acid. The yoghurt is cooled to prevent
the reaction going too far, so as to stop fermentation taken place. The fermentation
coagulatesthemilkproteins.
Milk.
Sugar.C12H22O11
Speciesvaried.dependsonthespecies.
Glucose.C6H12O6
Lacticacid.C3H6O3
Lacticacidbacteria.dependsonthebacteria.