Yoghurt
is a milk product processed through the addition of a good interaction of
organisms, one of which is lactic acid bacteria. Yoghurt in the market is
divided into two types, the first is plain yoghurt which is no flavor addition and drink yoghurt, which is plain
yoghurt that have added fruit essence, such as flavor of strawberry, orange,
grapefruit, lemon, etc.
Advantages
of Yoghurt:
Yoghurt
is safe to be consumed by people who are sensitive to milk (causing diarrhea)
because of lactose contained in raw milk (dairy) has simplified by the process
of fermentation of yoghurt.
When
yoghurt consumed on a regular even able to inhibit the levels of cholesterol in
the blood. It is because yoghurt contains lactobasillus. Lactobasillus function
inhibits the formation of cholesterol in our blood that comes from the foods we
eat such as offal or meat.
Enhance
our immune system because yoghurt contains a lot of good bacteria that can
balance the bad bacteria found in our milk.
How
to Make Good Yoghurt
Although
it looks difficult, making yoghurt is actually very simple. The equipments we
need to make yoghurt are easy to find, such as the pan sized of 40 cm, stirrer,
glass jar with lid. All this equipment can be obtained easily in the market or
shopping centers such as Carrefour. The main ingredient needed to manufacture
yoghurt is just milk. This milk can be either liquid milk but to consider the dairy
milk used must be white.
Instructions:
Prepare
the milk that was diluted with 1 liter of boiled water and add the milk cream
as much as 15%.
Cook
over low heat, stirring continued for 30 minutes but do not boil. It is only
intended to evaporate the water so that later will form lumps or solid yoghurt.
If
it is done, solid yoghurt then removed and cooled approximately until lukewarm
then add the yoghurt seed as much as 2-5% of the amount of yoghurt that has
been thickened earlier. Seeds of yoghurt is not sold in the market freely but
you can find it in a specific store. Or for simply we can use the plain yoghurt
(no flavor added, no sugar and no aroma) as the seeds of yoghurt.
Let
stand for 24 hours in a closed container to produce a sour taste and a condensed
form.
The
higher the total solid, the remaining clear liquid the less, and yoghurt
produced the better. Solid yoghurt that has not been given this extra flavor
can also be used as seeds for further manufacture.
After
the yoghurt is done, then it can be added with syrup or sugar to reduce strong
sour flavor. Even you can add flavorings (food essence) such as orange flavor,
strawberries and lychees that we can get in pharmacies. Yoghurt can be served
not only as a beverage, but also with fruit salad as a dressing or as a mixture
of frutty ice.
Yoghurt
that has been made can be placed in a plastic container or glass. If we want to
use plastic containers should be a bit thick, but if you want to save the
yoghurt for a longer time it should use a glass container.
