YOGHURT - A VALUABLE HEALTH FOOD
Yoghurt is a very nutritious food. It contains all the nutrients found in milk such as;
protein vitamins, calcium, phosphorous and other minerals. The food value of a 3/4
cup of yoghurt is comparable with that of a cup of milk. The energy value varies
with the fat content of the milk used. It is also known that an addition of skim milk
powder to the milk will result in a higher content of protein and calcium in yoghurt.
The lactic acid bacteria present in yoghurt is of the "friendly" and desirable variety.
These bacteria are particularly important as a balancing agent in intestinal functions.
They are also effective against constipation and diarrhoea.
Since lactic bacteria can be destroyed by an intake of antibiotics, doctors; in order
to re-establish vitamin production, recommend to patients who are on antibiotic
therapies to complement meals with yoghurt.
Yoghurt is easily digested by the body in about 1 hour, while cow's milk requires 3
hours. This property makes yoghurt particularly suited for young children and
elderly people. It also plays an important role in relaxing the body and calming the
mind before sleep.
YOGHURT MAKING TIPS
Before making yoghurt, review these tips to ensure satisfactory results.
1.
CHOICE OF MILK
All types of milk are suitable for yoghurt making.
•
Liquid cow's milk such as full cream, skim and modified milks.
•
Reduced fat and low fat milk.
•
High calcium, flavoured and UHT/Longlife powdered milks are all suitable for
yoghurt making.
The type of milk used will vary the taste slightly and (to a greater extent) the
texture of the yoghurt. For example, homogenised full cream milk produces a
smooth texture, longlife milk produces a smooth but firmer yoghurt, and skim milk
produces a very soft yoghurt.
2.
To begin making yoghurt, you will need to add a "starter". This may be supplied
in two forms.
(i) Freeze dried yoghurt culture from health food shops (quantity as per packet
directions). Up to the next 20 batches can then be made using your own
yoghurt' as the starter.
(ii) Fresh commercial
natural unsweetened
yoghurt. Up to the next 20 batches can
then be made using your own yoghurt as the starter. If further batches
appear less firm, start again with fresh natural unsweetened commercial
yoghurt.
3.
ADDING SKIM MILK POWDER PRODUCES A THICKER CONSISTENCY,
BUT IT CAN BE OMITTED IF A THINNER CONSISTENCY IS MORE
DESIRABLE.
4.
Make sure the milk used for preparing yoghurt is cooled to approximately 45°C
before adding yoghurt starter. If the milk is too warm, the yoghurt culture will be
destroyed. If the milk is slightly cooler, additional processing will be required.
Use the supplied Yoghurt Spoon/Thermometer to measure milk temperature.
5.
Be sure to mix warm milk and yoghurt starter gently, but thoroughly. DO NOT
BEAT OR WHIP. If not mixed well, the yoghurt may thicken only at the bottom of
the container.
6.
Be sure yoghurt container, its lid and any other utensils used to beat or
measure ingredients are clean. Impurities can affect the growth of the
yoghurt culture.
7.
Do not disturb Yoghurt Maker during processing as this may affect the quality of
the yoghurt obtained. Also, keep it away from any drafts.
8.
After processing, yoghurt should be partially set and jiggle in centre of container.
If not partially set, process an additional hour or until set. Yoghurt will continue
to thicken during refrigeration.
9.
During processing and refrigeration, a small amount of clear liquid may form on
the surface of the yoghurt. This is normal and called "whey". The whey can be
stirred into the yoghurt or it can be removed.
Содержание YM10
Страница 1: ......
