Whether it’s an indulgent frozen yogurt loaded with toppings or a delicious hung curd dip, everyone has come across yogurt at some point in their lives. It’s a food that has a long and rich history. Although the exact origins are unknown, some records say that it was created in Mesopotamia in 5000 BC. Indian texts considered yogurt and honey to be food that was fit for gods.
Yogurt came to America in the early 20th century and was used for medicinal purposes. Its popularity as a healthy food skyrocketed over the years and the North American yogurt market is projected to reach a value of $14.5 billion by 2024. Even dogs and cats love it!
The easiest way to make yogurt is to add more yogurt to milk and let it ferment. But you can also purchase starter cultures or make your own cultures at home.
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A yogurt starter culture contains live bacteria that convert milk into yogurt. The bacteria feed on the lactose and convert it into lactic acid. This ferments the milk, making it thicker and giving it that tart flavor associated with yogurt. Every starter culture has its own blend of bacteria which gives the yogurt a specific taste and texture.
Starter cultures can be procured by saving a small amount of store-bought yogurt and adding it to milk. However, these are often considered single-use cultures and the yogurt created from it may not be suitable to create a new batch. Heirloom cultures, on the other hand, are carefully curated bacterial blends that have been handed down for generations and can be used indefinitely.
While heirloom culture powders are widely available, you should try out the recipes below if you’re truly interested in making yogurt from scratch. They use natural ingredients like chilies, lemon juice and chickpeas that you can buy at any supermarket. They’re quick, easy and definitely something you can boast to your friends about.
This is a traditional Indian recipe where the starter culture is referred to as jaman. You can make three different sets of jaman using green chilies, red chilies, and lemon.
It is believed that fermented milk products were first discovered by the people living in Central Asia where the high temperatures would cause milk to clabber. Read on to find out how to make yogurt without starter culture, Turkish style.
Bread is already fermented, so using it to create a starter culture should be a no-brainer. The Lebanese have figured out how to make yogurt without starter culture in their own unique way.
This next recipe is quite unconventional and may not be everyone’s cup of tea. It’s also a little more work because it requires a yogurt maker. But if you’re experimental in the kitchen and want to know how to make yogurt without starter culture in an exotic way, you’re in the right place.
If you’re tired of buying yogurt from the store, try this innovative recipe and learn how to make yogurt without starter culture and with citric acid instead. Citric acid is completely natural and widely available in a powdered form.
Cardamom is a spice made from plants that are native to India and Indonesia. It is widely used in Asian cuisine and also has medicinal properties. This is an incredibly simple recipe that details how to make yogurt without a starter culture bought from a store.
In the Irish language, clabber means “to thicken”. Clabbered milk isn’t exactly yogurt, but the taste, texture, and consistency are almost identical. It can be consumed directly or flavored with different ingredients. When it is refrigerated and allowed to thicken even further, it turns into clotted cream. Clabbered milk can also be used while baking to achieve a fluffier, lighter texture. The process of making it is quite simple.
Making yogurt at home can be a very fulfilling process. If it doesn’t work the first time, don’t be discouraged. All it takes is a little extra care and attention. Follow these suggestions to make sure your yogurt is as perfect as possible:
Making yogurt at home is a simple, straightforward process and it saves you money too. If you’re vegan, you can substitute cow’s milk for almond milk or soy milk and achieve the same results. So what are you waiting for? Head to the kitchen and get yogurt-ing!