Yogurt is a popular dairy product prepared from the fermentation of milk. Shepherds in the Bulgarian countryside were thought to have first learned the art of turning milk into yogurt.
The use of yogurt dates back many centuries, prescribed for its prebiotic properties and easy digestion. The preparation and consumption of different types of yogurt are unique to various cultures and traditions around the world.
Although cow’s milk is used to a greater extent in making yogurt, it can also be made from buffalo, goat, sheep and soy milk, to which a starter culture is added.
Nutrition Facts: Yogurt, plain, whole milk — 100 grams
| Nutrient | Nutrient Value | Percent of RDA |
|---|---|---|
| Energy | 61 Kcal | 3% |
| Carbohydrates | 4.66 g | 3.5% |
| Protein | 3.47 g | 6% |
| Total Fat | 3.25 g | 16% |
| Cholesterol | 0 mg | 0% |
| Dietary Fiber | 0 g | 0% |
| Vitamins | ||
| Folates | 7 μg | 2% |
| Niacin | 0.075 mg | <10% |
| Pyridoxine | 0.032 mg | 2.5% |
| Riboflavin | 0.142 mg | 11% |
| Thiamin | 0.029 mg | 2.5% |
| Vitamin A | 99 IU | 3% |
| Vitamin C | 0.5 mg | <1% |
| Vitamin E | 0.06 mg | <1% |
| Vitamin K | 0.2 µg | <1% |
| Electrolytes | ||
| Sodium | 46 mg | 3% |
| Potassium | 155 mg | 3% |
| Minerals | ||
| Calcium | 121 mg | 12% |
| Copper | 0.009 mg | 1% |
| Iron | 0.05 mg | <1% |
| Magnesium | 12 mg | 3% |
| Manganese | 0.004 mg | <1% |
| Zinc | 0.59 mg | 5% |
Make Yogurt at Home in 4 Easy Steps:
STEP 1: Firstly heat the milk (use whole milk for thicker and creamier yoghurt) and switch off the gas just before it boils.
STEP 2: Let the milk cool down.
STEP 3: When the milk is just warm to touch, add yoghurt to it and stir well. ( Add around 2 tablespoons of yoghurt to 1 litre of milk).
STEP 4: Then, keep this mixture untouched in a warm place for about 6 to 8 hours ( or overnight).
Your homemade yoghurt will be ready. You can enjoy it as it is or refrigerate for future use.
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