2 healthy tips
Smoothie is the best way of drinking your veggies n fruits.
Brown Rice have higher levels of B vitamins, manganese,
iron and dietary fiber than white rice, brown rice is a
healthy and versatile stable.
MAKING DAHI| YOGHURT
It is believed that yoghurt originated in Mesopotamia thousands of years ago. Evidence has shown that these people had domesticated goats and sheep around 5000 B.C. The milk from these animals was stored in gourds, and in the warm climate it naturally formed a curd. This curd was an early form of yoghurt.
Yoghurt or known as curd is nothing but fermented milk. It contains live bacteria mainly lactobacillus and streptococcus. These bacteria convert the lactose in the milk into lactic acid. That is why, yoghurt has a thick pudding like appearance.
Eventually, a process for purposely producing yoghurt was developed. Making yogurt at home is also very easy. In fact in many Indian households, Yogurt is set at home and consumed daily. First, bring the milk to a boil, reduce the heat and simmer it for few minutes till a layer of cream forms on top of the milk. Turn off the heat and let the milk cool down to lukewarm level.
Now add one tablespoon of live active culture of yoghurt to this milk. Stir it once and cover the vessel with a lid. Keep the container in a warm place to set.
Yogurt is nutritionally rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12.
Cream may be added to provide a smoother texture.
Heating the milk-medium to almost boiling, but steaming
and then cooling it accomplishes the destruction of competing bacteria. It is called "scalding the milk".
In the scalding process, the milk/cream *must* be brought above 140°F.
You must be careful, however, *not* to let the milk boil; getting the milk/cream to about 170°-180°F is good. Boiling will cause some of the milk proteins to break down in such a way as to cause the resulting yoghurt to loose its smoothness.
Heating the milk to 180 is essential for good, firm, yogurt.
The yoghurt will be grainy not what you wanted.
The homemade yogurt will keep in the refrigerator
for about one week.
Smoothie is the best way of drinking your veggies n fruits.
Brown Rice have higher levels of B vitamins, manganese,
iron and dietary fiber than white rice, brown rice is a
healthy and versatile stable.
MAKING DAHI| YOGHURT
It is believed that yoghurt originated in Mesopotamia thousands of years ago. Evidence has shown that these people had domesticated goats and sheep around 5000 B.C. The milk from these animals was stored in gourds, and in the warm climate it naturally formed a curd. This curd was an early form of yoghurt.
Yoghurt or known as curd is nothing but fermented milk. It contains live bacteria mainly lactobacillus and streptococcus. These bacteria convert the lactose in the milk into lactic acid. That is why, yoghurt has a thick pudding like appearance.
Eventually, a process for purposely producing yoghurt was developed. Making yogurt at home is also very easy. In fact in many Indian households, Yogurt is set at home and consumed daily. First, bring the milk to a boil, reduce the heat and simmer it for few minutes till a layer of cream forms on top of the milk. Turn off the heat and let the milk cool down to lukewarm level.
Now add one tablespoon of live active culture of yoghurt to this milk. Stir it once and cover the vessel with a lid. Keep the container in a warm place to set.
Yogurt is nutritionally rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12.
Cream may be added to provide a smoother texture.
Heating the milk-medium to almost boiling, but steaming
and then cooling it accomplishes the destruction of competing bacteria. It is called "scalding the milk".
In the scalding process, the milk/cream *must* be brought above 140°F.
You must be careful, however, *not* to let the milk boil; getting the milk/cream to about 170°-180°F is good. Boiling will cause some of the milk proteins to break down in such a way as to cause the resulting yoghurt to loose its smoothness.
Heating the milk to 180 is essential for good, firm, yogurt.
The yoghurt will be grainy not what you wanted.
The homemade yogurt will keep in the refrigerator
for about one week.
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