Yogurt

What is it

Yoghurt is a well-known food already in Ancient Egypt, derived from the fermentation of milk by the live lactic acid bacteria Lactobacillus bulgaricus and Streptococcus thermophilus.

These microorganisms break down lactose, the sugar contained in milk, glucose and lactic acid giving yogurt its characteristic sour taste and its more or less velvety appearance.

Activity

It is a healthy and natural food, rich in calcium, ideal for feeding children and for low-calorie diets.

Unlike milk, it is also digestible for lactose intolerant people.

The live lactic acid bacteria contained in yogurt, even if they are not probiotics, have several properties, including that of strengthening the immune system and rebalancing the intestinal bacterial flora in case of diarrhea, improper nutrition or use of antibiotics.

Versions

Many types of yogurt are commercially available. The most common are made from pasteurized whole or low-fat cow’s milk (with 0.1-1% maximum fat), with fruit pieces, natural or flavored (coffee, chocolate, vanilla, etc.), with or without added sugar, to drink.

The raw material can vary according to traditions: well-known yogurt made with goat’s milk (like the thicker and creamier Greek one), but there are also sheep, donkey and camel yogurt.

Although yoghurt is not according to the legislation, certain products obtained from the fermentation of soy milk are also defined.

Self

Yoghurt can also be prepared at home following this recipe: bring 500 ml of milk to a boil and then cool to a moderate temperature, between 30 and 50 ° C.

Add two tablespoons of packaged natural whole yogurt and let the mixture rest in a sterilized glass container and hermetically sealed overnight.

The next morning the yogurt is mixed with a wooden spoon and placed in the refrigerator to stop fermentation.

Contents

The texture and flavor of the yogurt depends on the fat content of the milk used and the added flavorings.

Yogurt contains calcium and phosphorus in a more available form than milk, B vitamins, vitamin PP, vitamin E, vitamin A, minerals, proteins, carbohydrates and fats.

It can be artificially enriched with fibers and probiotics, such as Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus lactis, Bifido bacterium bifidum, which tolerate stomach acidity unaltered and act in the intestine.

The caloric intake of low-fat yogurt is around 40 calories per 100 grams.

Preservation

It should be stored in a refrigerator at a temperature between 0° and 4° C.

Employment

Yogurt can be used at breakfast, as a snack, after meals, as a hunger breaker in low-calorie diets.

It is used in the kitchen as a basic ingredient of some typical recipes (Greek tzatziki, Indian raita etc.), sauces, marinades for chicken and lamb, soups, desserts and ice cream.

Stretched with water it is a thirst-quenching food, useful for replenishing liquids and minerals. Dried it can also be stored in oil.