How to make yogurt at home? To make yogurt at home, start off with a yogurt culture which is plain yogurt available in the grocery store. The richness of yogurt depends on the nature of milk that will be used. For example, you could try whole milk that results in very thick yogurt versus fat-free milk that makes thinner yogurt.First heat the milk near boiling and allow it to cool till it is warm (approximately 115 degree F). stir in a tea spoon of yogurt culture, cover and set aside in a warm place.  A warm place can be created easily by turning the oven for 1 minute and turning it off. It takes approximately 4-6 hours for the culture to set. Store in the refrigerator.  Save the yogurt that was made previously to start a new batch. It takes two to three cycles before the yogurt texture is firm.

Role as probiotic (beneficial bacteria): Yogurt contains bacteria (typically Lactobacillus bulgaricus and Streptococcus thermophilus) which ferments lactose (milk sugar) to give a new taste and texture to the milk. Yogurt helps the gut  in many ways. It helps digest food, produce vitamins and protect against harmful pathogens. Elderly with declining levels of intestinal bifidus bacteria benefit from yogurt. Yogurt also appears to play a vital role in improving symptoms related to irritable bowel syndrome.

Use of yogurt in Indian cooking: Yogurt is eaten as is or as a common ingredient in many indian recipes. When yogurt is churned lightly, it becomes buttermilk (plain lassi). Churning yogurt over a length of time yields butter and makes the buttermilk fat free.

Scientific facts: Yogurt is a rich source of protein, calcium, and vitamins riboflavin, vitamin B6 and vitamin B12. Lactose intolerant individuals could still handle yogurt as lactose in the milk would be converted to simple sugars, glucose and galactose. Yogurt could also help prevent antibioitic-mediated diarrhea.

A tasty recipe: Mango Lassi