There is evidence of precultured milk products being produced as food for at least 4,500 years. The earliest yoghurts were probably spontaneously fermented by wild bacteria.
The oldest writings mentioning yogurt are attributed to Pliny the Elder, who remarked that certain nomadic tribes knew how "to thicken the milk into a substance with an agreeable acidity".The use of yoghurt by medieval Turks is recorded in the books Diwan Lughat al-Turk by Mahmud Kashgari and Kutadgu Bilig by Yusuf Has Hajib written in the 11th century.Both texts mention the word "yoghurt" in different sections and describe its use by nomadic Turks.An early account of a European encounter with yoghurt occurs in French clinical history: Francis I suffered from a severe diarrhoea which no French doctor could cure. His ally Suleiman the Magnificent sent a doctor, who allegedly cured the patient with yoghurt.Being grateful, the French king spread around the information about the food which had cured him.
Until the 1900s, yoghurt was a staple in diets of people in the Russian Empire (and especially Central Asia and the Caucasus), Western Asia, South Eastern Europe/Balkans, Central Europe, and India. Stamen Grigorov (1878–1945), a Bulgarian student of medicine in Geneva, first examined the microflora of the Bulgarian yoghurt. In 1905 he described it as consisting of a spherical and a rod-like lactic acid bacteria. In 1907 the rod-like bacteria was called Lactobacillus bulgaricus (now Lactobacillus delbrueckii subsp. bulgaricus). The Russian Nobel laureate biologist Ilya Ilyich Mechnikov, from the Institut Pasteur in Paris, was influenced by Grigorov's work and hypothesised that regular consumption of yoghurt was responsible for the unusually long lifespans of Bulgarian peasants. Believing Lactobacillus to be essential for good health, Mechnikov worked to popularise yoghurt as a foodstuff throughout Europe.
Isaac Carasso industrialized the production of yoghurt. In 1919, Carasso, who was from Ottoman Salonika, started a small yoghurt business in Barcelona and named the business Danone ("little Daniel") after his son. The brand later expanded to the United States under an Americanised version of the name: Dannon.
Yoghurt with added fruit jam was patented in 1933 by the Radlická Mlékárna dairy in Prague.It was introduced to the United States in 1947, by Dannon.
Yoghurt was first introduced to the United States by Armenian immigrants Sarkis and Rose Colombosian, who started "Colombo and Sons Creamery" in Andover, Massachusetts in 1929.Colombo Yogurt was originally delivered around New England in a horse-drawn wagon inscribed with the Armenian word "madzoon" which was later changed to "yogurt", the Turkish name of the product, as Turkish was the lingua franca between immigrants of the various Near Eastern ethnicities[citation needed] who were the main consumers at that time. Yoghurt's popularity in the United States was enhanced in the 1950s and 1960s, when it was presented as a health food. By the late 20th century yoghurt had become a common American food item and Colombo Yogurt was sold in 1993 to General Mills, which discontinued the brand in 2010.
Yogurt is not just a delicious snack with fruits on the bottom, it has great health benefits. It is an excellent source of protein, calcium, riboflavin and vitamin B 12. When yogurt is compared to milk, yogurt contains more calcium and protein because of the added cultures in the yogurt.
Yogurt must contain active and living cultures to be yogurt. Cultures are composed of unique living microorganisms which are responsible for many of the health and nutritional benefits of yogurt. Some of the health benefits of yogurt are"
It improves natural defense, it contains a good amount of phosphorus and 88% water. People with a risk of osteoporosis should eat at least one serving of yogurt per day.
It has also been claimed that yogurt may protect against some types of cancer but more investigations have to be carried out.
Yogurt takes a little bit of time to make. Not actual working time but time for it to sit and culture. Yogurt is a cultured product, much like cheese. It is a very easy and economical to make.
yogurt3 (4K)
Deb's Homemade Yogurt (oven style)
Alternative method of yogurt making
Makes 1/2 gallon
1/2 gallon milk (I use fat free)
2 cups instant dry milk powder
1 cup sugar or your choice of sweetener
1 Tablespoon good vanilla (I use Mexican)
1 6-8 oz. container yogurt with active cultures (first batch after that save some of your own)
Thermometer
Large, heavy, pot
Electric stove with light or gas stove with non-auto pilot light. Can also use a heating pad/towel/and box to cover)
Place milk in pot and add dry milk powder. Stir well.
Heat milk to 180 degrees, stirring now and then so bottom doesn't burn
Fill sink with ice cold water and place pot insde sink, Add sugar and stir well. Cool down to 110-115 degrees. Add vanilla. Add yogurt and stir well.
Fill containers of your choice and seal. ( I use jelly canning jars) Place on cookie sheet or heat proof tray.
Heat oven to 110-115 and turn off. Turn on oven light.
Place yogurt in oven on upper rack and check oven periodically to make sure it stays between 110-115.
Yogurt will be "done" in 4-6 hours but you can let it incubate for up to 12 depending on how tart you like it and how much beneficial bacteria you wish it to have.
Serve plain or with any kind of fruit. Suggestions: Top with sliced bananas, peach or cherry pie filling, or stir in plain vanilla.
Source: Google
