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YOGURT: basics
Yogurt is a „fermented milk product‟
Here‟s one way to make yogurt…
* Start with milk
*Heat milk to 200 degrees for 10 minutes –
heating kills unwanted bacteria and thickens the milk
* Add „starter culture‟ - the bacteria that turns the milk into yogurt, mixing
in plain yogurt with „live cultures‟ works
* Keep the mixture warm - between 100 and 130 degrees for at least
four hours – this encourages the fermentation process
Katie McGlenn - kwmcglenn@gmail.com
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YOGURT: when and where…
No one really knows when yogurt was
created – but many think it was started as
a happy accident – caused by storing milk
in animal hides in warm climates.
Some food historians believe that yogurt
has been around since 6000 BCE.
The word “yogurt” is Turkish.
Yogurt likely was first eaten in Central
Asia. Today yogurt is eaten world wide.
The global yogurt market is expected to
total more than $67 billion by the year
2015.
Katie McGlenn - kwmcglenn@gmail.com
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YOGURT: hot and cold
You can eat yogurt by itself or use it in recipes.
It can be served hot – as in soup.
Or frozen like a popsicle.
Eaten with a spoon.
Drunk out of a mini bottle.
Used in a smoothie.
Katie McGlenn - kwmcglenn@gmail.com
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YOGURT: trends and innovation
Healthier
Recently “Greek Yogurt” has become popular.
Real Greek yogurt is strained, making it thicker,
reducing some of the sugar, and increasing the
amount of protein. Sometimes, though,
advertisers use the words “Greek yogurt” just to
sell products.
Flavors
How about lemon poppy seed, kale, or beet
yogurt? People are trying new flavors and
combinations.
Packaging
Tubes, mini cups, and flip containers that allow
for mixing are all examples of different types of
yogurt packaging.
Katie McGlenn - kwmcglenn@gmail.com
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ENJOY
Yogurt is part of the dairy food group
Yogurt is nutritious and rich in protein, calcium, riboflavin, vitamin B6 and
B12.
Yogurt provides a mix of proteins, fats, carbohydrates, and minerals.
Sometimes though – it has a lot of added sugar or artificial flavors so take
a close look at labels.
http://www.nutraceuticalsworld.com/contents/view_breaking-news/2010-02-08/yogurt-consumption-to-reach-67-billion-by-2015/#sthash.1iM94oBJ.dpuf
http://www.dairygoodness.ca/yogurt/the-history-of-yogurt
http://en.wikipedia.org/wiki/Yogurt
http://www.motherearthnews.com/real-food/you-can-make-yogurt-at-home.aspx
http://naturesnurtureblog.com/2012/06/02/easy-homemade-yogurt-wpictures-dairy-diaries/
Katie McGlenn - kwmcglenn@gmail.com
