Yogurt is a fermented dairy product that has been consumed for centuries, valued for its tangy taste and potential health benefits. It is made by adding specific bacterial cultures to milk, which converts lactose into lactic acid, resulting in the thick and creamy texture of yogurt.
Objectives:
The objective of this experiment is to make yogurt from scratch using milk and a starter culture of live bacteria, which will help to promote the growth of beneficial bacteria in the gut.
Laboratory Safety:
When handling milk, it is important to keep the environment clean and sterile to prevent contamination by harmful bacteria. Use clean and sanitized utensils and equipment to avoid introducing unwanted bacteria into the culture. Additionally, make sure to wash your hands thoroughly before handling the milk or culture.
Disposal:
Dispose of any contaminated or expired materials in the appropriate waste containers.
Materials:
1 liter of milk (whole or skimmed)
2 tablespoons of yogurt starter culture (or store-bought yogurt containing live bacteria)
A large pot
A thermometer
A whisk
A clean jar with a lid
Procedure:
Heat the milk to 85°C in a pot, stirring occasionally to prevent the milk from scorching.
Remove the pot from the heat and let it cool to 43-46°C.
Add the starter culture (2 tablespoons of yogurt or store-bought yogurt containing live bacteria) to the milk and mix well with a whisk.
Pour the mixture into a clean jar with a lid.
Incubate the jar at 43-46°C for 6-8 hours, or until the mixture thickens and has a tangy taste.
Once the yogurt has set, store it in the refrigerator until ready to serve.
Result and discussion:
After incubation, the milk should have thickened and formed a custard-like consistency. The longer the yogurt is left to incubate, the tangier and thicker it will become. The bacteria in the starter culture convert lactose into lactic acid, which lowers the pH of the milk and causes it to coagulate into a solid. The beneficial bacteria in yogurt can help improve digestion and boost immunity.
Conclusion:
Making yogurt from scratch is a simple process that can be done at home with a few basic ingredients and equipment. Homemade yogurt is a healthy and delicious alternative to store-bought yogurt, as it contains live cultures and no artificial additives or preservatives.
Answers & Comments
Explanation:
Introduction:
Yogurt is a fermented dairy product that has been consumed for centuries, valued for its tangy taste and potential health benefits. It is made by adding specific bacterial cultures to milk, which converts lactose into lactic acid, resulting in the thick and creamy texture of yogurt.
Objectives:
The objective of this experiment is to make yogurt from scratch using milk and a starter culture of live bacteria, which will help to promote the growth of beneficial bacteria in the gut.
Laboratory Safety:
When handling milk, it is important to keep the environment clean and sterile to prevent contamination by harmful bacteria. Use clean and sanitized utensils and equipment to avoid introducing unwanted bacteria into the culture. Additionally, make sure to wash your hands thoroughly before handling the milk or culture.
Disposal:
Dispose of any contaminated or expired materials in the appropriate waste containers.
Materials:
1 liter of milk (whole or skimmed)
2 tablespoons of yogurt starter culture (or store-bought yogurt containing live bacteria)
A large pot
A thermometer
A whisk
A clean jar with a lid
Procedure:
Heat the milk to 85°C in a pot, stirring occasionally to prevent the milk from scorching.
Remove the pot from the heat and let it cool to 43-46°C.
Add the starter culture (2 tablespoons of yogurt or store-bought yogurt containing live bacteria) to the milk and mix well with a whisk.
Pour the mixture into a clean jar with a lid.
Incubate the jar at 43-46°C for 6-8 hours, or until the mixture thickens and has a tangy taste.
Once the yogurt has set, store it in the refrigerator until ready to serve.
Result and discussion:
After incubation, the milk should have thickened and formed a custard-like consistency. The longer the yogurt is left to incubate, the tangier and thicker it will become. The bacteria in the starter culture convert lactose into lactic acid, which lowers the pH of the milk and causes it to coagulate into a solid. The beneficial bacteria in yogurt can help improve digestion and boost immunity.
Conclusion:
Making yogurt from scratch is a simple process that can be done at home with a few basic ingredients and equipment. Homemade yogurt is a healthy and delicious alternative to store-bought yogurt, as it contains live cultures and no artificial additives or preservatives.