Yogurt, yoghurt, or yoghourt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang.
Questions tagged [yogurt]
202 questions
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What is the difference between Yoghurt and Curd
They taste almost same. Are they different?
tugga
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How to set yogurt so that it doesn't get watery?
The yogurt which I purchase from the market looks too perfect and intact. Is there some special trick which prevents the home made yogurt from getting watery?
Aquarius_Girl
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Can I use Yakult as a yogurt starter?
I'm wondering if we can use Yakult as a yogurt starter to obtain drinkable yogurt?
Sean
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Homemade Yogurt Nutrition Info
How does one calculate the nutrition of homemade yogurt? I'm using 2% milk and a packet of yogurt culture. Does anything change during cooking that makes the nutrition info of the final product any different than the milk I use? Does yogurt…
user4111
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Is natural yoghurt & soured cream a good replacement for khatta dahi (Indian sour yoghurt/'curd')
Dahi is a natural unpasteurised yoghurt eaten as-is and an ingredient in India, aka curd in Indian English (different to curd in Br/Am E. though). Khatta dahi is more soured (khatta means sour).
What's a good commercially-available (outside of…
OJFord
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Homemade yogurt hygiene; can the results be dangerous?
I'm late to the Instant Pot homemade yogurt game, but have been having fun eating the results. I'm relatively careful about cleaning the pot and implements, but I assume that at some point I'll let some microbe(s) slip by, and end up with an…
Daniel Griscom
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Whey separation making yoghurt: change in proportions
I make yogurt about twice a week in an instant pot using 2qt of 1% milk and 3 tablespoons of whey from the previous batch as a starter (original starter was 1 Tbsp of Chobani plain non-fat). I normally culture for 8 hours, refrigerate for 8 to 10…
Tony V
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how to get rid the sourness in yogurt
My question is about making yogurt at home. I made yogurt at home but there is some problem which causes the yogurt to taste sour. I tried lots of methods to prevent the sourness because I don't like the sourness in yogurt. But unfortunately, I have…
aquari
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Do all yogurts have live active cultures?
Most homemade yogurt recipes/protocols call for yogurt products that have "Live Active Cultures" printed on its box.
I would like to ask if regular, snack yogurt will suffice for making homemade yogurt?
Also, are the snack yogurt products…
wearashirt
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Nutrition: Yogurt vs Milk
I'm generally a fan of having quite a bit of whole milk/yogurt made with whole milk (no flavoured stuff, no extra sugar). I'm also quite finicky about calories. I have found that the low sugar content of yogurt vs. milk, and it's rather more savoury…
Sean S
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best dairy-free yogurt for meat marinade (Biriyani)
I am cooking biriani for a party and one of the guest is dairy-intolerant. In biriani, marinading the meat with yogurt+spices is an essential step, and I dont have experience with non-dairy yogurt.
What non-dairy yogurt will be best for this…
Ron
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How to make skyr more fluid
I am currently trying skyr, an Icelandic yoghurt/cheese. I am preparing this mostly with fruits, nuts and cereals. I would appreciate if anybody has a suggestion on how to make it more fluid in order to be used as basis for recipes with pasta, meat…
ddg
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Why does yoghurt need to feed on milk products? Why not plain sugar?
My understanding is that yoghurt is is the biproduct of a yoghurt culture, a bacteria, eating lactose and excreting the yoghurt.
My question is - why does it need to be lactose that the yoghurt culture is eating?
For yeast to produce alcohol, for…
dwjohnston
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Why do they put the fruit on the bottom?
Why do they put fruit at the bottom of the yogurt? Why not at the top, or just mixed in?
David says Reinstate Monica
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What do I substitute for Greek yogurt in a pizza dough?
The two ingredient pizza dough recipe calls for 1 cup of Greek Yogurt and 1-1 1/2 self rising flour. I can't find 'Greek Yogurt' where I live. Can I use 'natural yogurt'? Or whatever.
Bubbalu
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