...about yogurt

1. Yogurt has long been touted as the ultimate health food, purportedly contributing to better digestion, improved nutrition, reduced cholesterol, and protection from cancer.

2. In scientific studies those who received the bacteria-containing milk demonstrated enhanced immune activity.

3. People who are lactose-intolerant can enjoy yogurt without ill effects, because the lactose in the milk precursor is converted to lactic acid by the bacterial culture

4. One study suggests that eating yogurt containing L. acidophilus helps prevent vulvovaginal candidiasis, though the evidence is not conclusive.

5. The earliest yogurts were probably spontaneously fermented by wild bacteria living on the goat skin bags carried by the Bulgars (or Hunno-Bulgars), a nomadic people

6. yogurt is made by introducing specific bacteria strains into milk, which is subsequently fermented under controlled temperatures and environmental conditions

7. The bacteria ingest natural milk sugars and release lactic acid as a waste product

8. The increased acidity (pH=4–5) also prevents the proliferation of potentially pathogenic bacteria.

9. A small amount of live yogurt can be used to inoculate a new batch of yogurt, as the bacteria reproduce and multiply during fermentation

10. To make yogurt boil then cool milk, add two full table spoons of live yogurt to a half litre of the cooled milk. Incubate at about 45c (+or – 4c) for 8-12 hours, then refrigerate.