Yogurt is a calcium powerhouse and a source of high-quality protein. The nutritional and caloric contents of yogurt are similar to those of the fluid milk from which it is made. So, it is an important source of calcium, protein, vitamins A, B-2,B-12,magnesium,riboflavin, phosphorus and potassium. In fact, one serving of yogurt contains about as much potassium as a banana .
Ways to Eat Yogurt
Yogurt is a fun food to eat. You can dip it, spread it, freeze it, add fruit to it or eat it plain. Here are some of the other ways you can enjoy yogurt:
Yogurt is an essential ingredient in traditional Pakistani food recipes.it is used to make lassi,raitas and dips too.
You can Make a breakfast parfait by layering yogurt, dry cereal or granola, and top with your favorite fruit
Enjoy a mid-day snack by blending yogurt, fruit and ice to make a delicious smoothie
Dip raw vegetables in plain yogurt
Use yogurt for salad dressing and dips
Serve plain yogurt on quesadillas, tacos, soups, and chili in place of sour cream
Procedure of making yogurt at home is very simple so why don’t we make it at home.it is cheaper than to buy..
Step by step procedure of Homemade yogurt
Boil 1 litre milk for one hour on low heat.Then turn off the flame .For making yogurt it should be Luke warm ;not so hot or cold.
In a bowl mix 1 tbsp of yogurt and 1 tsp sugar.
Take a clay pot or container and pour luke warm milk, it should be warm as baby bath water otherwise it spoiled the texture of yogurt. Now add yogurt n sugar mixture .
Stir well and cover the pot with a lid and dont move the pot.Also cover the pot with a towel and keep in the warmest place in your kitchen.leave it for 4 hours.
Don’t change the place of pot. After 4 hours yogurt will be ready. In winters,it will take more time. It may take 8 hours or more depending upon culture you have added. When yogurt is ready keep it in refrigerator.
Fresh yogurt /curd is ready.
1. Starter yogurt can be a small single serving plain yogurt from the grocery store. It should be at room temperature when added into milk.
2. Do not add yogurt into hot milk or yogurt bacteria will die and yogurt will not set.
3. If you prefer sour curd keep the yogurt out for 6 to 8 hours. The longer you keep it, the more sour it becomes.
4. For sweet curd you can add more sugar initially while boiling milk.