The benefits of yoghurt come from ‘acidophilus’ bacteria in
it. These convert milk into yoghurt by forming lactic acid, which partially
curdles the milk and suppresses the growth of harmful bacteria population of
the gut, helping to fight off infections. Most yoghurts are sold with these
bacteria still alive but, kept dormant by refrigeration, and develop a sharp,
acid taste if the bacteria in them are allowed to be active. In heat-treated yoghurt,
the bacteria have all been killed off, but the lactic acid has by then already
been produced and the growth of harmful bacteria inhibited. However, once the
carton has been opened, the yoghurt is then still subject to bacterial
contamination.
Yoghurt is a source of protein, natural sugars, fat, calcium,
and other minerals, as well as of B vitamins. The amount of fat it contains
depends on the milk used. Yoghurts sold as low-fat are less than 2 per cent fat,
compared with about 3,5 per cent fat in whole-milk yoghurt.
Make your own yoghurt
Bring 600 ml milk slowly to the boil in a thick-bottomed
saucepan. Let it cool to blood heat - test by sprinkling a few drops on the
inside of your wrist. It should feel neither hot nor cold.
Stir in a tablespoon of live yoghurt (from your last bought
carton). Then pour the mixture into a clean shallow dish, wrap it in a linen
cloth and then in a thick towel, and put it in a warm airing cupboard for six
to eight hours. The yoghurt will keep for up to six days in the refrigerator.
Use the last tablespoonful for the next batch.
