Homemade yogurt, chemistry class!


The kitchen has a lot of chemistry and laboratory. Together with the children, we are going to put on a white coat and go into the kitchen-laboratory to learn how to make yogurt. You will see that with milk and a yogurt, and not by magic, more yogurt comes out. It is not a miracle, they are things of nature.

The secret is that if we feed the yogurt with hot milk, the bacteria in the yogurt produce fermentation. which transforms the sugars in milk into lactic acid. Thus the milk thickens and turns into yogurt.

Yogurt has been used since ancient times. It is believed that it was formed spontaneously by the
action of the sun's heat on the containers in which the milk was kept, which were made with the skins or stomachs of animals in which the bacteria that make up the yogurt are found.

Once made, without opening the bottle, the yogurt will keep for 8 or 10 days. Once opened, it is preferable to consume it in about 4 days.


We put the milk over low heat until it reaches about 45 degrees, stirring from time to time so that it does not stick to the bottom of the saucepan. If you don't have a thermometer, turn off the heat when the milk begins to smoke and rise slightly, without boiling.

Leave the milk to rest for half an hour off the heat until it reaches 45 degrees. If you don't have a thermometer, dip your little finger, which is the most sensitive, in the milk. If you get burned but can hold your finger inside, the milk is very hot.

We put the yogurt in the container, add the milk and mix. We cover the jars and store it in such a way that the heat is preserved (wrapped with newspaper and placed in a box). We will let them rest without moving them at all for at least 6 hours in the hottest place in the house.

After time, we take the cans out of the box and wait 5 or 10 minutes for them to cool. We put them in the fridge and in about 4 hours the yogurt will have thickened and will be ready to eat. You can serve it with caramel or jam once it's ready.

Image: Global Woman

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