The Story of Yoghurt

Yoghurt or yogurt is commonly produced by bacterial fermentation of milk. Fermentation of lactose (from milk) produces lactic acid, which acts on milk protein. This gives yoghurt its texture and flavour. The good bacteria also called the pro-biotics used in dairy yogurt is a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus bacteria.

To make dairy yoghurt, firstly, the milk is heated to about 80 °C to kill any undesirable bacteria. The heat also changes the milk proteins to set together rather than form curds. It is then cooled to about 45 °C. Lastly, the bacteria culture is added, and this temperature is maintained for 4 to 7 hours for fermentation.

Yoghurt is rich in calcium, protein, riboflavin, vitamin B6, vitamin B12, zinc, potassium and magnesium. People who are moderately lactose-intolerant can consume yoghurt because much of the lactose in the milk is converted to lactic acid. The pro-biotics in yoghurt can benefit our intestine and immune system. The combination of calcium and vitamin D may prevent Osteoporosis. A 6-oz (3/4 cup) serving of yoghurt can provide us with 9g of protein.

Having yoghurt for your breakfast can make you feel fuller the whole morning. A daily intake of a mixture of yoghurt with nuts and fresh fruits can prevent aging, cancer, high blood pressure and stroke.

Try this delicious and easy to make yoghurt recipe for your daily healthy breakfast. The benefits are amazing!

- Using a dessert bowl, add in 3/4 cup of low-fat plain natural yoghurt (chill),
- Add in 1- teaspoon of black currents fruit spread (from Weight Watcher) and mix
- Add in 1/2 handful of mix-nuts (unsalted) and mix
- Garnish on top with slices of fresh fruits or berries.
- Ready to serve

A guarantee low in fat, low in sugar, healthy and tasty!