As a process engineer working in the dairy industry for 30 years and a yoghurt plant for 10, this video shows a little bit of truth and some inaccuracies. For example homogenisation is not achieved by cavitation, cavitation is very much to be avoided as it damages the equipment and is not controlled. Homogenisation is achieved by the very small gap in the homogenisation valve and the very high pressure pushing the fluid through. This causes the fat globules to break down in a controlled way, according to the pressure, which is measured by a transmitter and controlled by the hydraulic pressure which sets the size of the small gap in the homogenisation valve. Heating of the yoghurt mix is done usually in a plate heat exchanger followed by a spiral holding tube, and the temperature is 95deg C for 5 minutes not 85 for 30. It is done to denature the whey protein and also it is useful to deaerate the yoghurt mix to remove air. Air can affect the fermentation.

The only reason to seperate fat is to sell it as butter, another high profit content of milk. It is not for the sake of the consumers.

@Faustobellissimo

2 ай бұрын

Yes, whole milk yogurt is so much tastier and smoother.

@uksasgaming6207

4 күн бұрын

and you just eat some watered milk powder and you think i eat healthy food goverment dont cares thst

*An extremely modern production line, I love these videos*

HOLY CRAP. I make Yoghurt at Home every week. My Yoghurt is just milk and Culture. Real Food People and I don't play with it like the Factory's do.

@Faustobellissimo

2 ай бұрын

Do you used raw milk or store-bought milk?

@laurenglass4514

Ай бұрын

@@Faustobellissimo you can use either because you will heat it to 180 degrees and then cool it down between 110 and 100 when you add the frozen bacteria if you are making the most common yogurt. The higher the fat I think the better it is. Good luck finding any yogurt sold commercially that is cooked longer than 8 hrs , if cooked 23-24 hrs it takes out all of the natural sugar

@Faustobellissimo

Ай бұрын

@@laurenglass4514 I make strained yogurt from raw milk, which is unpasteurized and unhomogenized.

I eat yogurt a lot and sometimes I eat a frozen yogurt too, cause they taste like ice cream!

Amazing what goes into production of products!

Nothing better than homemade. That’s why it doesn’t last long vs store bought

Can you make content about how Yakult or any cultured milk was made?

@malkocy

Ай бұрын

They use a different yeast culture and it takes around 24 hours to 36 hours to ferment. They then add water or milk, sugar and flavourings to get the final desired product.. It can be done at gome, but it takes long time. I have done with succession..

Beautiful delicious recipes ❤

Excellent 😃❤❤

pretty good video

awesome

Hello my friend, where do you get video clips of this quality and what sites do you use?

This video is showing how to make healthy food unhealthy. Danone yogurt is one of the worst. Overly processed food is not even food. Is this how people were making yogurt for millennia? You can answer this yourself. The right way of making healthy yogurt is: you take the whole milk, you heath it up, when it cools, so you can touch it, you add the culture (from another batch) and then keep it warm, until gets palatable sour and then cool it down to solidify. Living yogurt is healthy and spoils after couple of weeks if not consumed. This Danone sh*t will make you fat and is bad for your stomach and its micro flora.

@Ayhamsouri

2 ай бұрын

Reducing fats from milk doesn't make yogurt healthier, it makes it less nourishing.

@maryavanbeelen9276

Ай бұрын

I've made yoghurt for decades the same way. But all I use is an oven light to turn the milk into yoghurt Takes about 8-10 hours to make a firm product. Refrigerate. Serve for breakfast. Reverse the order if you want it for dessert.

Anybody tell me what add for thick long time and quantity . plzzz ...before are after add

srikand is prepared in our every corner of INDIA.. from past 1000yrs.. with different variety of fruits and dry fruot flavors..now known as yogrut..

In Bharat, its called “Curd” Its just milk and few drops of yesterday’s butter milk/Curd. Tastes little sour compared to this Yogurt but good.

home set curd is the best

How can I make culture for yogurt

@ardmis48

12 күн бұрын

You can use 2 tablespoons of yogurt per half a gallon of milk.

🌭

Hello, I would like to criticize the video you made and I see that you did not research the subject very well while preparing your video. Yoghurt is not a Mesopotamian food or a food discovered by the Greeks. I want to open a parenthesis here. The Greeks learned it from us. I close the parenthesis because they lived with us for 400 years under the Ottoman Turkish Empire. It is a Central Asian food and a gift of the Turks to the world cuisine.

@pkgirishkumar

Ай бұрын

Have you heard of a country called India? Curd or dahi or yogurt is being used in India from 10,000+ years before. Turks definitely would’ve learned from us!

@cemalpehlivan8095

Ай бұрын

@@pkgirishkumar Yes, I know about India and I know that they use yoghurt, but it does not change the fact that the Turks discovered yoghurt and gave it to the world cuisine. Look, the name of this food is yoghurt and it is a Turkish word, I don't know if you are aware.

@rosie9222

Ай бұрын

@@cemalpehlivan8095NO lol yogurt/curd is first discovered in Mesopotamia (Kurd) google is free u turk mongol

All I can say is, Yuk!

I hate Yogurt!

@frigidiergeneral5940

12 күн бұрын

Where did Yogurt hurt you