The Art & Science of Making Yummy Yogurt *
|Time Required||Average (6-10 days)|
|Material Availability||Readily available|
|Cost||Low ($20 - $50)|
|Safety||Use caution when working with a stovetop. Adult supervision is recommended.|
AbstractYogurt is a very versatile dairy product. It's yummy eaten straight from the container, it is good for your digestive system, and it can be used in several ways for cooking. There is historical evidence that yogurt-making developed 4,500 years ago! Humans depended on yogurt-making as a way to preserve milk. Yogurt is the result of bacterial fermentation of milk. In fermentation, the bacteria consume the milk sugar, lactose, and produce lactic acid. The end-product is a thick, creamy, and tangy food product. But what conditions produce the creamiest yogurt? Is it the temperature at which the yogurt culture is added to the warm milk? Is it the fermentation time or temperature? In this cooking and food science fair project, investigate these factors and see which conditions produce the best yogurt. Instructions on how to make yogurt can be found in the first bibliographic reference. Remember to vary only one condition at a time so you know which condition has the greatest effect on the yogurt.
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Last edit date: 2017-07-28
This website gives explicit directions on how to make homemade yogurt.
- Reeps, M. (n.d.). How To Make Your Own Yogurt. Retrieved October 8, 2008, from http://www.makeyourownyogurt.com/
- Wikipedia Contributors. (2008, October 8). Yoghurt. Wikipedia: The Free Encyclopedia. Retrieved October 8, 2008, from http://en.wikipedia.org/w/index.php?title=Yoghurt&oldid=244002002
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