Yogurt is a popular dairy product prepared from the fermentation of milk. Shepherds in the Bulgarian countryside were thought to have first learned the art of turning milk into yogurt.

The use of yogurt dates back many centuries, prescribed for its prebiotic properties and easy digestion. The preparation and consumption of different types of yogurt are unique to various cultures and traditions around the world.

Although cow’s milk is used to a greater extent in making yogurt, it can also be made from buffalo, goat, sheep and soy milk, to which a starter culture is added.

Nutrition Facts: Yogurt, plain, whole milk — 100 grams

NutrientNutrient ValuePercent of RDA
Energy61 Kcal3%
Carbohydrates4.66 g3.5%
Protein3.47 g6%
Total Fat3.25 g16%
Cholesterol0 mg0%
Dietary Fiber0 g0%
Folates7 μg2%
Niacin0.075 mg<10%
Pyridoxine0.032 mg2.5%
Riboflavin0.142 mg11%
Thiamin0.029 mg2.5%
Vitamin A99 IU3%
Vitamin C0.5 mg<1%
Vitamin E0.06 mg<1%
Vitamin K0.2 µg<1%
Sodium46 mg3%
Potassium155 mg3%
Calcium121 mg12%
Copper0.009 mg1%
Iron0.05 mg<1%
Magnesium12 mg3%
Manganese0.004 mg<1%
Zinc0.59 mg5%
(Source: USDA National Nutrient data base)

Make Yogurt at Home in 4 Easy Steps:

STEP 1:   Firstly heat the milk (use whole milk for thicker and creamier yoghurt) and switch off the gas just before it boils.

STEP 2: Let the milk cool down.

STEP 3: When the milk is just warm to touch, add yoghurt to it and stir well. ( Add around 2 tablespoons of yoghurt to 1 litre of milk).

STEP 4: Then, keep this mixture untouched in a warm place for about 6 to 8 hours ( or overnight).

Your homemade yoghurt will be ready. You can enjoy it as it is or refrigerate for future use.

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