In its earliest days, yogurt was probably a cheese made by nomadic herders when milk in sheepskin bags was subjected to the natural fermentation of bacteria that clung to the bags.
Although many countries now claim that yoghurt is an invention of their own, there is as yet no single strong evidence of who first invented it, except that yoghurt as a food has been around for at least 4,500 years!
The first record of yoghurt in Europe in the eleventh century comes from a French clinical record: Francis was suffering from a severe case of dysentery and, faced with the backwardness of medicine at the time, French doctors were at their wits' end, so the Allies sent him a doctor who claimed to have cured him with yoghurt.
It was not until the twentieth century that yoghurt became a foodstuff in South Asia, Central Asia, West Asia and south-eastern Europe.
It is also believed that when cheese is added to jam and pulp, it is more effective in fighting germs and protecting the body.
Yoghurt was made and consumed by ancient nomads living on the Anatolian plateau (now known as the Turkish plateau) as early as 3000 BC. In those days sheep's milk often spoiled in short storage times, but once airborne yeasts entered the milk and made it tart and sweet.
The herders found this yoghurt so tasty that they inoculated it into freshly boiled and cooled yoghurt, which was fermented over a period of time and this was the earliest form of yoghurt.
If you want to drink yogurt yourself, teach yourself to do it at home, easy to do and hygienic to drink whenever you want. It is very easy to make homemade yogurt at home, all you need is milk, baking powder, a thermostatic yogurt maker, and even a thermostatic cup.
Ingredients.
1 carton of plain milk, about 240ml
Baking powder 1g
5g of granulated sugar
A yogurt maker
The first step is to prepare the ingredients for the yogurt, use room-temperature milk, if it is refrigerated milk, take it out in advance to warm it up before making it.
Step 2: Open the yogurt cup, pour in boiling water, cover with a lid and shake back and forth with boiling water for 1 minute, open the lid, pour off the boiling water, and leave the cup to dry, or dry it with kitchen paper.
Step 3: Pour the kefir baking powder and sugar into the yogurt cups.
Pour a third of the plain milk into the yogurt cup and stir in the powder, sugar, and milk with a spoon.
Step 5: Pour in all the remaining milk and stir it in slightly.
Step 6: Cover the yogurt maker, switch on the power, select the function below and wait eight hours for the yogurt to be ready.
