Yogurt first appeared during the Neolithic period. It is probable that the earliest yogurt was made by accident from fermentation of milk in Mesopotamia around 5,000 BC. Yogurt was well-known food in Ancient Greece and Rome. The cuisine of Ancient Greeks included a dairy product called Oxygala (Οξυγαλα) which is sour milk. The Greek physician Galen mentioned that Oxygala was consumed with honey in a similar way Greek yogurt is eaten today. Yogurt played and still plays a major role in the Mediterranean cuisine today.
Milking a cow painting. Ancient Egypt c2371-2350 BC. Getty image.
There is folklore linking the consumption of milk to longevity. In fact people in the Bulgarian village of Momchilovtsi, which is perched on the slopes of Rhodope mountains near the border with Greece claims many centenarians and many locals believe that this is due to large quantities of cultured milk products the they consume. It was in 1905 the Bulgarian microbiologist Stamen Grigorov at the age of 27 discovered in Geneva the bacterium Lactobacillus Bulgaricus, which ferments milk to yogurt. A major impetus to yogurt's recent popularity was because in 1904, the Russian scientist Ilya Metchnikov who was working at the Pasteur Institute in Paris published his theory about the health benefits of yogurt for which he received the Nobel Prize in Medicine in 1908.
Ingredients
1.5 liters of pasteurized whole milk, 2 tablespoons of yogurt with active cultures
Preparation
Place the milk in a pot and heat it to 120° F or 50° C.
In a separate cup or bowl, mix two tablespoons of yogurt, that has active cultures with milk until the yogurt is totally dissolved. Add it to the pot with the heated milk and stir it well.
Pour the milk into a Pyrex glass container or glass jars, cover it and wrap it in a warm towel and place it in the oven. Turn the oven light on and leave it for 8-10 hours.
Place the glass container in the refrigerator for 6-8 hours and your homemade yogurt will be ready. To make the Greek variety, strain the yogurt with a cheesecloth to consistency you enjoy. When you strain the yogurt, you get, liquid whey, a protein rich liquid. If you strain nearly all the liquid from the yogurt, you get a soft Greek cheese called Anthotyro which is very tasty. In summary from milk you can make home-made yogurt, liquid whey, Kefir and cheese. Enjoy!
