My.Yo Homemade Organic Yoghurt

Yoghurt is one of the most popular snacks in between meals. And it has also been a popular dessert for decades. It is produced – at least in its basic form – from milk thickened by lactic acid bacteria. In the Western world, yoghurt is now almost in every refrigerator. But where does the creamy delicacy come from? Some researchers regard the nomads of Central Asia as the inventors of yoghurt. The most popular theory, however, attributes its discovery to the Thracians. They inhabited the southeast of the Balkans in ancient times and were known for their successful sheep breeding. The term “Jog-urt“ comes from their language. ”Jog“ stands for thick or cut-resistant while ”urt“ was the word for milk. It is proven that the Thracians produced ”Jog-urt“ more than 2,500 years ago. They filled oblong sacks of lambskin with milk. They tied the sacks around the necks of their horses before riding. The horse's body heat and the microflora in the sack then led to lactic acid fermentation. Whether the Thracians were actually the first to come up with this idea is not safe to say. It is quite possible that yoghurt was discovered by various people independent of each other. People noticed early on that fermented milk had a longer shelf life than fresh milk. In addition, the lactose (milk sugar) is partially broken down during fermentation. This is why yoghurt is also eaten in many Asian countries, where people hardly tolerate dairy products.

In the Balkans and the Eastern Mediterranean region, yogurt has been on the menu for centuries. In Western Europe, however, it was almost completely unknown until the beginning of the 20th century. This changed only with a study by the bacteriologist Ilja Iljitsch Metschnikow. He evaluated the question why the life expectancy of Bulgarian farmers was significantly higher than that of other population groups. In 1906 he published the theory that this had to do with the farmers' yoghurt consumption. The bacteria contained in the yoghurt would strengthen the organism and thus prolong life. This argument convinced many people. Just a year later the German dairies diligently produced yoghurt.

Yoghurt had its really big breakthrough only in the 1960s, though. During this time, the shops expanded their refrigerated counters and offered more and more dairy products. In the private households, refrigerators had become the norm in every kitchen as well. Yoghurt could be bought in bulk. While plain yoghurt was established as a so-called ”dietary food“, the first fruit yoghurts were also introduced to the market. The ”snack for eating with a spoon“ has not lost its popularity – quite the contrary. Whether for enjoyment or for a conscious diet, almost everyone has yoghurt in the fridge. Only when looking at the ingredients list and the nutritional table one would gladly change one thing or the other. Luckily, it is quite easy to make yoghurt by yourself.

With yoghurt ferments from My.Yo, you can turn any milk into delicious, homemade yoghurt in no time at all. Different varieties of high-quality ferments in organic quality provide refined variety for the gourmet palate. The yoghurts are characterised by a particularly creamy and fresh taste. Do you prefer kefir? Then My.Yo Kefirferment Probiotic is just the thing for you. The mild kefir has a refreshing, fermented yeast flavour and can be used in a variety of ways. Preparation is child's play: mix a bag of ferment with milk in the My.Yo yoghurt maker. The inner container has a capacity of one litre of milk - so you can make one litre of yoghurt. The yoghurt maker is simply filled with boiling water. Now you only have to wait 12 to 24 hours to enjoy your own yoghurt. Experience the easy way to make yoghurt with My.Yo!