Benefits of yoghurt

How can we dare to explain to a mother how valuable yoghurt is!!! Out of everyone, you are the person who knows the best but let's refresh your memory. Even you may be surprised about the things you read.
Calcium is the essential need of all babies that are growing up. Yoghurt  is one of the foods with highest calcium content. Active cultures in yoghurt increases absorption of calcium. In other words when the baby eats yoghurt, he gets more calcium when compared with equal amount of milk consumption. Daily calcium need from age 1 to 3 is 500 mg. One cup of yoghurt supplies 120 mg calcium. Let's note that it is rich in protein and Vitamin B12 and B6.
Yoghurt has a very important attribute. Its power as a probiotic. I am sure you heard this term over and over again. Some healthy bacteria in yoghurt have a healing effect on the digestive system. These harmless bacteria called probiotic bacteria that work in cooperation with the body is very good for the delicate digestive system of the little gourmets that are slowly getting used to solids.
Keep in mind

Little gourmets have hard time digesting  cow's milk due to lactose. However when yoghurt is being made from milk, its structure changes and lactose is transformed. Some children with lactose intolerance don't drink milk but they can eat yoghurt. However if your baby is lactose intolerant, consult your doctor before feeding them yoghurt. Yoghurt has all the benefits of milk and what's more it is very easy to digest it.

Probiotics are good for overcoming diarrhea. You can especially give plenty of yoghurt to your little ones against short term journey diarrhea and summer diarrhea.
Yoghurt is a good source of riboflavin. When you drain the water in yoghurt, you will loose the high riboflavin content in this water. Whenas riboflavin contributes to growth, tissue renewal and metabolism of energy. Don't ever discard this water. You can add it to ayran or soups.
We already gave up on leavening yoghurt in big cities. We are buying yoghurt from stores. You must have noticed that yoghurts you buy from the store don't go sour for a long time. Gurme Bebek recommends that you leaven the yoghurt you will feed to your children and babies.

How is yoghurt made?

To make yoghurt first you have to decide what kind of milk you will use. Milk in cartoon are in fact sterilized. If you use daily milk or raw milk, yoghurt will leaven much easier. Use of raw milk is a matter of preference, if you are going to use raw milk, boil the milk and then reduce the heat and cool it with a soup ladle and make sure some milk vaporizes. And at the same time the milk will be boiled. If you are using daily pasteurized milk, it is enough to heat the milk to 40-45 degrees to leaven yoghurt. In the past our mothers would describe it as follows: "When you put your finger in it, it shouldn't be too hot to burn your finger." You may get a small clean thermometer and use it for this purpose.

You should use a good yoghurt as yeast. When selecting yoghurt to be used as yeast, prefer the naturally made ones or organic ones. If you did make yoghurt before, reserve some to be used for the next one. This way you will totally get rid of additives in each production. For 2 liters of milk you can use 2 spoons of yoghurt. Melt 2 tablespoon of yoghurt inside 1 tea cup of milk.

Before adding yeast to the milk, pour the milk into the bowl you will prepare the yoghurt in. Steel saucepan, pot and glass bowls should be preferred. However as the glass bowl cools down faster, you need to wrap the bowl well.

Add yoghurt yeast inside the milk step by step. First add half ladle of hot milk to the mixture with yeast and after mixing it well, add some of this to the bowl of yoghurt. After repeating this process 2-3 times, add the whole yeast inside the yoghurt. Close the cover of your bowl. Wrap the bowl with a blanket so that your yoghurt won't chill. And let it rest for 4-5 hours. And then put it in the fridge. Points to consider: Don't shake the pan after leavening the yoghurt. If possible don't move it at all. Some mothers make yoghurt in small jars. Because it becomes easier to feed the baby from these small jars. Some mothers prefer yoghurt leavening machines.

Also by reading our yoghurt with zucchini recipe, you may start a delicious journey.