Mango Yogurt
Introduction:
Yogurt has been a part of the human diet for several millennia and goes by many names throughout the world. The word “yogurt” is believed to have come from the Turkish word “yoğurmak,” which means to thicken, coagulate, or curdle. While references to the health-promoting properties of yogurt date back to 6000 BC in the Indian Ayurvedic scripts, it was not until the 20th century that Stamen Grigorov, a Bulgarian medical student, attributed the benefits to lactic acid bacteria. Today, most yogurt is fermented milk that is acidified with viable and well-defined bacteria (Lactobacillus bulgaricus and Streptococcus thermophiles). While patterns of yogurt consumption vary greatly from country to country, consumption is generally low. In the United States and Brazil, for example, only 6% of the population consumes yogurt daily. Low consumption of yogurt represents a missed opportunity to contribute to a healthy lifestyle, as yogurt provides a good to an excellent source of highly bioavailable protein and an excellent source of calcium as well as a source of probiotics that may provide a range of health benefits. It is a source of several essential nutrients, including protein, calcium, potassium, phosphorus, and vitamins B2 and B12, and serves as a vehicle for fortification.
It is believed that milk products were incorporated into the human diet around 10 000–5000 BC, with the domestication of milk-producing animals (cows, sheep, and goats, as well as yaks, horses, buffalo, and camels). However, milk spoiled easily, making it difficult to use. At that time, herdsmen in the Middle East carried milk in bags made of intestinal gut. It was discovered that contact with intestinal juices caused the milk to curdle and sour, preserving it and allowing for the conservation of a dairy product for extended periods of time.
Indian
Ayurvedic scripts, dating from about 6000 BC, refer to the health benefits of
consuming fermented milk products. Today, there are
more than 700 yogurt and cheese products found in Indian cuisine. For
millennia, making yogurt was the only known safe method for preserving milk,
other than drying it. Yogurt was well known in the Greek and Roman empires, and
the Greeks were the first to mention it in written references in 100 BC, noting
the use of yogurt by barbarous nations. In the Bible (Book of Job), Abraham
owed his longevity and fecundity to yogurt consumption, and there is a reference
to the “Land of Milk and Honey,” which many historians have interpreted to be a
reference to yogurt.
It is
believed that the word “yogurt” comes from the Turkish word “yoğurmak,” which
means to thicken, coagulate, or curdle. The use of yogurt
by medieval Turks was recorded in the books Diwan Lughat al-Turk by
Mahmud Kashgari and Kutadgu Bilig by
K. H. Yusuf, both written in the 11th century. The texts mention the word “yogurt” and describe
its use by nomadic Turks. The Turks were also the first to evaluate yogurt’s
medicinal use for a variety of illnesses and symptoms, such as diarrhea and
cramps, and to alleviate the discomfort of sunburned skin.
Genghis
Khan, the founder of the Mongol Empire, is reputed to have fed his army yogurt,
a staple of the Mongolian diet, based on the belief that it instilled bravery
in his warriors. In 1542, King Francoise I of France introduced this dairy
product to Western Europe after being offered yogurt as a treatment by the
country’s Turkish allies for bouts of severe diarrhea. It was later mixed with
a variety of ingredients, such as cinnamon, honey, fruits, and sweets, and was
used as a dessert.
It was not until the 20th century that researchers provided an explanation for the health benefits associated with yogurt consumption. In 1905, a Bulgarian medical student, Stamen Grigorov, was the first to discover Bacillus bulgaricus (now L. bulgaricus), a lactic acid bacteria that is still used in yogurt cultures today. Based on Grigorov’s findings, in 1909, the Russian Nobel laureate, Yllia Metchnikoff, from the Pasteur Institute in Paris, suggested that lactobacilli in yogurt were associated with longevity in the Bulgarian peasant population. At the beginning of the 20th century, yogurt became known for its health benefits and was sold in pharmacies as a medicine. Yogurt found commercial success when Isaac Carasso, from Barcelona, began producing yogurt with jams. After fleeing the Nazi occupation, Daniel Carasso, Isaac Carasso’s son, founded Dannon (Danone in France). The first yogurt laboratory and factory were opened in France in 1932; in the United States, the first laboratory and factory were opened in 1941.
Today,
yogurt is typically milk that has been fermented and acidified with viable and
well-defined bacteria, creating a thickened, often flavored, product with an
extended shelf life. It contains essential nutrients and is a vehicle for
fortification (added probiotics, fibers, vitamins, and minerals). It is also
easily modified by sweeteners, fruits, and flavors to affect consistency and
aroma. Yogurt can also be produced from rice, soy, or nuts.
Yogurt is an ancient food that has been a part of the human diet for thousands of years and has been promoted as a healthy food for much of that time. Low consumption of yogurt represents a missed opportunity to contribute to a healthy lifestyle, as yogurt provides a good to an excellent source of highly bioavailable protein and an excellent source of calcium as well as a source of probiotics that may provide a range of health benefits. Yogurt is not considered a snack or a sweet but rather a dairy food that can be consumed with any meal. It is rich in calcium and potassium, which is especially important for Asian, African American, and American Indian populations in which lactose intolerance dominates and is a deterrent to the consumption of dairy foods.
As we are going to prepare a flavored Yogurt with additions of a few ingredients o make it something special in taste and flavor but at the same time full of its nutritional values. Flavored Yogurt has become a household commodity these days and children love to have it. This product is easily available over the counter, prominent, or more popular among these flavors is Strawberry Yogurt, other than this, nearly every fruit flavor is available in the market which is a positive sign as it promotes the intake of dairy product that is full of Calcium. (I have already published the recipe for Strawberry Yogurt in July 2018 in this Blog, if you like, please go back to these pages.)
Come on now let us start making our very simple recipe of Mango Yogurt which is not only healthy but a treat to taste. So here we start with the name of ALLAH.
EQUATION:
Expenses: 400 Rupees (3 US Dollars)
Yield: 1-1/4 Kg of Delicious Yogurt
THINGS WE NEED:- 1/2 Kg Fresh Mangoes
- 2 Kg Plain Yogurt
- 1 Cup Sugar (Caster
sugar is preferred)
- A pinch of Salt
- 1/2 Teaspoon of
Mango Extract (if you like the strong Mango flavor)
- 3 tablespoons Gelatin
Powder
- 1/2 Cup Water
How to make our Yogurt
- Put the Yogurt in Muslin cloth and hang
for a minimum of 3 hours over a bowl (Overnight is recommended)
- All its liquid will be dropped in the
bowl and the cloth will hold the thick yogurt which is what we need. It is
called Hung Curd.
- The liquid can also be used as a
delicious drink.
- Put Gelatin Powder into the water and leave it for a minute then Microwave it for 30 seconds.
- Put all things in a blender and blend well.
- Pour this creamy mixture into a glass bowl and put it into the refrigerator till firm.
- Before that decorate it with fresh
Mango chunks or Jelly, and serve when firm and cold.
- Put the Yogurt in Muslin cloth and hang
for a minimum of 3 hours over a bowl (Overnight is recommended)
Thanks
