Making yogurt with milk at home

Intake of yoghurt can be traced to far back around 6000BCE, historians relates its invention and consumption to the Neolithic population of Asia (Milk for humans 2012). It is an illustration of how food was produced and preserved in the early days which resulted in the betterment of its quality by lowering the quantity of lactose for improved digestion.
Yoghurt is produced at home by steaming and stirring at the same time to avoid spillage while boiling a gallon of milk to 200 degrees. Add two spoons of premade yoghourt or a culture you bought from a store after it might have cooled to 115 degrees. Incubation is what you do last by introducing your yoghurt to an oven overnight at 100 degrees, the longer it incubates, the more the quality of yogurt produced.

Greek yogurt contains more probiotics, fat, proteins and calories, unfortunately, more factors such as the method of production and quality of milk affect the quality of conventional yogurt. Secondly, most stores bought yogurt contains a lot of artificial coloring sweeteners, flavors as well as thickeners which are not good for overall health and general well-being. (Kiessling G, 2002).

Yogurt has been proven scientifically to contain abundant probiotics which are attributed to the breaking down of fermented lactose to lactic acid and processing of milk proteins into nutritional exclusiveness. These useful probiotic have been proven to have to offer health improving benefits such as improved digestive system, immunity, reduced oncogenic reactions as well as the postponed development of cancer.

Free Range Eggs from Local Farms

Free range eggs are hatched by chicken raised on the organic diet, who live cage free and free range environment with the administration of antibiotics when this chicken is only sick. The microbial integrity of this eggs are maintained to avoid contamination by [Salmonella Enteritidis] as well as chemical contamination.

Proteins which provide necessary amino acids from eggs can be compromised by how the chickens re-raised, free range eggs from local farms are raised on natural pasture which translates to high quality of the said proteins in the eggs. On the other hand Concentrated Animal Feeding Operations [CAFO] are genetically modified birds who are mostly cage raised thus poor quality of egg proteins. (S, 2007).

Farm raised chicken are sustainable and cheap too because since they depend on natural a grown pasture and mineral supplements are only provided only once in a while, the manure from chicken waste help to maintain soil fertility as well. CAFO chicken are mainly fed on assorted feeds which increase the cost of raising this chicken (A, 1972).

Works cited

A, G. F. (1972). The inflence of dietary proteins and energy levels on the protein andlipid cnentes of the egg .

kiessling G, S. J. (2002). long term conumption of dairy products.

milk for humans. (2012). In n. a, evolving perceptions of an all time mother science . russian agricultural sciences.

S, F. (2007). Fatty Acids and caratenoid compositioof egg yorks.

A, G. F. (1972). The inflence of dietary proteins and energy levels on the protein andlipid cnentes of the egg .

kiessling G, S. J. (2002). long term conumption of dairy products.

milk for humans. (2012). In n. a, evolving perceptions of an all time mother science . russian agricultural sciences.

S, F. (2007). Fatty Acids and caratenoid compositioof egg yorks.

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