Why do I make homemade yoghurt?
- Commercial yoghurt is made too fast. It still contains a lot of lactose. Many adults are lactose intolerant. I don’t drink milk, only yoghurt. I let my yoghurt ferment at least 2 days. It then tastes tases sour, as it should, which indicates lactose is converted into lactic acid. Also the proteins (casein) is broken down in smaller more digestible pieces.
- One might wonder how did people survive before refrigeration was invented? When yoghurt is properly fermented, it can’t go bad easily, because the acidity preserves it.
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