Part of it is probably due to the bacterial fermentation: acid is produced, which clots the milk just like if you let it go sour.
The proteins start clinging to each other and also absorb more water.
However, I find commercial yogurt is also heated, further denaturing the proteins and making the product more thick than home-made yogurt ever gets.
To make curry thicker, you can add ingredients like coconut milk, yogurt, tomato paste, or a cornstarch slurry. These ingredients will help to thicken the curry and enhance its flavor.
Yes, yogurt is essentially fermented milk that has been cultured with specific bacteria, giving it a tangy flavor and thicker consistency compared to regular milk.
You can substitute yogurt for milk in a recipe by using an equal amount of yogurt as the amount of milk called for. This can help add creaminess and tanginess to the dish.
Milk has a yogurt culture added to it, and is kept at the correct temperature for the bacteria of the culture to grow. The milk is converted to yogurt. You can then add any flavorings or additions you like.
Yogurt converts the milk sugar to lactic acid, driving the pH down. The low pH causes the milk proteins to coagulate into a soft curd. So basically yogurt is milk transformed by harmless bacteria.
The antibiotics prevent the growth of the bacteria that is needed to make the milk become yogurt.
To make yogurt from boiled milk, you need to add a yogurt starter culture, which contains live active bacteria. Typically, this can be plain yogurt with live cultures or a commercial yogurt starter. After boiling and cooling the milk to about 110°F (43°C), mix in a small amount of the starter culture, then cover and let it incubate in a warm place for several hours until it thickens.
to make it yogurt
No, just fruit, ice, yogurt, and maybe milk
Yes, you can make your own yogurt at home using milk and a yogurt starter culture. Simply heat the milk, add the culture, and allow it to ferment at a warm temperature for several hours. Once the yogurt has set, refrigerate it before consuming.
Techically speaking, 3. ;-) If you are looking for substituting the milk with yogurt, you need to remember the consistancy of yogurt is quite a lot thicker than milk. I would suggest you use 3/4 cups of yogurt and add water to 1 cup. See if that is still the same consistency of milk. Ratio 3:4. I substituted yogurt equally to milk one time, and had to add water to the mixture. It does create a different texture than what milk would be. Very good flavour though.
If you add yogurt culture to heated milk before it has been cooled down to the appropriate temperature (usually around 110°F or 43°C), the high heat will kill the live bacteria in the culture. This prevents fermentation from occurring, meaning the milk will not thicken or develop the tangy flavor characteristic of yogurt. To successfully make yogurt, it's essential to cool the milk after heating it to the correct temperature before adding the yogurt culture.