Why does yoghurt need to feed on milk products? Why not plain sugar? Announcing the arrival of Valued Associate #679: Cesar Manara Unicorn Meta Zoo #1: Why another podcast?How to get the flavors to meld when I add fruit and sugar to plain yogurt?How does substituting yogurt into a cake change the texture and why can it be used?Why would milk form a dense emulsion when warmed?Why yoghurt comes out different every time?
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Why does yoghurt need to feed on milk products? Why not plain sugar?
Announcing the arrival of Valued Associate #679: Cesar Manara
Unicorn Meta Zoo #1: Why another podcast?How to get the flavors to meld when I add fruit and sugar to plain yogurt?How does substituting yogurt into a cake change the texture and why can it be used?Why would milk form a dense emulsion when warmed?Why yoghurt comes out different every time?
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My understanding is that yoghurt is is the biproduct of a yoghurt culture, a bacteria, eating lactose and excreting the yoghurt.
My question is - why does it need to be lactose that the yoghurt culture is eating?
For yeast to produce alcohol, for example, the yeast can eat any sugar, and it's up to the brewer to decide whether that's sucrose, corn, barley, grapes etc to affect the taste.
Why is that that yoghurt cultures need lactose specifically?
yogurt dairy
asked Oct 18 '15 at 22:19
dwjohnstondwjohnston
3204618
add a comment |
My understanding is that yoghurt is is the biproduct of a yoghurt culture, a bacteria, eating lactose and excreting the yoghurt.
My question is - why does it need to be lactose that the yoghurt culture is eating?
For yeast to produce alcohol, for example, the yeast can eat any sugar, and it's up to the brewer to decide whether that's sucrose, corn, barley, grapes etc to affect the taste.
Why is that that yoghurt cultures need lactose specifically?
yogurt dairy
asked Oct 18 '15 at 22:19
dwjohnstondwjohnston
3204618
Your understanding is woefully incomplete - yeast actually don't eat lactose, for instance, which is why it's used in "milk stout." As for how yogurt is formed, I'll let someone else tilt at that windmill, but it's hardly a matter of "excreting yogurt."
– Ecnerwal
Oct 18 '15 at 23:47
I'm not sure this question should stay open. What would be a culinary answer to it? In my eyes, any explanation beyond "yogurt cultures eat lactose because that's what yogurt cultures eat" would have to involve the biochemistry of yogurt cultures.
– rumtscho♦
Oct 19 '15 at 10:08
1
@rumtscho- The question betrays a fundamental misconception that the only ingredient required for yogurt is sugar. So yes, the question may not be generally useful because it has a flawed premise but it is still a valuable question for dwjohnston (or anyone with a similar misconception).
– Sobachatina
Oct 19 '15 at 18:59
add a comment |
My understanding is that yoghurt is is the biproduct of a yoghurt culture, a bacteria, eating lactose and excreting the yoghurt.
My question is - why does it need to be lactose that the yoghurt culture is eating?
For yeast to produce alcohol, for example, the yeast can eat any sugar, and it's up to the brewer to decide whether that's sucrose, corn, barley, grapes etc to affect the taste.
Why is that that yoghurt cultures need lactose specifically?
yogurt dairy
asked Oct 18 '15 at 22:19
dwjohnstondwjohnston
3204618
My understanding is that yoghurt is is the biproduct of a yoghurt culture, a bacteria, eating lactose and excreting the yoghurt.
My question is - why does it need to be lactose that the yoghurt culture is eating?
For yeast to produce alcohol, for example, the yeast can eat any sugar, and it's up to the brewer to decide whether that's sucrose, corn, barley, grapes etc to affect the taste.
Why is that that yoghurt cultures need lactose specifically?
yogurt dairy
yogurt dairy
asked Oct 18 '15 at 22:19
dwjohnstondwjohnston
3204618
asked Oct 18 '15 at 22:19
dwjohnstondwjohnston
3204618
asked Oct 18 '15 at 22:19
dwjohnstondwjohnston
3204618
asked Oct 18 '15 at 22:19
dwjohnstondwjohnston
3204618
asked Oct 18 '15 at 22:19
dwjohnstondwjohnston
3204618
3204618
Your understanding is woefully incomplete - yeast actually don't eat lactose, for instance, which is why it's used in "milk stout." As for how yogurt is formed, I'll let someone else tilt at that windmill, but it's hardly a matter of "excreting yogurt."
– Ecnerwal
Oct 18 '15 at 23:47
I'm not sure this question should stay open. What would be a culinary answer to it? In my eyes, any explanation beyond "yogurt cultures eat lactose because that's what yogurt cultures eat" would have to involve the biochemistry of yogurt cultures.
– rumtscho♦
Oct 19 '15 at 10:08
1
@rumtscho- The question betrays a fundamental misconception that the only ingredient required for yogurt is sugar. So yes, the question may not be generally useful because it has a flawed premise but it is still a valuable question for dwjohnston (or anyone with a similar misconception).
– Sobachatina
Oct 19 '15 at 18:59
add a comment |
Your understanding is woefully incomplete - yeast actually don't eat lactose, for instance, which is why it's used in "milk stout." As for how yogurt is formed, I'll let someone else tilt at that windmill, but it's hardly a matter of "excreting yogurt."
– Ecnerwal
Oct 18 '15 at 23:47
I'm not sure this question should stay open. What would be a culinary answer to it? In my eyes, any explanation beyond "yogurt cultures eat lactose because that's what yogurt cultures eat" would have to involve the biochemistry of yogurt cultures.
– rumtscho♦
Oct 19 '15 at 10:08
1
@rumtscho- The question betrays a fundamental misconception that the only ingredient required for yogurt is sugar. So yes, the question may not be generally useful because it has a flawed premise but it is still a valuable question for dwjohnston (or anyone with a similar misconception).
– Sobachatina
Oct 19 '15 at 18:59
Your understanding is woefully incomplete - yeast actually don't eat lactose, for instance, which is why it's used in "milk stout." As for how yogurt is formed, I'll let someone else tilt at that windmill, but it's hardly a matter of "excreting yogurt."
– Ecnerwal
Oct 18 '15 at 23:47
Your understanding is woefully incomplete - yeast actually don't eat lactose, for instance, which is why it's used in "milk stout." As for how yogurt is formed, I'll let someone else tilt at that windmill, but it's hardly a matter of "excreting yogurt."
– Ecnerwal
Oct 18 '15 at 23:47
I'm not sure this question should stay open. What would be a culinary answer to it? In my eyes, any explanation beyond "yogurt cultures eat lactose because that's what yogurt cultures eat" would have to involve the biochemistry of yogurt cultures.
– rumtscho♦
Oct 19 '15 at 10:08
I'm not sure this question should stay open. What would be a culinary answer to it? In my eyes, any explanation beyond "yogurt cultures eat lactose because that's what yogurt cultures eat" would have to involve the biochemistry of yogurt cultures.
– rumtscho♦
Oct 19 '15 at 10:08
1
1
@rumtscho- The question betrays a fundamental misconception that the only ingredient required for yogurt is sugar. So yes, the question may not be generally useful because it has a flawed premise but it is still a valuable question for dwjohnston (or anyone with a similar misconception).
– Sobachatina
Oct 19 '15 at 18:59
@rumtscho- The question betrays a fundamental misconception that the only ingredient required for yogurt is sugar. So yes, the question may not be generally useful because it has a flawed premise but it is still a valuable question for dwjohnston (or anyone with a similar misconception).
– Sobachatina
Oct 19 '15 at 18:59
add a comment |
2 Answers
2
active
oldest
votes
Lactobacillus is the genus of the bacteria responsible for making yogurt.
These bacteria consume sugars and excrete lactic acid. The acid denatures the proteins in the milk, causing them to coagulate into a delicious gel.
Lactobacilli can consume sugars other than just lactose.
https://en.m.wikipedia.org/wiki/Lactobacillus
The reason they eat lactose when making yogurt is because that's what they have. There is more than enough lactose in milk to make yogurt. There's no reason to add other sugars.
Lactobacilli are also responsible for the fermentation of pickles. In that case, even though they still produce lactic acid, they are consuming the sugars available in the vegetables, not lactose.
answered Oct 19 '15 at 2:31
SobachatinaSobachatina
39k15126223
1
Ok - so is the reason you need dairy to produce yoghurt, more because of the protein in the dairy? - ie. you could grow the lactobacillus without dairy/lactose - but then all you'd have is lactic acid - you need the protein + lactic acid to get yoghurt?
– dwjohnston
Apr 6 '16 at 2:42
1
That is correct.
– Sobachatina
Apr 6 '16 at 3:17
What would happen if you took sugar, lactobacillus and some other form of protein?
– dwjohnston
Apr 6 '16 at 4:05
2
That is a very broad question. The broad answer is that you would get whatever that protein forms when exposed to lactic acid. How different proteins would behave is beyond my knowledge. I've experimented with soy and cows milks.
– Sobachatina
Apr 10 '16 at 16:05
add a comment |
If you are lactose intolerant or you avoid animal proteins, a thick custard style yogurt culture can be made with yellow pea protein non-dairy "milk". I am not sure if you have access to non-diary milk products made with pea protein, but they are becoming more popular in the U.S.A. and are much higher in protein than other non-dairy milks. A small amount of sugar in the milk is helpful to kick-start the cultures, and the standard (non unsweetened) versions of these milks contain what you need. Just as it is with dairy milk, it is important to heat the non-dairy milk to about 180 F (82 C) and let it cool to 110 F (43 C) before introducing the cultures. The heating helps with the denaturing of the proteins once the cultures start their process, and you will end up with a thicker, more creamy yogurt.
answered Jul 18 '17 at 14:07
Paul WebsterPaul Webster
311
This is interesting. I'll have to read into it more and try it out. When I experimented making tofu acid was not an effective coagulant. I wonder how the yellow pea is different.
– Sobachatina
Jul 18 '17 at 21:41
add a comment |
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2 Answers
2
active
oldest
votes
2 Answers
2
active
oldest
votes
active
oldest
votes
active
oldest
votes
Lactobacillus is the genus of the bacteria responsible for making yogurt.
These bacteria consume sugars and excrete lactic acid. The acid denatures the proteins in the milk, causing them to coagulate into a delicious gel.
Lactobacilli can consume sugars other than just lactose.
https://en.m.wikipedia.org/wiki/Lactobacillus
The reason they eat lactose when making yogurt is because that's what they have. There is more than enough lactose in milk to make yogurt. There's no reason to add other sugars.
Lactobacilli are also responsible for the fermentation of pickles. In that case, even though they still produce lactic acid, they are consuming the sugars available in the vegetables, not lactose.
answered Oct 19 '15 at 2:31
SobachatinaSobachatina
39k15126223
1
Ok - so is the reason you need dairy to produce yoghurt, more because of the protein in the dairy? - ie. you could grow the lactobacillus without dairy/lactose - but then all you'd have is lactic acid - you need the protein + lactic acid to get yoghurt?
– dwjohnston
Apr 6 '16 at 2:42
1
That is correct.
– Sobachatina
Apr 6 '16 at 3:17
What would happen if you took sugar, lactobacillus and some other form of protein?
– dwjohnston
Apr 6 '16 at 4:05
2
That is a very broad question. The broad answer is that you would get whatever that protein forms when exposed to lactic acid. How different proteins would behave is beyond my knowledge. I've experimented with soy and cows milks.
– Sobachatina
Apr 10 '16 at 16:05
add a comment |
Lactobacillus is the genus of the bacteria responsible for making yogurt.
These bacteria consume sugars and excrete lactic acid. The acid denatures the proteins in the milk, causing them to coagulate into a delicious gel.
Lactobacilli can consume sugars other than just lactose.
https://en.m.wikipedia.org/wiki/Lactobacillus
The reason they eat lactose when making yogurt is because that's what they have. There is more than enough lactose in milk to make yogurt. There's no reason to add other sugars.
Lactobacilli are also responsible for the fermentation of pickles. In that case, even though they still produce lactic acid, they are consuming the sugars available in the vegetables, not lactose.
answered Oct 19 '15 at 2:31
SobachatinaSobachatina
39k15126223
1
Ok - so is the reason you need dairy to produce yoghurt, more because of the protein in the dairy? - ie. you could grow the lactobacillus without dairy/lactose - but then all you'd have is lactic acid - you need the protein + lactic acid to get yoghurt?
– dwjohnston
Apr 6 '16 at 2:42
1
That is correct.
– Sobachatina
Apr 6 '16 at 3:17
What would happen if you took sugar, lactobacillus and some other form of protein?
– dwjohnston
Apr 6 '16 at 4:05
2
That is a very broad question. The broad answer is that you would get whatever that protein forms when exposed to lactic acid. How different proteins would behave is beyond my knowledge. I've experimented with soy and cows milks.
– Sobachatina
Apr 10 '16 at 16:05
add a comment |
Lactobacillus is the genus of the bacteria responsible for making yogurt.
These bacteria consume sugars and excrete lactic acid. The acid denatures the proteins in the milk, causing them to coagulate into a delicious gel.
Lactobacilli can consume sugars other than just lactose.
https://en.m.wikipedia.org/wiki/Lactobacillus
The reason they eat lactose when making yogurt is because that's what they have. There is more than enough lactose in milk to make yogurt. There's no reason to add other sugars.
Lactobacilli are also responsible for the fermentation of pickles. In that case, even though they still produce lactic acid, they are consuming the sugars available in the vegetables, not lactose.
answered Oct 19 '15 at 2:31
SobachatinaSobachatina
39k15126223
Lactobacillus is the genus of the bacteria responsible for making yogurt.
These bacteria consume sugars and excrete lactic acid. The acid denatures the proteins in the milk, causing them to coagulate into a delicious gel.
Lactobacilli can consume sugars other than just lactose.
https://en.m.wikipedia.org/wiki/Lactobacillus
The reason they eat lactose when making yogurt is because that's what they have. There is more than enough lactose in milk to make yogurt. There's no reason to add other sugars.
Lactobacilli are also responsible for the fermentation of pickles. In that case, even though they still produce lactic acid, they are consuming the sugars available in the vegetables, not lactose.
answered Oct 19 '15 at 2:31
SobachatinaSobachatina
39k15126223
answered Oct 19 '15 at 2:31
SobachatinaSobachatina
39k15126223
answered Oct 19 '15 at 2:31
SobachatinaSobachatina
39k15126223
answered Oct 19 '15 at 2:31
SobachatinaSobachatina
39k15126223
39k15126223
1
Ok - so is the reason you need dairy to produce yoghurt, more because of the protein in the dairy? - ie. you could grow the lactobacillus without dairy/lactose - but then all you'd have is lactic acid - you need the protein + lactic acid to get yoghurt?
– dwjohnston
Apr 6 '16 at 2:42
1
That is correct.
– Sobachatina
Apr 6 '16 at 3:17
What would happen if you took sugar, lactobacillus and some other form of protein?
– dwjohnston
Apr 6 '16 at 4:05
2
That is a very broad question. The broad answer is that you would get whatever that protein forms when exposed to lactic acid. How different proteins would behave is beyond my knowledge. I've experimented with soy and cows milks.
– Sobachatina
Apr 10 '16 at 16:05
add a comment |
1
Ok - so is the reason you need dairy to produce yoghurt, more because of the protein in the dairy? - ie. you could grow the lactobacillus without dairy/lactose - but then all you'd have is lactic acid - you need the protein + lactic acid to get yoghurt?
– dwjohnston
Apr 6 '16 at 2:42
1
That is correct.
– Sobachatina
Apr 6 '16 at 3:17
What would happen if you took sugar, lactobacillus and some other form of protein?
– dwjohnston
Apr 6 '16 at 4:05
2
That is a very broad question. The broad answer is that you would get whatever that protein forms when exposed to lactic acid. How different proteins would behave is beyond my knowledge. I've experimented with soy and cows milks.
– Sobachatina
Apr 10 '16 at 16:05
1
1
Ok - so is the reason you need dairy to produce yoghurt, more because of the protein in the dairy? - ie. you could grow the lactobacillus without dairy/lactose - but then all you'd have is lactic acid - you need the protein + lactic acid to get yoghurt?
– dwjohnston
Apr 6 '16 at 2:42
Ok - so is the reason you need dairy to produce yoghurt, more because of the protein in the dairy? - ie. you could grow the lactobacillus without dairy/lactose - but then all you'd have is lactic acid - you need the protein + lactic acid to get yoghurt?
– dwjohnston
Apr 6 '16 at 2:42
1
1
That is correct.
– Sobachatina
Apr 6 '16 at 3:17
That is correct.
– Sobachatina
Apr 6 '16 at 3:17
What would happen if you took sugar, lactobacillus and some other form of protein?
– dwjohnston
Apr 6 '16 at 4:05
What would happen if you took sugar, lactobacillus and some other form of protein?
– dwjohnston
Apr 6 '16 at 4:05
2
2
That is a very broad question. The broad answer is that you would get whatever that protein forms when exposed to lactic acid. How different proteins would behave is beyond my knowledge. I've experimented with soy and cows milks.
– Sobachatina
Apr 10 '16 at 16:05
That is a very broad question. The broad answer is that you would get whatever that protein forms when exposed to lactic acid. How different proteins would behave is beyond my knowledge. I've experimented with soy and cows milks.
– Sobachatina
Apr 10 '16 at 16:05
add a comment |
If you are lactose intolerant or you avoid animal proteins, a thick custard style yogurt culture can be made with yellow pea protein non-dairy "milk". I am not sure if you have access to non-diary milk products made with pea protein, but they are becoming more popular in the U.S.A. and are much higher in protein than other non-dairy milks. A small amount of sugar in the milk is helpful to kick-start the cultures, and the standard (non unsweetened) versions of these milks contain what you need. Just as it is with dairy milk, it is important to heat the non-dairy milk to about 180 F (82 C) and let it cool to 110 F (43 C) before introducing the cultures. The heating helps with the denaturing of the proteins once the cultures start their process, and you will end up with a thicker, more creamy yogurt.
answered Jul 18 '17 at 14:07
Paul WebsterPaul Webster
311
This is interesting. I'll have to read into it more and try it out. When I experimented making tofu acid was not an effective coagulant. I wonder how the yellow pea is different.
– Sobachatina
Jul 18 '17 at 21:41
add a comment |
If you are lactose intolerant or you avoid animal proteins, a thick custard style yogurt culture can be made with yellow pea protein non-dairy "milk". I am not sure if you have access to non-diary milk products made with pea protein, but they are becoming more popular in the U.S.A. and are much higher in protein than other non-dairy milks. A small amount of sugar in the milk is helpful to kick-start the cultures, and the standard (non unsweetened) versions of these milks contain what you need. Just as it is with dairy milk, it is important to heat the non-dairy milk to about 180 F (82 C) and let it cool to 110 F (43 C) before introducing the cultures. The heating helps with the denaturing of the proteins once the cultures start their process, and you will end up with a thicker, more creamy yogurt.
answered Jul 18 '17 at 14:07
Paul WebsterPaul Webster
311
This is interesting. I'll have to read into it more and try it out. When I experimented making tofu acid was not an effective coagulant. I wonder how the yellow pea is different.
– Sobachatina
Jul 18 '17 at 21:41
add a comment |
If you are lactose intolerant or you avoid animal proteins, a thick custard style yogurt culture can be made with yellow pea protein non-dairy "milk". I am not sure if you have access to non-diary milk products made with pea protein, but they are becoming more popular in the U.S.A. and are much higher in protein than other non-dairy milks. A small amount of sugar in the milk is helpful to kick-start the cultures, and the standard (non unsweetened) versions of these milks contain what you need. Just as it is with dairy milk, it is important to heat the non-dairy milk to about 180 F (82 C) and let it cool to 110 F (43 C) before introducing the cultures. The heating helps with the denaturing of the proteins once the cultures start their process, and you will end up with a thicker, more creamy yogurt.
answered Jul 18 '17 at 14:07
Paul WebsterPaul Webster
311
If you are lactose intolerant or you avoid animal proteins, a thick custard style yogurt culture can be made with yellow pea protein non-dairy "milk". I am not sure if you have access to non-diary milk products made with pea protein, but they are becoming more popular in the U.S.A. and are much higher in protein than other non-dairy milks. A small amount of sugar in the milk is helpful to kick-start the cultures, and the standard (non unsweetened) versions of these milks contain what you need. Just as it is with dairy milk, it is important to heat the non-dairy milk to about 180 F (82 C) and let it cool to 110 F (43 C) before introducing the cultures. The heating helps with the denaturing of the proteins once the cultures start their process, and you will end up with a thicker, more creamy yogurt.
answered Jul 18 '17 at 14:07
Paul WebsterPaul Webster
311
answered Jul 18 '17 at 14:07
Paul WebsterPaul Webster
311
answered Jul 18 '17 at 14:07
Paul WebsterPaul Webster
311
answered Jul 18 '17 at 14:07
Paul WebsterPaul Webster
311
311
This is interesting. I'll have to read into it more and try it out. When I experimented making tofu acid was not an effective coagulant. I wonder how the yellow pea is different.
– Sobachatina
Jul 18 '17 at 21:41
add a comment |
This is interesting. I'll have to read into it more and try it out. When I experimented making tofu acid was not an effective coagulant. I wonder how the yellow pea is different.
– Sobachatina
Jul 18 '17 at 21:41
This is interesting. I'll have to read into it more and try it out. When I experimented making tofu acid was not an effective coagulant. I wonder how the yellow pea is different.
– Sobachatina
Jul 18 '17 at 21:41
This is interesting. I'll have to read into it more and try it out. When I experimented making tofu acid was not an effective coagulant. I wonder how the yellow pea is different.
– Sobachatina
Jul 18 '17 at 21:41
add a comment |
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Your understanding is woefully incomplete - yeast actually don't eat lactose, for instance, which is why it's used in "milk stout." As for how yogurt is formed, I'll let someone else tilt at that windmill, but it's hardly a matter of "excreting yogurt."
– Ecnerwal
Oct 18 '15 at 23:47
I'm not sure this question should stay open. What would be a culinary answer to it? In my eyes, any explanation beyond "yogurt cultures eat lactose because that's what yogurt cultures eat" would have to involve the biochemistry of yogurt cultures.
– rumtscho♦
Oct 19 '15 at 10:08
1
@rumtscho- The question betrays a fundamental misconception that the only ingredient required for yogurt is sugar. So yes, the question may not be generally useful because it has a flawed premise but it is still a valuable question for dwjohnston (or anyone with a similar misconception).
– Sobachatina
Oct 19 '15 at 18:59