Making Yoghurt with Aggie

WALT's ...
view and discuss the process of making yoghurt
identify the steps
record the steps/sequence on a flow chart using pictures and captions
sample the yoghurt and discuss the taste

Today Aggi came in to make yoghurt with us. This was the process. We used a flow chart to record the process.

1. Sterilize the milk. Even though your milk has been pasteurized, it will still contain bacteria. Pour milk into a pot . Use a metal spoon for stirring. Heat the milk until it is almost boiling. You'll see small bubbles form around the edges and steam beginning to rise. Keep checking the temperature: It should be around 82-85C. Aggie goes by feel.
2. Cool the milk to grow the yogurt. Allow the milk to cool at room temperature . Stir frequently to make temperature checks more accurate. Don't proceed until the milk is below 49C and don't allow it to go below 32C . Aggie tests it and now knows the feel of the correct temperature.
3. Warm the starter. Let the starter yogurt sit at room temperature while you are waiting for the milk to cool. This will prevent it from being too cold when you add it in.
4. Add nonfat dry milk, if desired. Adding about 1/4 cup to 1/2 cup nonfat dry milk at this time will increase the nutritional content of the yogurt. The yogurt will also thicken more easily.
5. Add the starter. Add 2 tablespoons of the existing yogurt
6. Put the mixture in containers. Pour your milk into containers. Cover each one tightly with a lid.
7. Allow the yogurt bacteria to incubate. Keep the yogurt warm to encourage bacteria growth. Between 41C and 49C is ideal. Aggie used a chilly bin and containers of hot water. She also used towels to wrap around the containers. Keep the yogurt still during this process. It can take anywhere from 8-14 hours to incubate.
8. Refrigerate the yogurt. Place the yogurt in your fridge for several hours before serving. It will keep for 1-2 weeks. If you are going to use some of it as starter, use it within 5-7 days, so that the bacteria still have growing power. Whey, a thin yellow liquid, will form on the top. You can pour it off or stir it in before eating your yogurt. Aggi told us she uses a thin tea towel to strain it. She leaves it so that the whey drips into a bowl.
   

Making Natural Yoghurt

Today we used one of these yoghurt makers to make our natural yoghurt for our smoothies. Yesterday we made a sweet vanilla yoghurt and compared the taste to natural yoghurt. We discussed how we would get used to eating the sourer yoghurt if we didn't eat sweetened yoghurt. Some of us were looking hard at the nutritional panels at lunchtime to see who had the healthiest yoghurt. We found a new word today... incubator! It means an apparatus in which environmental conditions, such as temperature and humidity, can be controlled, often used for growing bacterial cultures, hatching eggs artificially, or providing suitable conditions for a chemical or biological reaction.

Next week a parent is coming in to show us how they make their yoghurt at home. She is going to use a chilly bin as the incubator.

Yoghurt Label Designs

We developed our criteria together after looking at other labels
We need...

• Colourful picture
• Catchy title (easy to read and eye-catching)
  
• Nutritional panel with energy, protein, fat (total and saturated), carbohydrate (total and sugars), sodium, calcium
• Border around nutritional label and where needed
• Information about the yoghurt
• Bar code (if wanted)
• Placement of text,tables, picture, title (juxtaposition)
  

Dairy Product Web

Yummy yoghurt is healthy for you and me
One-celled organisms
Good bacteria in yoghurt
Healthy for you
Used to feed people
Reuse and recycle plastic pottles
Tubs of yoghurt are yummy scrummy

Ngaio Year 3

Yae! Yoghurt is healthy for you because its got calcium in it
One-celled organisms
Good dairy yoghurt has living things in it
Healthy bacteria is in yoghurt
Used with fruit sometimes
Recipes have yoghurt in them sometimes
Types of yoghurt are good for you - probiotics (acidophilus)

Emma Year 4

Taste Tests

WALT... use our senses to describe different yoghurt on a bubble map
... write an acrostic poem to describe yoghurt
... view the labels on our pottle of yoghurt locating the type of bacteria eg acidophilus
... discuss the parts of the label & nutrition facts panel
... create an advertisements for a new yoghurt or a label for a new yoghurt using a title/name of the yoghurt, colour to attract attention, slogan, nutritional facts, description of product, bar code, juxtaposition(placement) and any other mportant information needed
Today we tasted a variety of yoghurt, then wrote at least 9 words or phrase to describe the experience. We also wrote an acrostic poem for writing. We worked in a group to view the packaging/label on the yoghurt pottle. We discussed the visual features on the label, such as title or name of yoghurt

Yoghurt S.C.A.M.P.E.R

Imagine that you are a manufacturer of yoghurt, and you were looking for new products.

• Substitute - some ingredients, materials, packaging etc
• Combine - mix or combine ingredients eg fruit, nuts, biscuits, sweets etc
• Adapt - alter, change function, use part of another product
• Modify - produce yoghurt for fiffernet people/animals/? Produce different shaped packaging ?
• Put to another use - water slide( makes it slippier)? A game?
• Eliminate - eliminate ingredients or remove sugar or fruit or packaging
• Reverse - rearrange the way it is marketed, or make other dairy foods as well as yoghurt

Biotechnology - Yoghurt

We looked up the definitions of these words in the dictionary and on line.

bacteria, texture, denature, coagulate, custardy, metabolism, ferment, lactic acid, by-product, one-celled organism, acidic, yoghurt

bacteria - single celled organism (can be harmful or helpful)
texture - the feel or look of something eg yoghurt has a smooth texture
denature - to change the nature or natural qualities of. To make it unfit to eat or drink without destroying it
coagulate - change from liquid to solid
custardy - having a custard-like taste
metabolism - The chemical changes that take place in a cell or an organism that produce energy
ferment -something, such as a yeast, bacteria, mould, or enzyme, that causes fermentation (of sugar to carbon dioxide and alcohol by yeast)
lactic acid - a colorless liquid produced as milk sugar ferments and milk sours
by-product - something produced in the making of something else
one-celled organism - a a living thing with one cell that has (or can develop) the ability to act or function independently
acidic - being sour in taste
yoghurt - An easily digested fermented milk product

What is Yoghurt?

What is Yoghurt?

Bacteria are one-celled organisms. They produce one or more kinds of acid as by-products of their metabolism.

Some bacteria are used in making fermented foods; most of these bacteria produce lactic acid. It is the lactic acid which gives most fermented foods its taste. One example of a fermented food is yoghurt. If lactic acid producing bacteria are added to milk, they use the sugar in milk for food and make lactic acid as a by-product of their metabolism.

The lactic acid grows in the milk, making it taste sour and causes it to become thicker. It gets thicker because the proteins in milk denature and coagulate, giving a custardy texture to the milk. When this occurs, the product is called yoghurt.

We will look up and discuss these key words on Monday:

bacteria, texture, denature, coagulate, custardy, metabolism, fermented, lactic acid, by-product, one-celled organism, acidic, yoghurt

You might like to discuss the last two postings with family and friends over the weekend. Maybe you could have a look at the ingredients in a pottle of yoghurt and the nutritional value of yoghurt. Be prepared to discuss your findings on Monday!

Technology - Biotechnology - Yoghurt

What is biotechnology?

BIO- refers to life, of living things

TECHNOLOGY – refers to applying scientific knowledge for practical use
A SIMPLE DEFINITION OF BIOTECHNOLOGY
Using modern technology to change existing or create new living organisms

A BETTER DEFINITION
Using modern technology to change or modify the biological structure of living organisms or to create new organisms for specific uses

A MORE COMPLETE DEFINITION

Using modern technology to change or modify, with the goal of improving, the biological structure of living organisms or to create new organisms, for specific positive uses and/or to provide beneficial processes, products, or services to consumers/businesses/society

Get Ready!

We are going to learn all about Yoghurt!

How to make yogurt - Get more College Essays