Yogurt Labneh Cheese

Yogurt and Labneh Cheese Yogurt is made by adding cultures called lactic bacteria to fresh milk. The bacteria are added to heated and pasteurized milk and incubate to maximize the bacterial activity. The bacteria then covert the lactose to lactic acid, which thickens the milk and makes it tangy. Milks natural Ph is 6.5 but when it rises to 5.5 the capping casin that keeps the micelles separate in milk no longer repel and this results in loose clusters that that call curdles. At around 4.7 Ph the casin protein molecules completely scatter and form a continuous fine network known as yogurt. The yogurt is then cooled. Traditionally there are 3 types of yogurts. Balkan style yogurt which is when warm cultured milk is poured into containers and
This results in a thick texture. Then there is Swiss style or stirred yogurt is when the mixture in incubated in a large vat, and cooled and stirred for a creamy texture. Greek yogurt is the third most common style of yogurt and it is made from milk that has had water removed from it by straining whey from plain yogurt to make it thicker and creamier. It is used in tzatziki and is called Mediterranean style yogurt. It is believed that yogurt and other fermented milk products were discovered as a result of milk being stored by primitive methods in warm climates. Historians attribute yogurt to the Neolithic people of central Asia in 6000 B.C. They began by milking animals and storing them in animal stomachs which had natural stomach acids that curdled the milk. It not only made the milk last longer but they preferred the taste. The Mongul Empire was the first to live on yogurt and this spread along the East because of the perceived health benefits. The word