What is the difference between cooked yogurt and ordinary yogurt?

1. Cooked yogurt only requires one more step than ordinary yogurt, but it can be very different in color and taste. The taste is much stronger than pure yogurt, but the nutritional value is lower and the vitamin content is much lower than ordinary yogurt.

2. Cooked yogurt is a new variety in recent years. This yogurt is brown in color and has a texture similar to caramel and charcoal, so it is often referred to as "charcoal grilled yogurt." But in fact, the formation of this kind of yogurt is just one more step on ordinary yogurt. Before fermentation, cooked yogurt will heat the fresh milk used for fermentation at low temperature for several hours, so that the "Maillard reaction" occurs during the low-temperature heating process, showing a natural brown color and adding a special rich aroma. This yogurt is indeed very fresh and tastes very tempting, but it has its pros and cons. From the perspective of nutritional content, cooked yogurt will lose some vitamins B1 and B6 during processing, so it is not as good as ordinary yogurt in terms of vitamin content. There are not as many vitamins between cooked yogurt and regular yogurt.

Is cooked yogurt cooked yogurt?

Yes, many years ago, herdsmen on the grasslands cooked raw milk over the fire. After a long time, they found that the raw milk turned brown. Although the color has changed, the taste has not diminished significantly. Even after it turns brown, the milk flavor becomes more intense. This brown yogurt is the predecessor of cooked yogurt. This change is actually a chemical change called the "Maillard reaction." The reducing sugars and proteins in raw milk generate brown macromolecules at high temperatures. After this change, fermentation produces cooked yogurt. (The Maillard reaction, also known as "non-enzymatic browning reaction", was proposed by the French chemist L.C. Maillard in 1912. The so-called Maillard reaction is a kind of non-enzymatic browning that is widely used in the food industry. It It is a reaction between carbonyl compounds (reducing sugars) and amino compounds (amino acids and proteins). After a complex process, a brown or even black macromolecular substance melanoidin or melanoidin is finally generated, so it is also called a carbonyl ammonia reaction).

Can you make homemade yogurt?

Cooked yogurt can be heated at a lower temperature than ordinary yogurt, but it is still not recommended that you make cooked yogurt at home. Because the reaction temperature differs by 10°C, the browning rate can vary by 3-5 times. When the temperature is higher than 30°C, the browning speed accelerates. When the temperature is lower than 20°C, the browning speed is slower, but it is difficult to grasp the appropriate heating temperature to prevent excessive reaction from producing dark brown. Improper control may also produce toxic and harmful substances.

Can yogurt be heated?

1. On the one hand, heating will not destroy nutrients. After heating, the content and quality of nutrients such as protein, calcium, and vitamins in yogurt do not change. Even if you drink it, it will still be absorbed and used.

2. On the other hand, don’t worry about “killing the probiotics”. Only when enough probiotics enter the intestine can they "regulate intestinal function." Drinking one or two cups of yogurt may not necessarily open the intestines and regulate intestinal flora.