Yogurt is consumed in most households during the summer season, used both for breakfast and as part of dinner. Yogurt helps refresh and cool the body in hot weather. Although making yogurt in the summer seems simple, keeping it fresh and tasty becomes a challenging task. Yogurt that curdles well overnight can become too sour by morning, rendering it unsuitable for consumption or for making raita and lassi.
Furthermore, sometimes the yogurt turns out too runny. If you encounter such problems in hot weather, you do not necessarily have to buy yogurt from the store. Applying a simple kitchen trick can significantly improve the taste and texture of the yogurt, and this does not require any expensive or special ingredients.
Why does yogurt become sour quickly in summer?
The yogurt fermentation process depends on the fermentation process. Bacteria present in milk convert lactose into lactic acid, which causes the milk to curdle and form yogurt with a slight tang. In a warm climate, this process accelerates. This is why yogurt not only curdles faster in the summer but can also become sour more quickly. The problem is related not only to the yogurt itself but also to the higher temperature and accelerated fermentation.
Add a little sugar to the milk
To prevent excessive sourness in yogurt during the summer, one can use the technique of adding a small amount of sugar to the milk. This sugar is used not to add sweetness, but to somewhat control the fermentation process. A small amount of sugar can help balance the flavor of the yogurt and protect it from strong acidity. It is important to remember that sugar should be added moderately; the goal is to balance the taste, not to create sweet yogurt.
How to use this trick?
- First, thoroughly heat the milk, then let it cool slightly to a warm state; it should not be too hot. Then add fresh starter culture and a little sugar, mixing well.
- After that, cover the container and place it in a place without intense heat or direct sunlight. Once the yogurt has set, it is best to place it in the refrigerator instead of leaving it at room temperature for long. In the heat, prolonged exposure of yogurt at room temperature can lead to a rapid increase in acidity.
What to avoid to prevent overly sour yogurt
When making yogurt in the summer, the taste can also be ruined by using too much starter culture. Many believe that more starter will lead to faster and better curdling, but in hot weather, this can cause overly intense fermentation and make the yogurt very sour. Therefore, one should always use a small amount of starter and try to use fresh yogurt.
It is also crucial to put the yogurt in the refrigerator immediately after it has set. One must not forget about it for hours outside the refrigerator, especially in the summer, because the longer the yogurt stays warm, the higher the probability of increased acidity. Furthermore, yogurt should always be stored in clean and dry containers and extracted using a clean spoon, which helps maintain its freshness.