Home Made Yogurt Is Superior
Natural yogurt is delicious, fresh and simple to make. My yogurt recipe has been fortified by inoculating the yoghurt with additional beneficial bacteria, providing you with ample beneficial bacteria, levels unobtainable in store-bought yoghurt. If you want to make a really healthy yoghurt, try using raw cow’s milk.
Why Is Yogurt So Good?
Yogurt you make at home contains B complex vitamins and a higher percentage of vitamins A + D than milk. Yogurt is a natural and powerful antibiotic and anti-cancer agent and has been found beneficial in the following complaints: colds and upper respiratory complaints, high cholesterol, constipation, irritable bowel syndrome, diverticulitis, diarhoea, gallstones, osteoporosis, kidney disorders, many cancers of the digestive tract, thrush, hepatitis and various skin complaints.
If you really want the best health benefits you can obtain, use raw cow’s milk and then add top quality probiotics to the yoghurt as you make it, this is the secret. This finished product will be in a league of its own and a store-bought equivalent can never compare or come even close to your home-made product.
Can I Still Eat Yogurt If I’m Lactose Intolerant?
Those suffering from lactose intolerance can generally safely eat yoghurt, even the 3 ½% fat from the full-cream milk becomes defatted and soured and more easily digested. This is good information for those who are conscious of animal fat intake in the diet. However, you may suffer from casein intolerance, please ask. Be careful if you have dairy allergies, many people do.
Can I Still Eat Yogurt If I Have A Dairy Allergy?
If you are certain that you react to cow’s milk, you will certainly need to be cautious if you want to eat yogurt regularly. Cow’s milk is the most allergenic of all foods consumed, but I’ve never seen a butter allergy. When it comes to a naturally made yogurt, and you know that you have a strong allergy towards dairy products, you will want to try a very small amount of yogurt a few times per week and see what happens. Don’t give up in a hurry, yogurt is such a healthy food and easily dismissed by many people who believe they have an allergy towards it.
- Probiotic capsules. ( 3 capsules per 4 cups of milk – add these later and not when you heat the milk)
- 4 cups of full cream milk. (Your yogurt will not taste as nice if you use green or blue top milk)
- ½ cup of full cream powdered milk
- 2 Tablespoons of plain acidophilus yoghurt. (containing no fruit or sugar)
In a large saucepan, add powdered milk to the regular milk, mix well with the wire whisk. Heat until hot, boiling is not necessary. Remove from heat and cool for about one quarter of an hour. (until about 43 – 49 centigrade, or 109.4 – 120.2 Fahrenheit) Use a thermometer to check the temperature. Add the plain yoghurt to the warm milk stirring continuously. Stir well, be gentle. Open three capsules of the probiotic and add to the warm milk, stir well. Use a wire whisk again gently. Pour into plastic container and seal with a tight fitting lid. Place in a warm spot eg. on top of a hot water cylinder. Wrap some cotton cloths around the container to insulate it and to keep its temperature constant. Leave over night & next day. … creamy yoghurt!
- Use a high quality organic plain acidophilus commercial yoghurt, make sure it is free of sugar, artificial sugar or fruit. You can also use yoghurt from the last batch as a starter. Starter must be fresh, if yoghurt doesn’t set, try again with fresh starter.
- Do not disturb the yoghurt while it is setting.
- Be sure to only add the probiotic after you have heated the milk, just before you place it somewhere warm to set.
- Excessive temperature (over 49 centigrade, or 120 F) destroys the starter. If the temperature is too cool (below 38 centigrade or 100 F) ordinary sour milk bacteria will form.
- Refrigerate the set yoghurt for a few hours before you eat it.
- This yoghurt keeps for about 3 to 4 weeks in the fridge, but can still be eaten for weeks after.
- Berries are delicious blended with the yoghurt.
- Try raw cow’s milk, once you get used to this you will find it superior to that pasteurized and homogenized stuff from the supermarket.