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.

The great thing about Soba Noodle Soup is that you can keep all the necessary ingredients on hand at all times (garlic, ginger, mushrooms, soba noodles, etc) then add whatever vegetables you have, if you have any. This recipe is also endlessly flexible. Try some tofu or chicken if you have it, mung bean sprouts would be lovely and so would be a sprinkling of fresh coriander leaves, and sesame oil will impart a heavenly flavor as well. Try in addition to stir in some lightly beaten egg. What a meal!

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.

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.

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!