Yogurt is one of those foods that is great in so many ways. It is great as a dessert, as a breakfast, as a snack or as part of a meal. My sister-in-law is Indian, as thus has introduced me to adding yogurt to so many meals! Its a great palate cleanser and can help temper spicy dishes or help go between courses. I also like to use it in "cream" sauces, making them thicker and lower in fat than using actual cream, and its a great way to add protein to smoothies and breakfasts! Another excellent thing about yogurt is its probiotic quality (probiotic by the way is Latin for "For Life" or "In the aid of Life", and scientifically the term is used to describe bacteria that are beneficial to the host - A.K.A. humans). Probiotics are great for digestion, and help to regulate the bowels, adding natural and essential bacteria into our systems (which can be depleted by alcohol use, illness, laxatives and antibiotics which are used to cure other conditions). Probiotics also help to stave off thrush and yeast infections, which are important things to note for anyone using inhalers for asthma as well as breastfeeding moms!
The best part about making yogourt is that its super easy, and also you can know that there are no preservatives or chemicals going into it. A lot of commercial yogurts have gelatin in them to make them the right texture, or other stabilizers to keep them thick (here is an extra special tidbit on keeping yogurt thick: pour the liquid off, but keep the liquid, because the liquid part of yogurt called whey and is extra high in protein, calcium and potassium). I yogurt pour the liquid off and add it to smoothies, or use it as a substitute for milk in baking. But absolutely do not just dump it down the sink!! Its the healthiest part of yogourt and the richest in vitamins and minerals! the other option is to just mix it back into the yogurt!
And now onto the actual recipe! This one is very simple and consists only of two ingredients...
Ingredients:
Milk (2% or homo, lower fat doesn't work, commercially these all have gelatin and stabilizers to stay solid)
2-3 tbsp Yogurt (it needs to be preservative and stabilizer/gelatin free)
Directions:
1) In a large saucepan heat milk on medium heat, stirring frequently until milk comes to a boil and wants to overflow the pot. Turn oven on to 200F for ~10 mins, and then turn off.
2) Remove milk from heat and cool to 50C/120F (mixture must be at this temperature before adding yogurt or the probiotic bacteria will be denatured from the heat).
3) Once milk is cooled add in yogurt and stir to mix.
4) Cover saucepan with lid and place milk & yogurt mixture into over (should be off now), and leave in oven for several hours to overnight; until liquid layer forms on top of mixture. (I left mine for about 4 hours)
5) Refrigerate and enjoy!
The best part about making yogourt is that its super easy, and also you can know that there are no preservatives or chemicals going into it. A lot of commercial yogurts have gelatin in them to make them the right texture, or other stabilizers to keep them thick (here is an extra special tidbit on keeping yogurt thick: pour the liquid off, but keep the liquid, because the liquid part of yogurt called whey and is extra high in protein, calcium and potassium). I yogurt pour the liquid off and add it to smoothies, or use it as a substitute for milk in baking. But absolutely do not just dump it down the sink!! Its the healthiest part of yogourt and the richest in vitamins and minerals! the other option is to just mix it back into the yogurt!
And now onto the actual recipe! This one is very simple and consists only of two ingredients...
Ingredients:
Milk (2% or homo, lower fat doesn't work, commercially these all have gelatin and stabilizers to stay solid)
- (as much as you want to make in yogurt, I suggest starting with ~1-2 cups)
2-3 tbsp Yogurt (it needs to be preservative and stabilizer/gelatin free)
Directions:
1) In a large saucepan heat milk on medium heat, stirring frequently until milk comes to a boil and wants to overflow the pot. Turn oven on to 200F for ~10 mins, and then turn off.
2) Remove milk from heat and cool to 50C/120F (mixture must be at this temperature before adding yogurt or the probiotic bacteria will be denatured from the heat).
3) Once milk is cooled add in yogurt and stir to mix.
4) Cover saucepan with lid and place milk & yogurt mixture into over (should be off now), and leave in oven for several hours to overnight; until liquid layer forms on top of mixture. (I left mine for about 4 hours)
5) Refrigerate and enjoy!
