Who knew that the bacteria found in yogurt is good for you andthat yogurt doesn't have the same mucous forming effects other dairy products have because of the enzymes within it which breaks down its lactose content?
And, who knew that Yogurt can be made right in your own home?
Shanda, I read that, "Each time you make yogurt you will need some starter. You can use your own starter, but over time it looses its potency and your yogurt will not turn out. So begin with store bought yogurt. You can freeze your starter yogurt in ice cube trays so that it is convenient to have on hand." What do you think?
-Claudia
I would set aside a cup of yogurt each time you make a new batch, then you will always have a fresh start. Yogurt is good for keeping the gastrointestinal tract colonized with healthy bacteria. It dramatically boosts your body’s ability to fight bad bacteria. You can also replenish your gut after taking an antibiotic by eating yogurt or kefir everyday for 30 days. (I can't believe it takes that long to replenish the good bacteria from only one round of antibiotics.)
How to make homemade yogurt:
Scald a half gallon of no-hormone added milk on the stove (turn off when a light skim forms on the top and tiny bubbles appear around the edges of the milk about 180 degrees). Let cool until milk is still very warm but no longer hot(about 115 degrees).
Pour milk into quart jars. Stir in a couple of tablespoons of plain yogurt in each jar (at first, you may purchase this from the store, but after that, save out a cup of yogurt to start your next batch). Stir gently but thoroughly.
Turn your oven on (any temperature) for 90 seconds, and turn off. Place jars (covered with lids) in the oven for 8-12 hours. Don't move or touch them until done. (I like to do this right before bed, then in the morning it's ready) Remove and refrigerate—keeps for a few weeks because of the natural preservative of the culture.
Note: Homemade yogurt is a little runnier than store bought because it doesn't have any thickening agents in it. You can also add homemade jams or pie filling for flavoring if you wish. Just make sure you take out some for the next batch before you add the flavor.
-Shanda
1 comment:
I found a way to make yogurt in the crock pot! You scald the milk as previously explained, then cool it. Instead of putting it in jars, you can pour the whole batch in a crock pot and stir in culture. Turn the crock pot on low or keep warm for a half hour or less. Unplug,cover lid with a towel (or not-whatever trips your trigger) and leave it for 3 or 4 hours. Then I pour it into old yogurt containers and add different flavorings to each one. :) Anna Banana
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