I was reminded of home-made yogurt when my neighbour served me with some of his this week. He has made yogurt for years and he mentioned he adds dry milk to thicken it into a Greek style. It had a nicer taste than any commercially sold yogurt and I couldn’t stop thinking about it.
It was the inspiration to dust off the thermometer and gather up the milk and yogurt. Two ingredients! That all it takes to make yogurt. Milk and a few tablespoons of yogurt to use as a culture.
- 4 cups of milk
- 4 tablespoons of yogurt
Heat four cups of milk slowly to 185 degrees and then cool to 115 degrees. Once cool whisk in four tablespoons of yogurt evenly into the warm milk. The yogurt acts as a culture to create a custard like solid.
Once mixed together place somewhere warm to sit for 6 to 8 hours. This could be in a warm oven that has been turned off and oven light left on. If left in cooler space it will take longer for the liquid to become custard like. I have read up to 24 hours.
Kefir is the stage that is pre-custard like when the yogurt culture is active however before it has begun to solidify. This means you can’t spoil a batch. It simply means you have kefir!
Yogurt – Yellow Food
Yogurt is one of the milk products I enjoy and have continued with in my diet. It is a fermented food which means it is a natural probiotic. A good quality of yogurt can be beneficial for optimal gut health however many commercial yogurts contain sweeteners, artificial flavours and thickeners or pectin. The ingredients that do not lead to good gut health!
Another consideration is what are the cows are being fed that produce the milk the commercial yogurt is made with?
Are they free range cows eating grass in the meadows over the summer and home-grown hay like the ones grazing at the Farm of our recent August retreat or are they eating a GMO diet (Genetically Modified)? This a huge consideration in my mind and one I seriously considered when I had my own babies.
A good quality yogurt is high in protein and has the same nutrients as milk; calcium, phosphorus, potassium, riboflavin and vitamin A. Yogurt also has a cancer-fighting conjugated linoleic acid.
When making your own yogurt you can choose a variety of milks or mild substitutes to experiment with such as *nut and rice milks. Being curious about creating your own can be an adventure and bring some fun back into the kitchen. Seasonal whole foods and sweeteners can be added to your yogurt like fresh or frozen berries, fruits, nuts, honey or molasses and yes even grains! I drizzle plant and flower infused honey I have created through Spring and Summer. Fall into a loving relationship with your food again or find out where to buy food that has been lovingly made!
In my opinion gut health is the building block to good health and could be one of the first considerations during any illness from colds and flues to more serious diagnosis.
*Nut milks require so many ingredients that I have chosen not to pursue this myself. I like the ease of two ingredients and eating simpler foods.
Read more from Living In Natures Love on:
- Colour Spectrum Diet – Eating for our Chakras
- Living Foods: Fermented Salsa, Fermented Kimchi, Fermented Sauerkraut
- The Home Creamery: Make Your Own Fresh Dairy Products; Easy Recipes for Butter, Yogurt, Sour Cream, Creme Fraiche, Cream Cheese, Ricotta, and More!
by Author Kathy Farrell-Kingsley
- Yogurt Culture: A Global Look at How to Make, Bake, Sip, and Chill the World’s Creamiest, Healthiest Food by Author Cheryl Sternman Rule