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Yogurt often ( with rare exception) contains milk sugars often frutose and parades via marketing as a probiotic even scamming hospitals as a replacement for lost flora in antibiotic riddened guts that hastens the death of thousands of already immune compromised patients . I will occasionally buy "Plain" Greek yogurt ,but never engineered low fat, fat free, "light" all the former confusing the digestive process. Stay away from fruit additives and if you want fruit use frozen (thawed) or fresh blueberries.
Yogurt sold in grocery stores is just another processed junk food marketed as "organic/natural". It has absolutely no nutritional value any greater than a candy bar. I make my own yogurt and it is delicious!!
Yogurt sold in grocery stores is just another processed junk food marketed as "organic/natural". It has absolutely no nutritional value any greater than a candy bar. I make my own yogurt and it is delicious!!
Absolutely agree, just look at sugar contests in some of those junk yogurts! Sometimes I eat plain Greek (without any sugar in it) but would love to learn how to do yogurt at home. So far I am making home made cottage cheese (my daily protein)
Absolutely agree, just look at sugar contests in some of those junk yogurts! Sometimes I eat plain Greek (without any sugar in it) but would love to learn how to do yogurt at home. So far I am making home made cottage cheese (my daily protein)
Yogurt is simple to make at home with an electric yogurt maker. I hope they still sell them. Mine had five glass cups that sat in an electric plug in thing. You added a little bit of yogurt culture, some milk, plugged it in and it made yogurt. When you ate it you could add some berries or whatever you wanted. Agree, the yogurt they sell in grocery stores is just a junk food snack--tastes good but awfully sweet.
My yogurt maker is similar to this one--so for around $25 you can make perfect and healthy yogurt!
It's super simple to make even without a yogurt maker.
You need a small amount of commercial yogurt (with active cultures!) for your starter. I use a half cup for a half galln of milk, a cup for a gallon.
Heat your milk to 180-185f (instant read or candy thermometer).
Take it off the heat and let it cool to around 115f. I put the pot in an icewater bath, but that's not necessary. Just speeds it up a bit
Once its cooled, you need to hold it at that temp (or right around that temp) for about 12 hrs or overnight. You can put it in your oven with just the light on overniight. It helps to wrap the covered pot in a dishtowel or bath towel.
I use a well insulated cooler to hold it at temp.
In the morning, take a cheesecloth or clean dishtowel (I use a plain white cotton dish towel from Walmart). Gently dump your new yogurt into a towel-lined colander and drain the whey off. I hang mine intil it's hardly dripping.
Sounds way more complicated, reading back, but honestly---it's simple!
I ONLY buy whole milk PLAIN yogurt. I have no way of knowing if it is a probiotic or not but I can certainly feel it in my gut. I prefer the greek style (thicker) but the regular organic is pretty good as well. I will put some in a bowl, sweeten with pure stevia and add berries. It is very good like that.
I like coffee-flavored greek yogurt. It smells a little like vomit, but beyond that, it's pretty delish. :-)
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