FEEL THE BENEFITS - MAKE REAL YOGHURT AT HOME
Posted on April 11 2016
Without any doubt homemade yoghurt is the stand out, make a difference, too good to be missed, jam packed with probiotic goodness, white, wobbly stuff that is a must for everyone's gut!
Did you know that not even the most expensive, organic, whole milk, natural tub set yoghurt can ever be as good as yoghurt you can easily make at home yourself? And if you set your yoghurt to ferment for 24 hours it may well become the holy grail of beneficial foods. Find out why commercial yoghurt isn’t all it’s marketed to be here. (post coming soon)
SO WHAT IS REAL YOGHURT ANYWAY?
We all know what happens when we leave milk out on the bench on a warm day. It ferments/curdles and goes a bit stinky. Lumps form and the milk separates. This is what naturally occurs when milk is left to sour or ferment.
But yoghurt is more than just curdled milk. Over time, ways to make fermented dairy predictable and delicious have been discovered.
Real yoghurt has a vaguely sour smell but that’s all. The steps are very simple. The milk is heated and a specific culture (bacteria) is added and left to ferment in a controlled environment at a controlled temperature. Voila! You have homemade yoghurt. Too easy! And, made even easier with your Luvele Yoghurt maker.
A quick bit of yoghurt history and a “sciencey’ explanation.
"Before the age of industrialization, Europeans consumed milk as yoghurt, cheese, curds and whey. Without pasteurization or refrigeration, milk sours and separates spontaneously. This is due to the process of lacto-fermentation during which lactic-acid producing bacteria begin digesting or breaking down both milk sugar (lactose) and milk protein (casein). When these friendly bacteria have produced enough lactic acid to inactivate all putrefying bacteria, the milk is effectively preserved from spoilage for several days or weeks." Sally Fallon from Nourishing Traditions, page 80.
Technically, yoghurt must have two strains of bacteria to be labeled as yoghurt: lactobacillus bulgaricus and streptococcus thermophilus. If you can find a starter with lactobacillus acidophilus, that is even better. (source) See our post on starter cultures to learn more (coming soon).
Real homemade yoghurt has strains of beneficial bacteria that support the native beneficial bacteria in your digestive system. Homemade 24 hour yoghurt is teaming with probiotics that are essential for gut health. Read more about yoghurt and probiotics here or find the recipe for 24 hour yoghurt with cows milk here.
Fermentation also improves the nutritional quality of any milk you use, resulting in about 20% more protein. Yoghurt contains, vitamins, minerals, amino acids and good fats. As a bonus, both vitamin B and vitamin C are also increased during milk fermentation.
SAVE MONEY AND MAKE REAL YOGHURT AT HOME!
Apart from the satisfaction of making it yourself, homemade yoghurt is also much cheaper than store bought yoghurt.
KNOW YOUR INGREDIENTS
Making real yoghurt at home ensures you stay in control of the ingredients you use. You can use the best quality milk that is additive free! This is an important point; ensure the milk, milk alternative or cream you use has no additives such as milk solids, carrageenan, xanthum gum, dextrose, emulsifiers or sweeteners.
A YOGHURT RECIPE FOR EVERY DIETARY NEED
Typically, yoghurt is an easily tolerated fermented food. However, if you can’t stomach cow’s milk, don’t despair. Yoghurt recipes with sheep, goat and even camel milk are coming soon.
If you are looking for a dairy free and paleo yoghurt option, with all the probiotic power of 24 hour yoghurt, why not give coconut milk or nut milk yoghurt a go? Recipes coming soon.
Just because homemade yoghurt offers loads of health benefits, it doesn’t mean you should eat it by the bucket load. Take care if you are prone to being dairy sensitive. Please, introduce it into your diet gradually.