For those of you who can tolerate dairy, yogurt is a wonderfully healthy option to include in your diet on a regular basis. But, by yogurt, I do not mean 99% of the stuff you will find in the supermarket. Almost all of that is either low-fat (avoid low-fat dairy like the plague), full of sugar, made from dehydrated fake versions of milk, is full of other “fillers”, is pasteurised to within an inch of its life (thus destroying any nutrients it may have had), and is the product of grain-fed industrial-raised cows. There are very few yogurts out there that I would ever recommend, but the one I use as the culture base for this recipe is pretty good. It is 100% grassfed, contains full-fat milk, is only lightly pasteurized and contains no additives. Having said this, nothing is as healthy as 100% RAW, organic, home-made yogurt, in terms of the probiotic content and nutritional value.
I realize that in many places raw milk/cream is not available, so use the best quality milk/cream you can find. Either way, try out this recipe – it is so easy and the resulting yogurt is phenomenally rich and delicious.
- 1. Get a cool box ready with your jars (enough to fit the amount of milk) and a metalic container of boiling water (I use a small tea pot)
- 2. Pour milk and cream into a saucepan and gently heat on low until it is just warmer than body temperature. It should feel JUST warm to the touch. You can go ahead and buy a thermometer and heat it to just below 110 F but I prefer to go by feel
- 3. Divide the cultured yogurt into the jars
- 4. Boil enough water to fill the small container in the cool box
- 5. Once the milk/cream is warm, pour into jars, mix so the yogurt already in there is incorporated and cover completely with a small towel
- 6. Fill small pot with boiling water and immediately close the lid of the cool box. The reason for the boiling water is that it will keep the jars just warm enough
- 7. Allow to sit for 12-24 hours until the yogurt is set
- 8. Refrigerate and enjoy as you would plain yogurt