For some reason, I thought yogurt was a complicated venture and best left to the professionals. I felt like that was always going to be the compromise that I had to make when it came to dairy…..pasteurized yogurt! I would only give my children raw milk to drink, from which I would make raw kefir…but yogurt….that was tough. NOT!
If you watch any bit of TV you’ve seen all the yogurt commercials promoting this ‘health food’. It comes in many shapes and consistencies from smoothies to tubes to bowl type containers. Their claim: Calcium, Vitamin D, a slew of probiotics and words like “clinically proven,” “immunity” and “scientifically proven”. What you may not know is that in September, 2012 Danone agreed to pay $1.7 million dollars after a Montreal woman sued the yogurt producer contesting claims that its Activia, Activia Light yogurt and DanActive probiotic yogurt drink could strengthen the body’s defences or regulate digestion because of bacteria they contain.
In 2010, the U.S. Federal Trade Commission and a U.S. District Court found that the probiotics in Dannon’s products were not beneficial enough for the company to claim that they would prevent colds or flu, nor relieve irregularity. (source) Ummm duh!!
Leave that stuff in the supermarket…Rock your own truly cultured yogurt…it’s easy…I promise!
Libby’s ‘It Ain’t Rocket Science Cultured Yogurt’
You’ll need:
3 3/4 c raw pastured milk (best) but you can also use low temp pasteurized (good), pasteurized (your yogurt will still be healthier than store bought)
1/4 cup of plain organic yogurt (you can use store bought organic)
thermometer
mason jar
dehydrator (ideal) but you can also use your oven or any other sealed ‘incubator’ (yogurt maker, oven with light on)
1. On your stove top, gradually heat milk to 104′ F (40′ C). Remove from element and allow to cool slightly.
2. While it’s cooling, add your precultured yogurt to the mason jar then top with slightly cooled milk.
3. Seal and place in incubator for 12 hours to allow it to culture. If using a dehydrator to maintain an even temperature, set it to 104’F (40’C). If using your oven, replace the oven light bulb with the highest you can get away with and leave it on.
4. After 12 hours place in fridge to allow to set.
Voila! Home made, cultured yogurt.
*FYI* This yogurt will not be as thick as some of the brands out there that add carageenan, guar gum and other thickeners. If you’d like a thicker yogurt you can run it through cheese cloth and save the whey for soaking your grains.
Shared at: Miz Helens Country Cottage, the Nourishing Gourmet, Jill’s Home Remedies, Fight Back Friday, Ann Kroeker, Kelly the Kitchen Kop, Tessa Domestic Diva
