7/19/2016 ~ I’ve been flavoring my yogurt with fruit tea. It’s fun! Tea adds flavor delicately, as opposed to using jam or jelly. I’ve used Republic of Tea’s Goji Raspberry, with Green Tea, which is very good. So is Mango Ceylon with Green Tea. I wasn’t fond of the Cranberry. Today I’m going to see how Orange Green Tea works.
Green tea is high in quercetin ~ Read more.
Healthiest things to do in your kitchen? Make Yogurt and switch from Teflon to stainless.
Surprise! Salads aren’t on the “Healthiest” list. In fact, salad makings have been recalled more than once because they made so many people sick.
This emphasizes that you need healthy micro-organisms in your digestive tract to protect you from bad micro-organisms.
That’s where making and eating yogurt comes in: Yogurt is rich in good, healthy micro-organisms.
A yogurt maker isn’t necessary, but it helps you get consistent results.
The 7 little 6 ounce jars are fun, but what’s important is they make it easy to have 6 ounces of yogurt a day. Six ounces is about what you need to build yogurt’s health benefits.
From experience, I know yogurt reduces asthma attacks. I reduced mine in about three months. Later my asthma became a thing of the past.
What you need
Making yogurt takes less than 10 minutes.
50 ounce Stainless Frothing Pitcher
Hand Held Blender ~ Or if you don’t want to use coconut flakes that have to be ground, a table spoon.
(I opted for the above rather than a blender with a plastic cup)
Bob’s Red Mill Milk Powder ~ 1/2 cup for a quart of milk
Meyenberg Powdered Goat Milk ~ a tablespoon for flavor
If you use fresh milk you need to heat it to just before boiling, then cool it. I like the quick approach of using powdered milk.
Coconut Flakes ~
Yogurt separates into creamy yogurt and liquid whey. If you add coconut flakes to your mixture and use a blender there isn’t any separation. The top of the yogurt is a bit gritty with the coconut, which is sort of fun. Also, the coconut oil in coconut flakes makes up for the lack of oil in the non-fat dry milk. Bob’s Red Mill Coconut Flakes are great.
You don’t have to add sweetening. I just happen to like yogurt for dessert in the evening, as well as for breakfast ~ I continue to lose weight, so the sweetening isn’t a calorie issue ~ I like organic dark brown sugar with its natural molasses content.
Yogurt Culture/Starter ~
I open a Probiotic capsule and pour the contents into a quarter jar of yogurt from the previous day, if I have some saved. Ideally I let that set for 3 to 5 minutes while I’m stirring (the next step). If I don’t have any yogurt saved I generally have to use two or three capsules of Probiotic to get the yogurt started.
Room Temperature Water ~
Quarter fill your 50 oz. frothing pitcher with filtered water, then add the milk, coconut, Probiotic, and sweetener ~~~ and stir. Or, blend.
Hot Water ~
When all the lumps are stirred/blended into oblivion, top up with hot, filtered water. You’re aiming at 32 ounces (a quart of milk) which will fill 5 of the glass jars with a bit in another for starter for tomorrow. The hot water helps get the culturing process going. Do NOT use hot water from the faucet because that has some lead in it from the soldering joints in your hot water heater plumbing. (Stirring was the least fun, so I bought a little, Cuisinart hand held blender. Happiness!!!)
Final Steps ~
I add my now bubbly starter to my warm milk, sugar and ground coconut mixture, stir, pour into the little jars and turn on my yogurt maker. If I didn’t have yogurt saved to make starter, I simply pour the mixture with the contents of Probiotic capsules into the jars and turn on the yogurt maker.
Happiness ~~ !
Table comparing probiotic micro-organism content
|Probiotic 10/20 is 10 strains of "colony forming units" 20 billion strong.||Probiotic 15/35 is 15 strains, 35 billion units|
|B. bifidum||B. bifidum|
|B. longum||B. longum|
|L. acidophilus||L. acidophilus|
|L. brevis||L. brevis|
|L. casei||L. casei|
|L. helveticus||L. helveticus|
|L. plantarum||L. plantarum|
|L. rhamnosus||L. rhamnosus|
|L. salivarius||L. salivarius|
|S. thermophilus||S. thermophilus|
The 8/5 works, too. But the 10/20 is practically the same price.
I feel as if making yogurt is farming micro-organisms. One capsule in my yogurt allows the friendly micro-organisms to increase in number many times over. And, when I eat the yogurt the micro-organisms have a good basis in the yogurt to continue long and happy lives. Sort of like potting soil for micro-organisms.
Chart comparing Cow’s Milk, Cow’s Milk Yogurt and Goat’s Milk
1 cup (245 grams)
|Cow's Milk Yogurt|
1 cup (245 grams)
1 cup (245 grams)
|Protein||8.4 grams||12.9 grams||8.7 grams|
|Vitamin A||17.2 IU||125 IU||483 IU|
|Vitamin C||2.5 mg||2.0 mg||3.2 mg|
|Vitamin D||~~||~~||29.3 IU|
|0.1 mg||0.1 mg||0.2 mg|
|Vitamin K||~~||0.5 mcg||0.7 mcg|
|Thiamin||0.1 mg||0.1 mg||0.1 mg|
|Riboflavin||0.3 mg||0.5 mg||0.3 mg|
|Niacin||0.2 mg||0.3 mg||0.7 mg|
|Vitamin B6||0.1 mg||0.1 mg||0.1 mg|
|Folate||12.3 mcg||27.0 mcg||27.0 mcg|
|Vitamin B12||0.9 mcg||1.4 mcg||.2 mcg|
|Pantothenic Acid||0.8 mg||1.4 mg||.8 mg|
|Choline||~~||37.2 mg||39.0 mg|
1/16/2014 ~ Last month my yogurt wasn’t turning out. I had to throw two batches away, which was a horrible waste of milk. And, I didn’t have enough money to order more milk. I REALLY missed having daily yogurt.
Now that I have my January Social Security I have milk on hand. I didn’t immediately make yogurt, however, because I wondered whether the problem causing my yogurt not to gurn out, was lack of heat.
My yogurt maker is no doubt calibrated to reach some temperature that most often results in a healthy batch of yogurt. Undoubtedly that temperature is based on the yogurt maker being in a kitchen which is heated to some normally acceptable temperature. My kitchen is in the 50* range, which I would guess is cooler than most kitchens.
Plus, on cloudy days I have to shut off my inverter which means my yogurt maker becomes cold without electricity.
Pondering on how to make a Yogurt Oven attachment to my Survival Candle Cooker, I came up with nothing … till last night when I was having dinner in my kitchen and suddenly snapped that I had a hanging, wire-mesh veggie holder years ago. I found it exactly where I put it a few years back.
This morning I made a batch of yogurt which is presently “testing” the capability of my Survival Candle Cooker making yogurt.
1/18/2014 ~ No luck.
I also tried using my yogurt maker, and no yogurt resulted.
I don’t know if it’s that I tried to use Bob’s Red Mill NonFat Dry Milk, rather than Organic Valley. I tried the same milk and probiotic mix in my yogurt maker, so whatever the problem is, it’s not limited to making yogurt over candles. I also wonder if it could be that I tried using the 8 Strains probiotic, rather than the 10 which I was using previously. I just had so little money that saving a couple dollars seemed wise. Now, possibly it was a waste for more than a couple dollars.
Or, it could be that I thought the yogurt would culture more happily if I didn’t add coconut flakes. Possibly the yogurt microorganisms like the fat in the coconut flakes, and maybe it helps them culture.
I’m trying again today… I’m using a jar of the yogurt mix that didn’t culture, as a starter… in case it has some microorganisms that are thriving, though not in large enough numbers to make a very visible difference.
1/23/2014 ~ Happiness!!! My hanging yogurt maker is working! Plus, I learned a lot about yogurt from it.
First of all, the hanging yogurt maker, depending on heat from candles, did not work yesterday ~ Not in the beginning.
It did not work with two candles under the 1.5 quart pot of hot water. It did not work with the lid taken off the hot water so that steam rose up into the wire basket with the jars of would-be yogurt. It did not work with one candle and the pot taken away, BUT with two candles and no pot of water between them and the yogurt, it worked.
Today I started out with two candles under the wire basket, the same distance away as they would have been, had there been the pot of water in between.
About three hours after I started the yogurt I checked it, and to my surprise, the yogurt was firm and looking good. It tasted good, too! So, that was a lot faster than the yogurt maker.
To my even greater surprise, the yogurt at the bottom of each of the two jars ( my late afternoon snack) was steaming ~ literally steaming. It wasn’t too hot to eat, and it was great, but how amazing that yogurt microorganisms live and reproduce at such a hot temperature.
Smile Making video
1/29/2014 ~ Here is a smile making video of cows which were scheduled for slaugher since their calf bearing and milk giving years of highest production were over. But, instead they were given a grassy pasture. Watch as they literally jump for joy! Imagine how much heathier milk is, from happy cows.