How to Make Delicious Flavored Yogurt

re: How to Make Delicious Flavored Yogurt

Greyshore — Fri, 20 Apr 2007 05:35:11 GMT

I don’t ever remember Luci referring herself as a chef, she’s merely trying to share her ideas of cooking with us. If you like it, give it a go, if not, forget about it… no need to be nasty here.

GS

re: How to Make Delicious Flavored Yogurt

Rod in AK. — Fri, 20 Apr 2007 04:48:54 GMT

For a cheap incubator, get a deep electric pan from the thrift store for a couple of bucks. Put a rack across the top edges between the handles. The area of the pan on the rack holds 7 pint jars . The thermostat on the Presto that I found goes low enough so that the pan provides the perfect heat source . Just cover the whole thing with a dish towel and Voila more yogurt after 6-8 hrs.

re: How to Make Delicious Flavored Yogurt

julspt — Thu, 19 Apr 2007 18:46:07 GMT

I make my own raw yogurt. There is a recipe posted here for heating to 180 but that is pasturizing the milk. The recipe I use comes from www.westonaprice.org or the Nourishing Tradition cookbook published by one of their major contributors. I started the process by purchasing organic yogurt with live cultures. I know there are culture starters available, this was just easier for me. I heat the raw milk to 110, pour into a thermos bottle and add 1/2 to 1 cup of already made/purchased yogurt. Let it sit in the thermos bottle overnight, and in the morning you have yogurt. Reserve some of each batch to make the next. It will be thinner than commercial yogurt, but far better for you. It is easy. I don't need any special, expensive equipment. You can add whatever your heart desires, but remember to reserve some plain for the next batch.

julie

p.s. If you are not able get raw milk, then heat the pasturized milk to 180 (re-pasturizing it), allow to cool to 110, then pour in thermos bottle. Still better than commercial as after a few batches the fillers from your starter are minimal.

re: How to Make Delicious Flavored Yogurt

phyzixgr8 — Thu, 19 Apr 2007 18:29:37 GMT

Some of you sound a bit unbalanced jeez... Some pasteurization occurs at around 180 degrees for 19 seconds, which is a lot better IMHO than Ultra Pasteurization which heats milk at well over 200 degrees for two seconds. Obviously, the healthiest traditional recipes call for raw dairy... Although a LOT of vitamins are destroyed by the heat, full fat (which she used) dairy still has 'Factor X' intact from what I understand. A co-op close to my home uses raw milk for their raw foods, but when cooking low heat pasteurized milk is used because raw milk sources can be scarce.... I don't think anybody complains. Also keep in mind she's trying to appeal to a wide variety of people that are interested in healthy cooking and traditional medicine. Also, she did make raw yogurt in one video already.

Speaking of variety... I think Luci has more dairy videos than anything else... How about a grass-fed steak video? A liver dish where the liver doesn't taste nasty? Wild salmon? What about the supposed one third of people that are "carb type?" Vegetable videos would be neat. Also something on sprouting. Raw vegan meal/snack? A video on lacto-fermented foods? The possibilities are endless. Personally I feel the best way to get milk/dairy foods is in a tall cold cup of raw milk, occasional slice or gratings of cheese, and raw butter as the staple animal fat used.

re: How to Make Delicious Flavored Yogurt

pinkskittles — Thu, 19 Apr 2007 17:51:08 GMT

This recipe is completely contradictory to Mercola's site, I don't understand why it's even here. A lot of Lucy's recipes seem to contradict health.

Pasteurized yoghurt is bad for you. Jam usually contains sugar but if you use an unsweetened jam, you'd still be getting a lot of sugar and you wouldn't be getting the fruit in its healthy fresh form.

Bad bad bad. I was expecting an actual recipe for yoghurt when I clicked the link... Should've known better!

Nice try though.

re: How to Make Delicious Flavored Yogurt

Nadine DeChene — Thu, 19 Apr 2007 16:21:08 GMT

Where can I buy the Fage Yogurt?

re: How to Make Delicious Flavored Yogurt

Soteriagal — Thu, 19 Apr 2007 15:34:53 GMT

She actually made a video on how to do this? My goodness, what is next, how to remove a captop from a childproof bottle? Was this for the brain dead?

I expect to see a video on making homemade yogurt!

re: How to Make Delicious Flavored Yogurt

JoyWAHM — Thu, 19 Apr 2007 15:21:57 GMT

I like adding frozen (fresh when in season) berries, it sweetens it enough for me. Sometimes my kids will like theirs with just a tad of pure maple syrup. Also, It might be good to remember that Dr. Mercola has 3 stages of healthy eating/living, and most probably do start as a beginner. It would be very overwhelming for a beginner, and perhaps even someone in the moderate phase, if everything Dr. Mercola posted were for those in the advanced stage.

Also, me and my family NEED milk products. We get raw milk and raw cheese, butter and cream. But for a little while we lost our source, I lost a lot of weight (I'm thin so this was not good) and the kids developed eczema (due to vitamin B6 deficiency, now that we weren't getting any more raw milk, the best source of b6 is raw milk) and we had other health issues. So, until we were able to find raw milk again, we opted for the next best thing we could get, which was real sheep's yogurt, made with pasteurized sheep's milk and live bacterial cultures, that's it. It helped until we could get raw milk again. Not everyone needs milk the way we do, but some do, and if you can't obtain raw milk at the moment then cultured products is the next best thing in my opinion, as atleast some enzymes and some b vitamins have been restored through the fermentation process (if it is natural). And just catching this in the bud as I'm sure someone may be thinking this, that we don't really need raw milk because milk is not made for people it is made for baby cows and that the eczema was probably related to a food sensativity. First off, the logic for milk not being for people is not logical at all, technically, everything we eat is not made for us, raspberries are for producing more bushes, etc. And the eczema began when we ran out of raw milk, which is the best source of b-6. B-6 deficiency is related with eczema.

re: How to Make Delicious Flavored Yogurt

Rett — Thu, 19 Apr 2007 13:38:33 GMT

Dr. Mercola! Pasturized yogurt and store bought, processed jam???? What are you thinking? I want to know how to make my own yogurt now that I have a place locally to purchase raw milk and my own ice cream/yogurt/sorbet maker. It's summer time soon and I love frozen desserts that are natural and naturally sweetened. I also use stevia. Help.

re: How to Make Delicious Flavored Yogurt

GrannySue_203 — Thu, 19 Apr 2007 12:30:41 GMT

Simple yogurt - currently have some in the fridge:

1 qt milk (whole, preferably raw)
1 5gr pkg starter OR 1/4 cup good plain yogurt

Heat the milk SLOWLY to 180 (not necessary, but makes a more firm product). Bring back down to 110 and add starter.

Alternatively, heat SLOWLY to 115, bring down to 110 and add starter - keeps all the goodies in place, but produces a more liquid product.

If you are lucky enough to have an oven with a pilot light, simply cover the container and put in there for 4 - 5 hours. If not, wrap in foil, then a heavy towel and set atop a furnace or the fridge.

No need for even an inexpensive yogurt maker (and those limit you to only a quart or two at a time... bad if you use yogurt in your daily cooking/baking routines).

Heating to 180 will damage some enzymes and vitamins, and is not really necessary, but it has other benefits. Heating slowly will mitigate only some of the losses. Still much better than anything you can buy.

I use a stainless pot (I know) with a tight fitting lid. Goes from oven to fridge with no problem, and I transfer to sterilized quart jars after a couple days.

ANY home-made or wholesome purchased all-fruit product is PERFECT to flavor it with - when I miss storebought, I add a little raw honey to create a more syrupy jam.

Keep some of the finished product back to start the next batch. Must be used within a couple weeks, I think - I never get to go that long!

re: How to Make Delicious Flavored Yogurt

Vintage-man — Thu, 19 Apr 2007 09:57:52 GMT

To truly make yogurt yourself you must make it yourself, not buy it form the store and hope its healthy. All you need is an inexpensive yogurt maker, around $14.00, some non pasteurized milk or cream, and a little time, from 5hours to 8 hours. I understand that it may be hard or impossible for some to get raw milk/cream but goat's milk works well also. the you can do as the article tells you and add your favorite flavoring. Oh...by the way I use stevia for my sweetener...great stuff, and good for me as I am a diabetic.

re: How to Make Delicious Flavored Yogurt

Gabrielle Traub — Thu, 19 Apr 2007 07:00:28 GMT

You can use raw colostrum (Qephor) or make your own Kefir instead and then mix in your own fruit (fresh or frozen).
For more delicious healthy recipes visit www.DiscoverHomeopathy.com

re: How to Make Delicious Flavored Yogurt

lasante — Thu, 19 Apr 2007 06:48:07 GMT

" Total" yogourt is pasturized....and, I understand that for digestive purposes, it is not good to mix fruit (except pineapple/digestive enzymes) with other foods....

re: How to Make Delicious Flavored Yogurt

helpingheart — Thu, 19 Apr 2007 03:13:02 GMT

Dr Mercola says not to consume pasteurized yogurt. Fage is pasteurized, as are all yogurts.
http://www.fageusa.com/classic_yogurt_info.html

Dr Mercola's article on WHY he does not recommend pasteurized yogurt:
http://articles.mercola.com/sites/articles/archive/2000/04/02/yogurt-immune-system.aspx

I really like yogurt, but I won't have it because of pasteurization. (So let me know when organicpastures.com makes a raw milk yogurt.)

re: How to Make Delicious Flavored Yogurt

Russ Bianchi — Thu, 19 Apr 2007 01:15:36 GMT

Fresh or frozen berries, chopped or pureed, are preferable to prepared jams, jellies, or preserves (even if natural).

Yes, Greek style or old fashion yogurt is best!

Avoid processed brands of yogurt (full of HFCS, gums, starches, colloids, emulsifiers, binders, water, high intensity sweeteners and other 'nasty' chemical cocktail ingredients...

The is a great, fast, healthy, economical, easy, and delicious recipe Luci!