Probiotic Tip #2: Yogourmet Yogurt

Now that you have had a week to get your SCOBY going from Probiotic Tip #1, it’s time to incorporate even more probiotics into life with homemade yogurt. What is with our grocery store yogurt STILL being effected by the low-fat craze from the 90’s? So many sweeteners and “natural flavors” are injected into our favorite brands to make the palatable for the SAD (Standard American Diet). And so much of the good fat found in the milk protein is extracted to keep fat and calorie counts down for uninformed consumers.

Why would you want cane syrup and chemical flavoring that makes me hungrier, instead of natural fat and protein that keeps you satiated for hours? You wouldn’t. So if you want to buy your yogurt, look for brands that sell full fat, plain, unsweetened yogurt at heath food stores (good luck). OR you could do what I do, below, the homesteading way!

Homestead Yogurt:

– Pour 1 litre of Whole Milk into a pot and heat to 180 degrees to remove lactose (useĀ  a thermometer and watch the milk to make sure it does not boil or curdle)

– Bring your yogurt back down to about 110 degrees and add your Yogourmet yogurt starter, mixing it in evenly to distribute the starter and create a creamy, smooth yogurt. I buy mine at Whole Foods, where it is much cheaper than the Amazon price.

– Pour mixture into Yogourmet Yogurt Maker, plug in, and let sit for 24 hours.

Now you’re ready to enjoy your healthy probiotic snack for any meal. Add a teaspoon of honey for great, natural flavoring.


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