Homemade Organic Plain Yogurt

(Preparation Time: 5 min

Ready for Consumption : 10 – 20 h)

Yogurt (Yoghurt) is a fermented, under the higher (warmer) temperature, dairy product. It is made by adding specific bacterial cultures ( Streptococcus salivarius subsp, thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus and L. acidophilus, L. casei and Bifidobacterium as well) to milk, that causes the transformation of the milk’s sugar , lactose into lactic acid (a waste product) acting on milk protein to give refreshing tart flavor and a solid mass, pudding –like texture (denaturation). There are regular (whole milk ), low fat and skim types of yogurt.

Ingredients:

- 4 cups of organic milk ( regular, low fat, reduced fat or no fat )

- 5 teaspoons of an organic plain yogurt

Heat milk till boiled in a pan. Next pour boiled milk to the dish (bowl). Let it stand for a while to cool down. Than put plain yogurt ( When you make the yogurt for the first time you need to buy plain , best if organic, yogurt from the store ) to this prepared milk. Do not mix. Cover up with a plate and leave it (do not put to the refrigerator) . The warmer the place the better for fermentation and transformation milk into yogurt. I usually leave this milk in my oven for night. After around 10 hours you may check the consistency of the milk . If it looks like yogurt than you may start to eat or for more refreshing taste , put into a refrigerator for about 1h or more.
If the milk does not have pudding – like texture yet ,than leave in the same place for another few hours. The fermentation depends on the temperature (the higher , the better) in your place.

Remember!

Before you eat your ready homemade yogurt, put aside around 5 teaspoons to the container (keep in the refrigerator) and safe for your next homemade plain yogurt.

If you wish, you may top your yogurt with fresh fruits for even more healthy taste.

Having one cup of yogurt a day is the right amount of a healthy way of eating.

More about Yogurt:

Yogurt is a good source of protein, calcium, zinc, potassium, molybdenum (metal), iodine, phosphorus, riboflavin – vitamin B2, pantothenic acid- vitamin B5, and vitamin B12.
Bacterial Cultures are composed of unique living microorganisms, that are responsible for many health and nutritional benefits, like:

1. Improve natural defense ( the immune system) and ability to fight pneumonia

2. Prevent osteoporosis – as yogurt contains a good amount of phosphorus and 88 % water

3. Protect against some types of cancer – full fat (Conjugated Linoleic Acid) yogurt is cancer protective . It may reduce a risk of colorectal cancer ( large bowel cancer)

4. Lower LDL (bad) Cholesterol and raise HDL (good) Cholesterol – especially low fat and skim yogurt

5. Help to live longer

6. Better for building bones at young children– yogurt is a better source of calcium than taking a calcium supplement

7. Lower Body Fat –low fat yogurt

8. Increase Fat Loss

9. Boost body’s fat burning – eating calcium reach yogurt after a meal

10. Help prevent and heal arthritis

11. Protect against ulcers (healing wounds on the skin)

12. Prevent from a bad breath by lowering the levels of sulfides

13. Promote Healthy Mouth by eliminating tongue coating bacteria and reducing dental plaque formation, cavities and risk for gingivitis (irritation of the gums)