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Home Made Yogurt… So Good!

fresh  yogurt and muesli
After receiving a yogurt maker for Christmas from my darling parents, we’ve all been enjoying some very consistent batches of fresh and creamy yogurt each morning. Sure, I had tried making yogurt before by leaving the oven light on and using a thermos wrapped in a towel, but my new Deni 5600 makes the process much more enjoyable!

There are several benefits to consuming home made yogurt; it is definitely higher quality than store-bought yogurt, and we’re joyfully avoiding all of those processed additives like preservatives, stabilizers, fillers and sweeteners.

Cell repairing proteins and other nutrients are found in yogurt, like calcium, vitamin B-2, vitamin B-12, potassium, and magnesium.

Probiotics are the helpful bacteria that are naturally found in yogurt and these bacteria have been shown to help boost the immune system and promote a healthy digestive tract. Yogurt actually helps both constipation and diarrhea, and many lactose intolerant people can enjoy it without problems.  Yogurt with active bacteria discourages Candida and yeast infections, and due to a high calcium content, yogurt is recommended to help prevent osteoporosis (Caucasian and Asian women are in the highest risk groups). Yogurt makes you feel fuller, so it can be an natural and healthy way to watch the line too!


Here’s how easy it can be to make using a yogurt maker!

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The first step is to bring 1 litre of 2% milk to a slow boil. Slowly bring it to a boil is of utmost importance in order to achieve the best texture and consistency. The milk will begin to foam up as it reaches a boil, immediately remove from heat and let it stand until it reaches room temperature.

 

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Next, it is a good idea to put the milk into a pouring container, and then add a half a cup of yogurt, making sure the yogurt you use has active bacteria in it, preferably organic. I used Astro Balkan yogurt. Mix it well with the room temperature milk.

 

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The third and final step is to pour the mixture into yogurt maker’s sterile glass containers (each holds 2/3rds a cup), and place inside.

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So far I’ve been setting the timer for 10 hours, which is very handy for overnight.

 

 

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After 10 hours the yogurt came out thick and creamy. It should be refrigerated for a few hours before enjoying. I crumbled some home made granola over it and threw in some big red strawberries before realizing that I just GMO bombed my wonderful Slow Food breakfast!

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