YOGURT
This is how I make yogurt – a very simple method.
11/3 cups whole milk powder, OR (375 mL)
Skim milk powder
3 tbsp yogurt with culture (45 mL)
1 tsp sugar (5 mL)
3 2/3 cups water, boiled and cooled (900 mL)
Put a kettle on to boil. Place all the glass containers of the salton yogurt maker (mine is an old one, so you may need to adapt) on a cookie sheet. Pour boiling water in them. Rinse measuring cup, whisk and pouring jug with boiling water.
Meanwhile bring water to a boil in a big pot with a lid on it. Pour off the water and replace the lid. Wait for the water to cool in the glass containers. When cool measure the amount of water in the recipe into the big pot. Stir in whole or skim milk powder, yogurt and sugar with whisk until well-combined. Pour into jug and fill glass containers. Place in salton maker overnight and in the morning you will have lovely, thick non-sour yogurt. Refrigerate.
Helpful Hints: Yogurt, Buttermilk and Kefir – Happily, the Go-Diet authors, Jack Goldberg and Karen O’Mara changed my outlook with regard to these products. The live cultures such as lactobacillus are hugely beneficial to your health in many ways, not the least of which is helping combat yeast overgrowth, promoting colon health and boosting the immune system. According to laboratory studies, 1 cup (250 mL) plain yogurt contains only about 4 grams of carbohydrate, since these live bacteria have changed the lactose into lactic acid, and this is not taken into account in the nutritional analysis. Daily consumption of yogurt is therefore highly recommended.
The minute amount of sugar (per serving it is 1/7th of a teaspoon) is to ensure the yogurt is not sour. I have not tried making the yogurt without it, but you are free to experiment, of course.
