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YOGURT FROM POWDERED MILK
Yogurt is a very flexible food - it can be a drink; mixed with fruit for a dessert; set in jello; and used in place of sour cream in stroganoff, sauces, chip dips, and fruit salads. It is not hard to make at home and the flavor can be varied from very mild to quite strong. This is an advantage over commercial yogurt, and it is cheaper, too.
Yogurt is a cultured milk product made with enriched milk to which a yogurt culture or start has been added. The milk must be concentrated from 1/2 to 2/3 its original volume. For this reason powdered milk may be used when making yogurt at home. The milk with culture added is often kept at a temperature of 100°F to 120°F for about three hours.
Yogurt is a tasty healthful food, with all the advantages of milk - and is lower in lactose for those who do not tolerate milk very well. It is proven helpful to children and adults with diarrhea. Yogurt is a great way to vary the daily diet, adding a gourmet touch to recipes.
SUGGESTIONS FOR MAKING YOGURT SUCCESSFULLY
In yogurt recipes, use plain or commercial yogurt for the starter or use yogurt from the last batch (it should not be more than a week old). Pure yogurt culture can be obtained from health food stores. Most authorities recommend a fresh start every month or two.
If using powdered milk, whether instant or non-instant, reconstitute it just a little short of being double in strength. use two tablespoons yogurt start for every three cups of doubly-reconstituted milk. Using this rule of thumb, make as much or as little yogurt wanted.
YOGURT STORAGE
Yogurt will keep in the refrigerator for a week or longer. However, the longer yogurt sets in the refrigerator the more pronounced the flavor becomes. Make a batch of yogurt at least once a week to keep the start fresh.
YOGURT TEMPERATURE
The lower the temperature, the longer the yogurt takes to set. Temperatures between 110°F and 120°F will produce firm yogurt in about 3 hours.
There are several methods for keeping the yogurt mixture at the correct temperature. Perhaps the easiest way to maintain the proper temperature is to buy a commercially yogurt maker, available at most health food stores.
However, if you are truly converted to making the best of basics, you can make your own yogurt maker for pennies. Below is in illustration of a basic yogurt maker made from a #10 can, a light socket and a bulb. Remove completely one end of the can. Punch a hole in the remaining end of the can. Secure the lamp socket. Punch holes in the base and top to provide a draft to heat pan of water. Vary the wattage of the light bulb to stabilize the temperature of 110°-120°F. Generally, 25 to 50 watt bulbs will maintain the proper temperature.
Or, the yogurt mixture can be placed over a heat register, pilot light, or hot plate. In using any of these methods, test the temperature by setting a covered pan of warm water over the heat source for several hours, checking the temperature periodically to assure 110°-120°F range.
If yogurt does not set up properly, check for the following indicators:1. Yogurt was disturbed or stirred while setting up.
2. Yogurt start was added to hot instead of warm milk.
3. Temperature was too hot (kills yogurt bacteria) or too cool causing ordinary sour milk.
4. Yogurt start was too old or was inactive for some other reason.
5. Jars or other equipment were not clean.
6. Fresh, raw milk was not boiled.
7. Yogurt was in yogurt maker too long (noticeable when yogurt is bubbly and starts to separate.
YOGURT RECIPES
BASIC POWDERED MILK YOGURT
2 cups Warm Water
1 cup Non-Instant Powdered Milk
2 tablespoons Yogurt (Unflavored)
Pour warm water (100°F) in blender and turn on low speed; add powdered milk slowly. Blend until smooth. Add yogurt and blend a few more seconds. (This whole process can be done by hand, but be sure to beat all the lumps out.) Pour into jars or glasses. Place jars neck-deep in warm (100°F) water. Cover pan with lid. Set on yogurt maker or any place a temperature of 100-120°F can be maintained for 3-4 hours. Check at the end of three hours to see if mixture has set up. If not set up, check each 20 minutes until set. (If not set up in 4 hours, you probably have a failure.) Chill immediately when set up. Keeps in refrigerator up to 1 week.
FRESH MILK YOGURT RECIPE
4 cups Raw Milk
1/2 cup Non-Instant Powdered Milk
2 tablespoons Yogurt Starter (Unflavored)
Boil fresh, raw milk in a saucepan for a few seconds (180deg;F). Cool until warm (100°F). Stir in powdered milk. Thoroughly mix yogurt with a little warm milk, then add to the rest ofthe warm milk and stir well. Pour mixture into jars or glasses and let stand neck-deep in yogurt maker at 110-120°F until set (about 3 hours). Chill immediately after yogurt sets. Keeps in refrigerator approximately 1 week.
EVAPORATED MILK YOGURT RECIPE
2 cups Tepid Water
3 cups Instant Powdered Milk
1-1/2 cups Non-Instant Powdered Milk
3 tablespoons Yogurt Starter
1 quart Tepid Water
1 large can Evaporated Milk
Blend or beat 2 cups tepid water with powdered milk and yogurt culture. Pour mixture into a pitcher containing 1 quart tepid water and can of evaporated milk. Stir well and pour into pint jars. Set glasses or jars in pan of warm water; bring water level to rim of jars. Cover pan and maintain temperature of 110-120°F.
Check consistency after 3 hours. Chill immediately after mixture thickens. Will keep approximately 1 week in refrigerator.
ALTERNATIVE YOGURT RECIPE
Milk 1 gallon (4 liters), any kind
Plain Yogurt with Active Cultures
Heat milk over a small flame in a non-metal pot. Stir and feel frequently. When milk feels just a little warm (105°F / 37°C), remove from heat. Put yogurt into a glass bowl or quart (liter) measuring cup. Add a cup (250 ml) of warmed milk. Stir well. Pour this mix into a one-gallon glass jar. (Ask a local restaurant or deli for a gallon jar.) Add all the rest of the warmed milk, stir well with a wooden spoon, cap, and set to rest in a warm place (100-110°F / 37-39°C) for 8-24 hours. The longer it sits, the easier it will be to digest. Keeps refrigerated for 4 to 6 weeks.
YOGURT & KEFIR MAKING PRODUCTS
RECIPES USING YOGURT
At first you might forget to use yogurt freely, but in time you will find uses for it every day. And remember, if at first you do not succeed in getting the family to use yogurt readily, keep trying, it is certainly worth the effort.
FLAVORED YOGURT
Use jams, honey and vanilla, maple syrup, molasses, etc., for flavoring yogurt. It should always be added after the yogurt is set. When adding any flavoring to yogurt, stir lightly; the more yogurt is stirred, the thinner it becomes.
FRUIT YOGURT
Use fresh, canned, dried, or strained fruit to flavor plain yogurt.
YOGURT FLIP
Using plain yogurt and mixing with fruit juice is a great in helping children to learn to like yogurt. Mix small amount of yogurt in fruit juice of choice. With each successive serving, increase yogurt, gradually working up to more yogurt than juice.
YOGURT POPSICLE
2 cups Yogurt
2 teaspoons Vanilla
6 ounces frozen Orange Juice
Mix ingredients together until smooth. Pour the popsicle molds or paper cups and insert ice cream sticks. Freeze until firm.
YOGURT PARFAIT
1 cup Yogurt
1 cup Fruit
Cover bottom of dessert dish with fruit, then add layer of yogurt. Repeat layers, topping with fruit. Chill and serve.
YOGURT BUTTERMILK
1 cup Yogurt
1 cup Water
Mix equal parts yogurt and water in blender. Yogurt mixed in this manner will replace buttermilk in most recipes. Makes a good drink, too.
YOGURT JELLO
When mixing Jello, leave out 1/4 cup water. Add 1 cup yogurt to partially-set Jello. Fruit may be added. Lemon-lime and orange Jello are especially good with yogurt added.
YOGURT CREAM SAUCE
Use on vegetables or in stroganoff recipes. Do not heat above 120°F. Heat will kill the yogurt bacteria beneficial to good health.
YOGURT SOUR CREAM
Yogurt replaces commercial sour cream in most recipes. Use plain or add chives, bacon bits, onion flakes, onion or garlic salt, seasoning salt, or ground pepper to flavor yogurt. Use as a base for chip dips or gourmet dressings by adding herbs and spices.
YOGURT CREAM CHEESE
Make cream cheese from yogurt. This is perhaps the simplest cream cheese method and the result is tangy and delicious. Simply pour homemade yogurt into a cheese bag and let drain for an hour or two. This drained yogurt can be used in recipes for dips, spreads, sauces and dressings. A thicker consistency than that of ordinary yogurt is obtained by draining of the excess water.
YOGURT AVOCADO DIP
1/2 cup Yogurt
1 large Avocado
3 tablespoons Lemon Juice
Garlic Powder
salt, to taste
Mash avocado, add lemon juice and seasonings; add yogurt and beat well. Serve with fresh crisp vegetables (cauliflower, carrots, turnips, celery, etc.). If you like it hotter and spicier, you can experiment with finely minced hot peppers, onions, garlic, and chili powder.
YOGURT HEALTH DIP
2 cups Unflavored Yogurt
2 cups Skim Milk Cottage Cheese
1/4 cup Toasted Sesame Seeds
1/4 cup Wheat Germ
1/2 teaspoon Celery Salt
1/4 teaspoon Garlic Powder
In a medium bowl blend yogurt and cottage cheese thoroughly. Sprinkle in sesame seeds, wheat germ, celery salt and garlic powder. Blend well. Salt to taste. Chill. Makes 4 cups. Serve as a dip accompanied by vegetable relishes or crisp crackers. Vegetable relishes: Raw cauliflower, carrot and celery sticks, green pepper chunks, broccoli spears, zucchini slices, and so forth.
YOGURT ROQUEFORT DRESSING
1 cup Yogurt
1/2 cup Cottage Cheese, Fine Curd
Ground Pepper
4 ounces Roquefort Cheese
Garlic Salt
Dash MSG (optional)
Mix yogurt and cottage cheese, adding crumbled cheese. Season to taste, then chill to allow seasonings to mingle. Serve cold.
YOGURT & HONEY DRESSING
1 cup Yogurt
1 tablespoon Lemon Juice
2 tablespoons Honey
1 tablespoon Sugar
Dash Salt
Dash Ground Pepper
Dash Dry Mustard
Blend salt, pepper, dry mustard and sugar into a bowl with honey. Add yogurt, stirring lightly. Then stir in gently lemon juice. Goes well with cheese salads.
YOGURT GREEN GODDESS DRESSING
1 cup Yogurt
1 soft, ripe Avocado
1 tablespoon Parley Flakes
2 teaspoons Instant Minced Onion
1/2 teaspoon Salt
1/2 teaspoon Seasoned Salt
1/4 cup Homemade Mayonnaise
Put all ingredients in bowl. Blend ingredients with wire whip. Mix thoroughly. Yield is approximately 2 cups.
YOGURT BLEU CHEESE DRESSING
1 cup Yogurt Cream Cheese
1 tablespoon Chives
1 tablespoon Worcestershire Sauce
4 ounces Bleu Cheese
1/2 to 1 cup Buttermilk
Mix all ingredients in a bowl until desired consistency is attained. Add additional buttermilk as needed.
MORE YOGURT RECIPES
MoonDragon's Nutritional Recipes: Yogurt Beef Stroganoff
Some of this information obtained from Susun S. Weed's Wise Woman Ways - Menopausal Years.
HELPFUL PRODUCTS & FURTHER EDUCATION
Prescription for Nutritional Healing: The A-To-Z Guide To Supplements
-- by Phyllis A. Balch, James F. Balch - 2nd Edition
Prescription for Nutritional Healing: The A-To-Z Guide To Supplements
-- by Phyllis A. Balch, James F. Balch - 4th Edition
Prescription for Herbal Healing: The A-To-Z Reference To Common Disorders
-- by Phyllis A. Balch
Educational materials and health products are available through Amazon.com. Use the search box provided below to search for a particular item.
HERBS, OILS, & SUPPLIES
Mountain Rose Bulk Herbs
Mountain Rose Aromatherapy Oils
Click Here To Visit Herbal Remedies Product Page
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