It's pretty easy to find yogurt most anywhere these days, so you may be asking yourself why would anyone make it at home when it can be bought right off the shelf of the grocery store?
Well, the answer is pretty simple - freshly made yogurt has loads more fresh, active, beneficial bacteria compared to the yogurt that's been sitting on the shelves of the store. The key to gaining the benefits of eating yogurt are the live, active cultures. Additionally, fresh yogurt is great for everyone, especially vegetarians, because of the protein content it can add to the diet and can be more gentle on those who have difficulty digesting milk. It's also helpful for those taking antibiotics to help replace the healthy bacteria that can be destroyed in the gut.
At Healthiest we always recommend using raw milk from a trusted source. Raw milk is full of more than 60 digestive enzymes and immunoglobulins (antibodies). These enzymes are destroyed during pasteurization, making pasteurized milk much harder to digest. If you cannot find or choose not to use raw milk we recommend using organic milk from grass-fed cows.
For the vegans out there you can use a vegan starter culture with cashew, coconut, hemp, rice, sunflower seed or raw nut milk (almonds, hazelnuts, Brazil nuts, pecans, macadamia, walnuts). We do not recommend using commercial almond milk.
Making your own yogurt can seem like a daunting task, but it actually only requires a couple of ingredients and a few simple steps. Just dive right in and start reaping the benefits of delicious homemade yogurt.
- 1/2 gallon raw organic whole milk (or raw milk from a trusted source)
- Rounded teaspoon of yogurt culture (Cultures for Health makes great traditional Bulgarian and vegan starters)
- Cooking pot and a sealed container for the yogurt (both can be sterilized in your dishwasher)
- Shredded organic coconut and/or organic cardamom for sprinkling top