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Yogurt (or yoghurt, as the British call it) is a recommended snack or dessert for the family. Yogurt has some live bacteria cultures that give prime health benefits for your immune system. The live cultures of L acidophilus and lactobacillus calcei help destroy the bad bacteria inside your body. It is rich in calcium, protein, vitamin B6 and B12 and riboflavin. It’s also good for the bones, immune system, and gums. Even people that are lactose intolerant can consume yogurt with no problems at all! Researchers have found that eating yogurt daily helps increase the levels of gamma interferon, which is a key component of our immune system.
Yogurt has been eaten in the Middle East and Mediterranean area for many centuries. There is evidence that the cultured milk has been eaten far back as 2,000 B.C. These yogurt were maybe fermented spontaneously, maybe wild bacteria residing in the goastkin bag during transportation.
Yogurt is the healthier alternative to milk and ice cream. If your family is a huge fun of the health snack and consume lots of it, then it may be wiser to make your own homemade yogurt. The homemade version of the yogurt is less expensive than store brought yogurt and is easy to make, using only a few ingredients. You can make various flavors and tanginess that will best suit your taste. Homemade yogurt can be served with a pie filling, or mixed into cereal or oatmeal. It can also be a scrumptious dessert by adding fruits and nuts. Yogurt can be served as it is, chilled, or frozen, for a different taste and texture.
Making yogurt is not as hard at it seems, here is the recipe on how you can make one:
1/2-1 gal of low fat milk
1 cup yogurt
Step 1: Be sure to sterilize the containers by pouring lukewarm water in the container for at least 10 minutes. Pour the water out, let cool and wait to dry it off.
Step 2: Grab another container of water and maintain its temperature for 105-110 degrees F.
Step 3: Heat the milk using a saucepan and stick a candy thermometer in. Monitor temperature until it reaches 170 to 180 degrees F. Once it reaches 170 to 180 degrees, turn off the stove. If you go over 180 degrees, your yogurt will taste bad. Keep stirring for 2 to 3 more minutes to prevent the milk from burning. Let cool until it reaches 105 to 110 degrees F.
Step 4: Stir the yogurt and mix it into the milk. Stir until thoroughly mixed so as to spread the bacteria throughout the mixture.
Step 5: Place into the sterilized container and place jar into the thermos. Incubate it for at least 5 hours. Avoid moving or opening the thermos while setting to prevent while the yogurt is still not set.
Step 6: After 5 hours, cover the jars and store in a refrigerator for two weeks. Now you’ve got your homemade yogurt. Enjoy!
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