Without any doubt homemade yogurt is the stand out, make a difference, too good to be missed, jam packed with probiotic goodness, white, wobbly stuff that is a must for everyone's gut!
Did you know that not even the most expensive, organic, whole milk, natural tub set yogurt can ever be as good as yogurt you can easily make at home yourself? And if you set your yogurt to ferment for 24 hours it may well become the holy grail of beneficial foods.
We all know what happens when we leave milk out on the bench on a warm day. It curdles and goes a bit stinky. Lumps form and the milk separates. This is what naturally occurs when milk is left to ferment.
But yoghurt is more than just curdled milk. Real yoghurt has only a vaguely sour smell and is made by bacterial fermentation. The process is very simple. Specific bacteria known as 'yoghurt cultures' are added to milk and left to ferment the lactose, the natural sugar found in milk. Technically, yoghurt must have two strains of bacteria to be labeled as yogurt: lactobacillus bulgaricus and streptococcus thermophilus. This process produces lactic acid, a substance that causes the milk proteins to curdle and thicken.
A quick bit of yoghurt history and a “sciencey’ explanation.
"Before the age of industrialization, Europeans consumed milk as yoghurt, cheese, curds and whey. Without pasteurization or refrigeration, milk sours and separates spontaneously. This is due to the process of lacto-fermentation during which lactic-acid producing bacteria begin digesting or breaking down both milk sugar (lactose) and milk protein (casein). When these friendly bacteria have produced enough lactic acid to inactivate all putrefying bacteria, the milk is effectively preserved from spoilage for several days or weeks." Sally Fallon from Nourishing Traditions, page 80.
The environment, temperature & time determine this unique process. Yoghurt may be created in 6 hours, however, for health reasons, I advocate a much longer fermentation. Controlling the environment over time is challenging, especially in cooler climates. A Luvele Yogurt Maker, with accurate temperature control and timer, eliminates all concerns about milk spoiling and guarantees making yogurt at home, is failsafe and easy!
Real homemade yog urt has strains of beneficial bacteria that support the native beneficial bacteria in your digestive system. Homemade SCD 24 hour yoghurt is teaming with probiotics that are essential for gut health. Read more about yoghurt and probiotics here or find the recipe for 24 hour yoghurt with cows milk here.
Fermentation also improves the nutritional quality of any milk you use, resulting in about 20% more protein. Yoghurt contains, vitamins, minerals, amino acids and good fats. As a bonus, both vitamin B and vitamin C are also increased during milk fermentation.
Apart from the satisfaction of making it yourself, homemade yoghurt is also much cheaper than store bought yoghurt.
If you are looking for a completely lactose free & dairy free yogurt option, with all the probiotic power of traditional 24-hour cows milk yoghurt, why not give one of our coconut or nut milk yogurt recipes a try?
Making real yoghurt at home ensures you stay in control of the ingredients you use. You can use the best quality milk that is additive free! This is an important point; ensure the milk, milk alternative or cream you use has no additives such as milk solids, carrageenan, xanthum gum, dextrose, emulsifiers or sweeteners.
Take care if you are prone to being dairy sensitive. Please, introduce it into your diet gradually.