Yogurt Always Delicious
Yogurt bowls is a nutrient dense gut friendly satisfying meal especially when it is made with yogurt combined with fresh whole foods toppings suited to your dietary preferences. It offers protein, probiotics, healthy fats, and fiber rich foods all of which support digestion, satiety and overall wellness. Yogurt is a semifluid fermented milk food with a smooth texture and slightly sour flavor due to its lactic acid content. A classic yogurt bowl combines one cup of plain Greek yogurt, with topping of choice like chickpeas, peas, soy nuts, olives, herbs and a drizzle of honey making a sweet or savory dish in minutes packed with nutrition. Yogurt may be made of the milk of cows, goats, sheep, water buffalo options. Yogurt can be made out of most plant based milks like soy milks, oat milks, almond milks coconut milks, pea milk but the best results are made from milks containing enough protein and fat to thicken well each producing different different textures and flavors.
Cows milk is often used in the United States and north central Europe while sheep and goats milk is preferred in Turkey and southeastern Europe. Milk from Water Buffalo is most commonly used in India and Egypt regions producing a rich, creamy dense texture often compared to Greek yogurt with a mild slightly sweet less tangy flavor. Yogurt most likely originated around 5,000 BC in the regions of Mesopotamia, Central Asia and what is now Turkey where early herders discovered that milk naturally fermented into a tangy thick food. This discovery happened independently across several ancient cultures making yogurt one of the oldest intentionally fermented foods in human history. Yogurt consumption has been associated with health benefits in different populations which are abundant in zinc, calcium, B vitamins and probiotics. It is a good source of protein and it may be fortified with vitamin D and additional probiotics associated with positive health benefits.
Yogurt is a milk product made by bacterial fermentation of milk of choice. The lactose of the milk becomes lactic acid when it's fermented which acts on the protein in the milk to make yogurt thick and sour. Start by washing all jars thoroughly either by hand or by dishwasher. This process helps keep bacteria away from your yogurt. The milk is heated to 80 degrees C to kill any bacteria present and change the milk proteins so they set together instead of becoming curd. Once the yogurt is cooled to about 100 degrees F and 110 degrees F (40 degrees C to 45 degrees C degrees C). This temperature range is perfect for probiotics to thrive. Once the milk is cooled, whisk in a yogurt culture starter. Pour the mixture into clean jars and seal them with lids. Place the jars in a probiotic yogurt maker. Fill the basin with water up to the precise level of your yogurt for precise temperature control then set your yogurt maker to 110 degrees F (40 degrees C) allowing it to ferment for 8 hours.
Once the yogurt is done place it in the refrigerator for a few hours to thicken the yogurt enhancing the flavor. Elite Gourmet ProbioticPro digital Yogurt Maker is programmable including 8 individual 6 ounce glass jars and 2 large one quart glass bowls giving you the flexibility to make single servings. Create fresh and healthy home made yogurt using your ingredients customizing sweetness and flavor. Enjoy it for breakfast, snacks and meal prep. Yogourmet Yogurt Starter Culture is sold separately which is all natural, gluten free kosher, including 16 packets, (3grams Sachet) makes one liter (one quart) of yogurt. Making homemade yogurt is a simple process using a freeze dried yogurt starter. Promote gut wellness with a high content of Lactobacillus probiotics, the good bacteria that helps maintain a healthy gut microbiome which plays a vital role in overall wellness.
Cheers!
Patricia Lynn
Images Courtesy of Odiseo Castrejon at Unsplash
