Healthy Dieting

Yogurt-making is really a lot easier than most people think. You don’t need fancy yogurt-makers, thermometers, sterilizing fluids, etc. All you need is some milk, a container, a warm place and a ‘starter‘.

It is really worthwhile to try making your own yogurt because, provided you can get good fresh goats’ or sheep’s milk to make it from — or even powdered skimmed cows’ milk — it needn’t be heated above body- temperature, and so you retain the health-giving enzymes in the milk. Also, home-made yogurt is so much tastier than bought. One reason is that manufactured

Yogurt is not as fresh as it could be. It also sometimes contains stabilizers and preservatives which prevent it from spoiling too quickly. The result is a slightly tangy sour taste which can put people off yogurt. The natural home-made kind is actually sweet-tasting. With a little practice you can very quickly become an expert at making it.

Milk

Goats’ and sheep’s milk are best. You can buy a large quantity frozen and keep it in your freezer if you have the space. Soya milk can also be used. If you want to make cows’-milk yogurt you can use low-fat skimmed milk powder. This is slightly better than whole milk and is very simple to use as it does not need to be boiled.

Container

Use whatever you happen to have as a container. Either an earthenware pot, crock or casserole, heat-resistant wide-mouthed glass jar, wide- mouthed thermos flask or a stainless-steel cooking pot will do. But it should be made of an inert material: no aluminium or flaky lacquered dishes. The container should have a lid.

A warm place

There are many ways of getting round this one. Country stoves such as Agas are ideal. The container can be stood directly on an upside-down saucer or a wire cooling tray on top if the stove is too hot. An airing cupboard or an oven heated to 120°F (50°C) and then switched off are both good. If you choose a radiator, or the warm area at the top back of the fridge, the container should be wrapped in a blanket or towel for insulation. You can also use a polystyrene bucket or picnic hamper with a lid to make an ‘incubator’, or even make a simple ‘hay box’ using a couple of cardboard boxes: one is used as a lid to fit over the other with the yogurt container in the centre surrounded by blanket/hay/newspaper or any insulating material. The ideal temperature to be maintained is 90-105°F (32-40°C). You can also use a wide- mouthed thermos which will retain the blood heat you need to culture the yogurt for six to eight hours and is ideal.

Starter

There are two kinds of starter — plain yogurt or powdered culture (the latter can be found in some health- food shops). The yogurt starter can be of any sort of milk (cows’-milk if you can’t get hold of goats’ or sheep’s). It should be plain, natural yogurt with nothing added. Read labels! Some things advertised as yogurt in supermarkets in fact contain no lacto-bacteria at all. And don’t buy fruit yogurt: it doesn’t work and it also contains sugar. Once you make your first batch of yogurt you can use your own yogurt as a starter indefinitely. In fact, the yogurt gets tastier each time you do. If it starts to become sour then use a fresh starter.

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