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Yogurt, Quark and More

| 8/28/2008 5:37:42 PM

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Yoghurt, yogurt, yoghourt, or yogourt... is great stuff. There are quite few stories about the origins of yogurt (as I was taught to spell it). One story is that the Bulgars (people who migrated to the Balkans in seventh century AD) created the first yogurt cultures with bacteria in their goat skin bags. Of course, no one really knows where the idea of yogurt came from but there are quite a few theories.

Yogurt is amazing! Who wouldn't want to claim it? First of all, yogurt is easier to digest than milk. Often people who cannot properly digest milk, either because of lactose intolerance or protein allergies, can tolerate yogurt. There are quite a few great articles and studies that talk about why yogurt is easy to digest but to simplify: yogurt contains helpful enzymes that improve lactose absorption. A great source of calcium, yogurt is also proven to keep your colon happy by promoting the growth of helpful bacteria and ridding your system of harmful nitrates. Here are some other great facts about yogurt: reduces the instances of yeast infections in women, lowers cholesterol, a single serving contains 20% of the daily recommended amount of protein, and it helps children to grow. BUT most yogurts on the market are not that great. In fact, only Stonyfield Farm's yogurt and a few others (like Dannon All Natural) are even good for you. Most yogurts are watered down with sugars, corn syrup, coloring agents, and artificial flavors.

Many people think that children won't eat yogurt that doesn't come in a tube or have crazy colors. Wrong! My stepson happily created and devoured entire fruit and yogurt parfaits at age five. Parfaits are a wonderful and quick breakfast or dessert! They are beautiful, kid-friendly, and very healthy. Simply create multiple layers of granola, fresh fruit, and plain yogurt in a glass, then serve. I like to serve them in fluted champagne glasses or even brandy snifters and use iced tea spoons to eat them with. You can also use frozen and fresh fruits with yogurt to create healthy and delicious smoothies:


When looking for live yogurt cultures... look for labels like this:

Paul Gardener
11/4/2008 4:13:01 PM

I love to make yogurt, and quark is a great substitute for cream cheese! I have yet another option for setting the culture though. When I sterilize my jars, I end up with a lot of very hot water. I pour a good bit of this into a cooler and close the lid. After making the yogurt I tamper the water in the cooler to just above 100 deg with some cool water and put the filled jars into the cooler. I cover them with a couple of old bath towels, close the lid and walk away. sometimes I even do it late and go to bed. AFter a few hours they're set thick and tast delicious! just "food" for thought. Great read. P~

9/14/2008 11:54:56 AM

Finally, the real deal on what I'm really looking for in the yogurt sold at grocery stores. Thank you for the product recommendation and the recipe. To your health and happiness.

Julie at Elisharose
9/8/2008 8:14:04 AM

Yogurt is a staple at your house. And we make our own. I haven't made yogurt cheese yet. That is the next frontier.

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