International yogurt lover
Ever wonder why the yogurt you eat when traveling is so much better than the commercial yogurt you find in the US? Yogurt is my go-to breakfast when I am traveling simply because I love discovering the many luscious, not-too-sweet, additive-free yogurts that are abundant outside the states.
Infatuated with Aussie yogurt
On a recent trip to Sydney I discovered a creamy hand-crafted yogurt that is swirled with fresh passionfruit, mango and berries. The stuff is insanely delicious and there is no commercial American yogurt that comes close. I returned home determined to replicate it. I bought a Euro Cuisine yogurt maker and began experimenting. My recipe is not an exact duplicate of the Australian yogurt, but it is darn close. It takes a few minutes active preparation time and 8 to 12 hours to incubate. I make several batches a week as my family rebels when we run out.
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Sweeten with raw honey
I use organic locally grown raw honey to sweeten my yogurt. Raw honey has anti-bacterial, anti-viral and anti fungal properties and is rich in antioxidants. Honey has been shown to have many medicinal properties, including controlling blood glucose levels, lowering cholesterol, aiding in digestion and boosting the immune system. Honey degrades at high temperatures and loses its nutritional value so avoid processed commercial honey.
Flavor after incubation
I have experimented with flavoring the yogurt before it incubates, but am happiest with a lightly sweetened, raw honey yogurt without additional flavoring. I add fresh fruit, jam, roasted fruits or granola to the yogurt after incubation. My very favorite, is adding fresh passionfruit to the yogurt, just like the Aussies do.
Really, making yogurt is easy
Making yogurt is quick and easy, but there are a few concepts you need to understand. Read my method post on how to make yogurt before you get started.
- 42 oz 2% organic milk, preferably with DHA Omega 3
- 3 T Greek plain non-fat yogurt or other with multiple live and active cultures and no preservatives.
- 3 T raw honey (more or less to taste)
- ½ cup powdered milk
- Pour milk in a clean 8-cup pyrex measuring cup. Microwave on high for about 14 minutes. Your goal is to get the milk up to about 180 degrees, or just before boiling. Every microwave will be different, so use a cooking thermometer and adjust the time as needed.
- In a small clean bowl whisk honey and yogurt together. The yogurt is your starter.
- Remove the milk from the microwave. A skin may have formed on the top. Use a clean spoon to remove. This may occur a few times as you let the milk cool. Remove the skin as it forms. Allow to cool to between 112 and 118 degrees. Whisk in the powdered milk. Pour a splash of the cooled milk into your bowl of honey and yogurt mixture and whisk together to thin. Pour the thinned honey-yogurt-milk mixture back into the measuring cup containing the cooled milk. Whisk to incorporate. Pour into glass containers, put into yogurt maker, set the time for 8-12 hours and turn machine on.
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