burkphoto wrote:
The best Yogurt is that which you make yourself. The commercial versions, unless labeled PLAIN, are loaded with sugars and stabilizers and other crap. Add your own organic granola or fresh fruit, and nuts like walnuts or pecans.
Yogurt is easy to make. Heat a quart of milk until it just barely boils. Remove immediately from heat and cool to 115°F. Transfer to a sterile glass container. Add an ounce of plain yogurt as starter. Keep the mixture at 115°F for 12 hours. Refrigerate. If you want Greek style yogurt, strain regular yogurt through a few layers of cheesecloth.
Yogurt is basically fermented milk and bacterial waste. It contains the GOOD bacteria that we need in our guts to digest food and provide healthy immune responses. It is probably the healthiest milk product, and one of the few many adults can tolerate without popping lots of lactase tablets. But it's not healthy if it is full of sugar and artificial flavors and stabilizers.
The best Yogurt is that which you make yourself. T... (
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