Thread: ANY Yogurt fans??

I find as I age the inner workings do not function as they used to. I started eating Yogurt every morning couple mos. back.
Not the stuff with fruit, just plain Yogurt,with maybe a little dill weed, some pepper and salt,any spice will kick it up a notch.
Yogurt is great stuff,whats your fave if you have one?

I like the Greek style yoghurt with a small amount of honey on it. I've never tried it with savoury spices as you suggest - although I suppose raita is just yoghurt isn't it? So then I guess I have, but not as a breakfast thing.

James.

Kefir. Better spectrum of mlcrobes and no added sugar like the commercial stuff. Fresh fruit makes it better.

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Am not a fruit guy,am also a major fan of heavy Belgian buttermilk,will look for the Kifer,is all in the microbes.
They do great things to the inner workings

Native Bulgarian here, it is just a common thing that we eat every day.
Also very easy to make at home.

Originally Posted by mainaman

Native Bulgarian here, it is just a common thing that we eat every day.
Also very easy to make at home.

Got a recipe?how to do,maybe a link to one?

Bring a gallon of milk almost to a boil, it will start to foam well when it is ready to use. Milk burns easy on the bottom of the pot, so I set the hot plate on 5-6.
Then set the milk to cool down, I do it in a water bath, till it is warm to the touch. I never measure but ~50-70 degrees will be fine. Then take half of a container of plain whole milk yogurt and make sure the yogurt has L. Bulgaricus (I use Stonyfield) and stir it well in the milk. Cover the opening of the container with the mixture with foil and make holes in it for the milk to breathe. Then wrap in towel and a thick blanket so it stays warm for 8-10 hours.
For container for my yogurt I use the largest container of this set
Mainstays 4pc Canister Set - Walmart.com
It has perfect size and good size opening to cover easy with foil.

I did a search for homemade yougurt, and I got a good number of hits with recipes.
One can also get just culture starters for the yogurt.

Thank you Stefan,will give it try when I run out of the 2 QTs of Greek I bought today,Homemade is always better.

By the way a gripe of mine with terminology.
All so called Greek yogurts that are being sold here in US have L. Bulgaricus, this culture is native to Bulgaria only, and is not present in traditional Greek yogurt. Technically what is being sold on the market is Bulgarian yogurt.