03/06/2022
This mornings breakfast was fresh jam with homemade yogurt. I know the yogurt may look watery, but there is a reason! Did you know to make a firm yogurt some company’s add fillers!
The bacteria that make yogurt like the protein in milk to be partially broken down, which means cooked till 212 degrees. This is fine and all but at that temperature any good beneficial bacteria are also killed off in the process. In order to make truly raw yogurt from raw milk you need to make sure you don’t cook away the good guys that make this food so nutritious. I only cook a small amount so the bacteria have something to eat and create the yogurt, but I make sure I add in the rest of my milk uncooked and unpasteurized.
It comes out more like a thick milk, but I know this food is super nutritious! Don’t get me wrong, the store stuff is good and convenient but you can’t beat home made