Best Probiotic Ever - Homemade Goat's Yogurt

So you think you are in control? Have you always felt like this or is this something new? Perhaps….just maybe – this control can be taken back (in your life, in your gut, in your mind) and it’s easier then you might think.

I happen to know – we are far less in control of our lives then we previously thought (ask me how I know). There are bacteria, viruses, yeasts, fungi and whatever, deep within our guts – some of which wield great power.

It’s a bit like a continuous battle in there. Everyone is fighting for the top spot, so there are winners and there are losers. However, much of the time, for most of us – this is a complete waste of energy, because those who are doing the fighting are not worth keeping around.

When our guts are full of non-beneficial bacteria (those who feed themselves, but really don’t care for you), we are on the losing end and the bottom of the food chain. I mean, all it takes is a small number of ‘bullies’ to set up a factory farm for themselves….

What we need to do is tip that balance back in our favour…fill our digestive tract with the good guys (bacteria, yeasts and organisms who work with you) in order to create a state of health.

Personally I don’t believe supplements or probiotics help the situation. They are not a food group for me (I only want real food) so, I leave them out of my diet. The best way to bring back the gut is to clean it out, detox and then re-populate….

For the vast majority of us, our internal gut flora was never set up from birth. Our guts were not populated with sufficient numbers of healthy and beneficial organisms. But, even if they were – one round of antibiotics and you might be back at square one.

Fasting changed all of that for me (yep! Reset, repopulated and rebuilt the lining of my gut) and now for the first time ever, I am aware of the inner workings of my gut and ‘who’ is in charge.

Central command has completely shifted to the good guys (how do I know? Things have started moving ahead again in my life, I am ‘living’ again) – one thing I am eating lots of to help this process along is my own special (well, I think it’s special) goat’s yogurt.

Over these past few weeks I have been growing and developing my own bacterial culture for my goat’s yogurt and have been enjoying it in nearly everything from a sweet dessert to my latest warm weather treat of tzatziki.

To make this dish, I strain the yogurt for a couple of hours to take some of the whey off. Then with the thicker yogurt, I add in 1 full grated and strained cucumber (the key here is to strain some of the liquid off).

Next I crush 3 cloves of garlic into the yogurt mixture and add salt and pepper to taste. If this gets a chance to sit for an hour or two (I like it cold) it tastes even better.

Tzatziki is nice with served with roasted lamb (or BBQ), on fresh herbed bread or as a dip for your crisp summer vegetables. And any yogurt based dish tastes so much better when you make it yourself!

April

Homemade tzatziki

Nature - An Endless Buffet is Summer

These last couple of days were spent fasting….after all the rich food on the weekend, I needed the break and a little breather from eating! Not to say that food has been far from my mind however.

I have carried on with my yogurt making (after so many years of not eating it!) I now have a jar in the house each week. And I am loving it. Perhaps I am just very late getting into the many health benefits of eating yogurt but…

Some of which are - it's easier to digest, it is know to promote energy production, is a natural anti-inflammatory, contains selenium, helps in the absorption of minerals....and it tastes good. 

The one thing I do know is that nothing compares to making your own yogurt and especially the stuff made from raw goat’s milk. This is seriously good food. I can sense it ‘changing’ my internal workings (gut health) after I eat it.

And, I must say, I love experimenting with it even more. In a way it’s a bit like the cheese making – only with yogurt there is less to do. However, today I did let some of my yogurt thicken into curds and whey and then I strained out the whey…

Of course I ended up with the nicest creamed goat’s cheese I have ever eaten, which was even nicer after I stirred in some fresh thyme from the garden and a little sea salt. It was a nice way to break my fast.

Besides my new adventures into making yogurt, I have also been playing around with my Butterfly Juice – adding in different flavours to see what we like and to create some new and different tastes.

Over the weekend I made my juices using the same basic ingredients of nettles and dandelions but also leftover juice from cooked mixed berries, some juice from carmelised apples and cinnamon and banana.

It was the most delicious juice weekend we have had so far – everyone loved it and there was still the same energy buzz from the concentrated nettles that we get with my regular Butterfly Juice.

Ah…nature – an endless buffet is summer! 

April

Goats in the field

A Heavenly Treat....Homemade Apple & Cinnamon Goats Yogurt

I tried my hand at making my own yogurt this past week and it turned out fairly well….of course it’s goats yogurt, which I think is superior in both taste and nutrition – and it’s so easy to work with.

To be honest with you, we spent so many years as vegans and vegetarians, that even now with our own goats I often forget about milk and we almost never eat yogurt…

I make a little cheese each week with our milk and the rest is used for dandelion coffee at the weekends. That’s about it for the milk – of course the children have about a tablespoon in their porridge in the morning.

However, whenever I read up on the fine art of cheese making I always came across advice and recipes for yogurt….

So, I thought I might as well learn how to do this as well! What I did though to make the first batch easier and to try to learn how our milk would respond to a yogurt culture – is buy a goats yogurt and use this to ‘seed’ another batch using our own milk.

First of all, I am using raw milk which has it’s own bacteria and life process taking place. I have found I am learning more about how our milk responds to being processed into cheese every time I make it….(the cultures and rennet).

And I only have small amounts of milk to play with each day, so I have to pay careful attention to what I am doing if I want to learn anything here. LOL

I used about a litre of milk, which I warmed to room temperature. Then taking 1 generous tablespoon of the purchased yogurt, I stirred a little into some of my milk. This was then poured into entire jar and shaken very well.

I didn’t want to sit around and stir, heat or otherwise stand over a pot ‘cooking’ something that, to me, should be a natural process. Yet, I knew the milk now needed heat in order to curdle into yogurt (grow the mesophilic bacteria).

So, to provide a relatively steady supply of gentle heat, I placed the jar into a small bowl and filled the bowl with hot water. This was replaced every few hours and the jar contents were swirled around or gently agitated.

It was starting to thicken after a few hours…then it was left overnight (in the oven to act as an insulator) while the next morning another bowl of hot water was filled.

Pretty soon I had yogurt. No real fuss. Nothing fancy and virtually no equipment was needed. When I think about it….this is gentle food at it’s finest. Homemade yogurt is a little thinner then the shop bought stuff….but the taste is very nice!

For our yogurt treat, I stewed apples and cinnamon and mixed this into the yogurt….heavenly!

April

Apple & Cinnamon Goats Yogurt