Tuesday, June 26, 2012

How to make Yogurt without a Yogurt Starter!



Have you ever wondered how in the world yogurt was ever made without the yogurt in the first place? I have. I know that I have spent much time searching it out on the internet and even found one recipe in a different language and country where they used ant hill dirt. I even tried it once but was too chicken to feed it to anyone. They say that the dirt is really clean and good for you but I don't know I could only find one article in all of internet world so I didn't trust it completely. Who knows I might get brave and try it again one day.

Anyway, I have been learning about lacto-fermenting ketchup and musturd and mayo as well as vegtables like beet kvass. When I started learning that the whey in those recipes was fillled with probiotics then I realized that it should be possible to make yogurt in a cooler with a bit of whey and not yogurt so I went for it.

While out shopping at the thrift store the other day I invested in another small cylinder cooler and that is now my new yogurt maker.

Yogurt without a Yogurt Starter

Ingredients:

Whey
Whole milk

Directions:

Add a small amount of whey to the bottom of your jar about a half inch or so. Then add your milk.  Place in the bottom of your cooler and cover with hot, tap water and top. leave overnight or eight hours. Then do it again emptying out the water and covering it with hot, tap water. After this time you can place it into the refrigerator to cool and either flavor it or use as is. Its so amazing I couldn't believe it worked.

Tip: Leave your cooler on the stove so that in the morning you will remember to empty the water and change it out again. You can also just leave it in the refrigerator after the first 8 hours and then put it back out the next night.  Isn't it amazing how God has left us with so many great ways to take care of ourselves. Yummy ones too?

Have you ever made yogurt this way? I am curious if there are other pioneers out there?

 

Lacto-Fermented Ketchup Recipe


We don't buy ketchup in our house because of the large sugar content and I have been wanting to make my own for a long while. Then the other day I began to learn about lacto-fermenting. I was suprised to find out that there were so many other ways that I could be benefiting from pro-biotics. Probiotics are good bacteria that live in our gut and fight off the bad bacteria. You can loose these good flora as they are called when you get sick to your stomach and when you are under stress. Probiotics are also good for aiding digestion. Can you think of anyone that could use this God given health tonic.

Lacto-Fermented Ketchup

12 oz tomatoe paste without salt (organic if you can)
1/4  to 1/8 c. of water
2 tbls.acv
1/4 tsp. musturd powder
1/4 tsp. cinnamon powder
1/8 tsp. cloves powder
1/8 tsp. all spice
1/8 tsp. cayenne
1/2 tsp. salt
1/4 to 1/3 c. maple syrup or honey

Stir up all the ingredients cover nad let set for at least 8 hours and no more than 2 days. Then I put mine into a used up musturd bottle and labeled it as Ketchup. You can also find these squirt bottles at the grocery store. I prefer to recycle. I couldn't believe how much this recipe tastes just like regular ketchup maybe even better now that I know it is healthy for us.

Have you ever made your own ketchup? Its really good.

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