Tuesday, May 31, 2011

Perfectly Practical #61 - Yogurt


A couple of weeks ago I was asked by a teacher at Diva's school to come and talk to her 7th grade science class about yogurt - how to make it, why is it good for you, etc.  So I did a little snooping around and this is what I found out:

Is yogurt better for you than milk?

I think so. Because of the live cultures, yogurt delivers more calcium and protein to your body than an equal amount of milk.

Can lactose intolerant people eat yogurt without a problem?

Most of the time, yes. Culturing (the growing of bacteria) makes it more digestible by partially digesting the milk protein casein, making it easier to absorb and less allergenic. Also, in general, yogurt has less lactose than milk and the lactose it does have has been broken down into glucose and galactose which can be absorbed by lactose intolerant people.

How is yogurt good for you?

A. Bathroom issues – Have you seen the Activia commercial? What is the point they are making? It makes you go to the bathroom. Your body needs to eliminate waste and toxins and the bacteria in yogurt helps to do that by keeping your intestines slick. The good bacteria in yogurt also aids in breaking down and absorbing needed nutrients like calcium, B-Vitamins, and various other minerals. It helps to heal your guts after you have had stomach issues as well.

B. Yogurt cultures manufacture Vitamin K, B-complex vitamins, and essential short chain fatty acids.

C. Because the bacteria bind to bile acids, it has cancer fighting and cholesterol reducing (which means it’s good for heart health) properties.

D. It also has been proven to boost immunity. It stimulates infection fighting white blood cells and metabolizes flavinoids which have anti-tumor properties.

E. Candida/Thrush/Yeast – It is naturally found in the body but the good bacteria in yogurt actually keep the fungi in check.

How easy is it to make yogurt yourself?
Super easy.  (Adapted from Alicia's Homemaking recipe here)

Yogurt 

Put 1/2 gallon of milk in a crock-pot on low for 2 hours.
Unplug the crock-pot and go about your business for 2 hours.
Whisk in a small pot of plain yogurt to the milk (or after you have made your own, 1/2c. of your yogurt.)
Wrap the whole crock-pot up in a towel.
Leave it overnight.
The next morning it is ready. 
If you like thicker yogurt, line a colander with coffee filters.  Pour your yogurt into the colander (make sure you put that colander over another bowl to catch all of the whey) and put it in the fridge for a few hours.

This will be part of We Are That Family's Works for Me Wednesday.

2 comments:

  1. Would it make a difference to substitute the 1/2 cup plain yogurt with 1/2 cup plain Greek yogurt?

    ReplyDelete
    Replies
    1. Not one bit Ms. Olivia. :) In fact, I often make mine with Greek yogurt.

      Delete

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