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Ingredients
| 60 | grams | milk, skim, (non fat) powder | or regular milk powdered |
| 30 | grams | sugar | |
| 500 | millilitres | water | |
| 1 | teaspoon | vanilla extract | |
| 2 | tablespoons | yogurt |
Directions
Heat milk in saucepan over low heat until it begins to boil, temperature 180 between 185F.Remove from heart and allow to cool. Temperature 100 between 115F. If necessary use a thermometer.
Add 2table spoon yogurt,sugar and vanilla, stir well.
Transfer the yogurt mixture to glass pot.
Heat oven to 110-115 F and turn off.turn on oven light.
Place yogurt mixture in oven on upper rack. Yogurt will be done in 4-6 hours.
Serve and enjoy.
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History of yogurt
The word for this tasty item is not English, which is why we spell it many different ways - Yogurt, Yoghurt, etc. We are making guesstimates on how to spell a "sound" from another language. This food was developed in the middle east in the days of the Roman Empire.
The word we use to describe the product in modern times is "yogurt" - which comes from the Turkish word for the item. That is not to say that Yogurt itself sprung into being in Turkey. This food item has been around for 4,500 years - long before the modern country of Turkey was formed in 1923. It was created by the very first cultures of mankind in the middle east.
In essence, yogurt is spoiled milk. Bacteria infect the milk, turning the lactose (milk sugar) into lactic acid and alcohol, just like yeast works on grapes to make wine. The alcohol levels are quite low - and the resulting mixture is able to last longer without spoiling, which is of course critically important in hot regions of the world.
With many if not most adults being lactose intolerant, this is great, because the bacteria "handle" the lactose for you. Also, the bacteria settle in your intestines and help you in many other ways.
Unfortunately, many companies now pasteurize their yoghurt, which defeats the entire medicinal purpose of eating it :) They kill off those bacteria that you are supposed to be eating. So you want to aim for a version that is *not* pasteurized.
Also, many yogurts are now made for a modern audience meaning they are filled with extra sugar to meet our "sweet tooths". Yogurt can be worse than candy in this situation. Once you start reading labels, it is almost scary how much sugar is added to many of these once-healthy foods!
The word we use to describe the product in modern times is "yogurt" - which comes from the Turkish word for the item. That is not to say that Yogurt itself sprung into being in Turkey. This food item has been around for 4,500 years - long before the modern country of Turkey was formed in 1923. It was created by the very first cultures of mankind in the middle east.
In essence, yogurt is spoiled milk. Bacteria infect the milk, turning the lactose (milk sugar) into lactic acid and alcohol, just like yeast works on grapes to make wine. The alcohol levels are quite low - and the resulting mixture is able to last longer without spoiling, which is of course critically important in hot regions of the world.
With many if not most adults being lactose intolerant, this is great, because the bacteria "handle" the lactose for you. Also, the bacteria settle in your intestines and help you in many other ways.
Unfortunately, many companies now pasteurize their yoghurt, which defeats the entire medicinal purpose of eating it :) They kill off those bacteria that you are supposed to be eating. So you want to aim for a version that is *not* pasteurized.
Also, many yogurts are now made for a modern audience meaning they are filled with extra sugar to meet our "sweet tooths". Yogurt can be worse than candy in this situation. Once you start reading labels, it is almost scary how much sugar is added to many of these once-healthy foods!
Nutrition Facts
Serving Size 123g Amount per ServingCalories 72 4% of calories from fat
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 73mg | 3% |
| Total Carbohydrate 13.0g | 4% |
| Dietary Fiber 0.0g | 0% |
| Sugars 13.0g | |
| Protein 4.0g | 9% |
| Vitamin A | 0% | Vitamin C | 1% | |
| Calcium | 16% | Iron | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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