Yogurt has been around for possibly thousands of years.
It is the most common probiotic food in the Western world and has many health benefits
for various gastrointestinal conditions including, lactose intolerance, constipation
diarrhea, colon cancer, IBS, and allergies.
But the sweetened and pasteurized versions
in stores can be categorized more as dessert than probiotic health foods.
It's possible to find good quality yogurt on the shelves but you can also
make it at home very easily with a good quality stainless steel thermos.
Hi this is Lívia with Healthy Happy and Wise bringing you the latest Ayurvedic diet and lifestyle tips.
In this video, we will talk about three things:
what's the difference between homemade versus store-bought yogurt,
number two: how to make yogurt at home in a thermos
and three: the difference between yogurt and lassi.
Let's start by comparing homemade and store-bought yogurt.
If you have ever had fresh yogurt, you know how much better it tastes then store-bought yogurt.
Ayurveda recommends making fresh yogurt every day or every few days.
What you buy in the store can be several weeks old.
It is sour, heavy and can aggravate Pitta and Kapha dosha.
It can create congestion and indigestion.
What's more, the probiotic content of commercial yogurt varies greatly from brand to brand.
And probiotics are one of the reasons why we eat yogurt.
Many commercial brands of yogurt do not contain enough live beneficial organisms
to have any positive effect. These yogurts are often pasteurized
on high temperatures, which will destroy microorganisms.
And most often, the yogurt is just too old. Homemade yogurt, on the other hand,
is lighter sweeter and contains more live cultures.
In addition, you can control what ingredients you use.
Ayurveda recommends using organic, non-homogenized whole milk.
Now, I'm going to show you how to make yogurt in a thermos.
The easiest and simplest way to make yogurt, for me, is to use a 16-ounce stainless steel thermos
just like this. It is insulated enough to maintain the temperature all night
so you don't need a yogurt maker or any other complicated method or machine.
The beauty of the thermos is that you can make a small amount of yogurt.
Since Ayurveda recommends making it frequently, you can make it
every day or every other day. To make the yogurt you will need 2 cups of milk,
organic, non-homogenized whole milk is best. And you will need some yogurt starter.
You can also use fresh yogurt instead of the starter,
but I prefer the yogurt starter because it's easier to use, and I get more consistent results.
I like to use Natren Yogurt Starter, which is a powder that comes in a small glass jar.
It will keep in the fridge for months.
For 2 cups of milk I use a 1/4 teaspoon starter.
You can use other brands, just check the manufacturer's instructions on how much to use.
I use the minimum amount suggested because I don't like my yogurt too sour.
So the first step is to pour the milk into a 1-quart saucepan and bring it to a boil.
When it starts to froth and rise turn off the heat.
Do not need to cook the milk, just bring it to a boil.
Then you need to wait for the milk to cool off a bit until it's lukewarm.
The temperature should be about 110 Fahrenheit or 42 Celcius.
I don't use a thermometer anymore, I can just feel the milk is lukewarm.
If you forgot about the milk and it became too cold, just warm it up to the desired temperature.
Now, place the yogurt starter in the thermos and add a few tablespoons of the lukewarm milk.
Stir it until the powder dissolves.
Add the rest of the milk and stir it thoroughly.
Put on the lid of the thermos tight, and put in the warmest place of your kitchen.
That's it. The yogurt will be ready in the morning.
You need about 10 to 12 hours overnight.
The consistency of the yogurt should be smooth.
You know it's ready when it has thickened and has a custard like appearance
or separates from the edge of the container.
Sometimes, the yogurt will separate into solids and liquid. This is okay.
This could be the result of culturing the yogurt too long or at too high temperature.
If you would like to make more yogurt, you can increase both the milk and the starter proportionately.
The more milk you use, the more you need to make sure
the starter is thoroughly blended with the milk. You will just need a larger thermos.
Now, let's take a look at the difference between lassi and yogurt.
While yogurt has many health promoting benefits, Ayurveda recommends consuming it in the form of lassi.
Lassi is fresh yogurt blended with room temperature water.
Thinning yogurt with water and blending it changes its molecular structure,
making it easier to assimilate. Lassi is also much easier to digest than milk.
Since Ayurveda doesn't recommend drinking milk with meals containing
vegetables, beans, and other non-sweet foods,
lassi can be a refreshing and protein-rich drink consumed with any type of meal.
According to Ayurveda, lassi enhances the absorption of minerals and nutrients,
it enhances the digestive fire, increases the reproductive fluids, and enhances the flow of prana in the system.
To find out more about the benefits of lassi and how to make it, check out our video on lassi.
If you have any questions or comments, please let us know in the comments section below.
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Thank you so much for watching. I will see you next time.