Homemade Yogurt and a fridge tart without all the bad stuff!
Homemade yogurt….why would anyone want to make it if the shelves are filled with all sorts of yogurt! Low-fat, full cream, low sugar, real fruit, flavored, phew the choices are endless.
Homemade is better because you have control of what goes into your product. With homemade yogurt, you add the fruit or sugar or nuts or nothing if you so choose.
I like making homemade yogurt, because I like the complexity and yet the simplicity of what happens in a kitchen when a few basic ingredients are thrown together in one pot or bowl. That to me is the “magic” of cooking! When I made my Mosbolletjies a couple of weeks ago, I couldn’t stop wondering who ever came up with the ingenious plan to use fermented grapes as yeast? With making homemade yogurt, it is exactly the same…. milk, a little yogurt that act as the “culture” and a little patience, that is all it takes to make your own homemade yogurt.
Homemade yogurt is good for you for a number of reasons: These are my top reasons.
- Yogurt digests easier than milk
- Yogurt is rich in calcium
- Yogurt is a good source of protein
- Yogurt can boost your immunity
- Yogurt is extremely good for your colon.
- You control the ingredients that go into yogurt
When my son came home from the hospital after his recent ordeal, the first thing I offered him, was a bowl full of homemade yogurt. I so badly wanted to make him better, heal faster and eat something and yogurt was my first choice to make all this happen. You have no idea what goes through a mother’s mind!
I think we owe it to our children to revert back to “homemade”. I saw how my mom made yogurt in an old “Hart” pot on the stove and clearly that has inspired me to try it, but sadly these days our children witness how we shop for convenience food and the easy way out. We will end up with a generation of people who do not have a cooking clue about the origin of food, how to prepare it and how to enjoy it most of all! Scary thought, I must say.
Makes 1 liter
1 liter full cream milk
4 T bulgarian yogurt with live cultures
Pour the milk into a large stainless steel pot and over low heat, cook the milk until it is just below boiling point. Stir continuously so that the milk does not “catch” at the bottom of the pot. Once it reaches that temperature, let it cool to 60C. It is easy if you have a thermometer, but if you don’t, use your finger. If you can keep your finger in the milk for longer than 10 seconds without burning your finger, it is ok!
Mix the yogurt with with a little extra milk ( this yogurt and milk must be at room temperature) and stir into the milk in the pot. Transfer the milk to a glass jar or bowl, wrap in a blanket or towels and place in a warm place for at least 4-5 hours. Refrigerate uncovered for about 40 minutes and then close the yogurt and use when needed.
Yogurt Fridge Tart
I concocted this fridge tart, because I get endless requests for sugar-free and gluten-free recipes.
300 ml coconut – toasted
50 g butter – melted
500 ml homemade yogurt
pulp from 8 – 10 passion fruit
4 sheets gelatine
30 – 50 ml honey or xilotol
a little water
Mix the butter with the coconut and press the coconut down in a tart dish. Keep in the fridge. Place the gelatine sheets in a bowl. Cover with cold water and soak until the gelatine is soft. Scoop the pulp from the passion fruit and pour into a small pot with a little water and bring to the boil . Add a little honey to your taste. Squeeze the water from the gelatine and add to the passion fruit. Remove from the heat and allow to cool but not set. Add about ½ of the passion fruit to the yogurt and mix. pour the mixture into the coconut tart shell and top with the other ½ of the passion fruit pulp. Allow to set and serve.
*If you do not have sugar issues, use caster sugar in stead of the honey.
*The coconut can be replaced with toasted, ground almonds