Who doesn't eat yogurt at least once a day?
Perfect at breakfast or as a snack, au naturel or with cereal, yogurt is a perfectly light meal –ideal if you’re on a diet and want something sweet. A whole yogurt has about 120 calories per 4 oz for greek yogurt, while low-fat yogurt has no more than 60 calories and a yogurt made with skim milk has no more than 50 calories! Children can also eat it during weaning because it strengthens bones, increases the defenses of the immune system and regulates intestinal functioning because it is rich in lactic ferments. With yogurt, you can make smoothies and cakes – and you can even use it in many savory dishes, in sauces and with vegetables and salads. And you can make yogurt at home!
How to make homemade yogurt
You only need 1 liter of fresh whole milk and a jar of 4 ½ oz whole yogurt – or alternatively, freeze-dried milk enzymes. Pour the milk into a non-stick pot and heat it, making sure that the temperature does not exceed 100°F. (Use a kitchen thermometer.)
Remove the film that has formed on the surface of the milk and prepare 7 jars (or a large glass container) and place a spoonful of whole natural yogurt at room temperature in each jar. Then add a few tablespoons of boiled milk and mix everything before adding the remaining milk, filling all the jars.
Seal the jars with plastic wrap and wrap them in a fleece blanket for 8 hours in a place away from drafts and warm enough (i.e. in an oven that’s turned off). When the yogurt is ready, put it in the fridge and wait 12 to 24 hours before eating.
Homemade yogurt expires after about a week
If you use UHT milk instead of fresh milk, you do not need to boil it because it is already free of bacteria. If you want to add fresh fruit, be careful! If the fruit is very acidic, it can hinder the fermentation process. Cook it first or use a compote or jam.