Sunday, 27 September 2009

Strawberries with Vanilla-Almond Yogurt Pudding

1 (3.4-ounce) package instant vanilla pudding mix 
1 1/2 cups cold milk 
1 cup plain yogurt 
1/8 teaspoon almond extract 
2 to 3 cups fresh strawberries, raspberries or blueberries 

In a mixing bowl, whisk together first four ingredients.

Place berries in dessert cups and top with cream mixture, or layer berries and cream in parfait glasses. 

Makes 4 servings.


Friday, 25 September 2009

Strawberry Yogurt Recipe

• 500 gm Yogurt 
• 1/2 cup Strawberry (crushed) 
• 1/4 cup Milk 
• 2 tbsp Honey 
• 1 tbsp Custard Powder 
• 2 tbsp Sugar 
• Fresh strawberries for garnishing

How to make Strawberry Yogurt:
• Mix milk, custard powder and sugar in a pan. 
• Cook over medium flame while stirring continuously. 
• When the mixture gets thickens and turns creamy, put off the flame. 
• Cool it for some time. 
• Combine the above mixture, honey, yogurt and strawberry crush into a blender. 
• Blend it into a fine paste, chill. 
• Garnish with fresh strawberries and serve.

Make Yogurt At Home (Video)

Homemade Yoghurt Recipe

- 8 cups milk, cow or goat (I raise Nubian goats and use my own goat milk most often, but have made lots of yogurt with ordinary milk from the store) 
- 1/3 cup powdered milk (this is optional but will make a thicker yogurt) 
- 1/4 cup pure maple syrup, optional for sweetened yogurt 
- 1/2 cup starter yogurt 

Before you begin wash 2 quart-sized canning jars. If you want to use 4 pint-sized jars instead that would be fine too. Have the metal rings and lids ready to cover the jars when you are done. 

Pour your milk into a large cooking pot. Heat the milk up to 185 degrees. Allow the milk to cool down to 110 degrees. The cooling can take a long time. If you want to speed the process up fill your sink with cold water and place the pot of hot milk in the water and stir and stir. The temperature drops fairly quickly this way, so make sure to have your thermometer handy to keep checking. 

After you reach 110 degrees add the remaining ingredients and stir until everything is dissolved very well. Pour this mixture into your ready and waiting jars. Put the lids on and put them into what ever place you are planning to incubate and culture them. Leave them there for 10 to 12 hours. Try not to disturb the jars to much. When the yogurt is firm it is time to remove them and put them in the refrigerator to get nice and cold. Usually 12 to 24 hours. If you make and incubate the yogurt during the day it can refrigerate overnight and be ready for breakfast the next day. 

If you would like flavored yogurt, just add fresh cut up fruit or a little bit of flavored jam when you are serving your yogurt.


Yogurt Benefits

The health benefits of yogurt have been cited for centuries, but many people still don’t realize just how valuable yogurt can be to living a healthy lifestyle. Yogurt can actually benefit your health in a variety of ways, and it should definitely be added to your shopping list the next time you head out to the grocery store.

The most outstanding benefit of yogurt comes right from the unique way yogurt is made. Yogurt is simply milk or cream that is cultured with active live cultures. These cultures are the key to many of yogurt’s health benefits. Active live cultures are basically good bacteria that are necessary for the body to function at its best. These good bacteria prevent the growth of harmful bacteria that cause bacterial infections and diseases. Healthy levels of good bacteria also promote digestive health and boost the immune system.

Good bacteria prevent imbalances in the body’s yeast levels, which can prevent various types of yeast infections. It has been shown that good bacteria can also prevent urinary tract infections. If you are taking antibiotics, they may be destroying the good bacteria present in your body. Eating yogurt regularly can help restore your good bacteria levels. Active live cultures actually reduce yogurt’s level of lactose, making yogurt a delicious dairy alternative for anyone who is lactose intolerant.

Since yogurt is made from dairy products, it is very high in calcium, which is highly beneficial for bone and teeth health. Calcium is especially important for those seeking to prevent bone density loss and osteoporosis. Healthy levels of calcium can also encourage the body to maintain and lose weight. 

Yogurt is also a good source of protein, which helps give the body energy to keep you going throughout the day. Protein is an essential building block for many systems in the body, including your muscles. Protein is also good for curbing your appetite and helping you feel full for a longer period of time.

Yogurt can be incorporated into your diet in a variety of ways. By adding fruit, berries, granola, nuts, or chocolate candies to your yogurt, you can turn it into a delicious replacement for your usual dessert. You can also substitute yogurt for milk in many recipes for foods like pancakes, waffles, and even pumpkin pie.

When buying yogurt, the more natural the product is, the more beneficial it will be to your health. Organic yogurt is best. Look for yogurt that is low in sugar and without added trans fat or high fructose corn syrup. If you are on a low-fat diet: many brands of yogurt come in low-fat or no-fat versions. Always check the levels of active live cultures in your yogurt.

The more active live cultures there are present in your yogurt, the more benefits you will receive from them. Keep in mind that yogurt should be made with pasteurized milk or cream, but any pasteurizing done after the culturing process can kill the active live cultures and keep you from reaping their benefits.



Yoghurt or yogurt is a dairy product produced by bacterial fermentation of milk. Fermentation of lactose produces lactic acid, which acts on milk protein to give yoghurt its texture and its characteristic tang. Soy yoghurt, a non-dairy yoghurt alternative, is made from soy milk.

There is evidence of cultured milk products being produced as food for at least 4,500 years. The earliest yoghurts were probably spontaneously fermented by wild bacteria Lactobacillus delbrueckii subsp. bulgaricus.

Yoghurt is nutritionally rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12. It has nutritional benefits beyond those of milk. People who are moderately lactose-intolerant can enjoy yoghurt without ill effects, because the lactose in the milk precursor is converted to lactic acid by the bacterial culture. The reduction of lactose bypasses the affected individuals' need to process the milk sugar themselves.

Yoghurt also has medical uses, in particular for a variety of gastrointestinal conditions, and in preventing antibiotic-associated diarrhea. One study suggests that eating yoghurt containing L. acidophilus helps prevent vulvovaginal candidiasis, though the evidence is not conclusive.

Yoghurt is believed to promote good gum health, possibly because of the probiotic effect of lactic acids present in yoghurt.

A study published in the International Journal of Obesity also found that the consumption of low fat yoghurt can promote weight loss. In the trial, obese individuals who ate 3 servings of low fat yoghurt a day as part of a low calorie diet lost 22% more weight than the control group who only cut back on calories and did not have extra calcium. They also lost 81% more abdominal fat.