What’s more, many of these spreads contain highly processed additives to improve the texture and flavor. While they have less fat than original spreads such as butter, they’re made with highly processed vegetable oils that can be harmful to health and pro-inflammatory . If pressed for time in the morning, a slice of wheat toast with nut butter and a banana would be a more nutritious option. Low fat cereal bars are marketed as a healthy on-the-go snack for busy people or a quick breakfast for kids. However, it can contain just as much sugar as ice cream, if not more.

They most likely found out how to ferment milk by chance and in all likelihood, yogurt was discovered independently in this way in many different places at different times. Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus smiletwice login thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. I do not use milk powder of any kind to make yogurt although I have a friend who makes it often with instant milk powder.

In answer to your second question, I haven’t tested freezing tiny portions, so can only guess. If you are using using yogurt from the store as your starter, I would buy more yogurt as it is much more reliable as long as you know it is fresh. Tartness seems to have more to do with the time of incubation and the type of bacteria present in your starter.

Use probiotics from the health food store as starter culture. There is always Whey for the ones who make Greek Yogurt, even yogurt has Whey. In general we don’t use all of it, Instead of trashing the most healthy component of the milk, use it as a starter for the next batch. I know it’s hard to stop, but don’t eat every last drop of your precious homemade yogurt.

I want to know if I can warm the milk back to 110 and add a new starter and try again with the same milk or if that would be harmful in some way. It took me ages to work out how to flavour my yoghurt – fresh fruit made it curdle, and jam and honey seemed to be too thick – the texture broke up before they were fully stirred in. No idea why this works, maybe the culture does something, or maybe the jam just sucks up water from the yoghurt , but it’s great, and very tasty. The same thing happens with lemon curd. What temperature is the milk, when you put the frozen yogurt in it?

Reduced fat cheeses are typically made by starting with reduced fat milks. However, these cheeses leave a lot to be desired in terms of texture, creaminess, moisture, and how well they melt . It’s actually much healthier to use modest amounts of butter or healthy mayo rather than processed low fat spreads. A small, 70-gram, low fat blueberry muffin contains 19 grams of sugar. However, low fat, sugar-sweetened yogurt contains too much sugar to qualify as a nutritious choice.