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Diet Changes and making yogurt

Other than maintaining a low fat, low salt diet I have been trying to reduce my sugar and especially my fructose intake. This means almost no processed foods. I have already reduce my use of processed foods a long time ago but from time to time purchased some foods for convenience,  some products took too much time to do and some could not be made like store bought so were rejected by household members.  These products are the ones you may consider to be healthy such as yogurt and whole wheat bread but due to the use of corn syrup in what seems like everything they will no longer acceptable for my lifestyle. This means a lot more work on my part but I am really hoping it will help with my blood pressure.  The problem with yogurt is so many of the recipes were too runny and not that smooth. I used to make the yogurt with skim milk and  dried milk added but really did not come out as hoped. However, I think I found a better way to make thicker and creamer yogurt. Now all I have to do is figure a way to flavor it without sugar or splenda but still keep the creamy texture and have a great taste. I think next time I will drain the yogurt better using s strainer to get all of the whey out and add flavor before making it in the yogurt maker. I am still experiment so please come back later to see what I discovered. My next goal is to make homemade cottage cheese.

Yogurt Recipe

Place 2 quarts of milk in a saucepan. Heat the milk to 180° F, Maintain the temperature for at least 20 minutes. This sterilizes to kill all microorganisms in the milk to prevent competition with the lactic acid bacteria (yoghurt culture)  and alters the milk’s whey proteins to help create a finer, denser consistency.  I also suggest using a double boiler to prevent scorching. After the heating let the milk cool until around 115° F degrees.  When cooled add at least 4 tablespoons of plain yogurt and one package of plain gelatin.  Mix in thoroughly. Place the mixture in your yogurt maker or an insulated bottle. After 4 hours the yogurt should be ready. Stain or pour out the whey for Greek yogurt, if desired.
The gelatin was added because it helps to stabilize the yogurt so you can leave it out.  I may try it without the gelatin later myself to see if there is a big difference.

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