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I eat a lot of yogurt and recently I became obsessed with this yogurt drink called dough.  It’s yogurt, soda water, and mint.  Some people add cream.  Jon proposed we buy a yogurt maker.

yogurt

 

I was completely on board with the yogurt maker, and then Jon wanted to make yogurt with raw yogurt.  I was a little afraid, especially after Jon had to sign a waiver to buy the milk.  Since raw milk is not homogenized or pasteurized it has yellow fat in it, which looks a little freaky when you make it into yogurt.

yogurt1

 

yogurt2

 

It tasted fine and was probably safe, but people have died from raw milk and it made me uncomfortable.  Since then I’ve used regular organic milk.  I was using a local milk that was pricey, so it might not save me money.  But it tastes better, the cows are probably better treated than the yogurt I was buying, and I’m happy to not be buying five or six plastic yogurt containers every week.  See what I mean about becoming a hippie?  Also, it’s probably a lot healthier to be using fresh fruit instead of the packaged fruit stuff.

yogurt4

 

And it’s so delicious with this recipe for cucumber, tomatoes, and yogurt.  I made it with this wonderful lentil and black bean recipe.

yogurt5

 

I was drinking a lot of doogh, so it might save money in that respect.  Here’s a recipe for doogh if you want to improve your quality of life.  It’s so refreshing.  It might be psychosomatic because I read that NY Times article about bacteria in your guts, but I like to think it’s adding healthy bacteria to my system.

yogurt3

 

You can buy a bacteria culture that is reusable.  We bought Cultures for Life.  Jon picked out a bulgarian yogurt strain because it’s thicker like Greek yogurt.

 

 

5 Responses to “How I Became a Hippy and Learned to Make Yogurt”

  1. Kathy Walters says:

    You might not believe this, but many moons ago and far far away….no I mean when I lived in Colorado, I made my own yogurt. I still have that little salton yogurt maker with the 6 4 ounce glass cups and covers. Maybe I should put it back to work. See what an inspiration you are?

  2. Meg says:

    Looks good! I put yogurt on just about everything. When I started to drink raw milk, from a local man with two cows, I researched and could not find any recent documented deaths. People have gotten quite ill, though you should see this article for more info on that- http://chriskresser.com/raw-milk-reality-is-raw-milk-dangerous- That said, I would never get raw milk from a dairy. If your cows are very healthy, and outside in the sunshine and pasture all day, it is unlikely the milk will be harmful- after all, breast milk isn’t considered so! You do need to be clean when milking, and chill to a low temperature immediately. There just seems to much room for error in larger operations, which is where you tend to find the illnesses that have been documented originating, rather than someone that has one or two cows and is quite careful.

  3. Tiffany says:

    I have never heard of doogh before!

    Way to go Liz – maybe I’ll try making yogurt one day too.

  4. Elizabeth says:

    Do it Kathy! The kind you have is supposed to be great because then you can eat the yogurt straight out of the jar.

    Meg, yeah I figured it was pretty safe but it’s the freakout factor. I found this Mother Jones article warning about the dangers of raw milk and if they’re worried about raw milk it must be serious. But I’m very comforted by the article you linked to.

    Tif, I bet you would love doogh. It’s really helpful when we eat spicy dinners because I can use it to ease the burn.

  5. Jon says:

    Tiffany, if you want to make dough you do not need a yogurt maker. Their are strains of yogurt that will culture at room temperature. You just boil some milk, let the milk cool down and then mix it with the yogurt culture. The mixture sits on your counter over night while you sleep. When you get up in the morning the yogurt is waiting for you on the counter. This would be a particularly good yogurt strain for making dough since it has a liquid consistency: http://www.culturesforhealth.com/piima-yogurt-starter.html