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Anusha - Beneficial Yogurt and Kefir
I could NOM this all day.
you keep your mind supple, you’re always learning new, amazing things. I
acquired a new bit of knowledge recently. If you’re a yogurt head like me, you
have placed a lot of confidence in the organic, plain, Greek-style, additive-free,
protein-packed and loaded with beneficial bacteria yogurts out there, and you
keep your fridge stocked.
that was a mistake. Now let’s clarify something first: flavored,
fruit-on-the-bottom, chocolate chip/apple crumb/crunchies added/granola-topped
or any other kind of tricked out yogurt is NOT yogurt. It’s a sweet and yummy
custard treat, filled with sugar, coloring, pesticides, and additives. It’s
junk food. It’s McDonalds in a thin veneer of sheep’s clothing.
even the organic, plain, Greek-style, additive free, protein-packed and loaded
with beneficial bacteria yogurts that folks like me flock to are also masters
of the bait and switch.
you know how the yogurt label reads something like, “Made with/contains" active probiotics, acidophilus and "live cultures" of all kinds?
Well, loves, that true. When
the yogurt was MANUFACTURED, it was chock full of these good, living things. But
beneficial bacteria, like everything that lives, has a life span. And in
the case of beneficial bacteria, it’s not long at all. In fact, 3 days - 3 DAYS
– after it’s manufactured, the beneficial bacteria starts to quickly die.
by the time your organic, plain, additive free, protein-packed and
loaded with beneficial bacteria yogurt has been made, packaged, shipped, refrigerated/stocked, put on display, handled by shoppers, bought by you, and finally opened and eaten, it has
lost most if not all of its beneficial elements.
– make your own yogurt. It’s insanely easy, and it tastes infinitely better and
fresher than the best yogurt money can buy.
this new knowledge, I brought out my old school yogurt maker (circa 2001) and
yesterday, made a fresh batch of plain kefir.
some for breakfast this morning, drizzled with honey and sprinkled with raw,
shelled hemp seeds.
flavor was clear, fresh, cool, soft, and mild. I had completely forgotten – how
did I do that? - how amazing fresh, homemade kefir tastes. Back when I bought
the yogurt maker, when I was an exuberant graduate student at Wesleyan, I ate
nothing but fresh, homemade yogurt and kefir.
old yogurt maker still works, but one of the cups is missing, and it’s a labor
intensive job. Today’s yogurt/kefir machines are marvels of innovation. Just
mix your raw, organic milk with the starter of your choice, place it in your
maker, press a button, and forget about it until the next day. Cuisinart makes
a top notch one that ferments for 10-12 hours, then COOLS your yogurt
indefinitely, so you don’t have to be home when the fermentation is done in
order to quickly get your yogurt into refrigeration. They didn’t have this
anusha (see your Hindu dictionary, you pretty thing) machine when I was in grad school.
what I’m buying on my next payday! It’s a pricey investment – about $150 - but SO
worth it. And a venerable old and working just fine yogurt maker is available
and free to whomever wants it. Probably a good fit for a young, exuberant grad
that’s today’s wisdom, beautiful people. If you’re a yogurt head like me, you
should be eating vital, bacteria-packed, homemade yogurt and kefir. I top mine
with honey, hemp, avocado, sunflower kernels, bananas, maple syrup, and more.
Depends on the day.
more thing – enjoy your homemade yogurt/kefir within 3 days of making it.