VitaClay Greek Yogurt

VitaClay Greek Yogurt
VitaClay Greek Yogurt
DFS NOTE: This is the most delicious yoghurt i've ever eaten!!! Most people buy yogurt from the store. It’s fairly inexpensive, convenient, tasty and healthy, right? Yogurt is tasty. It’s tangy and goes really well with honey or any kind of fruit. It can even be made into sauces, dips or savory toppings. I like making tzatziki and I recently also came up with a great recipe for tartar sauce using yogurt. So yummy! Not to mention all of the uses and health benefits of whey, a natural by-product of making yogurt and a highly concentrated pro-biotic. So given the abundance of yogurt in the store, why make your own? Well, for starters, there are lots of fillers in commercial yogurt: carrageenan, sugar (sometimes high fructose corn syrup or other corn solids from GMO corn), coloring, and other additives. And it can be difficult to find organic yogurt. The amount of probiotics in yogurt can also vary widely, and some yogurt doesn’t even contain live bacteria, which is what makes it probiotic (aka, ”healthy”). Another issue I have is with low fat and non-fat yogurt. The nutrients in milk and yogurt are mostly fat-digestible, which means you need to eat them with fat (preferably the fat they come with naturally) to absorb the nutrients. Any food is a complex balance of nutrients that work together, and if you remove one (fat) it makes the others less absorbable. Whole milk organic plain yogurt is pretty hard to find. And when you do find it, it’s not cheap. So there you go: make your own yogurt at home! It may sound daunting, but it’s actually super easy, and now VitaClay has a cooker that has a yogurt maker built right in. Have I mentioned yogurt made in clay is the Best. Yogurt. Ever.? Seriously. It’s so good (and super expensive if you can find it in the store).
  • Preparing Time: 20 minutes
  • Total Time: 6 hours and 20 minutes
  • Served Person: 1
vegetarian white meat free tree nut free nut free gluten free red meat free shellfish free contains dairy pescatarian
  • 1 tbs yogurt or a previous batch maple hill creamery plain gress-fed
  • 1 cup whole organic pasture milk
  • Carbohydrate 0 g
  • Cholesterol 0 mg
  • Fat 0 g
  • Fiber 0 g
  • Protein 0 g
  • Saturated Fat 0 g
  • Serving Size 1 1 Serving (0g)
  • Sodium 0 mg
  • Sugar 0 g
  • Trans Fat 0 g
  • Calories 0 calories

Add 8 cups of milk into the clay pot (this is not an exact science; more or less is fine). ---I use a ratio of 12oz yogurt to 6 c milk Hit the "reheat" button in the rice menu (great shortcut) and wait until the milk is frothey (test for 190 degreesF). Remove the clay pot and cool down to 110 degrees F. (put in cold water bath to speed up). Add about 1 tablespoon of yogurt per cup of organic pasture milk milk or a previous batch and stir it in (there are also powdered cultures available, which may have the most strains of bacteria—otherwise make sure your store-bought yogurt has at least a few separate strains of “live bacteria” listed in the ingredients) Seal it up, hit the yogurt button, and set for 8 hours for 8 cups. 6 hours for 4-6 cups Pour into two Donvier yogurt strainers and put in the fridge. Wait at least 2 hours to drain off the whey. Save the whey (put a jar in the fridge or whatever: this stuff is liquid gold). Most delicious yogurt ever!

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