3 Lessons in Fermented Foods and Drinks
In this series, we will learn some super simple, effective and wallet friendly ways to produce your own gut health products. If you missed lesson one, find it here.
Importance of Probiotics for Digestive Health
As we learned in Lesson 1, probiotics are very important to your health. They not only help improve conditions such as IBS, Gastroesophogeal Reflux Disease, Crohn’s Disease, and many other digestive disorders, they help to improve digestive health in general.
This carries over into many other areas of the body, because a properly functioning digestive system improves immunity throughout the body.
One of the best ways to maintain a consistent dose of high quality probiotics is through making and consuming your own probiotic rich fermented foods and beverages. In Lesson 1, you learned how to make sauerkraut. How did you get on?
In this lesson, you will learn how to make Villi yogurt, and Lesson 3 will show you the simple way to water kefir, that’s as fizzy and tasty as a soda!
How to Make Villi Yogurt
Villi yogurt is a simple, unique yogurt that doesn’t require any special equipment – most yogurts require a specific process of heating the milk and using special equipment to keep the temperature consistent while processing.
Set the yogurt mixed with milk on the counter, give it some time, and it becomes a thin yogurt that is great in smoothies, or strain the yogurt through an unbleached coffee filter or muslin and get it as thick as Greek yogurt or spreadable cream cheese.
Is This The Most Versatile Yogurt Ever?
Its mild flavor is great with fruit or honey, mixed with herbs and spices and used on crackers or bread or mixed with jam to use on bread or bagels for breakfast. There are many options when using this homemade yogurt, to incorporate into your daily diet. Our family loves this yogurt for fruit smoothies. We also like to use this yogurt to make fruit or chocolate yogurt popsicles to freeze.
I usually place my jar on the top of the refrigerator while it’s setting, because the temperature seems to be just right for processing the yogurt. When you strain the yogurt, there will be liquid called “whey” left over. You can use this whey in recipes for baking, so that nothing is wasted. It can also be diluted with water and used as fertilizer in the garden or flower bed for acid loving plants.
Food That Makes Itself
When you’re ready to make more yogurt, simply place a small amount of your previous yogurt in a jar (5 tablespoons per quart), add milk, stir, cover with muslin or paper filter and rubber band, and set on the counter. When the yogurt moves away from the side of the jar in a solid form (depending on room temperature, but usually in about 24 hours), it’s ready to be refrigerated or strained.
Now’s the Time!
Get online or to the local health shop and order your supplies. Send us in photos or comments of how your Lesson went and all the yummy ways to use this super healthy kefir yogurt.
Lesson 3 will feature more details on sourcing supplies.