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Plant-Based Version: Use full-fat canned coconut milk and a vegan yogurt starter.
Greek-Style: Strain the finished yogurt through cheesecloth for a thicker, creamier texture.
Spiced Yogurt: Infuse with turmeric and black pepper for an anti-inflammatory kick.
FAQ:
Q: Why is heating the milk necessary?
A: Heating the milk helps denature the proteins, allowing the yogurt to thicken properly, and eliminates competing bacteria.
Q: Can I use flavored store-bought yogurt as a starter?
A: It’s best to use plain yogurt with live active cultures. Flavored yogurts may contain additives or sweeteners that can interfere with fermentation.
Q: What if my yogurt doesn’t set?
A: Temperature control is key. Make sure the milk cools to the right temperature before adding the starter, and incubate in a consistently warm environment.
Q: Is yogurt really linked to longevity?
A: While yogurt alone isn’t a magic bullet, studies show that fermented foods support gut health, reduce inflammation, and may contribute to longer life—especially as part of a balanced, minimally processed diet.
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