Most people eat yoghurt, or what the shops like to call yoghurt. It comes in little tubs, it has the bacterias, it claims to be beneficial. Reality is most of the yoghurts you buy are either: fat free, loaded with chemicals for flavouring, full of sugar or all of the above. There are some great yoghurts that are completely without the crap. I like to add honey, berries, chuck them it in smoothies or use to make cream cheese & whey. The added plus is they are convenient. BUT (& there's always a but) you need to read labels to make sure you are getting proper yoghurt. So you have your yoghurt on your shopping list...where's the fun?
I recently brought a jar of bacterias. Then I got a yoghurt thermometer. Then by chance I was in aldi & they had yoghurt makers on clearance. Making yoghurt is surprisingly easy, doesn't take long & is helping Stella learn about tempretures & science. It's also good if you have plain, "normal" milk as you are putting good stuff back in. So making yoghurt is easy. I found something even easier. Finnish viila (spelling??) & Scandinavian piima. These cultures are great, you add them to milk or milk/cream in a jar & pretty much leave it on the cupboard. They culture at room tempreture. Nice & easy.
The only thing is you can't have them next to each other or near other cultures you are doing as they will cross & eventually weaken. So now in our kitchen/dining area I have a water kefir spot, a viila spot & a piima spot. The "normal" yoghurt when it's made has it's own spot as well. Lots of culture in this house! Hehehehehe
So if you live nearby & want to have a go at how easy it is, let me know & I'll hook you up with some starters.
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