Natural Jersey Yoghurt with Raw Honey Drizzle
We get what we pay for with yoghurt. Organic, live (probiotic) yoghurt from good quality milk, can be expensive, so here’s the good news: home-made is far cheaper, far more delicious and far, far more beneficial than anything you’ll buy – at any price. Try it and you won’t want shop bought. With a little organisation, you’ll be making it weekly.
It really is a ‘no-brain’ process – heat the milk, cool it down, add a ‘starter’, keep warm, wait. Eat!
Pasteurised milk has been intensively heat treated and many of the valuable nutrients and all the healthful probiotics are destroyed. But thankfully, by culturing pasteurised milk with a thermophilic (heat-loving) ‘starter’ (e.g. Yeo Valley organic, live natural yoghurt) we can restore valuable nutrients and probiotics.
If you’re using pasteurised milk, please, do your health a big favour and choose organic full-fat, non-homogenised, pasture-fed milk. Duchy is one choice.
Un-homogenised, milk is in its ‘whole’ state and the larger butterfat molecules rise to the top producing a ‘cream line.’ Back in the day, our milk arrived with a visible cream-line and we just shook up the bottle to distribute the cream evenly into the milk for drinking.
Homogenization is an intense process that forcefully breaks up the fat molecules present in the butterfat, allowing them to be suspended in, rather than separated from, the liquid milk itself. Why is homogenization necessary? It isn’t. Long story short, homogenization helps industrial milk pro keep their production lines going without clogging. However, it doesn’t help us at all – this forceful and intense process leaves the delicate fats subject to oxidization. The controversy over whether oxidized fats contribute to heart disease, hypertension and hyperlipidemia continues.
If you want to make a true raw milk yoghurt – which retains all the beneficial enzymes and nutrients and isn’t homogenised – you’ll need a mesophillic yoghurt starter which works at room temperature, as heating raw milk impacts its nutritional value. Raw milk yoghurt is delicious, but much thinner than one made with heated milk as the milk proteins haven’t – it’s more like a thick drinking yoghurt.
However, gently heating raw milk at home is a far less damaging process than methods used by industrial dairy processors to ‘manufacture’ yoghurt. So it’s still well worth going for raw milk.