Homemade Yogurt Syrups

Making yogurt is fun, delicious and so easy that the whole family can participate and make any type of flavour you want! I prefer vanilla yogurt whilst my younger sister loves berry flavoured yogurt and my dad loves the orange and apricot yogurt so instead of having to buy three different tubs at the shops, we make a large batch of homemade yogurt and then mix our preferred syrups into the yogurt before we eat it. That way everyone is happy! I’ve included two yogurt syrup recipes below to add to your plain yogurt but you can be creative and try out different fruits and essences to make your favourite!

Mixed Berry Syrup.

This syrup recipe makes up to 3 cups worth and can be stored in a separate container in the fridge for up to a week. It’s delicious both cold in yogurt or ice cream or even hot over pancakes!

• Ingredients

1. 2 cups of mixed berries eg strawberries and blueberries.
2. a small lemon
3. 1/4 cup of sugar
4. 1 1/2 cups of corn syrup
5. 1/4 cup of cornstarch
6. 2 tablespoons of cold water

• Equipment

1. large saucepan
2. spoon
3. glass container (cleaned and air dried)

• Instructions

1. Mix berries, the juice of the lemon, the sugar and corn syrup together into a saucepan and simmer over a medium heat until the sugar has dissolved.
2. Combine the cornstarch and the 2 tablespoons of water together and add to the saucepan.
3. Simmering for 5 minutes and stir occasionally.
4. Refridgerate in the glass containers and add to your yogurt when cool. Enjoy!

Orange Apricot Syrup

This syrup is so delicious and makes about 3 and a half cups. Try different oranges for different tastes!

• Ingredients

1. 1 cup of apricot preserves
2. an orange
3. 2 cups of finely diced fresh apricots
4. 1/2 cup of corn syrup
5. 2 tablespoons of cornstarch
   

•  Equipment

1. large saucepan
2. spoon
3. glass jars
   

• Instructions

1. Mix together the preserves, the zest of the orange (keep the juice for later), apricots and corn syrup and put over a medium heat to simmer.
   
2. Mix the juice of the orange with the cornstarch and then add to the saucepan and simmer until it begins to thicken.
   
3. Store the syrup in the glass containers in the fridge until cool and then serve.
   

        

  So simple and easy to do! Give them a go and you’re sure to have the whole family grinning!

 

Trick Your Stomach and Become Healthier For It!

An article by USA Today called “Trick your tummy: Eat before you eat” suggests that if you eat before your main meal, you consume less calories and not go hungry either! However this is only true depending on what the pre meal snack consists of. Here are the facts.

Pennsylvania State University researchers pointed out that:

• “People who eat an apple about 15 minutes before lunch consume an average of 187 fewer calories at the meal than when they have applesauce, apple juice or nothing at all. This calorie savings includes the calories from the apple.

• Men and women who have 1 1/2 to 2 cups of vegetable soup before a meal consume about 134 calories less at the meal than when they don’t have a bowl of the broth-based soup. That includes the soup calories.

• Women who eat a large salad (about 3 cups) before lunch consume 12 percent fewer calories at the meal (salad calories included) than when they don’t have the salad beforehand.”

That sounds pretty cool, right? But what pre-meal foods should we eat? Are there any foods that we should avoid? Barbara Rolls states that the pre-meal snack should consist of only 100-150 calories and that you can feel more satisfied and fuller when eating “fiber-rich or water-filled fruits and vegetables” despite eating fewer calories.

Here are some foods that are good for your pre-meal meal.

• yogurt (of course yogurt is on this list. Yogurt can do anything!)
• fresh fruit like bananas and apples.
• nuts.
• beans.
• vegetables like zucchini, broccoli and carrots.
• vegetable soup
• salads (with no added meat or cheese unless it is low-fat string mozzarella cheese.)

What you should avoid.

• meat.
• cheese.
• high fat dressings.

Don’t forget this is for a small meal before your main meal which well help you feel full and eat less calories. Well this is definitely one cool tip I’m going to put in place with my eating habits. I can’t get enough of yogurt and to learn that if I eat yogurt before a main meal and as a result consume less calories, then who am I to argue?

Making Yogurt Tips

Having problems making yogurt? Want thicker yogurt? Sweeter yogurt? Then try some of these tips.

• The longer you let the yogurt stand in its warm spot (whether it is an oven with the pilot light on, an esky full of hot water or a yogurt maker) the thicker it will become.
• Whole organic milk makes the thickest yogurt in comparison to other milk types.
• Add flavour such as jams, syrups or essences to yogurt mixture before you leave it to set for 8 or so hours. Mix through when the yogurt sets and becomes thicker.
• Add tbs of sugar to your milk mixture when boiling.
• Add fresh fruit to your yogurt after you have chilled it in the fridge.
• Insure you leave some yogurt plain to be a yogurt starter for your next batch.

Making Yogurt Recipe #4

I posted this recipe on Ezine articles and it consists of organic ingredients creating a wonderfully unique tasting yogurt to the other recipes I have posted. Check it out here and let me know how you go!

“This yogurt is extremely creamy and a bit to sweet for my liking. I find just adding fresh fruit or jams makes the yogurt sweet enough. Experiment and find a yogurt that suits you and your family!”

How to Eat More Yogurt

• Instead of mayonnaise and salad dressings, use plain yogurt.
• Add yogurt instead of ice cream in your milkshakes.
• Add yogurt to your fruit smoothies.
• Replace ice cream with yogurt and freshly cut fruit.
• In dips, replace sour cream with yogurt.
• Marinate meat and poultry with a bit of plain yogurt.

The Importance of Breakfast.

I was reading an article today about Brits spending 6 months of their life sleeping in and that an average breakfast time is about 9:22 am at their desk at work. I force myself to get up at 7 at the latest and go for a run, having my breakfast about 8:00am. By then I’m starving and breakfast usually consists of fresh yogurt, mixed oats and muesli and fruit, mainly pears. This breakfast will keep me going quite happily until lunch time. Obviously I’m biased and reckon yogurt is one of the best breakfast food’s about, but what really is the best breakfast food? Is it wheat-bix? Toast? Bacon and eggs? During my exchange trip to Germany, I initial had what the family ate for breakfast. Because it was winter they tended to eat a lot more bread, cold meats and cheeses for breakfast. Eventually that got to much for me and my host mum bought me tubs of yogurt to have instead but I guess I was used to having a lighter breakfast and a heavy dinner. What food should we break our fast with? First of all, what’s so good about breakfast anyway?

• Why do we eat breakfast?

Breakfast is the breaking of your fast, eating something after having not eaten whilst you slept (hopefully this is the case.
Wikipedia states “Many nutritionists claim breakfast is a very important (although not necessarily the largest) meal, pointing to studies that have shown that people who eat breakfast tend to weigh less. Studies have shown a correlation between children and adolescents having breakfast and their not being overweight, despite the fact that they generally consumed more daily calories than those who skipped this meal.” So that’s pretty cool. If you eat breakfast, you weigh less. It also helps you focus and thus do better either at school or work so it makes you smarter! So weigh less and be smarter. Why wouldn’t you eat breakfast if this is the case?

• What should we eat for breakfast?

Wikipedia goes into what people eat in different nations so for the full list see here. I’ve included just a few.

Eritrea & Ethiopia (Africa)- the typical breakfast contains of a flat bread called injera with condiments as well as stews and porriges.

Northern China- breakfast fare typically includes steamed breads, unleavened pocket-bread with sesame, steamed buns with meat or vegetable stuffing, with soy milk or tea as beverages.

Central and Eastern China- breakfast fares include some Northern as well as Southern dishes. Typically breakfast consists of a soup made by fried tofu and noodles), plain rice porridge served with numerous side dishes such as salted duck eggs, pickled vegetables, and century eggs, or sweetened or savoury soy milk.

Southeastern China- breakfasts consist of rice porridge served with side dishes like pickled vegetables and century eggs.

Indonesia- breakfasts usually contain rice in some form. Some common dishes are rice cake wrapped in banana leaf with vegetables and coconut milk soup. Many Indonesians also enjoy chicken noodles as well as an assortment of cakes in the morning.

New Zealand and Australia- the typical breakfast strongly resembles breakfast in other English-speaking countries. Owing to the warm weather in some parts of Australia, breakfast is generally light. In the cold parts, however, one might find a full English breakfast. The light breakfast consists of cereals, toast, fruit, and fruit juices rather than cooked items. Australians also enjoy a heavy breakfast with fried bacon, egg, mushroom, sausage, tomatoes and toast, with tea or coffee and juice (similar to the full English breakfast). Some other typical meals include pancakes and yogurt. Australia has a popular spread called Vegemite that is routinely spread on toast for breakfast.

Britain and Ireland- have enjoyed a substantial hot meal for breakfast, featuringeggs, bacon, and sausages, accompanied by toast and tea or coffee.

Germany- The typical breakfast consists of bread rolls, butter, jam, ham, a soft-boiled egg, and coffee. Cereals have become popular, and regional variation is significant — cheeses, cold cuts, meat spreads, yogurt, granola and fruit (fresh or stewed) may appear, as well as eggs cooked to order.

So it seems breakfasts vary hugely all over the world. But what is best? Sausages? Eggs? Cereal? Rice? Yogurt?
In the end I think it depends on what you’re used to. In Australia, where I’m from, it’s too hot to have a hot meal to start your day off and far to heavy. On special occasions sure, but not everyday. In my family we have yogurt, muesli and fruit to start off our day (with plenty of water) and in winter we sometimes have porridge. Living in cooler climates though, it would be important to eat something more substantial and warm to help kick start your day. In the end it’s your choice. I personally believe breakfast should not be skipped and that starting my day with yogurt gets the day off on the right foot!

Yogurt to Help Anti-aging

An article in the News Herald by Dr Charles Suber called “Health Benefits of Yogurt” caught my interest today in my quest to understand why yogurt is so fantastic and why making yogurt should become a part of your daily routine. His article points towards the longevity benefits of yogurt stating,

“It is thought that the “good” bacteria (from fermented milk products) will “fight” with the harmful bacteria in the gut, leading to improved health and wellness” and thus help us live longer.

We know that we won’t live forever (despite the fact that many people live as if they will) and to fear death is to be human, however we can prolong our lives by keeping our bodies and our minds healthy. How do we do that? Well according to Suber and many other scientists and researchers, yogurt may play a part in doing just that. Suber talks about the Russian noble prize winner Élie Metchnikoff, whose research of the immune system led him to believe that the consumption of lactic acid-producing bacteria (found in yogurt and other fermented milk products) had positive effects on health and longevity.

Yogurt is jam packed full of nutrients and good bacteria that can resist stomach acid and pass into your intestines, fighting bad bacteria all the way. More easily absorbed that other dairy products and some individuals who are lactose intolerant (some not all) can still eat yogurt because it has less sugar and lactose in comparison to milk.

Suber goes on to say,

“The fermentation process causes yogurt to actually have a higher amound of conjugated linoleic acid than the original milk. The importance of this is that conjugated linoleic acid appears to be able to stimulate the immune system and prevent cancer formation.“

So, Suber is suggesting that yogurt can possibly help increase your life span, stimulate your immune system and fight off cancer. Is there anything yogurt can’t do? Check out the article for even more amazing benefits yogurt has.

Making Yogurt Recipe #3

Ingredients

1. 1 litre of milk (not pasteurized! That kills off all the good stuff!)
2. 2 tbsp of starter yogurt (either bought from the store full of active cultures or made from a previous batch of homemade yogurt).

Equipment

1. A large pot- deep.
2. A wisk
3. A liquid thermometer
4. A litre jar or two smaller jars, sterilized.
5. An esky
6. Cardboard
7. Aluminum foil
8. A covered container that fits inside the esky and your smaller jars fit inside it.
9. A blanket

Instructions

1. Heat the milk on a low-medium burner to 43 degrees Celsius (110 degrees Fahrenheit), using the thermometer, checking for accuracy.
2. Once it reaches the desired temperature, remove 2 tbsp of milk into a small mixing bowl and whisk half the yogurt and the milk together well before adding the rest of the yogurt.
3. Pour into the jars and top with the remaining milk.
4. Screw lids on the jars tightly.
5. Fill the covered container with hot tap water and place the jar/s inside, making sure that the hot water does not go above the lids.
6. Put the cover of the container on and then wrap in the blanket.
7. Cut up three layers of cardboard to fit in the bottom of the cooler and then cover the inside of the cooler with foil (shiny side face outwards). Now you have your very own incubator.
8. Place the blanket wrapped container with the jars inside the esky and put the esky’s lid on tightly.
9. Leave in a warm spot for 8 hours (or overnight).
10. Refrigerate.

Now you have your own handmade yogurt ready to be eaten with fruit, nuts, muesli, honey or jams. If you plan to make more yogurt, take a cup off the top and keep it aside to be used as a starter yogurt. Enjoy!

This recipe is inspired by “Nourishing Traditions” by Sally Fallon.

Sweet Yogurt Sundae

Doesn’t this look divine! Check out this site for the recipe at the bottom. I have so got to try this. It contains yogurt, honey, nutmeg, cardamom, pomegranate, kiwi fruit and saffron. Just look at that colour! I can almost taste it!

Making Yogurt Face Mask

Yogurt has many benefits and not just by eating it either. I’ve collected from friends their favourite yogurt masks they use all the time (I’m converting them as we speak in making their own homemade yogurt) so I assure you that all of them do work. However, please check for allergies before you cover your face in something your skin could be sensitive too. (Dab a little on the back of your wrist or elbow to check that there won’t be any reactions.)

1. Yogurt and Oat Mask (for all skin types) – 1 cup of plain yogurt mixed with half a cup of oats and apply to the skin, leaving it on for 15 minutes.
2. Yogurt and Orange Mask (For soothing and nourishing your skin)- 1 tbsp plain yogurt mixed with the juice of 1/4 an orange and smooth onto your skin. Remove after 5 minutes and you’ll feel relaxed and rejuvenated. (Any left over yogurt can be added to fresh fruit and eaten for lunch!)
3. Yogurt and Cucumber Mask (for dry skin)- 1 tbsp of plain yogurt mixed with 1tbsp of finely chopped cucumber and 1tbsp of parsley. Leave on for 15-20 minutes before rinsing with water.
4. Yogurt and Honey Mask (for sunburn)- 1tbsp of plain yogurt and 1 tsp of honey and leave on your face for 15 minutes before rinsing off in warm water. Add another tsp of honey if your skin is dry and for oily skin add some lime juice to the mix.
5. Yogurt and Banana Mask (for all types of skin)- Mash 2 tbsp of yogurt, half a banana and 1 tbsp of honey together and then apply to your face for 15-20 minutes. Again, if there is any left over, enjoy it for lunch!
6. Yogurt and Tomato Mask (for oily skin)- Mash together half a tomato (without the seeds), 2 tbsp of plain yogurt, one slice of cucumber, 2 tsp of aloe vera gel, 3 tsp of Oats and 2 crushed mint leaves. Leave on for 10 minutes and remove with warm water.
7. Yogurt and Strawberry Mask (to refresh)- Blend until smooth 1/2 cup of plain yogurt, a handful of chopped strawberries, 1/2 cup of oats. Apply for 15 minutes (with the compulsory cucumbers on your eyes that make you look scary to small children and men) and wash off with cold water.

You can also buy a lot of yogurt facial masks in shops but why would you bother when you can make it yourself? Grow your own strawberries and other ingredients and you can make your own facial masks completely at home! Nothing can make you feel more human than a yogurt face mask and 15 minutes of time out!