Homemade Yogurt: A Simple Calcium Rich Dessert
Yogurt provides a substantial portion of daily minerals. It can supply about 49% of calcium, 38% of phosphorus, 18% of potassium, and 12% of magnesium needed each day. A British study highlighted a caveat: many yogurts from supermarkets can be a surprisingly high source of sugar, sometimes on par with soft drinks. These findings remind readers that store bought options may hide hidden sugars, making it wise to consider control measures in daily choices.
For those who want to guarantee a healthier dairy treat, making yogurt at home stands out as a reliable option. The following straightforward recipe uses only a few common tools and ingredients and yields a smooth, dessert-like yogurt without unnecessary additives.
Ingredients for making homemade yogurt
– 250 ml of whole milk
– 1 tablespoon of plain yogurt
– 1 teaspoon of sugar or honey
Step by step homemade yogurt
Pour the milk into a saucepan and heat it to 90 degrees Celsius for about 10 minutes, making sure it does not boil. Checking the temperature with a thermometer helps ensure accuracy and consistency.
Once the milk reaches the desired heat, remove it from the stove and transfer it to a thermos. Add a spoonful of the plain yogurt and let the mixture stand for roughly half an hour until the temperature falls to around 45 degrees Celsius.
To finish the base, add the sugar or honey and stir until fully integrated. Close the thermos to keep the heat steady and allow the cultures to develop for about four hours, creating a creamy, cultured yogurt ready to enjoy.
After the fermentation period, carefully open the thermos. If desired, strain a small amount of whey through a fine sieve to achieve a thicker texture. Distribute the finished yogurt into cups with lids for serving or storage.
How to Make Homemade Fruit Ice Cream
Following a clean process can yield a refreshing fruit ice cream made at home, using the same basic approach of controlled heating and chilling. The goal is to craft a dessert that preserves the natural sweetness of fruit while maintaining a soft, scoopable consistency.
Begin by preparing the base and allowing it to reach an appropriate temperature range. Transfer the warm milk mixture into the thermos along with a portion of yogurt to introduce culture. Let the mixture rest for about thirty minutes until it cools to roughly 45 degrees Celsius.
For a sweeter finish, incorporate a tablespoon of sugar or honey and mix thoroughly. Seal the thermos and give the cultures time to work for several hours. Once the mixture has thickened, open the thermos and drain away any excess whey if needed. Portion the finished ice cream into cups with lids to store or serve. This approach yields a homemade frozen treat that captures the bright flavors of fresh fruit with a smooth, indulgent texture.
In all steps, maintaining accurate temperatures is key to creating reliable results. The process also highlights how simple kitchen tools — a saucepan, a thermos, and a thermometer — can transform basic ingredients into healthy desserts without relying on commercial mixes. This approach aligns with mindful eating practices while offering a satisfying end to meals.