HOME-MADE YOGHURT
If you have the possibility to buy organic milk or goat's milk (it is
even better), you can make your own home-made yoghurt (not
“improved” by additional chemicals.
Heat up milk – its temperature should reach at least 75 °C
(boiling is better). Then let it cool down to 50 °C. Take a little
milk and mix yoghurt containing living yoghurt cultures with it
(2l of milk and 50 ml of yoghurt). Usually it is possible to buy
“living” yoghurt made from cow's milk only. However,
regarding the small amount needed, we can make a
compromise in this case.
Pour the mixture into the left-over milk and put it into the bread maker heated up to 40 – 45 °C. Yoghurt
production takes about 4 – 8 hours (the more living yoghurt culture you use, the sooner it is ready). Then
it has to be cooled down to a temperature below 10 °C, to stop the fermentation process. You can store it
for up to 5 days in the fridge.
It should be noted that goat's milk yoghurt is always thinner than yoghurt made from cow's milk. The
reason is that it contains fewer proteins. On the other hand, it is easier to digest. It is good to know that
yoghurt should not become a main meal. It is suitable for decorating other meals and to make our diet
more varied. We recommend combining it with vegetable salads and seeds, rather than with malt and
fruit.
Prepare wheat
sprouts.
Cook rice. Mix chopped
sprouts with rice.
After fermenting for several
hours, cereals change into
malt mash.
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