Yogurt

Digestive-Probiotic Green Smothie

Probiotic Green Smoothie

Hot days are creeping up and I’m in the mood for smoothies!! I try to monitor the amount of fruit I eat, especially when there is an abundance of amazing seasonal fruits available now. Green herbs are also in season and I love a good yogurt drink, especially when it’s homemade from grass-fed raw milk (recipe here).

The homemade yogurt makes this an amazing powerful probiotic (since I leave it 24 hours to ferment). The herbs add the touch of a digestive aid and beautiful flavor!

To make this wonderfully refreshing digestive-probiotic smoothie, you simply assemble:

  • 2-3 Cups of whole yogurt
  • 1 garlic clove
  • 2 Tbs. fresh green herbs such as dill, mint, parsley, etc… (I like to use 1/2 dill and 1/2 mint)

Place it all in a blender for about 20 second and enjoy 🙂

 

Lebneh/ Greek Yogurt, Mediteranian Cream Cheese

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This recipe was taken from my book A Closer Look At Nutrition & Wellness – Handbook of Digestive Health for Well-being

Lebneh/ Greek Yogurt – Mediteranian Cream Cheese

Recipe:

1 recipe of yogurt

2 tsp. sea salt

Instructions:

There are 2 ways to strain the yogurt; 1- pour yogurt into a special cloth/muslin cotton bag with a draw string and hang it in a place (could be on a nail, cupboard handle or other) where it can drain and place a bowl under it to catch the whey to be saved for later use.

2- Line a strainer with a cotton cloth (muslin or t-shirt material), place it in a bowl that can catch the whey to be saved for later use.

Either method you choose, leave it straining until there is no more drip; this will take about 12 hours.

When finished, transfer solids to the glass container you are using and whip in the sea salt with a fork, if too dry; add a couple spoons of whey back into it. Cover the top with olive oil and cover with a tight lid.

Notes:

This strained yogurt will stay good for about a month in the fridge.

Sweet Greek Yogurt, add ingredients to the warm milk before adding the starter; 1 Cup of raw honey and what ever flavors you like such as vanilla (2 Tbs.), and cut fruit (2 Cups, or more). Leave out the salt if you choose to make it sweet. Then continue the instructions.

Cheese Balls- You can also make this strained yogurt dryer by letting it strain longer (Couple days), and then forming into walnut size balls, adding about 2 more tsp. sea salt, then drying them on a cloth lined dish. Keep changing the cloth to soak up as much liquid as possible. You will need to add more salt because of the preservation. When they are completely dry, put the “cheese” balls in a mason jar, and then fill with olive oil to the top. These can be stored in a dark cupboard with lid closed tight, no refrigeration needed. If stored properly, they can last about 6 months to a year in the cupboard. The olive oil and salt work as preservatives. To eat, spread on toasted pita bread, or how ever you like.

lebni balls

*Save the liquid that drains from the solids, it is whey and can be used to soak grains, make lacto fermented foods, or add to smoothies or health drinks, and in yogurt drinks.

Yogurt, Homemade

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This recipe was taken from my book A Closer Look At Nutrition & Wellness – Handbook of Digestive Health for Well-being

Yogurt

This recipe is for 1 gallon of milk, you may cut ingredients in half or double for various portions.

Recipe:

1 gallon raw milk

1 Cup yogurt from previous batch (this is your starter culture)

Instructions:

Heat raw milk until it starts to bubble, and then remove from heat.

hot milk

Let it cool until it is warm (110 degrees). This will take about 1-2 hours. If you don’t have a thermometer, you can use the traditional method which is to place your pinky finger in it to check the temperature. When you can hold your finger in it for 10 seconds, it is at the right temperature for the next step. If the milk gets too cool, you can re heat slightly to warm it back up.

When the temperature is right, add 1 Cup yogurt, whisk, cover the pot or bowl with a plate and several towels and/or blankets to keep warm. (Alternately, you can put the mixture in the glass jars that you will be storing the yogurt in and wrap in towels.)

Leave undisturbed for 12-24 hours. The longer it sits, the more tart the flavor. When finished, store in glass container(s) in fridge.

Notes:

At first, making your own yogurt can seem intimidating, but one you do it, you will see how easy it really is.

The yogurt can be stored in the fridge for about 1 month.