Yogurt

Why Yogurt?

Did you know that cultured dairy such as raw milk yogurt and cultured butter has the same probiotic benefits as lacto-fermented veggies such as real sauerkraut??  AND it has all the added benefits of preformed vitamin A, beta carotene, vitamin K2 and CLA that is found in dairy! 
Pictured here is lemon yogurt topped with berry/honey combination and creme fraiche on top. A wonderful desert .
We have explored Raw Milk and Kefir in earlier posts.  While yogurt is similar in benefits as kefir, it still has its unique uses and health reasons for consuming it and also has a flexibility in its use above and beyond the raw milk and kefir.  Let's explore yogurt a little more. 

Yogurt is made from milk and a “starter” culture and brags of being a super-food full of live probiotics, good calories, and being high in protein as well as rich in vitamin A and calcium.  These provide benefits for the entire body from the skin to your gastrointestinal tract to your bones.  Not to mention, great on your taste buds!

Why is yogurt made from raw milk better than pasteurized milk yogurt from the store? 

As with anything, you know your source of the milk.  It is pure, clean, and healthy!  Can you say the same for the dairy products at your local grocery store?  In addition to that, raw milk yogurt tends to be richer and have a more diverse array of beneficial bacteria than that from pasteurized milk.  Yogurt probiotics are in their most natural and digestible state.

How does Diamond S make yogurt?

By now you may have read a few articles about making yogurt from raw milk and you’ve probably found that there are about as many ways and theories of making yogurt as there are beneficial elements in it (millions). And everyone has to find the way that works for them.  

We think Diamond S has found our groove with yogurt and it’s a tasty groove, for sure!  We have made and sold everything from plain and vanilla yogurt to entire parfaits with organic fruit and homemade granola!  Yum!

Not a fan of yogurt but want the benefits?

Yogurt holds a unique ability to not only be consumed in its natural state but can be used/disguised in many other recipes.  We talked in a previous post about how kefir can be used in smoothies, popsicles, and more.  Well, so can yogurt.  It can even help thicken and preserve homemade mayo! 

In addition to the above ideas, yogurt is high in lactic acid which is key in pre digesting grains by means of soaking them in recipes to reduce the amount of phytic acid in the foods you eat.  To learn move about this and why you should sprout or soak the grains, nuts, and legumes you eat, check out these two web pages.

1. This page discusses the science behind soaking and sprouting: https://www.thenourishinggourmet.com/2010/09/reducing-phytic-acid-in-grains-and-legumes.html
2. This class by The Healing Table discusses the basics of soaking grains, nuts, and legumes AND has several wonderful recipes for soaked oatmeal, granola, pancakes, and muesli, found here: https://www.healingtable.org/gnl-the-basics-of-soaking-oats 

Intrigued and ready to enjoy some yogurt?

Contact Diamond S to see when the next batch of plain, fruit or lemon yogurt will be available.

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Blessings,
~Diamond S
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P.S.  Get ready for a little "culture", our next blog is about cultured milk!