yoghurt

Yoghurt’s origin has the flavour of serendipitous legend. The Bulgarians and Turk nomads both claim credit as the first to ferment milk to produce yoghurt. Apparently, yoghurt was inadvertently fermented when middle-eastern desert nomads stored their milk in a newly made (sheep’s stomach) leather pouch. The bacteria in the pouch combined with the heat of the day curdled the milk, which later, in the cool of the desert night, set to a tangy, but delicious creamy texture. Yoghurt’s Turkish name is Yoghurmak, which means “to thicken.”  The human gastrointestinal tract contains more than 200 different species of billions of bacteria, which regulate the time food residues remain in the intestine, synthesise vitamins and break down dietary fibre and undigested starch. These bacteria colonise the large intestine and prevent undesirable, harmful bacteria taking up residence in the intestine. The live microorganisms (probiotics) ingested from natural yoghurt populate the gastrointestinal tract with friendly bacteria to counteract the harmful bacteria. As around 70% of our immune cells are found in the gut – a healthy gastrointestinal tract equals a healthy immune system. It is preferable to buy non-skim milk, plain, natural yoghurt and add the fruit before eating. Skim milk and low fat yoghurts are “processed” foods and best avoided. Always check the label for added sugar. If sugar is a listed ingredient it has been added. Jalna Biodynamic is a wholemilk yoghurt that is cultured in the pot that you purchase the product in. The taste should be sharp, tangy or tart – honey can be drizzled over the yoghurt to sweeten. Added sugar, processed skim milk and low fat processing defeat the health benefits. Frozen yoghurt doesn’t yield the health benefits that unprocessed natural yoghurt does, as there is only a fraction of the beneficial bacteria present in frozen yoghurt and it is better avoided by the lactose intolerant. Yoghurt, like all dairy foods, increases mucus in the body, but for the healthy, if it’s eaten in reasonable amounts, this isn’t an issue. The lactose intolerant can usually eat natural yoghurt as the enzymes in yoghurt reduce lactose levels in the intestines. If lactose intolerant, it’s preferable to make yoghurt at home. The longer yoghurt ferments at room temperature prior to refrigeration, the stronger the bacteria cultures. Yoghurt cultured at home is free of gum, gelatin, stabilisers or milk solids, which commercial manufacturers add to thicken yoghurt, making yoghurt difficult to digest. Primary nutrients in natural probiotic yoghurt are iodine, phosphorus, molybdenum, potassium, magnesium, calcium, zinc and B group vitamins (B1, B2, B3, B5, B6 and B12). It is also a whole protein food (all essential amino acids are present). Yoghurt’s benefits include reduced gastrointestinal and thrush/yeast infections; improved immune system (resistance to illness) and reduced incidence of osteoporosis (lactic acid facilitates calcium absorption in the intestine). To make yoghurt: warm-up 1 litre pasteurised milk to 38 degrees Celsius (100.4 degrees Fahrenheit). Add a spoonful of natural probiotic yoghurt. Mix well. Stand at room temperature for a few hours until thickened. Probiotics are live microorganisms (mostly bacteria) similar to beneficial microorganisms found in the human gut. The best probiotic bacterial cultures used in makin yoghurt are Lactobacillus acidophilus, Lactobacillus bulgaricus and bifidobacteria. Don’t use the Streptococcus thermophilus and Lactobacillus bulgaricus cultures, as they have been found unable to survive the stomach’s digestive acid. You can use a wide-mouthed thermos jar or buy a commercial yoghurt-maker. Once the yoghurt  thickens and sets it is ready to refrigerate. Although yoghurt can be an acquired taste for some, it is a delicious, highly nutritious food.