Friday, April 20, 2018

Strawberry Milkshake

Ingredients:
1 c. White Mountain Foods Bulgarian Yogurt
1 c. regular, soy or almond milk
1 tbsp. hemp oil or flax seed oil
1 tbsp. lecithin granules · honey
fresh or frozen strawberries to taste

Directions:
Put all ingredients in the blender and blend until mixed.

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Wednesday, April 18, 2018

24-Hour Fermentation

Q: How much lactose (a sugar naturally found in milk) is left in your yogurt?

A: Typically, our yogurt has five grams of lactose per one-cup serving. A one-cup serving of whole milk normally has about twelve grams of lactose. According to scientific studies, yogurt cultures consume about 30 percent of the lactose naturally found in milk. This aspect, along with the helpful benefits of the live cultures in the digestive system, makes yogurt more digestible by lactose-intolerant people. However, the study did not take into consideration variable inoculation temperatures, fermentation temperatures, and fermentation duration. We ferment our yogurt over a twenty-four-hour period. This is much longer than the industry standard. If there were no remaining lactose in the yogurt, however, the cultures would become inactive or die, as lactose is their main source of energy.


Friday, April 13, 2018

Yogurt Dinner Rolls

Ingredients:
1 c. White Mountain Foods Bulgarian Yogurt
1 Tbsp. butter
¼ c. water
2 tbsp. honey
1 pkg. active dry yeast
1/2 c. unbleached white flour & 1/2 c. whole wheat flour.
1 tsp. salt
¼ tsp. baking soda
1 egg or egg substitute

Directions:
Mix flour together. In saucepan, heat together yogurt, butter, water, honey and salt until butter is melted. Cool to lukewarm (not cooler than 100º, or yeast won’t activate, but not warmer than 115º or yeast will die). In large bowl, combine yeast, baking soda and ½ cup of the mixed flour. Add liquid ingredients. Beat at low speed of electric mixer for 30 seconds. Beat 3 minutes at high speed. Stir in the rest of the mixed flour. Dough will be moist and sticky. Place in greased bowl, turning once. Cover and let rise until double, about 1½ hours. Place on floured board and knead lightly. Divide into 12 even pieces, form into round balls and place in well-greased muffin tins. Cover, let rise about 40 minutes. Preheat oven to 400º. Bake 12 to 15 minutes until nicely browned. Rolls freeze well.


Wednesday, April 11, 2018

Lactose-Intolerant Friendly

Q: What does the beneficial bacteria (live culture) do to milk to turn it into yogurt?

A: Beneficial bacteria basically predigest milk for us, making it much easier for our digestive tracts to absorb the nutrients in milk. When bacteria are introduced to warm milk, they do what any other living thing does: feed, multiply, and produce by-products. The bacteria feed on milk sugar (lactose), converting it to lactic acid and thereby making milk accessible to those who have difficulty digesting lactose. Lactic acid helps break down milk proteins and other nutrients, making them easier to process. Lactic acid also has an astringent preservative effect on the body after consumption.