Archive | April, 2013

Make your own Coconut Butter – save a bucket load of cash

29 Apr

It seems every sugar-free or grain-free dessert recipe I come across these days wants Coconut Butter, which is great. But at close to $20 a jar at our local Health Food Store, we can’t be throwing that stuff around.

Now what if I told you, you can make your very own Coconut Butter for a fraction of the cost &  it’s super easy.

Would you be interested?

Making your own Coconut Butter is easy, it just takes patience, a bag of shredded coconut & some form of Vitamix, Stick Blender, Food Processor or a Thermomix.

You thought Coconut Butter was some magical part of the coconut, right?………me too.

It’s just poor old coconut flesh beaten into submission until it turns into rich dreamy butter, that tastes pretty similar to unsweetened Coconut Ice, remember that from your Sugar consuming days?

Because not everyone is lucky enough to have a Vitamix or Thermomix sitting on their kitchen bench I have included more in-depth instructions for how to make Coconut Butter with a Food Processor or Stick Blender.

My preferred method is actually the stick blender! – I love blending that coconut into butter – what does that say about me? Eeeek……..

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Stick Blender method for making Coconut Butter a’la Mama Going Natural

You will need

  • Bag of shredded Coconut
  • 1 t coconut oil (maybe)

Pour about a quarter of your shredded coconut (2 cups) into your blending container & start blending it.I find an up/down movement to be helpful once it starts to look like the image below add another two cupfuls & repeat the process until you have the entire bag in your blending container.

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This will take 10 minutes or so, so be patient. It will be worth it in the end, I promise.

Keep blending until the coconut starts to warm up & become moist. If this isn’t happening for you then add the coconut oil to help it along. Keep blending until your coconut has turned into a warm paste. Taste to make sure you are happy with the consistency, if it’s too grainy keep blending but if it is buttery & still a little powdery then you have successfully made Coconut Butter. Congratulations!

Now you can jar your butter & make some serious desserts!!

Food Processor method for making Coconut Butter a’la Mama Going Natural

You will need

  • Bag of shredded Coconut
  • 1 t coconut oil (maybe)

Ok so this method is a little more time consuming as you have to scrape down the sides of your food processor more often to keep the coconut blending so that it can turn into butter, but it is still completely do-able. I actually have found that sitting one side of the food processor on a stack of books helps to keep it on a lean & keep the coconut in the blades. To make coconut butter this way will take a little longer, but persevere. You will get there in the end.

Vitamix method for making Coconut Butter a’la Mama Going Natural

You will need

  • Bag of shredded Coconut
  • 1 t coconut oil (maybe)

Simply pour the entire bag of coconut into the blender and blend for five minutes at 6. It may need a few additional pulses on high to get a smooth consistency. This is definitely one of the easiest ways to make coconut butter 🙂

Thermomix method for making Coconut Butter a’la Mama Going Natural

You will need

  • Bag of shredded Coconut

Pour your bag of coconut into your Thermomix & set to grind for 3 minutes at 37degrees on speed 8. For a very smooth butter you can turn the Thermomix to speed 9 for an extra 30 seconds.

You may need to stop the Thermomix & remove the lid to push down the coconut off the sides a few times during the three minutes.

Viola you will have smooth, creamy warm butter ready to jar & use at your leisure

Now what are you going to do with all that yummy Coconut Butter?

Chocolate coconut fudge

How about Chocolate Fudge 

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Sugar Free Chocolate Fudge – pure decadence

29 Apr

As you can probably tell by now – I love my sweets, especially chocolate.

Chocolate like Lipgloss – fixes everything.

Sugar-free chocolate – not so much.

That was the case, until I got onto making this fudge. And once again the balance of power was restored in my life – We have chocolate, and not icky, tasteless, powdery, faux sweet stuff.

The real deal. Creamy, melt in your mouth deliciousness with that slight dark chocolate bite.

And guess what? no sugar, no chemicals, no additives, no nasties.

Just pure Chocolaty goodness –  the kind that can change your life,  put a big smile on your face & make your day……
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Sugar Free Chocolate Fudge a’la Mama Going Natural

You will need:

  • 1 c coconut butter
  • 1/4 t salt
  • 2 1/2 T cacoa
  • 1 ripe large banana
  • 1 t vanilla extract
  • 1/4 t cinnamon
  • 1 stevia stick

Take all ingredients & blend together. It is that simple!

The fudge can be pressed into a tin, or into little candy moulds & then refrigerated for a couple of hours to firm up. Or if you really can’t wait you can always put it in the freezer, so you can dive in & enjoy velvety chocolate goodness sooner.

Healthy Cacoa Fudge

There are endless variations that can be made with this base recipe.

My favourite is Chocolate Peanut Butter Fudge, simply add 4 tablespoons of peanut butter to the above recipe & make as usual, trust me you will love it.

This flavour is the winner in our household.

Oohy Goeey Peanut Butter Chocolate Fudge – You know you want some

Sugar- Free Cacao & peanut butter fudge

Want to try making your own coconut butter & save a bundle – read this post

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Caramelised Chick Pea Fudge – Sugar Free

26 Apr

So by now, you might have guessed that I have a little bit of a sweet tooth. Fudge, Chocolate, Cake, Ice Cream they all call my name. Finding healthy, but yummy alternatives to my supermarket favourites is an integral part of my “going natural” journey.

But I know what your thinking.

Chick Pea fudge! What is this Girl thinking??

Chick Pea’s belong in curries & stirred through salads – not in fudge.

Trust me, that is not true at all!

Chick Peas make the richest, most decadent, cakey fudge you will ever try – pure heaven in bite sized morsels.

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This fudge is wicked with its warm earthy caramel tones, hint of cinnamon, burst of fresh cardamon & crunchy pieces of silky smooth cashew’s. It is pure decadence & utterly irresistible.

Trust me, even if you don’t like fudge, you will like this fudge.

Caramelised Chick Pea Spiced Sugar free Fudge a’la Mama Going Natural

You Will Need:

  • 2 c cooked Chick Pea’s
  • 2 t vanilla extract
  • 1/2 c butter
  • 1/2 c chopped roasted salted cashews
  • 6 cardamon pods
  • 1 t ground cinnamon
  • 4 T agave syrup

Saute your chick peas in a frypan with a tablespoon of butter until all peas are golden brown & have a roasted look. Peel your cardamon pods & grind the seeds into a fine powder, add this & all of the remaining ingredients to your warm chick peas & blend until you have a smooth paste. Put your fudge mix on a plate, tray or even in moulds to set in the fridge for several hours – or in the freezer for half an hour if you can’t wait!

This basic fudge mix makes for a gazillion different variations, add what ever nuts or dried fruits you have lying around to the mix & make your own special version. In our household the favourites are Pistachio’s & cranberries, dates & roasted almonds, hazelnuts & dried figs.

Chick-Pea-&-Cranberry-fudge

Note

With the Chick pea’s you can either use the canned variety or you can soak your dried chick peas overnight in a bowl of water (this is said to make them more digestible – as the enzyme inhibitors are leached out of the peas). Soak overnight & then drain off the soaking water & boil the peas in fresh water for approximately 30  minutes (check their softness to ensure they are cooked). The peas can then be cooled & used. Or frozen for use at a later date. As an added bonus peas prepared this way will have no added preservatives or salts, just pure goodness 🙂

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Sugar Free Raspberry, Apple & Chia Seed Jam

22 Apr

When we decided to go sugar free, I thought we had to kiss jam goodbye!!

No more jam on toast, no more sticky sweet fruit confection to put ontop of our homemade yoghurt!

That was until we started playing around with chia seeds, the little gems of goodness are not only super good for you, but they also work as a thickening agent so you can make 100% fruit jam without any SUGAR!!

100% pure fruit jam with no hidden nasties, no preservatives, thickening agents, flavour enhances, just 100% pure goodness and with the addition of Chia seeds you could almost call your jam a Super Food……..Almost.

This jam is seriously good. The apple base makes it nice & sweet, the raspberries add gorgeous zesty flavour, the lemon gives it a tiny bit of bite & the mint gives the jam an extra fresh zing.

You will find yourself eating it straight from the jar….

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Sugar Free Raspberry, Apple & Chia Seed Jam a’la Mama Going Natural

You will need:

  • 300gm Apples (aprox 6 medium apples)
  • 250gm Raspberries
  • 1 t lemon rind
  • 1/2 c water
  • 1 stick stevia
  • 1 T agave syrup
  • 2 –  3 sprigs mint
  • 1 t vanilla extract
  • 1 1/2 T Chia Seeds

Peel & core your apples. Place the apples in a saucepan with the raspberries, lemon rind & water & cook over a low heat until the apples start to fall apart & are well cooked. Take the saucepan off the heat & add the washed mint leaves & blitz it in a food processor or with a stick blender. Once your apples & raspberry mix is smooth, add all the other ingredients  & return to the saucepan to simmer slowly for another five minutes. Pour into your jars & leave on the bench to cool as the Chia seeds can take several hours to a day to swell & create the jelly consistency of your jam.

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This jam not only tastes great, but with the addition of the Chia Seeds, I think its almost a Super Food!!

Whats so Great about Chia Seeds?

  • Chia seeds are gluten free
  • Super high in dietary fibre, making it great for digestion and healing digestion issues.
  • They contain 20% Omega 3 ALA, making it a super food for the brain and heart. Chia has eight times more Omega 3 than salmon!
  • They are 20% protein
  • The protein is a complete protein with all 8 essential amino acids
  • They are high in antioxidants (It has a four times higher ORAC value than blueberries)
  • They contain five times more calcium than milk
  • They contain seven times more vitamin C than oranges
  • They contain three times more iron than spinach
  • They have twice the potassium content of banana
  • They have a positive impact balancing blood glucose levels (making it awesome for diabetics)

So what are you waiting for, get a pot on the stove & get making your very own Superfood Jam

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Grain Free Dim Sum’s

14 Apr

We love Dim Sums.

Steamed balls of deliciousness – plain & simple.

Soft melt in your mouth pastry filled with the tastiest pork filling dipped in sticky, sweet soy dipping sauce. Mmmm, I am salivating at the thought.

Going healthy means giving up our Dim Sums, right?

Not for this Mama Going Natural.

After a few dismal failures we have finally hit on a Dim Sum recipe to rival our local Chinese shop. Actually a certain member of the family claims them to be better than the “Real McCoy” – now that’s high praise indeed.

So whats the secret to making delicious “Grain Free” Dim Sums – lettuce.

I know what your thinking “Ohh Gross”, lettuce belongs in salads – right?. Wrong!. Lettuce is the star & hero of this dish. It wraps around your succulent filling giving it a moist, soft, yet slightly crispy shell that is to die for.

Don’t believe me – try them – I dare you – I double dare you!!

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And I promise you that this recipe will make it into your family favourites, as it has mine 🙂

Healthy Grain Free Dim Sums a’la Mama Going Natural

You will need:

Dim Sums

  • Aprox 10 large iceberg lettuce leaves
  • Toothpicks  – for securing your rolls
  • 500gm Pork mince
  • 1/2 an onion finely diced
  • 1 T super finely diced Ginger
  • 1 garlic clove diced
  • 1/2 t pepper
  • 1 t salt
  • 1/8 t chilli powder
  • 1/2 t honey
  • 1 t Tamari
  • 1 t curry powder
  • 1 1/2 c finely diced cabbage

Cooking Water

  • 3 star anise
  • 1 t salt
  • 1/2 t pepper
  • 1 T Tamari

Dipping Sauce

  • 1 T ginger grated
  • 2 T honey
  • 2 T Tamari
  • 1/4 t chilli powder

Mix all of the above Dim Sum ingredients together well in a bowl (minus the lettuce leaves & toothpicks). Set the mix to the side and wash your lettuce leaves. Place sausage shapes of the mix down the middle of each leaf & roll the leaf around the meat mix, securing with a toothpick. Don’t worry about the ends being tucked under as the mix holds together well in simmering water.

Once you have all of your lettuce rolled Dim Sums made fill a large pot 1/2 full with water & add all of the cooking water ingredients. Let it come to a gentle simmer. Don’t put your Dim Sum’s in boiling water as this may cause them to disintegrate. Cook your Dim Sums for approximately 10 minutes per batch & drain well.

To make the dipping sauce, combine all of the ingredients in a bowl & season with salt & pepper to taste.

Break out the chopsticks and prepare to have your taste bud’s rocked!

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Now credit where credit is due. This is actually a healthier adaptation of my little sister’s Dim Sum recipe, so kudos has to go out to Lillie for making a rocking Dim Sum & inspiring me to “healthy it up” a little.

For the record while she did concede my Dim Sums were nice, she has decided to stick with the pastry originals – what can I say, she’s a purist like that!

Till Next time

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Spiced Banana Choc Chip Blondie – Sugar Free

13 Apr

This delicious dessert has had us in a quandary all day. What to call it?

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Not really a cake, not really a brownie, not really a cookie, but definitely 100% delectable with its decadent, fudgey vanilla center & gooey chocolate chips.

I voted we call it “heaven” – but seems that name has already been taken!

So we had to settle on calling it the mouth-full that appears above. The name does not do this blondie justice, not even close.

I suppose really there is only one thing for it – your just going to have to get out the mixing bowl & make this one for yourself.

Trust me, you will be thanking me & singing my praises afterwards.

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But a word from the wise, do not try the batter. It is evil, addictive stuff. It will make you do bad things, like eat the whole bowl!!

Creamy, vanilla dough studded with chocolate chips. Almost impossible to resist – trust me!

Consider yourself warned & congratulate yourself on your iron will, if your batter makes it to the oven 😉

Spiced Banana Chocolate Chip Blondie –  Sugar Free a’la Mama Going Natural 

You will need:

  • 250gms Chick Peas
  • 1/2 c oats
  • 3/4 c dates
  • 2 Stevia sticks or 3 drops
  • 1/2 t salt
  • 1 t baking powder
  • 1/2 t bicarb soda
  • 1/2 a smaller banana
  • 1/2 c milk
  • 1/2 t cinnamon
  • 1/4 t nutmeg
  • 1 1/2 T coconut oil
  • 1 T Vanilla extract
  • 1/2 c sugar free chocolate chips

Before you start, soak your dates in hot water for 15 minutes until they plump up. While they are soaking place the oats in your food processor/blender or use your stick mixer to grind them into a finer consistency (as close to flour as you can get). Drain off your dates and  add them along with all the other ingredients (except for the chocolate chips) to your ground oats & blend until you have a smooth paste. Stir in the chocolate chips & place your mix into your greased baking tin. I use small cup cake tins to make mini cakes & a loaf pan to make a larger cake.

This size batch makes one loaf & 5 mini cup cakes (depending on how much batter you eat). Bake for approximately 35 to 45 minutes at 170 degrees. The longer you bake it the less fudgey the cake will become – so you decide!

The Blondie will look a little soft & uncooked when it comes out of the oven, leave it to rest for 10 minutes to cool & firm up before turning it out of the baking pans or getting stuck into it 😉

This brownie is best eaten warm while the chocolate chips are still gooey – so definitely cut yourself a slice after 10 minutes & enjoy a sugar-free taste of heaven – minus the harp music.

If you can? – save a little & store it  in the fridge, it will become even more dense & fudgey after refrigeration – yum!!

brownie-banana

Note

With the Chick pea’s you can either use the canned variety or you can soak your dried chick peas overnight in a bowl of water (this is said to make them more digestible – as the enzyme inhibitors are leached out of the peas). Soak overnight & then drain off the soaking water & boil the peas in fresh water for approximately 30  minutes (check their softness to ensure they are cooked). The peas can then be cooled & used. Or frozen for use at a later date. As an added bonus peas prepared this way will have no added preservatives or salts, just pure goodness 🙂

I haven’t really tried it as yet, but if you don’t allow oats in your diet, I don’t see why you can’t substitute with rice flour or spelt or another grain that is acceptable to you. The oats help to firm up the Cookie & soak up the moisture while adding texture to the dough – but you will have to experiment on your own for that one 🙂

Now stop reading & go make some Blondie decadence – you know you want to

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Healthy Sugar-Free tomato sauce – I kid you not!

13 Apr

Tomato Sauce is not a condiment, it is one of life necessities!

Just ask my “little miss” who dips her chips in Tomato Sauce & then licks them clean, only to re-dip the chip. She would gladly sit down to a big bowl of Tomato sauce for dinner, if only Mama would let her.

For this reason developing a healthy tomato sauce recipe was an “Urgent Priority” when we decided to kick all the chemicals, additives & nasties in our diet.

Making a yummy tasting tomato sauce without SUGAR is a tall order. But this sauce tastes so good – you won’t believe its healthy & you will never go back to that icky red stuff that comes from a bottle!

The only problem with this scrummy sauce is that without all the colourings that come in supermarket sauces, it’s a little meek in colour. But what it lacks in colour, it makes up for in flavour!

“Little Miss” approves & has given the sauce her two thumbs up (kids equivalent to a 3 hat Restaurant rating). And she is still double dipping those chips!!

Let me introduce you to tangy, tasty, heaven in a bottle.

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Healthy Sugar-Free Tomato Sauce a’la Mama Going Natural

You will need:

  • 300gm Roma Tomatoes
  • 1 pear
  • 1 plum
  • 1/2 a medium apple
  • 1/2 an onion diced
  • 1 garlic clove
  • 1/8 c dates (aprox 8 dates)
  • 1/4 c apple cider vinegar
  • 1 T Tamari sauce (or Organic soy sauce)
  • 1/8 t ground cloves
  • 1/8 t ground nutmeg
  • 1 t smokey paprika
  • 1 t salt – to taste
  • 1/2 t pepper – to taste
  • 1 t olive oil

Brown onions & garlic in a little olive oil with a pinch of salt & pepper in a saucepan until they are caramelised.

Roughly chop the tomatoes, pear, apple & plum and add them to the pot to saute. After 5 – 10 minutes of cooking add the vinegar along with the rest of the ingredients & cook until the fruit & tomatoes begin to break down & are cooked.

Take the saucepan off the heat & blend your sauce in either a food processor or with a stick blender. Once smooth return your sauce to the stove & cook for a further 30 minutes over a low heat, stirring occasionally.

Taste your sauce & adjust seasoning to suit your preference, I make mine for “Little Miss” so its a little on the bland side. Feel free to add some chilli or more spices to give your sauce that added punch. If it tastes a little vinegary at this stage don’t worry as it mellows once its cool.

Bottle your delicious, healthy sauce & keep it in the fridge and slather that baby on everything!!

This recipe makes a small bottle of sauce. We prefer to make small batches often, to ensure we don’t have spoiled sauce. But if you prefer a large batch, double or triple the recipe & enjoy sauce to your hearts content.

This sauce has been in our refrigerator for 3 weeks now & is still going strong but being a natural, preservative free product it won’t last forever – not that it has any show of that around here!

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Home Made Natural Lip Gloss

12 Apr

I am an un-ashamedly girly girl.

With that little secret out of the closet. I can now tell you how much I love lip gloss. I have probably owned a pot of every colour known to man; from shocking pink to clear, to full on glitter. You name it I have had it. Gloss fixes everything – right?

Well after reading about all of the nasties that go into lip gloss, I thought my little love affair was over. That was until I started making my own lip gloss & fell in love all over again!

Now I can slather on gloss without a care in the world; knowing that I am not licking, sucking and eating nasty chemicals & petrol by-products off my lips – yuk!.

This gloss is what I would call a finger gloss as it can be applied with your finger. The consistency is not hard enough for a chapstick tube, but not soft enough to be applied with a wand. It has beeswax to protect & nourish and castor oil to give it a nice slick shine, the addition of stevia & sweet orange essential oil will have you wanting to eat this from the pot – and guess what? –  you can!! – because there are no nasties!

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Finger Lip Gloss a’la Mama Going Natural

You will need

  • 6gms beeswax – I use lovely unrefined honey infused beeswax
  • 15gms cold pressed castor oil
  • 6gms sweet almond oil
  • 2 drops liquid stevia
  • 5 drops sweet orange essential oil

Place the beeswax, castor oil & almond oil in a glass or ceramic bowl over a double boiler (I use a ceramic coffee mug in a saucepan of simmering water – it does the trick). Slowly heat the oils & stir to dissolve the wax. Once the wax has dissolved take it off the heat & leave to cool. Once you can start to see it setting around the edge, quickly stir in your stevia, essential oil & any iron oxides or mica’s you might want to use to colour the lip gloss.

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Being a girly girl I do like to tint mine with some red iron oxide and other mica’s depending on the batch!

This recipe would also work great with all castor oil if you don’t have any sweet almond oil, it would just make the gloss that bit slicker & give you more of a wet lip look. You can even make it with coconut oil as that gives the gloss a nice subtle taste & fragrance. The stevia can be omitted, I just like it as it makes the gloss feel more like the ones you buy from the cosmetic counter with its sweet orange flavour – but I do warn you, it is good enough to eat, so you may find yourself licking your lips!

If you decide to play around & add colour to your gloss with iron oxides, just add it a pinch at a time as the colour goes a long way. I have experimented with the iron oxides & made gloss that could double as lipstick all the way down to a light tinted gloss. The difference in the amount of iron oxide used is minute – so go slowly adding your iron oxides or your subtle pink gloss can turn into racy red gloss before you know it.

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Enjoy & have fun, this is a great activity to do with the girls in your life and say good bye to petro-chemicals on your lips – woo hoo 🙂

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Home Made Natural Toothpaste

12 Apr

Homemade toothpaste was my first attempt at going natural. I wanted to create a simple product that would be better for our health & our hip pocket as natural toothpaste can cost a small fortune.

Now I must warn you that this toothpaste will in no way, shape or form represent that nice shiny tube of toothpaste you are currently using, but on the upside, it is cheap to make, completely non toxic & will leave your teeth feeling smooth & pearly white 🙂

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Home Made Natural Toothpaste a’la Mama Going Natural

  • 2 T Bicarb soda
  • 4 drops stevia – it is almost unpalatable without this – but more power to you if you decide to omit it 🙂
  • 4 drops Spearmint essential oil
  • 1 T Coconut oil

Take all of the ingredients & mix together till they form a firm paste, I make small batches, often & keep it in a jar in the bathroom which we just dip the bristles of our toothbrushes into.

The bicarb soda & coconut oil make this toothpaste great for stained teeth as both are purported to naturally remove stains & whiten teeth – so get  ready for a big white smile 😉

The stevia makes the toothpaste palatable & takes the edge off the nasty bicarb flavour, the spearmint gives nice fresh minty breath & the coconut oil leaves your teeth feeling glossy & gives it more of a paste feel. You can adjust the amount of stevia in your toothpaste, I suggest making it a little sweeter to begin with until you get used to the  bitter bite of the bicarb soda!

You can also choose to make a spice flavoured toothpaste using clove & cinnamon oils, this would have the added bonus of the anti-bacterial properties of the spices or a sweet orange flavour for the kids if they don’t go for the spearmint.

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This toothpaste may take a little getting used to, as it is nowhere near as tasty as the commercial brands but on the upside you know exactly what you & your family are putting in your mouths!. There are no hidden nasties and you will never find your little ones eating the toothpaste ever again!

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Home Made Yoghurt

12 Apr

Yoghurt is one of life’s staples for us, nothing beats a big bowl of yoghurt & fruit on a hot Queensland day.

I have always thought of yoghurt as “healthy”. Something that not only tastes good but also gives you a little pro-biotic pick me up. So imagine my dissapointment when I found out that most store brought yoghurts despite their “pot set” claims, actually contain very little live probiotics & all sorts of hidden nasties like thickening agents, stabilisers & flavour enhances (yuk!).

Not wanting to give up our yoghurt we embarked on our very own “yoghurt making adventures”.

And boy have I had a few adventures, firstly I started off trying to make yoghurt in a glass jar  stored in a thermal lunch bag, this method produced yoghurt, but it was runny. I then tried the water bath method this too produced runny yoghurt & was a royal pain as the water bath had to constantly keep being re-filled with hot water to keep it at the right temperature. I finally bit the bullet & brought a soup thermos, now we are producing lovely pot set style yoghurt – still not quite as creamy or as firm as the pot set yoghurt you buy from the supermarket – but minus all the gelatine, thickening agents and other nasties.

yoghurt-creamy

 

How to make home made yoghurt a’la Mamma Going Natural

All you need is

  • 500mls milk
  • candy or deep fry thermometer
  • 1 T pot set natural greek yoghurt to use as your yoghurt starter
  • A large opening thermos designed for soups & meals

Pour your  milk into a saucepan to heat (I use raw unpasteurised jersey cow milk) heat it to roughly between 40 to 45 degrees celsius, check the temperature with your thermometer. Once the milk is at about 43 degrees take it off the heat & add  your 1 T of yoghurt ( I have found the Pauls all natural yoghurt in a tub to be the best, the Jalna brand made a much softer, sloppier yoghurt) whisk in the yoghurt until its fully combined. Then pour it all into your thermos & place somewhere warm to do its thing – I leave the yoghurt for 12 to 24 hours checking it periodically to see if it has turned into yoghurt, once it has turned we then refrigerate & enjoy.

Be sure to save 1-2 T  of your yoghurt as this can then be used as your yoghurt starter for your next batch & in theory you should never have to buy yoghurt again 🙂

Because I am using raw un-pasteurised milk I don’t let the milk get above 45 degrees as this would kill all of the naturally occurring bacteria in the milk & negate my paying exorbitant prices for the opportunity to have pure un-adulterated milk straight from the cow!

To learn more about how amazing raw milk is visit realmilk.com

If you want to pasteurise the milk or are using pasteurised milk then heat the milk to 70 degrees & hold it at 70 degrees for five minutes before letting it cool to 40-45 degrees before adding your yoghurt starter.

Trouble shooting

*When we first started making yoghurt I thought the more yoghurt starter we added the better, but this produced sloppy yoghurt. Less yoghurt starter = a creamier more pot set style of yoghurt, don’t ask me why or how!

*If at first you don’t succeed consider changing your yoghurt starter, not all “pot set” yoghurts are equal & many contain very little live yoghurt cultures, their flavour & consistency is more the result of chemicals & thickening agents rather than live probiotic cultures. So if your yoghurt doesn’t work consider trying another brand to use as a starter.

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