Tag Archives: yoghurt

Healthy Lemon Yoghurt Pound Cake

2 Feb

lemon-pound-cake

Who doesn’t like a slice of pound cake with a cup of tea in the afternoon?

Heck as a Mum, I am grateful for anytime that I get to sit quietly & savour a cup of tea & a slice of cake!

In our house that usually means after the rugrats have gone to bed. That is if I have enough energy left after the craziness of the day 🙂

So bake this cake & hide it away until you can sit down & savour a bit of me time 🙂

It is lovely & decadent with a rich crumb, but the subtle lemon flavour with the slight tang from the greek yoghurt make this cake much lighter & more delicate than you would expect. It’s the perfect accompaniment to a nice cup of earl grey tea – just saying 🙂

This cake yet again is super easy to make, do I bake any other way??

Healthy Lemon Pound Cake a’la Mama Going Natural

  • 1/2 c coconut sugar
  • 1 c greek yoghurt
  • 1/2 c butter
  • 3 eggs
  • zest & juice of two lemons
  • 1 1/2 c spelt flour
  • 2 t baking powder
  • 1/2 t salt

Pre-heat your oven to 170degrees.

In a food processor, mixer or thermomix mix the coconut sugar & butter until well creamed. Add in the yoghurt, eggs, lemon juice & zest mixing to combine. Add in the remaining ingredients & blend until just mixed. Pour into a well greased  or lined loaf pan.

Bake for 45 – 50 minutes until a skewer comes out clean.

Enjoy

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Berry jelly yogurt mousse cups

3 Jan
We have just very excitedly received our order of Great Lakes Gelatine powder from iherb!!
I am now on a mission to try to find as many ways as possible to get my little one to eat it!!.
jelly-mousee-cups
Gelatine is so good for you, especially the grass-fed kind that the Great Lakes folks make.
  • It is great for your skin, hair & nail growth
  • Good for lubricating your joints
  • Can help tighten up loose skin (YAY)
  • Improves digestion since it naturally binds to water & helps food move through your system easily
  • There’s a crazy rumour it helps cellulite
  • It is a great source of collagen (younger looking skin here I come!)
  • A great source of protein & amino acids (just if the no cellulite & younger looking skin didn’t work for you!!)
 For More information on the wonders of gelatine visit the Weston A Price Foundation for the full low down on why you should be adding it to your diet.
If you too want to try some Great Lakes Gelatine powder although I am an Aussie I do recommend ordering it from Iherb in the US as it is half the price that I could find it locally & the shipping rates are insane at $8 for 8 pounds shipped to Australia!!. The following link will get you a discount of $5 to $10 off your first order depending on the amount you spend. http://www.iherb.com/?rcode=PFR484
This was our first attempt at introducing gelatine & it was a hit, even though my daughter can be a little weird about different textured foods. I have to say I ate two, one for the cellulite & one for the collagen that is going to reverse the clock!!
Berry-jelly-mousse-cup
Berry Jelly Yoghurt Mousse Cups a’la Mama Going Natural
  • 1 & a 1/2 t great lakes gelatine powder
  • 1 c blueberries
  • 1/8 c water
  • 1/2 t stevia
  • 1 t vanilla essence
  • 1 c yoghurt
  • 1 t vanilla essence
  • 1/2 t stevia
  • 2 T hot water
  • 1 & a 1/2 t great lakes gelatine
  • Granola mix

To make the fruit jelly:

Place blue berries & water in a saucepan & cook over a medium heat until the blueberries are cooked & the water has turned into a syrup. Add stevia & vanilla to taste. Turn heat down to low & add 1 & a 1/2 teaspoons of gelatine & stir in till fully dissolved (this may take a few minutes). Pour jelly into cups, bowls or moulds & set aside to cool in the refrigerator for a couple of hours.

To make the yogurt mouse:

Once the jelly has set make the yoghurt mousse by placing 2 T of hot water & 1 & a 1/2 t of gelatine into a bowl, stir well to dissolve the gelatine then add the yoghurt, stevia & vanilla essence & whisk well with a stick blender till you get an airy mousse like consistency. Pour on top of the set jelly & leave to set again in the refrigerator.

Once the mousse has set & your ready to serve, pour a tablespoon of your pre-made granola on top of each one for a nice little burst of crunch & enjoy 🙂

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Make your own cheese from yoghurt and kefir

7 May

For the love of all things Cheesy. We have been on a quest to make our own cheese around here.

But being the patient folk that we are, we didn’t even bother attempting any of the traditional cheese recipes that take weeks & months to cure. Because by the time that cheese is ready, I can guarantee there will only be crumbs left!!

So in our quest for healthy more “instant” cheese we have started making cheese from our very own homemade yoghurt & kefir.

Not only do these cheeses have the benefit of being virtually “instant” and tasting great but they are also filled with gut-feeding healthy probiotics. Triple whammy!!

While we stay away from milk, we are loving our fermented dairy & the wide range of products we can make from them. Unlike traditional dairy products that are rich in proteins that are hard to digest and can cause sinus congestion, asthma and eczema. Naturally fermented dairy products have healthy bacteria’s that pre-digest those proteins and stop them causing unwanted reactions in the body, whilst also healing the gut and helping to ward off un-healthy bacteria that can make us sick.

Yoghurt cheese is a Super Food!!

Who knew something so tasty could be so good for you??

cheese-sage-balls

So whats the difference between yoghurt cheese & kefir cheese?

In my opinion, a slight tang.

Kefir cheese is a little more tangy and firm while the yoghurt cheese is often more creamy and mild.

So go get cheese making and enjoy fresh, natural unprocessed cheese with pro-biotic goodness & no nasties. No stabilisers, no thickeners, no flavour enhances just pure natural goodness.

Yoghurt or Kefir Cheese Balls a’la Mama Going Natural

  • A nice firm batch of yoghurt or alternatively a thicker batch of kefir that has been fermented till it goes thick (approximately 750ml)
  • 1 t Himalayan or vegetable salt
  • A glass jar
  • A rubber band (or hair tie!)
  • Two pieces of cheese cloth or muslim
  • Another jar to store your cheese in
  • 250ml olive oil
  • Herbs, garlic, salt and pepper to taste

Firstly boil your cheese cloth or muslim to sterilise it & sterilise your jar with boiling water.

Add your salt to your yoghurt or kefir & stir in.

Put one of your cloths across the opening of the jar & push a little way into the jar to create a pouch, secure in place with your rubber band. Pour in your salted yoghurt or kefir & leave to drain in your refrigerator for at least 24 hours. I find yoghurt cheese needs 48 hours & a little bit of stirring to remove as much of the liquid (whey) as possible.

Cheese-draining

Once your cheese mix has drained until it is a little firmer to the touch (the yoghurt will always be a little moist & sticky). Roll it into a basic log & wrap it in your second piece of muslim, which should be dry. Place your cheese log in the refrigerator for another 12-24 hours for the cloth to absorb the excess moisture & the cheese to firm up.

Don’t discard the liquid that has collected in your jar from the draining process, this is whey & is chock fill with pro-biotic goodness. Use it to make lacto-fermented vegetables or add it to your smoothies for a probiotic pick me up.

Once the cheese has rested & firmed up you can begin to prepare your oil. Firstly sterilise your storing jar with boiling water. Then chop your fresh herbs and garlic and add them to the oil along with any herbs or spices you might like to add. Our favourites are smoky paprika with garlic and pepper, or basil and garlic. Pour your oil mix into the jar and get to work on your cheese balls.

cheese

You can roll your cheese into balls or flatten them out into little oval discs so you can fit more in your jar.

Alternatively you can roll your cheese balls in herbs or spices before placing them in the oil, this adds great flavour to your cheese!

Once your cheese balls are in your oil mix put them in the refrigerator & try to leave them for 24 – 48 hours for the flavours to infuse. But if you can’t whose going to notice a few sneaky ones missing here & there.

Your cheese balls can keep in the refrigerator covered in oil for 6 months, the longer they stay in there the better they get – trust me. Not that any of mine have hit the 6 month mark yet, but surely if I make enough……..one day!!

cheese-cracker

Want to get started, then get making some yoghurt, find out how to here

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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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