Blog Archives

Classic HOmemade Yoghurt

9/12/2014

Makes: 1 litre
Preparation: 20mns
Total: 8 hours (Overnight)

Benefits:
Making your own yogurt may sound ambitious, but it's really not. All it takes is two ingredients and 20 minutes of hands-on time, and its so much better than buying it in a store! Use organic ingredients and you will get an organic, preservative/additive free, delicious creamy yoghurt.

Ingredients:

1 litre milk (preferably organic)
3 tablespoons plain yogurt with bio-live cultures (again preferably organic)

Directions:

Place milk in a large saucepan over medium-high heat; cook until it boils, stirring occasionally to prevent scorching, 5 to 7 minutes. Let cool to 115 degrees. Use a kitchen thermometer to check the temperature.
Whisk together 1 cup milk and the yogurt. Stir into remaining milk.
Transfer to a 1-litre mason jar. Wrap jar in 2 clean towels, completely covering sides and top. Let stand undisturbed in a warm place until yogurt has the consistency of custard, 5 to 6 hours (I leave mine overnight usually). You can place it for example inside a cupboard in a warm part of your kitchen.
Refrigerate jar to set the yoghurt further.

Tip: The first time you make yoghurt, I suggest you buy high quality organic yoghurt with Live Cultures from your supermarket. From then on, you will simply use yoghurt from your previous batch to make more yoghurt.

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How to Make Yoghurt Using a Dehydrator

7/12/2014

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Makes: 500ml approx
Preparation: 15mns
Total: 8 hours (Overnight)

Benefits:
If you're going to consume any yoghurt, let it be a home-made organic one that's full of wonderful live beneficial bacteria for your gut. Here is how to make it in a dehydrator if you have one. For those of you who don't have a dehydrator, CLICK HERE for our classic homemade yoghurt recipe.

Ingredients:

500ml of organic milk
2 or tablespoons of organic yoghurt with Live cultures

Directions:

Heat the milk in a pot until it reaches boiling point.
Remove from heat and allow to cool until it reaches a temperature of 50 celsius or 110 Fahrenheit (check the temperature using a kitchen thermometer)
Mix in 2 or 3 tablespoons of good organic yoghurt with live cultures. This can be from a batch of yoghurt that you previously made, or from a ready-made organic supermarket brand.
Pour into a glass container and close with lid
remove all the shelves from your dehydrator and place inside. Set the temperature at 110 Fahrenheit and leave for 8 hours (overnight). You will wake up to delicious creamy yoghurt!

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Classic Nutritious Hummus

3/12/2014

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Makes: 2 cups approx
Preparation: 10mns
Total: 60mns

Benefits:
There’s no arguing hummus is one of the tastiest, healthiest dips out there, and one of the easiest to make. Sure you can buy a tub at the grocery store, but learn how to make the classic version, and you’ve got a framework to create countless variations that’ll keep your taste buds on their toes. Hummus is very rich in protein and so can help fight hunger cravings and balance blood sugar levels. This in turn could help curb excessive snacking. The iron content in hummus helps boost your energy, which could make you more motivated to hit the gym!

Ingredients:

240g Cooked Chickpeas
1/3 cup Tahini (sesame paste)
2 tablespoons olive oil
3 tablespoons lemon juice
1 garlic clove, peeled

Directions:

Soak chickpeas overnight. Rinse add fresh water and boil for a couple of hours until cooked.
Combine all the ingredients together in a food processor and blitz until smooth.
For a thinner consistency, add water 1 tablespoon at a time.

Tip:
I cook 500g of chickpeas at a time and than freeze them in pre-measured 240g lots in the freezer. It makes the whole process of making hummus so much faster!

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Classic HOmemade Yoghurt

How to Make Yoghurt Using a Dehydrator

Classic Nutritious Hummus

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