Yummy Goodness

Delicious yoghurt with friendly probiotic bacteria for better health

How can you be sure your plain yoghurt contains large amounts of viable friendly bacteria cultures? You can with NewLife™ Yogourmet.

At least 10 million of viable probiotic cells must be present in every gram of yoghurt you consume to exert the maximum therapeutic effects. Store-bought plain yoghurt may not have much live cultures left because cultures have a limited shelf-stability and shelf life.

Hence, using plain yoghurt as a starter in yoghurt-making can be unreliable.

Freeze-drying can keep bacteria cultures viable longer. Yogourmet starter cultures in freeze-dried powder form are potentially superior to the commercially available plain yoghurt in terms of sterility and stability. Just like all living creatures, live probiotic cultures need to be protected from the harsh environment. Freeze-drying is the way to preserve the potency and effectiveness. In a dehydrated state, the live cultures actually hibernate without losing much of their viability and remain stable before being reactivated.

Store-bought yoghurt are shipped, stored and moved around several times before they reach you. This means they are exposed to fluctuations in temperature and they may lose their goodness. There is no guarantee of the effectiveness of commercial yoghurt!

Yogourmet is a yoghurt starter fortified with probiotics such as Lactobacillus casei, Lactobacillus acidophilus and Bifidobacterium longum to add extra nutritional value to your yoghurt. The broad spectrum of cultures ensures that you enjoy maximum benefits from the probiotic yoghurt you make. With conventional yoghurt starters, bacteria such as Streptococcus thermophiles and Lactobacillus bulgaricus lack the ability to survive the acidic stomach and alkaline intestines and consequently do not play a role in human health. When you have yoghurt that is fortified and packed with probiotics, you can be sure that you’ll reap all the necessary goodness.

Yoghurt with NO sugar added, NO artificial flavouring, NO stabilizers NO food additives and NO preservatives!

Make your own yoghurt today with Yogourmet! You can decide what goes into your yoghurt including omitting unwanted sugar, flavouring, stabilizers and additives that are usually found in commercial yoghurt.

Health benefits of probiotic yoghurt made from Yogourmet:

Restores healthy gastrointestinal tract
Improves immune function
Reduces yeast infection
Improves cholesterol profiles – lowers LDL and raises HDL cholesterol levels
Improves digestion and lactose tolerance
Reduces risk of developing certain types of cancer

How do I make a great tasting yoghurt?

It’s simple. All you need to do is follow the instructions and enjoy delicious yoghurt. Here are some tips:

Ensure that everything is as sterile as can be. Undesirable bacteria could ruin your yoghurt.
Make sure the water temperature is not too hot nor too cold. Bacteria tend to become inactive at lower or higher temperatures.
Keep the Yogourmet starter culture refrigerated at all times.
Do not sieve the milk after adding your Yogourmet starter culture because you may accidentally drain away the live bacteria cultures.
Do not open the lid, stir the content nor move the yoghurt maker when the milk mixture is set to incubate as it may interfere or slow down the fermentation process.
If liquid milk is used, you may add some powdered milk in to increase the total solid content. If only powdered milk is used, know that 12 to 15 heaped tablespoons make 1 litre of yoghurt. Alternatively, you can opt for milk with higher fat content.
Make sure the milk powder is fully dissolved for a smooth texture.
Make sure you do not overcook your yoghurt as it will separate and become a thick curd with plenty of whey. It will not smoothen from then on.

2. What is the right taste of yoghurt?

As a result of lactic acid formation due to fermentation, yoghurt is usually sour. In fact, the longer the fermentation, the sourer it gets. The yoghurt will be less sour if given a shorter fermentation time. Sometimes, adding a lot of milk may cause the yoghurt to be less sour.

3. What is the number of times I can recycle my yoghurt as a starter?

It is advisable to re-culture not more than 3 times to preserve its freshness, taste and the concentration of friendly bacteria.

4. If I am taking ImmuFlora, can I skip yoghurt?

You may. However, you may miss some of the beneficial ingredients that are only found in your yoghurt. Aside from live cultures, yoghurt is rich in potassium, calcium, protein and B vitamins. Furthermore, the lactic acid in yoghurt also serves as a perfect medium to maximize calcium absorption.

5. How long can I store my homemade yoghurt in the refrigerator?

Homemade yoghurt tends to get a little more sour as it sits in the refrigerator. Freshly made yoghurt is best consumed within one week to get the most beneficial bacteria count. Because it does not contain food additives, homemade yoghurt may spoil easily.

6. I heard that yellowish liquid at the surface of yoghurt is nutritional, true?

Yes, of course! The yellowish liquid is normal and is called whey. It is a natural milk by-product. Whey production indicates the presence of live and active cultures. Whey is actually very nutritious and healthy for you. All you do is just stir it back into the yoghurt and consume it.

7. Can lactose-intolerant people enjoy yoghurt?

Definitely! Lactose intolerance occurs when an individual lacks the enzyme lactase, which is essential in digesting lactose. In yoghurt, most of the lactose in the milk would have broken down into lactic acid during the fermentation process. Also, yoghurt bacteria cultures are capable of producing lactase that aids in the digestion of lactose.

8. Can people with gastric problems take yoghurt?

Yes. You lose beneficial bacteria during gastric attacks. With yoghurt, your intestinal microbial balance is restored. The live and active cultures also aid digestion and ensure normal bowel function.

9. Why should we take yoghurt with flaxseed oil?

Yoghurt is best taken with 1 -2 teaspoons of flaxseed oil for optimal benefits. Mixing NewLife™ Flaxseed Oil with yoghurt helps to emulsify the oil, thereby improving its digestibility and metabolism by the body.

10. Can I use yoghurt in my recipes?

Yes, of course! Yoghurt gives soups, stews, curry casseroles and sauces a delicious taste. You may use yoghurt in place of sour cream, cream or coconut milk in curries. You can refer to your NewLife™ Yoghurt Maker handbook for more recipes.