My Grandma’s Yoghurt-A Story of Hope

I want to share with all of you, a yummy blackberry parfait and a story of HOPE, to help bring a smile as we go through these difficult times.

Blackberry Yoghurt Parfait Copy

Hope all of you are keeping safe during this world wide pandemic.  I have been keeping busy by catching up on all the tasks that I had not found time to do.  I have been losing track of the days as they pass by.  I just realized that I have not even taken a step out of my house in 10 days!!!

Ten days ago, when I went shopping for supplies so that we could shelter in place, the shelves in our local supermarket were bare.  There was not even one bottle of milk.  I asked my husband to go to a local dairy farm, The Jersey Barnyard, to see if he could find some milk to bring home so that I could make yoghurt.

I usually make yoghurt weekly, from the best milk that is available to me.  I still have the live yoghurt culture that my mom started.  I love keeping her culture alive because then I always have a part of her with me. 💕 Click on My Mom’s Yogurt, to get step by step instructions on how to make yoghurt.

My husband brought back a gallon of Raw Jersey Cow’s Milk from The Jersey Barnyard.  This milk had just come fresh from the cow.  Jersey cows have the best milk.  Jersey milk has a higher fat content (4.9%) than Holstein milk (3.7%), so it makes a creamier yoghurt.  In addition, Jersey milk has the original A2 protein instead of the mutated A1 protein.  A2 protein is easier to digest than A1 protein.   Lately, I have been using A2 milk from the grocery store, but this local, raw milk is even better.

It reminded me of the milk I used to go get with my grandma when I was a little girl.  We used to go to the dairy very early in the morning.  My grandma would inspect the cows.  She would especially look at their eyes to make sure they were clear, which meant that the cow was healthy.  Once she picked the cow she wanted milk from, she would give her bucket to the farmer to fill up with fresh, hand-stripped milk.  Straight from the cow into the bucket.  When she made yoghurt from this milk, it always had a thick layer of cream on top.  That creamy top layer was my absolute favorite.  I loved being the first one to break into a batch of freshly made yoghurt.

To my delight, when I made yoghurt from this farm fresh raw milk, it came out just like my grandma’s.  You can see the thick layer of cream in the photo below.

Grandma's Yoghurt Feature

Here are side by side photos of yoghurt made from the Promise Land Milk (left) and Raw Jersey Cow’s Milk (right).

You can see the difference in the two.  The raw Jersey milk yoghurt has a thick layer of cream on the top.  This is the creamiest, most flavorful yoghurt.  My husband has decided that this is the only yoghurt he wants from now on.  So the milk bought because there was none on the shelves, during this pandemic, turned out to be a blessing in disguise.  It resurrected a childhood pleasure moment that I shared with my grandma.  I consider it A SIGN OF HOPE.

I used it to make a delicious low carb Blackberry Parfait.

Blackberry Yoghurt Parfait Copy

I layered my grandma’s yoghurt with blackberries, pistachios and my homemade chai spice mix.  You can substitute a mixture of fennel and cardamom powder for the chai spice mix.  The parfait tasted similar to a dessert that I used to eat when I was little, but this one has no sugar.  It fits my Ketogenic lifestyle.

Let me know if you have any STORIES OF HOPE.  We could all use a little cheering up😊

A big thank you to my Nani Ji (grandma) and my mom.  I will love them always.💖💖

My Mom’s Yogurt Bowl

Ingredients:

Yogurt Bowl Ingredients

  • Strawberries–3 large
  • Kiwis–2 large
  • Agave Nectar–1 tablespoon
  • Chai Masala–1/2 teaspoon (optional,  can use pumpkin spice instead)
  • Mini Chocolate Chips–2 tablespoons
  • Yogurt–1 cup

Prep:

  • Slice the strawberries lengthwise.  Using a small heart shaped cookie cutter, cut out a heart from each slice.
  • Peel the kiwi, slice into rounds.  Using a small tear drop shaped cookie cutter, cut out a tear drop from each slice.
  • Place the cup of My Mom’s Yogurt in a bowl.  I used a lotus shaped bowl because my Mom’s name was Kamal, which means lotus flower.
  • Sprinkle the yogurt with the Chai Masala.Yogurt Bowl Chai Masala
  • Arrange the fruit slices and chocolate chips on top.
  • Drizzle with agave nectar.

Yogurt Bowl IG

This yogurt bowl was inspired by an Italian food blogger, thepaleat.worpress.com.  She happened to make this yogurt bowl today and post it on Instagram.  It just so happens that today would have been my mom’s 79th birthday.  So in her honor, I used her yogurt to make this bowl today.

HAPPY BIRTHDAY MOM.  LOVE YOU ALWAYS.

My Mom’s Yogurt

Ingredients:

  • Two quarts of the best milk you can get
  • Half a cup of yogurt culture (use a plain organic yogurt with live bacteria culture

 

You can use any kind of milk you like.  Sometimes I am able to get milk from my goat or the neighbor’s cow.  Other times, I go to the store and buy organic milk or Promise Land milk.  In the store, I like the Promise Land milk because it tastes closest to the milk I used to get in India when I was a child.

Equipment:

  • Large stainless steel pot
  • Heat resistant glass or ceramic container with a lid  (I use the Corning Ware my mom gave me)
  • Wooden board to protect your counter (a cutting board will do)
  • Wooden spoon
  • Electric heating pad
  • Tea towels (to cover the yogurt container)

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Method:

  • Place milk and yogurt culture on your counter and let them come up to room temperature.  The reason for this is, that the more gradually you bring your ingredients up to temperature, the smoother and creamier your yogurt will be.
  • Place the milk in the stainless steel pot over medium high heat.  Gradually bring to a boil, stirring occasionally, so that the milk does not stick or burn at the bottom of the pot. 

     

  • As soon as you see the first boil remove the pot from the heat.  Let the milk cool for about 10 minutes in the stainless steel pot.  Stir occasionally.  After 10 minutes transfer the milk to the glass or ceramic container.  At this time, place your heating pad on the wooden board and turn it on to the low setting. 
  • Continue to let cool, stirring occasionally, to prevent a skin from forming on the top. You will know it is cool enough, when you can put your finger in the milk, and it is hot to the touch without burning.  This is how my grandmother and mother did it. But if you want to use a food thermometer, the temperature will be about 118 degrees Fahrenheit. 
  • The milk is now ready to receive the yogurt culture.  Add a ladle of the hot milk to the yogurt culture, stir and add it to the hot milk.  Then stir again to evenly distribute the yogurt culture.  Place the lid.  Carefully place the lidded container on top of the preheated pad. Cover with the tea towels to protect from drafts.  Let stand for 3 and half hours and you will have yogurt.  If the weather is colder it may take longer for the yogurt to form.  Take a look after 3 and half  hours, if the yogurt is a bit loose replace the lid, cover it again and let it sit for an additional 2 hours. 

    Place in the refrigerator overnight to let it set.  Enjoy fresh, creamy,  yogurt the net day.

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Recipe Notes:  I prefer not to stir the yogurt the next day.  Just scoop some out to eat and set half a cup aside as your next culture.  This will be the culture you use for the next yogurt you make.  As you use this culture, it will mature and become your own.  It will help rebuild your gut with the good bacteria from your own environment.

The culture that I use belongs to my mom.

During her last few days in the hospital she kept asking me to make yogurt for her. After she passed, I found the last yogurt my mom made.  I took it with me and have used it to make yogurt ever since.  I have kept her culture alive.  I hope you enjoy my family’s recipe.

Put the remainder of the yogurt back in the refrigerator.  As water and whey separate from the yogurt, it will become thicker and thicker.  Keep the separated water and whey to make protein drinks or smoothies.

I will post more recipes to show other products this yogurt can be turned into.  ENJOY!!!

If you have any questions or difficulties when making your yogurt, post a comment and I will help you out.