Yogurt

Good yogurts have to keep bacteria alive.

How can we do it

We keep them at the fridge, or at a cool place of the house.
If the container is big, we put the top on and we keep it immediately after we have taken some yogurt.
The fewer days elapsed after having been elaborated, the bigger will be the quantity of live bacteria...

Savour it the way we like it more.

How can we do it

If we like the combination of yogurt and fruit, the most nutritive way is to mix it up with cut up fresh fruit.
If we like it sweet, we put in raw unrefined sugar or a good honey.
We can also mix therein dried fruit, wheat germ...
It can also be an ingredient for salads, cakes, soups, drinks as ayran, summer dishes as tzatziki...

To be sure of the milk contained by the yogurt, so that it has not preservatives nor additives, to avoid the energy transport in cold and packs, to enjoy it at the kitchen, to save money, to eat it just after making it... the best is to make the yogurt ourselves.

How can we do it

It is a very simple process that we can share with the kids, and that does not even require a yogurt maker. Some recipes, here and here.

Commenter

Data d'actualització: 10/06/2010 - 19:32

Keep this in mind!

Yogurt is a very good food if it is of quality. That does not mean that it is essential... Let us have an equilibrated diet.

The quality of yogurt is mainly determined by that of the milk. The best milk comes from ranching or from ecological farms, which, furthermore, help maintaining rural environment healthy and alivel.

To make yogurt at home is easy, good, inexpensive, ecological...

Information sources

Companies and Union Organizations: Capsa, Confederació Espanyola de Fabricants d'Aliments Compostos per a Animals, Federació Espanyola d'Indústries Làcties, Granja Río Pradillo, Raphel Lladó;

Farmers and agricultural organizations: Cooperativa Agrícola Plana de Vic, Cooperativa Los Valles Unidos del Asón;

research centres: Centre d'Investigació Agrària de Mabegondo, Servei Regional d'Investigació i Desenvolupament Agroalimentari, Centre d'Investigació i Formació Agrària de Cantàbria, Instituto Omega 3 de Puleva, Institut de Recerca i Tecnologia Agroalimentàries;

organizations: ARCA, Ecologistas en Acción, Greenpeace;

trade unions: Euskal Herriko Nekazarien Elkartasuna, Federació Agrolimentària de CCOO, Unión de Ganaderos y Agricultores Montañeses-COAG;

administrations: Consell Regulador de l'Agricultura Ecològica de Catalunya;

publications: Ekolurra, El Ecologista, La Fertilidad de la Tierra, Ganadería Sostenible Cornisa Cantábrica (COAG), Options Méditerranéennes.