YOGHURT: REGULATOR OF HEALTHY LIVES

...including Yoghurt-Mayonnaise & Yoghurt Cream Recipes

Low or no-fat yoghurt, taken regularly in small quantities is a great gift to our digestive systems.

Our intestines work hard doing a vital job.  They absorb every essential mineral and nutrient from the food we digest -- the fuel that keeps the body's organs and our immune systems working.  They also move along the items the body can't digest -- toxins and fibre -- in order to expel them from the body before they poison or block the system.  

The average length of intestines is over 5 feet/1 1/2 metres. They're wrinkled and lined with tiny fingers, tucked tightly and wound neatly into our tummies.  And, as the toxins and fibre near the end of their journey, they need all the help they can get.  That's where most yoghurts and the bacteria in them can play an important role.   

Good health is dependent on regular bowel movements (doctors say we should aim for one bowel movement a day, preferably in the morning).  Constipation leads to physical and mental sluggishness and discomfort.  Toxins can build up, affecting the skin and hair and general health.  Yoghurt can speed up the elimination progress.  

67goingon70 recommends...


...small amounts of low or zero-fat unsweetened yoghurt a few times times a week.  If cow's milk is a problem, try goats' or sheeps' milk yoghurt.    


67goingon70 has, from its early days, promoted yoghurt-mayonnaise and yoghurt-cream,not just to help digestion. The recipes were developed for heart-conscious food lovers, to reduce fat and cholesterol levels without losing taste or texture. They are repeated here.  

Thick 0-fat Greek yoghurts can be used as a base for these recipes but straining your own takes little effort.  Considering that 0-fat yoghurt cost as little as 70p per kilo, straining is also a great money-saver.  Removing some of the liquid through straining ensures it doesn't separate in cooking.

STRAINING YOGHURT

1. Rinse a clean j-cloth to remove starch from the fibres.
2. Line a fine sieve (the kind used to sift flour) and place it over a deep bowl. (or use Food Network's Anna Olson's example and use a paper Coffee filter)
3. Pour yoghurt into the sieve. 
4. Leave for at least 4 hours or overnight.  
5. Discard liquid at the bottom of the bowl.  
6. For yoghurt mayonnaise, the yoghurt should be the texture of mayonnaise.  For yoghurt-cream, it should be the texture of thick cream.

Yoghurt-Mayonnaise

Combine 1-2 part/s good mayonnaise to 4 parts strained yoghurt.  (Example: 1-2 tablespoons mayonnaise and 4 tablespoons strained yoghurt.)  Mix well.  Add herbs, or oils or vinegars to taste.

Yoghurt Cream

Strain yoghurt overnight until the mix is thick, sweet and doesn't wobble too much on the spoon OR buy Greek or Icelandic yoghurt. Add a few drops of vanilla extract and flavourings to taste.  Serve in place of cream on fruit or baked goods.     

Tip:  Make your own fruit yoghurt with yoghurt cream and mashed fresh fruit, controlling both fat and sugar levels.  Commercial fruit yoghurts, especially low-fat ones, can be high in sugar.


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