Comments Subscribe to Personal Liberty News Feed Subscribe to Personal Liberty
 

How To Add 10 Extra Years To Your Life

January 28, 2013 by  

How To Add 10 Extra Years To Your Life
PHOTOS.COM

When I was a young girl, my grandma taught me many things. When she was a young mother, she raised her children during the Great Depression. My grandfather worked for $5 a day and their mortgage was $25 a month. My grandma was very frugal; she used up everything she had. Nothing went to waste.

Fresh, homemade yogurt was always brewing on the counter near Grandma’s stove in her warm kitchen. When my mother would take us for a visit, Grandma would tell us that if we ate yogurt every day it would help us to live 10 years longer. I believed her and never questioned my yogurt consumption.

If any of us grandchildren got cut, had a sunburn or a burn of any kind or even an upset stomach, Grandma gave us yogurt to eat. She even plastered it on us like salve. It felt so good on the sunburn and soothed the pain right away. I am following in my grandma’s footsteps by making my own fresh homemade yogurt.

Yogurt & BerriesI found out with a little research that my grandma was right on. Yogurt lowers cholesterol, boosts the immune system, helps with lactose intolerance and is rich in calcium and protein. If we have friendly flora in our intestinal tract, it boosts the immune system and helps fight infections, which help us avoid getting those nasty flu bugs that are going around. Yogurt returns friendly flora to our bodies that are killed by antibiotics. Eating yogurt boosts the immune system without any side effects. Eating yogurt can spare many trips to the doctor and, like my grandma said, add 10 extra years to life.

Yogurt Is A Natural Antibiotic

Yogurt is just fermented milk. You can make it by adding the active cultures Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus (L. bulgaricus) to heated milk. This produces lactic acid, which gives yogurt its strong tart flavor and its thick consistency.

Yogurt is not just a breakfast food anymore. Some cultures use yogurt in their everyday cooking. My grandma put yogurt on top of warm rice with fresh fruit cut up into small pieces on top. It was delicious. I like to make a dessert out of yogurt. I put frozen strawberries, peaches or apples chopped up on top of a bowl of yogurt, and then I sprinkle homemade granola on top of the fruit. This is the best dessert for me because I am diabetic and I can still enjoy dessert without all the sugar. Yum, yum!

Yogurt Starter

A yogurt starter is a must. You can purchase a plain unflavored yogurt with a live culture at any supermarket. You must read the label to make sure it has the active culture in it. Believe it or not, there are some yogurts in the supermarket that do not have the cultures added. They are loaded with sugar and are not that healthy or good for you.

One way to store yogurt culture for an extended period of time is in the powdered, freeze-dried form, which can be purchased from a health food store or a cheesemaking-supply website. The freeze-dried culture is best kept in the freezer or refrigerator.

Making your own yogurt is much less expensive and better for you because you can control what is put into it. You can add fresh fruit and stevia or other healthy sweeteners. Knowing that there are no preservatives or additives will give you true peace of mind.

YogurtMaking Grandma’s Homemade Yogurt From Powdered Milk

Most people have powdered milk in their food storage. This is a way that you can use up your powdered milk and make something yummy from it.

Mix the powdered milk according to the instructions on the package to make half a gallon of milk. If you want to double the yogurt, you can double the recipe. The first time you make yogurt is the only time you will need to purchase fresh yogurt. After that, you can keep it in a jar in the fridge and use 1/2 cup of plain yogurt to make another batch. This is much more economical than purchasing yogurt from the store. Use your own and keep it going like sourdough starter. I like to add fruit to my homemade yogurt. Just mix it into the pint jar and enjoy.

Homemade Yogurt

Ingredients

½ gallon of fresh milk or (Mix powdered milk and water together to make ½ gallon of milk)
1 extra cup powdered milk (to thicken the yogurt)
1-1/2 teaspoons unflavored gelatin or pectin (to thicken the yogurt)
½ cup plain unflavored yogurt (with active cultures)
¼ cup sweetener such as honey and agave or 1 teaspoon of stevia (optional)
1 teaspoon vanilla extract (optional)
Clean, sterilized glass pint canning jars
Candy thermometer (optional)

Instructions

  1. Warm the oven on the lowest setting for about 15 minutes. Turn off the oven and keep the door closed so it remains warm. Place the clean glass canning jars on a cookie sheet.
  2. Mix the powdered milk and gelatin into the ½ gallon of milk.
  3. Add the milk to a stainless steel stock-pot and cook on high heat until it barely starts to boil. Get it to 200 degrees but no higher. Keep checking the thermometer. When you see little bubbles on the surface, hold it at 200 degrees for 20 minutes and then remove it from the heat. This is to kill any bacteria in the milk. This is especially important if you are using fresh cow’s milk or goat’s milk that has not been pasteurized. It also allows more time for the milk proteins to denature and bind together better to create a thicker yogurt like the store-bought kind.
  4. Let the milk cool to about 150 degrees (on the candy thermometer) or until you can comfortably place your hand on the side of the pot (or dip your clean finger into the milk) for at least 10 seconds without it being too hot. Placing the pot in a sink with ice will help cool down the pot, and it will chill faster.
  5. Once the milk has cooled down, put the yogurt into a bowl. Scoop out about ½ cup of warm milk and add it to the starter yogurt. Whisk it up until it is mixed well and then return the mixture to the pot with the rest of the milk.
  6. Add the sweetener and vanilla to the mixture. Stir gently two to three times to make sure it’s all mixed well. Then pour (or ladle) the milk and yogurt mixture into clean glass pint jars.
  7. Carefully move the cookie sheet of jars into the oven. Turn the oven light on (very important) and set the timer for four hours.
  8. Remove the jars from the oven and rest them on the counter until they’ve cooled to room temperature. Then, cover the jars with canning lids and rings and store them in the fridge. The yogurt should be set after eight hours in the fridge, where they’ll keep for up to 10 days. You can put the yogurt in an insulated ice chest or cooler with ice in it for the eight hours it takes to set.

Add ION (Stabilized Oxygen) To Yogurt

ION stabilized oxygen keeps the yogurt from going sour. Just add eight drops of ION to each pint of yogurt right after filling the jars with the yogurt and milk mixture. Stir it up and let it set in the fridge for the remaining eight hours while it thickens. ION is very good for the intestinal tract; it kills all harmful bacteria and actually enhances the friendly flora in the body.

Yogurt MakerCommercial Yogurt Makers

There are several commercial yogurt makers on the market if you feel safer doing it that way.  They are inexpensive (usually less than $40). The jars rest on a warming plate that keeps the temperature controlled at the right degrees to grow the yogurt culture and help it set up.

Add Toppings To Your Granola

When eating yogurt, add fresh or dried fruit and granola to the top. I especially love frozen strawberries stirred up into the yogurt, which freezes it and makes it into a frozen dessert. I also like to use yogurt and fruit in smoothies and salad dressings as well as sauces.

Homemade Yogurtsicles

YogurtsiclesI remember as a child we made homemade Popsicles. You can do the same thing if you have Popsicle molds. Just mix the yogurt and berries together and put the mixture into the molds, then pop them in the freezer. I have even made these in the snow. Our weather in Utah gets below 0 degrees F in the winter; these yogurtsicles freeze outside as well.

Cookin' With Powdered MilkFind this recipe and other recipes for making yogurt, several types of cheeses, cottage cheese and buttermilk using powdered milk in my book Cookin’ With Powdered Milk.

–Peggy Layton

Peggy Layton

a home economist and licensed nutritionist, holds a B.S. in Home Economics Education with a minor in Food Science and Nutrition from Brigham Young University. Peggy lives in Manti, Utah with her husband Scott. Together they have raised seven children. Peggy owns and operates two businesses: One called "The Therapy Center", where she is a licensed massage therapist and hypnotherapist, and the other an online cookbook and preparedness products business. She is nationally known for publishing a series of seven books on the subject of food storage and also lectures and teaches seminars about preparedness and using food storage products. Peggy practices what she preaches, has no debt, grows a huge garden, lives off the land, raises chickens, bottles and dehydrates food and has time left over to operate her businesses. To check out Peggy's cookbooks and self sufficiency products go to her website www.peggylayton.com. To get a free sample of three different storable meals that have a 15-year shelf life go here.

Facebook Conversations

Join the Discussion:
View Comments to “How To Add 10 Extra Years To Your Life”

Comment Policy: We encourage an open discussion with a wide range of viewpoints, even extreme ones, but we will not tolerate racism, profanity or slanderous comments toward the author(s) or comment participants. Make your case passionately, but civilly. Please don't stoop to name calling. We use filters for spam protection. If your comment does not appear, it is likely because it violates the above policy or contains links or language typical of spam. We reserve the right to remove comments at our discretion.

Is there news related to personal liberty happening in your area? Contact us at newstips@personalliberty.com

  • Don

    It would be better if raw milk is used to make the yogurt. Pasteurization kills important enzymes.

    • http://www.facebook.com/annettemhall Annette M. Hall

      I totally agree. That stuff that passes for milk in the store is garbage. It’s dead.

  • Bill

    Thak you, Peggy for your wonderful article
    Yogurt is most beneficial in providing the proper probiotics and so does buttermilk. However, Don is also right in advising the use of raw milk to make the yogurt.

  • ibcamn

    MY DAUGHTER AND I LOVE YOGURT,does that mean i have to deal with my ex for ten extra years?if it does i’m stopping with the yogurt thing all together!

    • JimH

      Just don’t let your ex eat any yogurt. You’l be fine.

  • Hedgehog

    Peggy; All that you say was true in your grandmother’s time. However, nowadays I have found it impossible to find yogurt that has not been sweetened with sugar or HFCS. Thus, I never touch the stuff, ditto cottage cheese! As for making my own, I don’t trust the available ingredients. Alas, another victory for the corporate poisoners.

  • Incredulous1

    Yuck! I hate yogurt. Sorry, Peggy, can’t follow you on this one.
    PS.- I’m not a “picky eater.” Only other thing on my “refuse to eat list” is liver.

    • deerinwater

      Liver and onions ! Mummmm ~ not often, twice a year.

    • deerinwater

      So? you enjoy raw oysters? If you can’t eat liver, chances are ~ oysters is off limits as well.

  • sherry clark

    I’m a pickey eater to the extreme. I have a servere stomach and digestive disorder due to a stripped immune system. In desperation I woman’d up and ate yogurt for the 1st time in my life. 15 mins later I thought I was dying.It was yoplait..I would never be able to eat the form of yogurt you folks are talking about.No hope for me I guess.

  • Deerinwater

    I don’t want to add 10 years to my life !

    You see what old folk have to go through? ~ I fail to see it as anything to look forward too.

    But good health and fun now and later is very important to me.

    Yogurt is good, ~ maybe you ate some bad stuff?

    I make a killer Daiquiri using strawberry yogurt,

    Cover the blender blades with Rum, ~ or more , just don’t plan on driving or operate machinery ( other then a blender or hmm) 1/2 small can of frozen limeaide, 2 to 3 cups of ice, and blend, and vanilla extract 1 table spoon or two, strawberry yogurt, blend, 1/2 sugar, blend. throw in a few fresh strawberries for texture and fun.

    It’s a party starter and great hot weather drink that most people love. Of course a pro drinker does not enjoy such things ~

  • deerinwater

    My Grandfather worked for 50 cents a day digging up tree stumps. LOL !

    He had two oxen, Kate & Sal that did the heavy pulling after hours of him digging and chopping.

    Grandmother worked but she didn’t get paid anything. She did have her egg money though ~ The stove was fired up in the morning and she cooked the days meals all at one time, ~ as the heat of the stove would permit it to be cooked before going to the fields. ~ Biscuits ! always Biscuits, I guess biscuits required the most heat and hot fire. Biscuits and beans, biscuits and gravy, biscuits and eggs,

    I enjoyed your story Ms Layton, ~ It’s wonderful to have such precious memories of our grand parents to share~ and keep.

Bottom
close[X]

Sign Up For Personal Liberty Digest™!

PL Badge

Welcome to PersonalLiberty.com,
America's #1 Source for Libertarian News!

To join our group of freedom-loving individuals and to get alerts as well as late-breaking conservative news from Personal Liberty Digest™...

Privacy PolicyYou can opt out at any time. We protect your information like a mother hen. We will not sell or rent your email address to anyone for any reason.