RECIPES FOR YOUR HEALTH: HOMEMADE YOGURT, KEFIR AND COTTAGE CHEESE
Homemade yogurt
Take a bottle of skim milk and heat it almost to boiling, then cool to room temperature. Add two to three tablespoons of yogurt, which can be bought in a grocery store or health shop. Stir well. Pour into a wide-mouthed thermos bottle. Cover and let it stand overnight. In five to eight hours it will be solid and ready to serve. If you do not have a thermos jar, use an ordinary glass jar, and place it in a pan of warm water over an electric burner switched on "warm" for four to five hours, then switch off until milk is solid.
Use two to three spoonfuls of your fresh, homemade yogurt as a culture for the next batch.
Homemade kefir
To make your own kefir, you will need kefir grains. There is a mail order company, R. A. J. Biological Laboratory, 35 Park Ave., Blue Point, Long Island, New York, which sells kefir grains by mail directly to customers. The kefir grains will last indefinitely; there is never any need to reorder. Merely follow the instructions which will come with each order.
Place 1 tbsp. of kefir grains in a glass of milk, stir and allow to stand at room temperature overnight. When the milk coagulates, it is ready for eating. Strain and save the grains for the next batch. Kefir is a true "elixir of youth", used by centenarians in Bulgaria, Russia and Caucasus as an essential part of their daily diet.
Homemade cottage cheese (kvark)
Take homemade soured milk and warm it to about 110° F, by placing the container in warm water. When the milk has curdled, place a clean linen canvas or cheese cloth over a deep strainer and pour the curdled milk over it. Wait until all liquid whey has seeped through the strainer. What remains in the strainer is fresh, wholesome and delicious homemade cottage cheese. If the cheese is too hard, add a little sweet or sour cream, and stir. The higher the temperature, the harder the cheese, and vice versa. Raw homemade cottage cheese (kvark) can be made by straining soured milk through a fine cheese cloth, without warming it up first.
By the way, don't throw the whey away - it is an exceptionally nutritious and rejuvenating drink.
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GENERAL HEALTH
- The expiry date is mentioned on each blister. It is different for different batches. The shelf life is 2 years from the date of manufacture and would differ from batch to batch depending on when they were manufactured.
- Read the product information leaflet provided with the product before using it.
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