Recipes for Alpine-Style Yogurt
Alpine-style yogurt is low in fat and is a good source of calcium, magnesium, potassium, vitamin D, and probiotics. Among its many benefits, it helps reduce lactose intolerance, manages cholesterol levels, and helps regulate your immune system.
This food originated in ancient Turkey. At the time, the nomadic people were transported milk in bags of skin. Due to the heat, acidic bacteria proliferated, and the milk would develop a semi-solid consistency. Soon, they realized that this substance was actually delicious: it was yogurt!
In today’s article, we’ll share some recipes so you can easily make alpine-style yogurt at home.
Alpine-style yogurt is a fermented dairy product and a semi-solid culture that is created by homogenization and pasteurization. It’s popular today thanks to its creamy texture, versatility, and beneficial effects on the digestive system.
If you’re looking to maintain your current weight or eliminate a few extra pounds, this yogurt is a safe option. You won’t just be taking care of your figure, either – you’ll be consuming a healthy food that provides many nutrients.
How to Make Alpine-style Yogurt
Recipe #1
This yogurt contains live cultures, or live bacteria that help protect your body from other harmful bacteria types. Although it might sound strange, it’s one of the most complete foods you can find.
What other treat can you say this about?
Ingredients
- 1 gallon of skim milk (950 ml)
- 2 tablespoons of whole milk (30 g)
- 1 teaspoon of vanilla extract (5 ml)
- ½ cup of apple, chopped (100 g, optional)
Preparation
- First, pour the milk into a large saucepan.
- Heat it in the oven at around 100º F for five minutes.
- Remove from the oven and pour the milk into a ceramic container.
- Add the apple and tablespoons of whole milk and stir well.
- Stir in the vanilla extract.
- Cover the ceramic container and wrap it in a towel, then place it back in the oven and leave it there – without the heat – for 24 hours.
- After that time, store the yogurt in the fridge for five hours until it’s firm. At that time, it will be ready to serve.
You can add any dried fruits, nuts, or seeds that appeal to you.
Recipe #2
Yogurt contains bacteria known as probiotics that are ideal for your gastrointestinal tract. They attack, block, and neutralize any toxins found in your body. This is a highly nutritious food that you should try to consume every day.
Be careful when purchasing Alpine-style yogurt in stores, because many types have been processed and contain large quantities of sweeteners that reduce their quality. Always look for plain yogurt with no added sugar.
See also: Easy Homemade Yogurt
Ingredients
- 1 cup of plain yogurt (225 ml)
- 4 cups of skim milk (1000 ml)
- 1 tablespoon of powdered whole milk (15 g)
Preparation
- First, pour the skim milk into a saucepan over low heat and add the powdered milk to thicken it.
- Remove it from the heat and stir in the prepared cup of yogurt. Mix well until you have a creamy texture.
- Store this mixture in a glass or ceramic container and place it in a gently heated oven for 24 hours.
- After that time, refrigerate the yogurt for three to four hours before serving.
We recommend this article: Whole Milk Yogurt or Low-Fat Yogurt? Which Is The Best For Your Diet?
Recipe #3
Most probiotic dairy producers sell their products at a price that’s almost five times higher. It’s better to learn how to make Alpine-style yogurt at home because it’s cheaper and more fun.
Here’s one last recipe:
Ingredients
- 4 cups of skim milk (1000 ml)
- 2/3 cup of plain greek yogurt (100 g)
- 1 food thermometer
Preparation
- Pour the milk into a saucepan and heat it to 190º F.
- Use your thermometer to carefully watch the temperature.
- Rinse a glass container with boiling water to warm it. Pour in the milk and add the prepared yogurt starter. Mix well to activate the probiotic agents.
- Next, cover the container and wrap it in aluminum foil.
- Store the yogurt in the preheated oven for 12 hours.
- After the allotted time, remove from the oven and refrigerate for two hours before serving.
All cited sources were thoroughly reviewed by our team to ensure their quality, reliability, currency, and validity. The bibliography of this article was considered reliable and of academic or scientific accuracy.
- Marsh, H., & Rodríguez-Reinoso, F. (2006). Characterization of Activated Carbon. In Activated Carbon. https://doi.org/10.1016/B978-008044463-5/50018-2
- Carbon, A. (2009). Carbon Reactivation 1. Annual Book of ASTM Standards. https://doi.org/10.1520/D6781-02R07.2
- Mestre, A. S., Pires, J., Nogueira, J. M. F., & Carvalho, A. P. (2007). Activated carbons for the adsorption of ibuprofen. Carbon. https://doi.org/10.1016/j.carbon.2007.06.005
