Raw milk is truly one of the most nutrient-dense foods in the world and has a nutritional profile unlike any other food. It is even called a traditional super-food. When you combine this super food with live probiotics ( like yogurt cultures and kefir )- you get a nutritional powerhouse that not only feeds your brain and body, but it also feeds your gut with beneficial organisms that keeps pathogens at bay and heals the digestive system. If you are unsure about whether raw milk is safe, check out this article by Dr. Axe on 5 reasons raw milk benefits are out of this world!
The best way to include probiotics in your diet is in their most natural state, which includes raw milk products such as cheese, kefir and yogurt. Yogurt and Kefir are my top choices in adding a healthy daily dose of these good guys. And both are super easy to make at home. I’ll show you how below.
In North Carolina, we don’t have access to raw milk. However, South Carolina is just a few miles away and it is for sale there. I buy mine from Milky Way Farm every other week. I grab my cooler and get fresh nutrient dense whole milk and cream to make my yogurt, kefir and butter. But what if you don’t want to drive to SC? There are other choices of milk that you CAN use. It won’t have the same nutritional profile that raw milk does- BUT it can come close. The next best option is buying a milk that is pasteurized but NOT ultra- pasteurized. The ultra pasteurization kills ALL the beneficial enzymes and yogurt and kefir will not culture well with this type of milk. When I run out of my raw milk and the pic up day has not come around yet, I buy Homeland dairy from The Bradford Store right down the road in Huntersville.
Your first step is to grab your supplies. You will need:
1/2 gallon Raw whole milk
2 quart size mason jars– make sure they are clean and sterile (you can run them through your dishwasher or place upside down in boiling water for 2 minutes)
1/4 cup plain yogurt or 1/4 cup from your last batch of homemade yogurt (you can buy a small 8 oz container of organic plain yogurt at the store for this)
A candy thermometer – (See the picture below)
A spoon or rubber spatula
Step one: Heat your milk to 110 degrees
Once your milk is heated- Let it cool to 86 degrees
Step 2: Pour milk into your Mason jars
Step 3: Add 1/4 cup of your plain yogurt to each jar and stir
Step 4: Let time do the work- Put a cap on each jar and place in your oven with the oven light on. Let it sit overnight or 12-24 hours.
And that’s it! Seriously simple right?! In the morning you have fresh homemade yogurt that is a fraction of the cost that you have to pay at the store.
I serve my yogurt with fresh berries and some local raw honey. Or you can use it in smoothies, as a dip or to make yogurt cheese.
In Peace and Wellness,
- 1/2 gallon Raw whole milk
- 2 quart size mason jars– make sure they are clean and sterile (you can run them through your dishwasher or place upside down in boiling water for 2 minutes)
- 1/4 cup plain yogurt or 1/4 cup from your last batch of homemade yogurt (you can buy a small 8 oz container of organic plain yogurt at the store for this)
- A candy thermometer
- A spoon or rubber spatula
- Step one: Heat your milk to 110 degrees
- Step 2: Pour milk into your Mason jars
- Step 3: Add 1/4 cup of your plain yogurt to each jar and stir
- Step 4: Let time do the work- Put a cap on each jar and place in your oven with the oven light on. Let it sit overnight or 12-24 hours.
Happy Valentine’s Day friends-
I love chocolate- and chocolate chip cookies are one of my all time fav’s. But they can be loaded with refined white sugar, bleached white flour, and if you buy them pre-made, loaded with hydrogenated oils. UGH! They may taste good going down, but the sugar crash that follows is not so pretty. In my quest to find healthy, delicious, kid pleasing and family pleasing dishes- I have come up with this one that is a HIT! On all fronts- Kids, hubby and of course me! It has even been the star of a recent retreat as the favorite dessert item that beat out Whole Foods chocolate chip cookies in the taste test. YAY! So why the name Almond Lumpies- When my kids were little I made these and they named them almond lumpies when they found out they were made with almond flour. the way we scooped them out onto the pan- make them look like little lumps. So there you have it- Almond Lumpies- the name stuck!
It is loaded with REAL food items. No chemicals, additives, preservatives and a good balance of healthy fats, protein and sweetened with raw honey. Because it is made with almond flour it is gluten free- and the almonds, eggs and coconut oil help balance out the sugar from the honey to keep blood sugar levels from spiking. So enjoy your chocolate today. I am!
- 5 cups Almond meal- I buy mine from Trader Joe's
- 1 t. Pink Himalayan salt
- 1 t. Baking soda
- 1/2 cup Coconut oil
- 1/4 cup Organic or raw milk butter
- 4 large eggs
- 1/2 cup organic shredded unsweetened coconut
- 1/3 cup raw soaked pecans- Soaked overnight then dehydrated- (I have a batch ready in my pantry for baking )
- 1/2 cup raw honey
- 1 cup Dark chocolate chips
- Combine all dry ingredients plus pecans in a large bowl. Stir to combine.
- In a small sauce pan, heat coconut oil and butter on low heat until melted.
- add raw honey to oil mixture and stir.
- Add honey and oil mixture to the dry ingredients and stir to combine.
- whisk eggs in another bowl.
- Add eggs to large bowl and stir to combine.
- Add chocolate chips and stir.
- Scoop out cookies by the tablespoonful and place on stoneware pan. If using another type of pan- use parchment paper on pan first and place cookie dough on the paper.
- Bake in a 350 degree oven for 15 minutes.