Ah, home made yogurt! Fresh and delicious.
A Word on Fermentation
As a fermented food, making yogurt at home brings an element of danger. Normally leaving a moist food out at room temperature for over 24 hours translates into multiple runs to the restroom later that day, so what is it about a controlled fermentation that safely produces some of the world’s favorite flavors? I’m talking about things like yogurt, kimchi (kim chee), sauerkraut, kombucha, sourdough bread, aged cheeses, etc.
Somehow fermenting inhibits the pathogens from growing on the food, while beneficial bacteria and yeasts flourish. In fact, fermenting food is a known and traditional technique for improving the shelf life of food and is probably one reason it became popular. Even so, it’s still a kind of homestead alchemy that I imagine most people have never attempted or considered. Until I came to the Natural Epicurean, I would never have tried, quite frankly.
Below: Fresh coconut yogurt with homestead honey. Looks like ice cream, right? I say it tastes just as good! 🙂