I lost my marbles when I made this yoghurt for the first time. I can’t tell you how many people I have cooked for who say that they know they should be avoiding dairy but they can’t seem to kick the yoghurt, is that ok?
There are living probiotics in dairy yoghurt, so that’s a good thing, but it is still dairy which is inflammatory (excessive inflammation promotes cancer growth, so we try to keep inflammatory foods to a minimum). I usually recommend chia pudding and if they look at me like I’m nuts and get a rebellious bacon and chocolate croissant for breakfast look in their eye, I say maybe a bit of goat yoghurt a couple of days a week to wean yourself off of it would be ok.
