Asthma and Yogurt

Homemade Yogurt… The only recommended dairy product for asthmatics

What can I say… I have asthma and I love dairy. Milk in my coffee, cream cheese on my toast, butter on just about anything. When I realized I had to eliminate dairy from my diet, I knew I had to find a delicious replacement to fill the void.

What I discovered was yogurt. Not the store bought yogurt… homemade, wholesome, whole milk, creamy yogurt.

My Sedona massage therapist, who had been making yogurt for years told me that the key that makes homemade yogurt good for an asthmatic is culturing it for at least 24 hours. (The store bought varieties only have to be cultured for 4 hours - even organic varieties.) This process breaks down all the lactose in the milk. The lactose is what people have a hard time digesting, which in turn causes excess mucous in your whole body. There is actually less lactose in whole milk than in skim. I prepare my yogurt using a 50/50 blend of whole milk and half ’n half.

A healthy digestive system supports a healthy and strong immune system, which all asthmatics need. Healthy breathing begins in the gut. Homemade yogurt provides probiotics (Lactobacillus Acidophillus and Bifidobacteria), friendly bacteria that your digestive system needs an abundance of.

Below I have collected a bunch of Amazon links for you to use to research homemade yogurt makers. This is how I bought mine, so I thought it would be helpful to place all this information in one easy place for you.

Also, I have two super yummy yogurt recipes here, one sweet and one savory, that I use as a base in countless other recipes. My children and I go through over 2 quarts/week.

Have fun yogurting!

Homemade Yogurt Recipes for Asthmatics

Yogurt for asthma? You are probably wondering about the connection.

One connection (out of many connections) is the fact that milk is a mucus-producing food. It is highly recommended that people with asthma or any respiratory illness eliminate mucus-producing foods from their diet.

Milk is a big one.

I have to say that eliminating milk, cheese and butter from my diet was heartbreaking.

So, I found something that was just as satisfying -- homemade yogurt (cultured for at least 24 hours) made from organic whole milk and half ‘n half.

Here are two recipes that I whip up every few days that my whole family devours.

Sweet and Creamy Homemade Yogurt

1 quart fresh homemade yogurt
Ground cinnamon
Raw local honey
Vanilla extract
Zest of 1 orange, very finely chopped

Prepare the yogurt according to the manufacturer’s instructions. I use a 50/50 blend of organic whole milk and half ‘ half. I culture the yogurt for at least 24 hours and let it rest in the refridgerator for another 8 hours or so before I use it. I use a large yogurt maker and prepare 2 quarts at a time.

Pour (more like dump) a quart of freshly made yogurt into a large mixing bowl. Add a gnenerous amount of raw, local honey, ground cinnamon, 1 teaspoon of pure vanilla extract and the orange zest. Stir with a wire whisk until completely smooth. Taste and add whatever you need to make it super yummy.

I use this sweet yogurt with fresh fruit, in smoothies, over hot oatmeal, or as is… whenever I crave something sweet.

Thin the sauce with a little water and use in other sweet recipes instead of  milk.

Savory Homemade Yogurt

1 quart fresh homemade yogurt
1/8 - 1/4 cup each finely chopped celery, green onions, and parsley
1/4 tsp each dill weed, powdered garlic, and pepper
1 tsp sea salt

Prepare the yogurt according to the manufacturer’s instructions. I use a 50/50 blend of organic whole milk and half ‘ half. I culture the yogurt for at least 24 hours and let it rest in the refridgerator for another 8 hours or so before I use it. I use a large yogurt maker and prepare 2 quarts at a time.

In a large mixing bowl, blend all the ingredients together with a wire whisk. Taste and adjust seasonings to your preference.

I use this yogurt sauce for salad dressings, dips, and as a condiment on scrambled eggs, turkey burgers, rice, baked potatoes, steamed veggies, etc…

Thin the sauce with a little water and use in other savory recipes instead of milk.

Enjoy!

 

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