Anyone who visits our home for a meal quickly realizes that our family
loves their dairy. When my sister is home from university, we go through 4L (1 gallon) of 1% every week, and between my stepdad and stepbrother (the whole milk drinkers) another 2L find their way into and out of the house as well. We usually pick up a block of cheese every grocery trip, and my mom has been continuing her Greek yoghurt love to the tune of over 4 cups a week too. Aside from my meals (I have a milk intolerance), dairy finds it's way into every niche of our food habits, and as I was going through my nutrition training my family became more aware of the importance of a secure, healthy milk source that was as natural as possible in a healthy lifestyle.
While nobody here is a young child, choosing an organic dairy product is even more important for their growing, sensitive systems - especially if you live in a country where pesticides, antibiotics or growth hormones are still allowed to be administered to dairy herds. In Canada, producing dairy cattle cannot have hormones or antibiotics added to their system, so the move to organic is a final step in the purity process that ensures cows are fed pesticide-free grain and grass. That said, all milk (organic and non) has the same nutrient profile in terms of macronutrients, vitamins and minerals.
pesticides, antibiotics or growth hormones
Thanks to the kind folks at
Natrel, along with my
Summer Preserves Kit, I also received vouchers for their organic milk. While I baked with some as "fluid" milk, I turned the rest into ricotta and yoghurt which my family both adore and devour readily. Most of our ricotta found its way onto
toast, and my mom made quick work of some yoghurt with her
Yoghurt Pudding. However, I still had a little bit left over, plus a part container of store-bought yoghurt nearing expiry. Mom was needing a loaf of bread for her morning snacks at work (she loves toast and jam!), so I scouted around to see if I could find a yeasted bread with yoghurt as some of the liquids.
Ironically, I found the recipe I wound up using on
Go Dairy Free - Alisa Fleming used a dairy-free sour cream as the main moisture in her delicious looking bread, and I figured I'd use the same formula with my yoghurt. I started to play around with the other ingredients the more I looked at the recipe, adding the "bits" that my mom so adores in her daily slices, and wound up with a rich, moist bread that was filled with cranberries, wheat germ, sunflower seeds and a smattering of hemp hearts for good measure. After "taste testing" a slice, my mom finished cutting the loaf, wrapping it up in foil and freezing it so she could break off what she needed as the week went on. Paired with any of the
Toast Toppers, its a great snack or breakfast!
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