Now you can make the cultured milk of the Balkans right at home in the kitchen and serve it fresh as this morning. A scientifically made incubator has been developed which will turn any type of fresh milk into that custardy food of the refreshing clean taste that the world knows as yogurt.
You know what it is? Whole milk is inoculated with special strains of pure lactic acid culture, mainly bacillus bulgaricus, which is one bacterium that will live in the intestines with benefit to their muscular tone, helping to maintain or restore normal intestinal conditions.
In Europe this milk product was sold originally at the pharmacist's on a doctor's recommendation. But users soon came to have such a yen for the curd that various firms began manufacturing it in volume. Before the war everyone in Europe was eating yogurt as we eat ice cream.
Twenty years ago the product was introduced as a health food in New York, and slowly but surely it's catching on here. Now one firm alone is selling 60,000 jars weekly. Some eat it for health reasons but mostly it's eaten to pleasure the palate. It's sour but not too sour, and it contains all the elements of milk partially digested. Keep a few bottles chilled in the refrigerator, a tasty snack to lap up with a spoon just as it is. Again season to taste with spicy sauces and dump over fresh vegetables to serve as salad. Sweeten with strawberry preserves or orange marmalade, honey or sugar—and this time it's dessert. A real refreshment when served over berries well sweetened with sugar.
The story of the discovery of the bacillus bulgaricus goes back to the end of the last century when Pasteur Institute scientists, interested in the longevity of the Balkan people, made an investigation of their diet. They found the hardy peasant stock subsisting chiefly upon this special milk food. The scientists undertook to isolate the souring agent. One Ilya Mitchnikoff found the lactic acid bacterium, never before identified, which he named bacillus bulgarius
After that, yogurt could be made in any part of the world, in anyone's kitchen. But without scientific control the lactic cultures are gradually weakened and the different strains have a tendency to become unbalanced. When homemade in the past, it was never certain that the culture preserved and regenerated the original species. Now the culture is prepared bottled and sold, a month's supply at a time, with complete directions for using with the new yogurt maker.
This gadget consists of a tray with a high domed cover to fit neatly over. Into the neck at the top an electric light fixture fits for radiating the heat. This is rigged out with a cord connection for plugging into any convenience outlet. Small openings in the dome's neck are for regulating temperature, there is an opening in the side of the cover to accommodate the thermometer which is a part of the outfit.
It takes but five minutes to prepare the milk for yogurt making, then into incubator for a three-hour stretch, two hours in refrigerator for the custard to set.
Any type of milk may be used, cow's milk, goat's milk. Those who are dieting usually prefer skim milk, those wishing to gain add cream to whole milk. Yogurt carries the same caloric count as the milk of which it's produced.
The yogurt outfits costs a fancy penny but it lasts a lifetime, made as it is of 16-gauge, hand-spun aluminum. It is a dual purpose gadget and can be used also as a food warmer. The price of $19.95 includes the thermometer. In New York City it is sold by Hammacher Schlemmer, 145 East 57th Street, and lewis and conger, Sixth Avenue and 46th Street.
The culture sells for $2 an ounce and will be carried by the various health stores and handlers of the yogurt maker throughout the country. Also it may be ordered direct from Yogurt Master headquarters at 225 West 34th street. The “starter” should be renewed monthly for the best results. Special rates offer a six-month subscription for $9 or twelve months for $17.
Ham tang, all without ham at hand, is waiting in those little jars of James River deviled Smithfield meat spread.Use it in sandwiches, put it in salads, handy of course when running up a few canapes. It's a quick way to add “devil” to eggs. We like it spread over hot buttered toast, a poached egg atop. It can be scrambled into eggs, stuffed into onions, added to sauces to use over bland vegetables.
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