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Plastic + Yogurt = Healthy?

Healthy breakfast or chemical-laden ooze? You decide.

Every morning Big Girl and Little Girl have cereal and yogurt. It’s organic yogurt free of artificial flavors and colors, but I still wonder how healthy it is. You see, it comes in a big plastic tub.

I believe the tub is BPA-free, but I can’t really be absolutely sure, can I? I looked it up, of course. It’s marked with a 5, which means it’s polypropylene, according to this Daily Green article. Once I knew what it was made of I looked up that material on Dow Chemical’s product page. Once there, I read all about it. I was somewhat mollified to learn that it’s used for food storage in the European Union, too. (Given its proactive stance on food dyes, BPA, and genetically modified foods, I feel like the EU is a better bellwether than the U.S. government as to whether or not something is healthy.) But can I trust those sources? How do I really know that chemicals aren’t leeching into my supposedly healthy breakfast staple?

I don’t, of course, and it’s not like I can go out and make my own yogurt or buy yogurt in glass jars. So what’s a mom to do? I’m not going to stop giving my kids a food that’s providing 35 percent of their daily calcium intake. Not to mention all the Vitamin D and protein. Have any ideas?

One day, I hope, I won’t have to think about any of this. I will feel safe and protected. Until that day, I have to ask: Have any other ideas on the topic?

This post is how I am participating this week in Real Food Wednesdays and Fight Back Fridays — two awesome campaigns to get people eating real food again.

7 Responses to “Plastic + Yogurt = Healthy?”

  1. Michelle says:

    Making yogurt is actually really easy! I store it in glass Ball jars and sweeten it with honey and frozen fruit. I use either frozen packets as a starter or a small package of Greek yogurt with live active cultures. Since I eat so much of eat I make 2 qts of yogurt at a time now. I also use milk from a local farm and feel really good about it’s quality, too!

  2. Rachel P. says:

    I agree with the above comment. Making yogurt is very simple and not time consuming at all with very little in the way of special equipment. I make our yogurt and am always pleased with how easy it is. Look it up online. I recommend chow.com as a resource.

  3. Amanda says:

    You can make your own yogurt! My husband and I also have yogurt every day. I purchased a EURO Cuisine yogurt maker from Target.com with a package of extra jars also on Target.com (Both items were cheaper than Amazon). The maker comes with 7 jars, the refill comes with 8.

    I use Organic whole milk from Costco, and Trader Joes creamline plain as a starter. It takes 4 1/4 cup milk and 1/4 cup yogurt to make a batch. You bring the milk up to about 180 degrees, let it cool itself to 100 and mix in the yogurt. Pour into each of the jars, pop the lid on and 10-12 hours later you have fresh homemade yogurt. In glass jars that you will use over and over.
    I start my yogurt in the evening do that I can move it to the refridgerator on my way out the door in the morning. I’ve recently made my own blackberry jam and placed a tablespoon in the bottom of the jar and then filled with the milk mix. It was super easy and I had a great fruit on the bottom yogurt for breakfast.

    You can use whatever yogurt you would like as a starter, plain or flavored, flavoring the yogurt yourself is a great option too.

  4. kb says:

    This is so cool! I am going to look into it! (And blog about the results, of course!) Thanks so much for all the details!

  5. kb says:

    Is the milk you use raw milk? Just curious because I have been hearing so much about it.

  6. Rachel P. says:

    If you want to use raw milk and keep the good bacteria intact, just heat your milk to 110 degrees and add your starter. I basically heat the milk in a saucepan, pour it into a jar, add the starter and place the jar in my cupboard for a couple days. Some people say to cover it or use a cooler with warm water jars or wrap it in a towel. It’s not really necessary. Easy as can be, done in fifteen minutes.

  7. Amanda says:

    I haven’t used raw milk yet, but that is my next attempt.

    I have tested all different temps though. I find that heating the milk to 180 and then letting it cool to around 100 before I mix in my starter tends to give me a creamy perfect batch.

    Just bringing it to 110 tends to leave me with a more tangy yogurt. I also heat it in a glass pitcher in the microwave because it always goes awry on the stovetop. It works for others, just not me. Maybe I just multi task too much!

    My first batch without the machine was done via stovetop in a le cruset pot, brought just to temp, mixed in the started then wrapped in a towel in the oven on 100 for about ten hours. It was the only stovetop heating that didn’t scortch because I sat there on a stool watching it. What I learned was that yogurt breaks up when moved to new containers. Pot method was okay, but my little pre portioned glass jars are just perfection!

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