Fresh
Yogurt
“The Living Elixir of Good Health”
| Step
1: |
Use one or two
large glass jars to measure the amount of milk (1%, 2% or regular)
you would like to make into yogurt. Pour the milk into a large saucepan
and heat over medium heat stirring frequently.
|
| |
|
| Step
2: |
The
goal is to heat the milk until it is “hot to the touch”
but not boiling. After the milk becomes hot, turn off the heat and
let the milk cool for at least twenty minutes so it approaches room
temperature.
|
| Step
3: |
Now pour the
milk back into the jar(s) and add several large tablespoons of fresh
yogurt, either from what is left from your prior batch or from a
health food store variety of plain yogurt.
|
| |
|
| Step
4: |
Keep
the jars warm (90-120 degrees) for the next 10-12 hours. This is the
part of the process which requires some ingenuity. You can put the
jars in a sunny window or warming in a pot of water that is on low
simmer. You should use a cooking thermometer so that you are sure
that the water stays at the correct temperature.
|
| |
|
| Step
5: |
After
10-12 hours give the jars a good shake and place them in the refrigerator
to cool. Then your yogurt is ready to eat! Try mixing in fresh fruit,
granola, or cereal with a little apple juice for sweetening. |
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