Jon Kaiser
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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