Yogurt October 22, 2009
A delicious ancient food packed with health benfits
Yogurt to Call Your Own
1 quart milk
3 tablespoons commercial yogurt (starter) *
plastic wrap
towel
Heat milk on low fire until it comes to a boil. As soon as it boils, remove from fire and cool to almost lukewarm. It should be warm enough for the yogurt bacteria to grow but not too hot. Test by immersing your finger in the milk, when you can hold it for a count of 10, it is ready. Transfer milk to a glass bowl, then add starter and stir well. Cover with plastic wrap and then a towel. Store in a warm place without drafts for 6-8 hours. Remove towel and refrigerate. The yogurt will set up in about 2 hours.
* Select a brand that contains at least 3 kinds of bacteria, but preferably 5. Preserve 3 tablespoons of your new batch to use for your next batch.
