Homemade Yogurt (better late than never, right?)
Scald 1/2 gallon of organic raw milk(I believe that raw milk is the healthiest, so that is what we use, but most types of milk will work, you will just be missing the nutrition benefits).
Let the milk cool to 100-110 degrees. I use a candy thermometer. Pour the milk into 2 1 quart jars (like a mason jar).
Stir in a couple of Tbs of store bought yogurt for your first batch. I use Stonyfield Farm, usually. Look for a brand that lists multiple live cultures. I use plain yogurt b/c I don't like the added sugar and high fructose corn syrup that is in some yogurts. Stir gently, but thoroughly.
Thurn your oven on to 180 for 90 seconds and then turn it off. Turn on your oven light. Place the jars (covered with lids) in the oven for 8-12 hours. ( I find it easiest to make yogurt before bed b/c then I won't need the oven when the yogurt is busy in there. Sometimes I wrap a towel around the jars to keep them nice and warm.
Remove and refrigerate. (When you first take it out of the oven it will be soupy, but it firms up in the refrigerator. It keeps for a few weeks b/c of the natural preservatives of the cultures in the milk.
We consume large amounts of yogurts. There is the benefit of the probiotics and the calcium. But my girls simply love it and it is a treat I can feel good feeding them. They eat it mixed with applesauce. Or I sprinkle cinnamon and drizzle honey over the top(Gracie's favorite). And it works great for smoothies. Just add a frozen banana and whatever other fruit or add in you like. Some of the foods we add to our are blueberries, bananas, freshly ground flax, honey, spinach, malple syrup, sunflower seeds, coconut, and more.
Gotta run.
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