I think that yogurt should be part of any healthy diet, on the daily. It's great with fresh fruit and granola, contains all the good kind of bacteria we need, and is an excellent source of calcium and protein. Eating yogurt every day can be costly, so I was really excited to discover how easy it is to make at home.
I started out by following the recipes posted on Make Your Own Yogurt and Chow, making a few modifications of my own. The homemade stuff tastes so much better than any store-bought version I've ever tried — it's creamier, tangy, and has a great consistency. There are no added sugars or preservatives, or wasteful plastic containers to throw out. I'm hooked and can't stop looking for cute glass jars so I can gift this homemade treat to my friends.
- Heat milk on a stove top to about 185 degrees Fahrenheit.
- Remove the milk from the heat and let it cool to 110 degrees, stirring occasionally.
- Add a few tablespoons of plain yogurt to the milk to act as the starter culture.
- Transfer this mix to a covered container and store in a warm area for a few days. The longer you let the yogurt sit out to ferment, the tangier and thicker it will become.
- Refrigerate overnight before eating, stir well, and enjoy!
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