Homemade yogurt has a creamy body that is hard to find in the multitude of supermarket yogurts, full of additives and flavorings. Making it at home is as easy as adding culture to milk and keeping it warm for several hours.
Ingredients:
! quart whole milk
2/3 cup nonfat dry milk
3 rounded tablespoons of plain yogurt of powdered culture, also called a starter
With a Thermos Almost fill the bottle, widemouthed, with heated milk 100 degrees F, 38C. Add 3 tablesppons of plain yogurt and mix thoroughly. Put on the lid and wrap the thermos in 2-3 terry towels. Set in a warm, draft-free place overnight.
In an oven Pour 1 quart of milk into a casserole dish and add 3 tablespoons of plain yogurt. Stir well and cover the casserole. Place in a warm 100F, 38C, oven with the heat off overnight.
In the sun Pour 1 quart of milk into glass-lidded bowl or casserole. Add 3 tablespoons of plain yogurt. Place in the sun on a warm, not too hot, summer day and let it sit for 4-5 hours, watch to make sure that shade soes not move over it.
Heating pad Mix 1 quart of milk and 3 tablesppons of plain yogurt. Set an electric heating pad at medium temperature and set it in the bottom of a cardboard box and let it sit, undisturbed for 4-5 hours.
On the back of a woodstove Many grandmothers made clabber by setting a bowl of freshly drawn milk on the back of the stove after supper. 2 quarts of milk, add 1 cup of starter , lossely cover the dish with a dish towel, on the back of the cooling woodstove overnight.
In a crock pot Preheat crock pot on low for about 15 minutes, until it feels very warm to your fingertips. Put covered containers of milk and yogurt into the crock pot and cover it, and turn off the crock pot. Let mixture sit overnight.
Flavored yogurt Treat yourself and your family to nutritious flavored yogurts for snacks, desserts and at meal time:
Scald 1 quart of milk and stir in 1/4 cup to 1/3 cup of sugar, honey maple syrup, chocolate syrup, malt or molasses or artificial sweetener. If other flavors are desired after dissolving the sugar or honey, stir in 1 tablespoon of extract like vanilla, lemon, almond, or peppermint or instant coffee. For spices, add 1 teaspoon of ground spices like cinnamon, nutmeg, mace,alspice, or your own combination. Add the nonfat dry milk cool the mixture to 110F, 43C, and stir in the culture. Pour into warm containers, cover and incubate.
For jam or preserves and peanut butter flavors, put 1 tablespoon of the flavoring into the bottom of 1 cup containers and pour warm mixture over. Cover and incubate as usual.
Fresh or canned or dried fruit add these to the yogurt after it has incubated, to prevent fermentation from stopping.
Whenever you make yogurt always leave 1 cup plain so you will have fresh starter for the next batch.
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