Yogurt

     4  c. cow’s milk

  1/4  t. yogurt starter*

In a saucepan, heat milk on low heat to 180 degrees stirring occasionally to prevent sticking.  Cool milk to 110-115 degrees.  Add yogurt starter to a glass container that is large enough to hold the milk.  Once the milk is cooled, add about 2 t. of milk to the yogurt starter to make a paste.  Slowly add the remainder of the milk, ½ c. at a time and stirring.  Add a lid to the container. Place the container in a warm, insulated place, about 100 degrees, for 6-12 hours.  Refrigerate yogurt for up to five days or freeze in ice cube trays for up to three months.   Serve with fresh berries and agave nectar or honey.

 

*More or less yogurt starter may be used depending on the brand of starter. Some brands use up to 1-2 t. per quart of milk.  I use Natren Yogurt Starter and GI Pro Starter yogurt starter.

Notes:

I put my yogurt in our oven with the oven turned off but the oven light turned on to warm the milk into yogurt.  I have an inexpensive yogurt maker that works well, also. The yogurt needs to set in a warm place at about 90 degrees. I have also used a crock pot, a durable container with a lid with a heating pad inside (like a Rubbermaid container),  just someplace warm where heat won't escape. I usually incubate my yogurt for about 7 hours for cow’s milk, but it depends on the brand of yogurt starter how long the yogurt needs to set.  There are more expensive yogurt machines that will do the work for you, including the cooking time.  

It is possible to make yogurt from existing plain yogurt instead of yogurt starter, but my batches always failed.  I have had a positive result every time by using the yogurt starter. I am able to make organic yogurt for almost one-fourth of the cost of organic yogurt from the grocery store and one-half of the price of regular yogurt. 

 My children disliked the yogurt at first but now it is one of their favorite snacks!  Frozen yogurt cubes can be used in smoothies or milkshakes.  More or less milk can be used, adjusting the yogurt starter.