This is how I make my yogourt. There are lots of articles on the internet about the qualities of yogourt, the history of yogourt, and why yogourt is so good for you. I’m just going to jump right in and tell you how I make mine and how cheap is it to do so.
You’ll need 1 tsp honey, 6 cups milk and yogourt starter or 1/2 cup of store purchased yogourt – not the flavoured type. You’ll need a pan, a whisk and some very clean tubs in incubate the yogourt in.
Scald the milk.
This means heat the milk until it starts to form very small bubbles around the edge of the milk in the pot. Milk boils over very quickly so watch it closely. Yogourt contains live cultures, that’s why it’s so good for your digestive tract, but if you put it into the milk now the live bacteria won’t survive, so bring the milk down to just above room temperature – about 15 minutes sitting on the counter without heat. When you can comfortable touch the outside of the pot, whisk into the warm milk, the honey and the yogourt or the yogourt starter.
Turn your oven on to 250 degrees, when it reaches this temperature, turn it off and turn on the oven light. The light gives enough heat to hold the oven temperature at a steady temperature for the live cultures to do what yogourt does.
I always make my yogourt at night, in the morning you can turn off the oven light and put the yogourt into the fridge. The fridge is a necessary part of the process.
Homemade yogourt costs me about $1.00 compared to the $4 or $5 that it can cost at the grocery store and I’m reusing the plastic tubs!
If you have any questions or comments, please leave them in the comment section. Thanks for dr