HOMEMADE YOGURT

Now you can make your own natural fruit yogurts! I usually buy a bunch of berries, frozen or fresh, add them to my cup of yogurt, stir in some honey and have a go!

At times, I eat it plain, sometimes I will add some granola to it, or I just pour it over my morning cereal. This is my one year olds’ favorite snack, and she likes it plain!

I’ve tried this with all types of milk (organic, Vitamin D, 2%, even skim milk), and it works every time. Truthfully, though, it tastes best when made with 2% milk

Homemade Yogurt

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YIELDS ABOUT 16 CUPS

5 minPrep Time

45 minCook Time

8 hrTotal Time

Ingredients

• 1 gallon milk, Vitamin D and 2% work best
• 3/4 cup Plain Non-Fat Yogurt

1. Pour the gallon of milk into a deep stainless steel cooking pot.
2. Bring the entire gallon of milk to a boil; watch it closely so it doesn't spill over.
3. Remove from heat.
4. You want to let the milk cool down to about 100 degrees fahrenheit, or a bit warmer than "body temperature".
5. Add the the yogurt and mix it very well; cover the pot with a lid.
6. Wrap the pot with an old bath towel. The idea is to keep the milk warm; this process is called incubation.
7. Set it on top of stove overnight.
8. The next day, remove towel and lid. Don't worry if it looks grainy - that happens because the mixture is still warm; it will smooth itself out after a few hours.
9. Put yogurt in the fridge; let stand for a at least 5 hours, or until thoroughly chilled.
10. Give it a gentle stir and serve.

Homemade Plain Yogurt

**Left over yogurt? Pour the yogurt in a colander and line two layers of cheese cloth over the yogurt, then place the colander in a bowl. Allow the yogurt to drain for 24 hours in the fridge. The yogurt will thicken, and once you salt it, it will become cheese! This is a delicious spread for your crackers, toasts, or wherever else you desire to spread some cheese!

Read more at http://diethood.com/homemade-plain-yogurt/#5t3sFhRX0UiiGBk9.99