Yogurt

This recipe is an essential building blockfor other recipes including Banana Muffins or just eating! Making yogurt from scratch allows control of fat content and fermentation time. Yogurt fermented 24 to 30 hours is both lactose-free and high in probiotics, thegood bacteria."

Ingredients:

• 8 cupspasteurized, organic milk or cream
• 1/2 cupplain, store-bought yogurt that lists only milk and active bacterial culture as ingredients OR2 packages of powdered yogurt starter

Steps/Methods:

1. Bring the milk or cream to a boil and immediately remove it from the stove.
2. Cool to room temperature or cooler. You can refrigerate it to speed up the process.
3. If youre using plain yogurt as a starter, pour 1 cupof the milk or cream into a separate bowl, add the yogurt and mix well. If youre using powdered yogurt starter, pour 2 packages of starter into a bowl and add 1 cupof milk or cream. Mix well.
4. Add the starter mixture to the rest of the milk or cream and combine well.
5. Pour into a yogurt maker and follow the manufacturers instructions, but not the suggested fermentation time.
6. Plug in the yogurt maker and let the yogurt ferment for 24 to 30 hours. Most people find that 24 hours is enough.
7. After 24 to 30 hours, refrigerate the yogurt for 6 to 8 hours to allow it to firm up and thicken.

Additional Tips:

• 8 cupspasteurized, organic milk or cream
• 1/2 cupplain, store-bought yogurt that lists only milk and active bacterial culture as ingredients OR2 packages of powdered yogurt starter