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Hasty Tasty Yogurt

Posted Sep 10 2013 3:24pm

From previous posts you’ve seen that I like making my own food as much as possible to avoid mysterious or harmful additives. I’m a breast cancer survivor who’s especially vigilant about my food. Much as I enjoy yogurt, I don’t enjoy a) paying too much for premium quality or b) consuming nasty additives like carrageenan, which my doctor tells me to avoid. So as with mayonnaise and barbecue sauce, I make my own.

Three Ingredients

Three Ingredients

It’s time-consuming to make yogurt, but I’ve come up with a hasty (or as hasty as possible) and tasty version. It has three ingredients only: 1 quart milk (Skim works if you want less fat), 2 Tbsp. honey, and ½ cup plain yogurt with live cultures (always save 1/2 cup of your homemade yogurt as a starter for the next batch). The honey may add calories, but it makes this the best tasting yogurt I’ve had. I eat it plain most of the time, although it’s great with fruit or cereal. Give it a try.

Here’s all you have to do:

Heat gently to 120°

Heat gently to 120°

Set Heating Pad to Medium.

Set Heating Pad to Medium.

Ferment 6-8 hours.

Ferment 6-8 hours.

Strain whey from yogurt.

Strain whey from yogurt.

  • Gently spoon thickened yogurt into containers, label, and refrigerate.
  • Avoid stirring the yogurt. Fold added fruit, granola, etc. gently into yogurt before serving.

Yield: 2 pints

Yum!

Yum!

Note: Use within a month (But mine never lasts that long!).

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