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.
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°
Set Heating Pad to Medium.
Ferment 6-8 hours.
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
Note: Use within a month (But mine never lasts that long!).