Home-Made Yogurt Without a Yogurt Maker

Recipe by Marge R.

Homemade plain yogurt has a low glycemic index instead of the sugar overload found in storebought varieties. A good source of calcium and vitamin D; yogurt builds stronger bones, enhances immunity, and lowers blood pressure. It’s the ideal protein for breakfast, dessert, or a healthy snack.

Ingredients:

1 quart whole or 2 percent milk.

1-2 Tablespoons plain yogurt as a starter or 1-2 Tbsp. of a commercial starter culture (available at natural food stores)

1. Warm up the milk in a saucepan over medium
   -low heat until bubbles appear around the
   edge and steam rises from the surface. (This is
   called scalding)


2. Pour the warm milk into a large bowl to cool
   until the temperature reaches 110 to 115 degrees
   on a cooking thermometer. If you don’t
   have a thermometer, do what the locals do:
   the temperature is correct when you can keep
   your index finger in the warm milk for 20 seconds.


3. Put the starter in a small bowl, add some of
   the heated milk, and stir until well Blended.


4. Return the mixture to the large bowl, a third
   at a time, making sure to Stir and blend well
   after each addition. End with a final stir, making
   sure all is well blended.


5. over with a heavy towel and keep in a warm
   place 6 to 8 hours or overnight. (a gas oven
   with a pilot light is fine or placing a saucepan
   of hot water in the oven to raise the temperature
   will help if your home is not warm
   enough)


6. When set, cover the bowl with plastic wrap
   and refrigerate for 8 hours before serving. If
   thicker yogurt is desired, empty chilled yogurt
   in a muslin bag or cheesecloth, suspend over
   a bowl, and drain.