Homemade yogurt is delicious! There is no tart flavor and you can add fresh pureed fruit or maple syrup and it tastes like pudding.
Ingredients
4 cups Whole Organic Milk
1/4 cups Nonfat dry milk powder
2 tablespoons Plain yogurt, Look for "live & active cultures"
Instructions:
1. Pour milk into a pot for heating on the stove. Use a metal spoon. Sterilize the milk to kill all bacteria. Approx 180-185* Fahrenheit
2. Remove pot from hot burner and cool the milk to the incubation temperature for growing yogurt - approx. 112*F
3. Add nonfat dry milk for extra nutrition & thicker yogurt
4. Introduce friendly yogurt bacteria (the starter) into the milk.
5. Transfer yogurt into a yogurt maker. Let the yogurt bacteria incubate. Approximately 4 - 12 hours. Test for doneness by touching the top with your clean finger. The longer you let it incubate, the more tart the flavor. (5 hours is usually perfect.)
6. Refrigerate the finished product. Yogurt will keep for 1 to 2 weeks.
7. Optionally add flavoring to the yogurt.
TIPS:
*Look for a yogurt starter that is organic with "live and active cultures"
*Let the yogurt starter sit at room temperature while the milk is cooling.
*Ideal temperature for incubation is 105 - 112*F
FLAVORING SUGGESTIONS:
fresh fruit
jam or jelly
jarred commerical baby fruit
applesauce
maple syrup
honey
vanilla
frozen juice concentrate
peanut butter
