I had to make a trip to the chiropractor yesterday. Yes, it was time – headaches again, neck and should pain, lower back out. So glad I went. Feeling a little better. We were talking about probiotics and he gave me a recipe for home made yogurt. I have made other recipes, but this one was by far the easiest. It came out rich and creamy and tasted very good. If you are interested the recipe is below:
If making 2 quarts of yogurt use 12 Tbs. of starter.
Use natural yogurt (Stoney Field is a good one) as your starter the first time you make yogurt. Each time you make yogurt, reserve enough for your next starter.
Bring milk slowly to 200 degrees and hold that temp for 5 min. Stir occasionally to keep the milk from scorching. Remove from heat and let the milk cool down to 120 degrees. Retain 120 degree temp and add yogurt starter to the milk and whisk. Starter blends in better at 120 degrees. Vanilla can be added to enhance the taste.
Pour into glass jars and seal. Group jars together and wrap in a towl for 6 hours and then place in refrigerator.
It will keep 3 weeks or more. Yogurt strengthens the intestinal immune system.