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Making your own yogurt is very simple and a big money saver. The best way to make it is to use a starter from a previous batch. However, starting from scratch is easy too. Homemade means you completely control what you and your family eat.
4 cups nonfat or low-fat milk
¼ cup nonfat or low-fat plain yogurt
5-8 cup glass container with lid
Heat milk in a large saucepan over medium-high heat, stirring frequently, until it is steaming, barely bubbling and registers 180°F on an instant-read or candy thermometer.
Carefully pour the milk into a clean, heat-safe glass 5- to 8-cup container.
Let stand, stirring frequently, until cooled to 110°F.
Combine yogurt with ½ cup of the 110 degrees milk in a small bowl, then stir the mixture back into the warm milk.
Cover the container and wrap in a clean kitchen towel to help keep it warm.
Place in a very warm place and let stand, undisturbed, until thickened and tangy, at least 8 hours and up to 12 hours.
Refrigerate until cold, about 2 hours. The yogurt will thicken a bit more in the refrigerator.
Refrigerate for up to 1 week.
Thanks to: www.eatingwell.com
The Food-as-Medicine philosophy is based on the belief that whole food is a traditional remedy with the therapeutic power to improve and maintain one’s health. The philosophy has been around for hundreds of years.Read More