“Homemade yogurt is a healthy source of protein, calcium, magnesium, and other essential vitamins whose active bacterial cultures aid in digestion.”
- Glass jars
- Milk – preferably organic whole
- Yogurt starter we like Natren and sell it in the Market on the Farm
- Heat 1 quart of milk on the stove to 180 degrees F. (A thermometer helps to ensure food safety.) Let the milk cool to 110 degrees.
- Add yogurt starter to a small bowl with about a cup of the cooled yogurt. Mix well and then using a whisk, add this to your larger batch of cooked milk. Or you can use the last spoonfuls of your most recent homemade batch of yogurt. (this doesn't make as thick of a yogurt either)
- The jar needs to stay warm for about 8 – 10 hours while the cultures do the work. Around 100-110 degrees. We like the YoLife Yogurt Maker because you can do large batches in wide mouth quart jars.
- After the yogurt has thickened, cool the yogurt in the fridge and enjoy!
- Serve with berries, honey drizzle and a sprinkle of cinnamon 🍯