home Making Yogurt Recipe #5

Yogurt making is a skill that everyone should have as it's not only easy but is delicious and healthy! People have been making yogurt for thousands of years and we should help keep up traditions by not only learning ourselves but teaching our children too. I love yogurt and it's no surprise to learn that it's sometimes known as the "food of life." The best yogurt in the world, though, would have to be my dad’s yogurt. For the last year he’s routinely made a fresh batch of yogurt that we then mix in with fruit, nuts and jams to add extra flavour. I’ve even frozen some and sprinkled dark chocolate on top for an almost healthy dessert. There are so many different ways to make yogurt too! Here is just one recipe for you to try out. It's the 5th recipe I've posted on the net and the others you can find on my blog here. Happy yogurt making! Ingredients 2 litres of milk small carton of store bought or home made yogurt with active cultures. (This is our starter yogurt.) Equipment Large cooking pot kitchen thermometre Instructions Place the milk in the cooking pot and heat, stirring occasionally. Medium heat is best. Use the thermometre to check the temperature and when the milk reaches 45 degrees Celsius (112 degrees Fahrenheit) remove from the heat. Add in the starter yogurt a little at a time and mix well. You can leave the mixture in the cooking pot and cover or you can transfer to another container. Place warm mixture in a warm, dry place such as an oven with the pilot light on, pantry or eski full of hot water. Keep the mixture at about 36 degrees Celsius (98 degrees Fahrenheit) and leave undisturbed for between 8 and 10 hours. The longer you leave the mixture the thicker it will become.

Refrigerate and serve with jams, fresh fruit, nuts or muesli. ENJOY!

