homemade yogurt

[Guest guest]

I made homemade yogurt.

 

Ya know, here in the United States we have taken yogurt and thickened it up, and

smoothed it out. We are spoiled and everything has to be just right for us.

Well... I tasted the real deal/ In other countries you ask for yogurt, and that

is what you get. Curds and whey, the " whey " it is supposed to be. It is

delicious ,and so much more healthy without added milk solids and other things

to make it " smoothe "

 

Anywho, here is how you make yogurt. ( so ECONOMICAL!!!)

One half gallon of milk

glass or ceramic container for the milk

spoon

any container(s) for yogurt after it is done

16 ounces of good store bought yogurt, preferably the kind from the health food

store with acidophilus bacteria. (If you cant get that , any kind with " live

cultures will do)

oven with a light bulb

if no light bulb in your oven, then a little lamp that will fit in your oven

a few signs that read, " DO NOT USE OVEN!!! "

 

pour boiling water over bowl and spoon and containers for yogurt.

 

put the half gallon of milk in the glass bowl, add the 16 ounce container of

yogurt.

don't stir it!!! just add it.

Now put the yogurt in the oven with the light on, the bulb needs to be 100

watts.

I don't have an oven bulb, so I put a table lamp in there, LOL, and I put a

cookie sheet in between the light and the bowl of yogurt so as not to have the

heat from the bulb radiate right onto the yogurt. My lamp is a little big for

the oven so I have to have it tilted, so I balance it on a roasting pan. Put

some signs on your oven, because you best believe even that teenager that never

uses the oven will decide to use it just when you are making your yogurt, it is

Murphy's law, and they will preheat it without looking inside first.

 

leave the yogurt untouched in the oven for 8 hours, and VOILA! you have a half

gallon of awesome yogurt. Do not stir it. Just dish it out. Some peeps drain the

whey (water on top) and use it in recipes that call for water ( it is loaded

with nutrition) this will make your yogurt more thick, but I love it just like

it is, and leave the whey in there.

 

There are colon problems on my dad's side of the family, I eat this now every

day to help prevent me from getting them. this kind of yogurt fills the colon

with GOOD bacteria, and it is great to take when you are on an antibiotic as the

antibiotic kills the good bacteria and this replenishes it.

 

This yogurt is not creamy, it glides down your throat, it is yummy. I add some

strawberries and maple syrup for an extra special treat. Also it is good with

some " sugar in the raw " as that lends a little crunch of sweetness, try it. My

friend Ani uses this yogurt and lemon juice as a dressing for cucumbers, peppers

and onion salad.

 

Blessings,

Chanda