Go, Go Yogurt!

This year with more time, I restarted making my own yogurt. Golly, I’d missed it, and was delighted to get that first batch made. Since then, when there’s only one jar left I scoop a glob aside to make the new batch before gobbling the contents.

Fresh, Whole Milk is a MUST!

To start the fermentation I needed some new culture, the stuff I had in the freezer had been there WAY too long. The easiest way is to just add a glop of one from the store. They used to make the ‘fruit on the top’ kind so getting down to the plain yogurt was easy. To compensate, I used strawberry flavor as I put a spoonful of strawberry preserves in the finished jars anyway.

To begin, heat up half a gallon of fresh milk, 185 degrees F. I let mine set at that temp for 30 minutes because I like it thick. The let it cook to 115 degrees F and mix that reserved spoonful into it. Then put it in the clean jars to ferment!

Oh, the yummy-ness! Add a dab of of any preserves or such you like and enjoy something that’s actually GOOD for you at that afternoon snack time!

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