Yogurt

Mmmmmm...nothing like a good bowl of yogurt. I disliked yogurt until adulthood, then along came Greek food and I loved tzatziki! Along came Elias and I started making yogurt myself. Homemade yogurt that I could sweeten to my personal (not sweet) level was a definite improvement.

I have made it with no incubator a couple times, but we bought one just for ease. It makes a quart at a time and we tend to make two to three batches a week.

Heat milk for 10 minutes or to an almost boil. Cool for a bit over an hour (until under 90 degrees). Add some plain yogurt with acidophilus ~1/3 cup. Stir gently until mostly combined and then incubate at 110 degrees for 4 to 10 hours until set. The longer the incubation the more tart the yogurt. We usually leave ours overnight.

I love how simple of a process it is, how inexpensive it makes my yogurt budget$ and how good for our health it is. We use yogurt in place of buttermilk or milk in lots of recipes; pancakes, biscuits, quick breads, even cookies. Bowls topped with fruit and granola are great healthy snacks. Tzatziki with pilaf is a favorite. Lemon lentil soup with a dollop is wonderfully creamy. Dips, spreads, frozen or on a warm fruit compote....yogurt!