Benefits of this?
Commercial yogurts have added ingredients such as preservatives, artificial sweeteners, corn syrup, gelatin and artificial dyes. All these ingredients are not exactly good for your body but are absent in a home-made yogurt.
But you knew that…
- Milk (half, whole, goat.. What you or your kids usually drink at home)
- Most importantly powdered milk
- A yogurt type with an active bacteria
- A yogurt maker
It should go without saying that starting with the best quality ingredients ensures you’ll have the best quality end product. That means I always start with organic, grass-fed milk and use a few tablespoons from one of my own previous batches.
- Heat the milk to boiling point. This kills microbes but not the good bacteria from the milk. Heating it also creates a thicker yogurt by changing the protein structure.
- Cool the milk.
- Add your yogurt starter – the good bacteria. Pour out one cup of warm milk and stir in 3 tablespoons of pre-made yogurt (from your own previous batch it the best) with 2 tablespoons of powdered milk.
- Stir the yogurt starter with the rest of the milk. This spreads the good bacteria throughout all the milk.
- Pour the milk into jars and incubate for 7-9 hours in your yogurt maker.
- Place the jars in the fridge to cool and set.
- The yogurt will stay fresh in the refrigerator for about 10 days.
Text and photos from https://downshiftology.com/how-to-make-homemade-yogurt/