2 liters’ Raw milk (has not been pasteurized)
1 tablespoon of plain yoghurt with active live cultures
Directions:
STEP 1
Pour the milk into a stainless steel pot and bring to the boil (180F) stirring occasionally to prevent sticking. Reduce the heat to a simmer for 15 minutes. Do not let it boil over.
STEP 2
Remove the pot from the heat and add the lid, allow to cool to 107 F – 109 F. Take your 1 tablespoon of plain yoghurt and add a few tablespoons of the milk and mix before adding it to the pot. Stir in with a spoon.
STEP 3
Now carefully wrap a blanket around the pot and place in a slightly warm place for 8 to 10hrs ensuring it is not disturbed. After the 8 – 10hrs you can move the pot to the refrigerator to allow the yoghurt to continue to thicken (ideally 24hrs). Once the yoghurt is thick enough you can either strain it with a cheesecloth for Greek yoghurt or leave it plain. The longer you leave it the tarter the taste will become.
Remember, because this is a homemade yoghurt, you should consume this within 6-7 days as after this the yoghurt will begin to spoil.
You can keep a cup of this yogurt for the next batch you want to make the following week and this will act as your live culture. You can continue to do this indefinitely, meaning you have an endless supply of fresh homemade yoghurt.
https://www.youtube.com/watch?v=tyZ5mv8kyik
FUN FACTS!
Yoghurt was introduced into Western Europe by the King of France, Francois the 1st, after he was given it as a treatment for severe diarrhea by a Doctor from Turkey.
Full fat yoghurt contains almost every single nutrient you need; however, the nutritional value varies with different types of yoghurt.
Yoghurt contains high levels of lactic acid that promote healthy skin. Dating back to ancient India, yoghurt has long been used as a natural moisturizer to revitalize dull, dry skin
