Delicious yogurt!

AH, yogurt!  It's so tasty.  Easy to grab on the go, it gets along well with others and it's a healthy choice.  I love mixing it up with granola for a filling breakfast or making dips with it.  It also does a killer job of thickening soups without the fat and calories of cream.  Clearly, I'm a big fan. 

My absolute favorite store brand is Stonyfield Farms Low Fat French Vanilla.  It is important to me to choose organic yogurt to avoid antibiotics and growth hormones and Stonyfield Farms is a great little organic company based out of Vermont.  I always buy the 32 oz. container because it uses less packaging and it is better for the environment. 

 As I said, that yogurt is my favorite store brand, but my ABSOLUTE favorite is the yogurt I make at home.  I was so happy to discover that yogurt is not that difficult to make.  I'm happy to share the recipe with you here. 






When you're done, you can use a bit of your homemade yogurt as a relaxing face mask.  Apply a thin layer, lay down and let it sink in for 20 minutes.  Rinse and enjoy your softened and renewed skin.  Yogurt, the good little multi-tasker!

Homemade Organic Yogurt
 
Ingredients:
4 cups organic milk (whole or low fat)
1/4 cup of yogurt with live active cultures - this will be your 'base"(I used Stonyfield Farm, obviously)
Equipment:
You will need a candy thermometer, pot and glass jars/containers (I use the Small Batter Bowl from The Pampered Chef because it is the perfect size.)

Directions:
Attach the candy thermometer to the pot. Over medium heat, bring the milk to a simmer. Stirring frequently to prevent scalding.  Now, adjust the heat accordingly to keep the milk foamy and steaming at 185 degrees for 30 minutes. DO NOT let the milk boil.

After 30 minutes, remove the pot of milk from the heat and allow it to cool to lukewarm (112 degrees). This takes about 30 minutes. If you have an electric stove, boil some water while you wait.  If you have a gas stove, you can skip that part.

When the milk has reached lukewarm status, either turn the oven on warm (electric) or turn the pilot light on (gas). Whisk the yogurt into the milk until well incorporated. Pour the milk mixture into a glass container(s) and cover. You can use plastic wrap.

Place a lasagna pan on the bottom rack of the oven and pour the boiling water into the pan if you have an electric stove. (Skip this step if you have a gas stove)  Put the covered milk mixture in the oven. Turn the oven off and leave it there for 8 hours. Voila, yogurt! Transfer to the fridge and enjoy. For a milder flavor, shorten the oven time up to 2 hours. Makes about 32 oz.

Be sure to put some of your yogurt aside to be the base for your next batch.  And if you start to experiment with flavors, be sure to add them when you are heating the milk on the stove.