Diamond Paws
Yogurt
From "Nourishing Traditions" by Sally Fallon
Ingredients Needed:
1/2 Cup good quality commercial plain yogurt, or 1/2 Cup yogurt from previous batch
1 quart fresh whole milk, nonhomogenized
a candy thermometer
Mixing Instructions:
Yogurt is easy to make - neither a yogurt maker nor a special culture is necessary. The final product may be thinner in consistency than commercial yogurt. Start with the best quality milk you can find. Raw milk (or Goats milk) is best but pasteurized milk will do, preferably nonhomogenized. Do not use ultrapasteurized or homogenized milk.
Gently heat the milk to 180 degrees F (82 C) and allow to cool to about 110 degrees F (43 C). Stir in yogurt and place in a shallow glass, enamel, or stainless steel container. Cover the container and place in a warm oven (about 150 degrees F (70 C), or a gas oven with a pilot light) overnight. In the morning transfer to the refrigerator. Throughout the day, use paper towels to mop up any whey that exudes from the yogurt
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