12 Steps to Whole Foods

Preserving Raw Foods with Natural Probiotics
YOGURT RECIPES
Basic Yogurt Recipe
Scald no-hormone-added milk on the stove (turn the stove off when a light skim forms on the top and tiny
bubbles appear around the edges of the milk, as shown in the photo below). Let cool until milk is still very
warm but no longer hot.
Pour milk into half-gallon or quart jars. Stir in about 3 Tbsp. plain yogurt per half-gallon of milk (at first, you
may purchase this from the store, but after that, save out a cup of yogurt to start your next batch). Stir gently
but thoroughly. Pour the mixture into your quart or half-gallon jars and seal the lids.
Turn your oven on (any temperature) for 90 seconds just to warm it up, then turn it off. Place the sealed jars in
the oven for 8-12 hours. (Or, you may prefer to put the jars near a heat vent, possibly covered by a wool blanket
for slightly higher temperatures.) I have sometimes forgotten my yogurt for over 24 hours, which does not
cause a problem.
Although the thickness will vary depending on a
variety of factors, you can tell fermentation has
occurred because the milk smells tart when it has
become yogurt. Remove from the warm
environment and refrigerate. Yogurt keeps for
weeks because of the natural preservative of the
cultures in the milk.
236 12 Steps to Whole Foods
© Copyright Robyn Openshaw