I have been making my own Yogurt for years. Back in the 70’s it was the “hip” thing to do, but really I didn’t get started until much later and then for one reason or t’other I stopped making it and resorted to store bought. Then yogurts changed from a firmer texture that were tangy and tart with fruit on the bottom to a cloyingly sweet, pudding like, artificially flavored and sweetened with no active cultures that to me, are just a mess. You hear me? A mess! And the expense. Really? I can make a quart of homemade Yogurt for the cost of a quart of milk. Not a $1.39 for a 6 oz cup. When we moved to Germany, I was thrilled to find entire grocery store aisles of top quality real Yogurt made from Cow, Sheep or Goat milk. Yogurt the way nature intended it to be. Made from milk….period. And then I came back home to imitation hot mess yogurt like product. And it was time to start making my own again. It’s not magic. You don’t need any special equipment. No electric Yogurt maker with plastic cups, etc. All you are 2 ingredients, a little patience and Bob’s your Uncle, you will have a quart of the best Yogurt you have ever tasted! Come on! I’ll show you how it’s done and you are going to love it!
Seriously. Just 2 ingredients. Milk and 3 tablespoons of Yogurt with active Yogurt Cultures. Yep…..that’s it!
I served my home made Yogurt with Ta Da….home made Granola, topped with our homegrown Cherries and drizzled with locally sourced Honey. Now THIS is the breakfast of Champions!