Instructions

1. Pour milk into a deep pan and set temperature at medium. Bring to a slight boil or 180 degrees F. Stir often to prevent scorching. *You will receive a thermometer with the Yogourmet machine
2. Remove milk from stove and let the milk cool to room temperature. Place the pan in cold water or you can put the pan in the fridge to expedite cooling. Stir while cooling. Milk must be cooled to 64-77 degrees F. It is really important to allow temperature to drop adequately or you will kill the bacterial culture that you are now going to add to the milk.
3. When the milk has cooled properly, use a small measuring cup and remove 1/2 cup cooled milk. Mix in 2- 5 gram yogurt starters. I use a small whisk to mix.
4. Pour the starter mixture (milk and yogurt starters) into the pan of milk and mix well. Pour milk from pan into yogurt container and put lid securely on the container.
5. To prepare Yogourmet heater - Pour 1 and 1/2 cups of water into yogurmet heater and plug in.
6. Place container of milk into the yogurmet heater and place lid on container.
7. The yogurt must heat and ferment for at least 24 hours, no less. It doesn't hurt to go over, but yogurt must heat at least 24 hours so lactose will be converted.
8. After 24 hours or more, remove yogurt from the heater and unplug. Wipe off container and place yogurt in the refrigerator.
9. After a few hours the yogurt will cool and reach a nice creamy consistency.
10. Enjoy with fruit and honey or in a smoothie!

• Servings : 16
• Recipe Type : BreakfastsDessertsSCD RecipesSmoothiesSnacks