Basic Brain Maker Yogurt
To prepare this recipe, you’ll need an instant-read food thermometer and a yogurt maker.
If you don’t have a yogurt maker, you may be able to use a pilot-light-driven oven - as long as it can reach and maintain a constant temperature of 110° F. To make your own yogurt, you must always begin with some that’s already premade. Thus, if you want to continue making yogurt in your home, be sure to keep at least V cup on hand when you’re finished making your own batch.
4 cups organic milk, full-fat, from grass-fed cows, goats, or sheep V cup organic yogurt, full-fat, from grass-fed cows, goats, or sheep Preparation:
Heat milk in a heavy-bottomed saucepan on medium. Achieve a temperature of 185° F (use the instant-read thermometer). Remove milk and set aside, allowing it to cool to 110° F. Incorporate yogurt and whisk together. Pour the blend into clean, sterilized jars with sterilized lids. Or, if using a yogurt maker, use the accompanying containers. If using jars, cover tightly and put them in a spot that can maintain a near-constant 110° to 115° F for 8 to 12 hours. Store the yogurt in your refrigerator for up to 2 weeks.