Treats 4 Tots

[Treats 4 Tots]

Another way to reap the benefits of probiotics is to make your own yogurt. The longer yogurt sits on the shelves of a store, the less powerful the probiotic bacteria are so fresh homemade yogurt has many benefits to commercial.

Personally, I use a yogurt maker but many people find success without one. Here is a recipe - it may take a few trys to get it right but once you get it - you will never buy commercial yogurt again!

Homemade Yogurt

If you have access to good-quality commercial yogurt with live cultures use about 3 tablespoons as your starter culture. Otherwise, purchase a commercial starter. Natural food stores usually carry both items. Temperature recommendations on packaged cultures may vary, so be sure to read the instructions before you begin. (I use Yogurmet's yogurt starter)

Heat 1 quart milk to about 185 degrees, or as directed by the commercial product’s instructions. Then, allow it to cool to between 105 and 115 degrees. Stir in the culture and mix well. Pour the mixture into a quart jar and put on the lid. While the culture is forming, the temperature of the milk should remain at about 110 degrees. If you don’t have a commercial yogurt maker to regulate the temperature, try one of these ideas:

• Put the quart jar into a medium-sized picnic cooler with a couple jars of hot water, then close the cooler.

• Put the quart jar of yogurt mixture into a gas oven with a pilot light.

• Put the mixture into a thermos bottle.

• Wrap the jar of yogurt in a blanket.

Check the yogurt in four to six hours. When the curd is well formed, place the yogurt in the refrigerator. A little whey may form around the edges — simply pour it off or stir it in when you’re ready to dig in. Enjoy the yogurt plain or flavor it with honey, maple syrup or fresh fruit.