Fresh Yogurt Food

DIY FRESH YOGURT

Steps:

• Pour the milk into a small saucepan and whisk in the powdered milk and honey. Place over medium heat and bring to 120 degrees F on an instant-read thermometer. Once the milk has reached has reached the target temperature, pour it into a cylindrical plastic container, reserving 1/2 cup. Whisk the reserved milk into the yogurt and add it back to the milk mixture.
• Place the container into a narrow wine bucket lined with a heating pad. Set the heating pad to medium. Let the mixture ferment for 3 to 12 hours, making sure the temperature stays as close to 115 degrees F as possible.
• After the fermentation is complete, refrigerate overnight.

EASY HOMEMADE YOGURT

Steps:

• Pour the milk into a pot and bring to a boil, stirring occasionally to prevent sticking. Reduce heat and simmer, about 10 minutes; do not let it boil over.
• Remove pot from heat and allow to sit for 30 to 60 minutes. Dip your finger into the milk every once in a while to determine when you can leave your finger in the milk for 10 to 15 seconds without burning. Pour in the yogurt; there is no need to stir.
• Put the lid on the pot and carefully wrap a blanket around it. Place the wrapped pot in a slightly warm place where it will be undisturbed for 6 to 10 hours; overnight is best. Transfer to the refrigerator to allow the yogurt to continue to thicken.

FRESH YOGURT MILK BATH

Steps:

• Combine all the ingredients into a container with a tight fitting lid. Shake well before using. Use the mixture up within 2 weeks. Discard if it smells "off". Make sure that the oil used has a clean smell and not have gone rancid.
• What each ingredient will do: Milk is very nourishing to the skin. Vinegar helps restore the pH balance in the skin. Epsom salts help detox the system. Kelp (or seaweed) is very good for detox, but has a very distinctive smell, so you might want to use caution if using
• To use: Use approx 1 cup per bath. Essentials oils make a heavenly bath (8 - 10 drops per bath). If you don't have an ingredient, just leave it out. The ingredients are all inter-changeable. Use what you have in the fridge, eg: sour cream, fruit juices, tomato juice -- what ever your fancy!
• Essential oils can be found in any large supermarkets or health food stores. Scent Options:
• - equal amounts of Lavender and Orange
• - equal amounts of Sandalwood and Patchouli.
• - equal amounts of sandalwood, orange, geranium.

HOMEMADE YOGURT

Steps:

• In a Dutch oven, heat milk over medium heat until a thermometer reads 200°, stirring occasionally to prevent scorching. Remove from heat; let stand until a thermometer reads 112°-115°, stirring occasionally. (If desired, place pan in an ice-water bath for faster cooling.), Whisk 1 cup warm milk into yogurt until smooth; return all to pan, stirring gently. Transfer mixture to warm, clean jars, such as 1-qt. canning jars., Cover jars; place in oven. Turn on oven light to keep mixture warm, about 110°. Let stand, undisturbed, 6-24 hours or until yogurt is set, tilting jars gently to check. (Yogurt will become thicker and more tangy as it stands.), Refrigerate, covered, until cold. Store in refrigerator up to 2 weeks.

FROZEN STRAWBERRY YOGURT

Steps:

• Place strawberries, sugar, vanilla extract, and half-and-half in a blender; puree until smooth. Add yogurt (see Cook's Note) and pulse until combined.
• Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer frozen yogurt to a lidded plastic container. Cover surface with plastic wrap and seal. For best results, let it ripen in the freezer for at least 2 hours or overnight before serving.