| Rinse a pot with cold water to avoid burning. Fill it | | | | in the refrigerator over night, next morning you |
| with 1/2 gallon of milk and bring to a boil. When it | | | | can eat your first cup. They will keep for one |
| rises, put the pot in the sink with cold water. Stir | | | | week or longer. |
| until it cools down to 110 degree F, a kitchen | | | | To make yoghurt cheese, put the yoghurt liquid |
| thermometer is a Must. In a dish mix five | | | | into a cloth and drain the whey off over night. |
| Tablespoons of commercial plain yoghurt with | | | | Commercial yoghurt will not drain like self made |
| some of the warm milk until smooth. Add this | | | | yoghurt, because it has thickeners like pectin or |
| mixture to the warm milk and put a tight lid on. | | | | others added for the transport. If the cheese |
| Put the pot into the baking oven on the middle | | | | tastes too dry, a little sour cream, sweet cream, |
| shelf with some kitchen towels wrapped around. | | | | olive oil, juice, or water will moisten it and make it |
| The required temperature to let the six microbial | | | | a useful kitchen staple, especially for growing |
| strains of the commercial yoghurt grow properly | | | | children. |
| is 110 degrees for 24 hours. The oven light turned | | | | The fresh cheese can be used on toast and in |
| on will give this environment in hot summer. Do | | | | sandwiches, and can be added to all sweet and |
| not forget to turn the preheating off. As it gets | | | | salty dishes. By itself it is a tasty side dish, if |
| cooler preheating the oven up to 170 degrees and | | | | mixed with cut up cilantro, olives, mushroom, olive |
| turning the light on will hold this temperature. In | | | | oil, and salt. Mixed with fruit and ground up nuts, |
| cold winter one or two 1 gallon bottles filled with | | | | or nut butters, and then put in the freezer, it |
| hot water put in addition into the oven will give | | | | gives a delicious ice cream. It keeps for one week |
| the right environment. A little experimenting and | | | | or longer in the refrigerator. |
| temperature measuring is required. | | | | If yoghurt is used in the cheese form only, it |
| After 24 hours your yoghurt is done correctly, if | | | | might heal feeling bloated after a meal. A person |
| it has a smooth surface. no liquid on top, and | | | | with a lactose allergy might also tolerate it. For |
| tastes pleasant. The trick is to keep the | | | | vegetarian it is often a better choice than soy |
| temperature of 110 degrees throughout the | | | | products. To make this yoghurt cheese becomes |
| incubation process. If it goes up to 115 degrees, | | | | a kitchen routine. Each batch is best started with |
| the beneficial microbes (probiotics) die off. If it | | | | commercial yoghurt to assure that all six beneficial |
| goes down to 105 degrees, only some of the six | | | | strains grow. Regular use of yoghurt or yoghurt |
| microbial strains multiply and the yoghurt tastes | | | | cheese, whether made from whole milk or fat |
| sour. | | | | free milk, results in a healthy digestive tract, |
| Stir the yoghurt until its consistency is evenly | | | | except when an allergy towards the casein in the |
| liquified and fill it into small cups with a lid. Put them | | | | milk exists. |