Mankind has eaten yogurt for centuries, and it’s highly beneficial to our digestion. We suggest using goat’s milk as it is high in calcium, phosphorous, riboflavin, vitamin B12, protein, and amino acid tryptophan. Goat’s milk is also good for those intolerant of cow’s milk.
You’ll need:
- 2 quarts goat’s milk (we recommend Summerhill)
- digital kitchen thermometer
- yogurt culture (can be bought here)
- yogurt maker
Instructions:
1. Boil 2 quarts goats milk until you reach 185 degrees F.
2. Cool milk in saucepan down to 115 degrees F in ice water.
3. Stir in 1/16 tsp of yogurt culture.
4. Pour into yogurt maker container.
5. Wait for approximately 6-8 hours. We use the Yogatherm Yogurt Maker, which requires no electricity — you just leave it on your kitchen counter and let the yogurt form. Afterwards, place container in fridge for safe keeping.
Home-made yogurt tends to be on the runnier side, simply because there’s no stabilizers added to it, unlike commercial yogurt. Which is a good thing: you now have pure, digestion-friendly yogurt to dollop over your granola cereal, parfaits, make mango lassi drinks, and drizzle over chili, or spicy Indian food!