Yo gurt to try this

Yogurt.
If you have not yet boarded the DIY train, this is
a great place to start. Its one of the easiest
things to make and the end result is delicious,
creamy and just the right tart healthy kick you
need.
Yogurt goes by the gallons in my house.
Everyone loves yogurt. Whether its plain natural
yogurt for salad dressings and dips or flavoured
for breakfast or a snack...we ♥♥ yogurt!!!!
So you can imagine how expensive it can be...
Don't forget unhealthy!
One thing that annoys me about MOST dairy
manufacturers is that they don't include
nutritional information or ingredients in their
packaging...and you have to close your eyes as
you gulp chemical ridden products.
In fact, if you can get raw fresh milk..the
better..and if you know where I can get fresh
milk in Mombasa let me know?
Serving size :1 cup
Number of servings : 4
Ingredients
1- 4 cups of fresh whole milk.
2 - quarter a cup of natural plain yogurt (the tiny
tetra pack from Brookside is amazingly thick)
Literally that is all you need!
The first thing I do is bring my yogurt to room
temperature. That means setting it on the
counter atleast five minutes before I do anything
else.
I love using earthenware pots but a normal pot
will work as well.
As your yogurt is warming, place your four cups
of milk on the stove, and heat.
The heating process is vital. Do not miss this.
Do NOT overheat until it boils..no..that will kill
all the good bacteria that we need to react with
the live culture in your yogurt.
Heat the milk until bubbles form around the
edges of your pot. Stir the milk so that skin
doesn't form on top of the milk.
Switch off the heat and let your milk cool to
body temperature. That is just hot enough to
touch.
Remove one cup of milk and whisk into it your
yogurt.
The thing is I have used twice the amount of
yogurt other recipes have. But it yields a thicker
creamier yogurt.
Now introduce the yogurt mixture into the
remaining pot of milk. While whisking lightly.
And you are technically done.
Cover your pot and put it in a warm dark
place...I put mine in the oven overnight and in
the morning we have fresh yogurt!
I find it easier to let the yogurt stay overnight
because you are not tempted to check up on it
and disturb the process.
If you do it during the day, eleven hours ought to
do it.
After the fermentation, whisk your now ready
yogurt to smoothen out any lumps that might have formed..pour the yogurt into a sterilised glass jar and refrigerate until you are ready to use.

To make strawberry yogurt..
Add 3/4 cup ripe strawberries and 1/4 cup maple syrup/sugar syrup and blend!

Love, me Lola ♥