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Yogurt Recipe

Yogurt is a great source of protein and if made fresh it is also the best probiotic.  However, all curds including Yogurt should only be eaten at lunch when the digestive fire is strong.  Otherwise it can clog the channels and create toxins.


Instructions: Also see our video How To Make Homemade Yogurt

In a medium sauce pan heat the milk on high heat. Bring to a roaring boil, when it rises up take it off the heat to avoid over flowing, once the milk subsides (few seconds) return to the heat, boil it again and let it rise up. Do this 3-4 times. After the 4th and final time take it off the heat.

Leave it for about 30 minutes until it is just very warm to the touch (about 110 degrees). Add the starter yogurt and mix slowly and well.

If you are using a yogurt maker, pour it in to the glass yogurt maker jar and keep it in the yogurt maker for about 8-9 hours or overnight.

If you do not have a yogurt maker:

Pour it into a glass casserole dish, Turn on the oven light (not the oven) . Cover and keep it next to the light for about 8-9 hours or overnight. Keep the oven door closed.

The yogurt should be thick and there should be a little water floating on top. It should taste sweet, sour and astringent (dry taste that makes your lips smack) at the same time.

Keep it refrigerated. Use it within 2-3 days.

You can either use 2 tablespoon out of this to make your next batch or use your store bought starter.

Note: to improve the potency of the probiotic, boil the milk with 1 stick of cinnamon.  Leave the cinnamon in until the yogurt is made, then remove.