1 quart fresh, organic, grass-fed, whole milk
1/8 cup of organic yogurt with \u201cLive Active Cultures\u201d
1/18 teaspoon of freeze dried yogurt culture
1 glass quart jar
3. Place milk in a warm place with temperatures not exceeding 120F. An oven with pilot light on, or placing yoghurt next to hot water bottles in a pot in an oven will work fine. At 115F it will be ready in 4-6 hours, at 100F it will take roughly 24 hours.
3 cups of homemade yoghurt
1 cup cucumber, shredded or finely chopped
1/3 cup chopped mint, packed
1 \u00bd teaspoons cumin, ground
1 teaspoon coriander seed, ground
2 teaspoons celtic sea salt
cheesecloth in strainer, coffee filter, or wet paper towel.
2. Add mint, cumin, coriander seed and salt. Fold in cucumber.
3. Serve with pita chips or use as sauce for a spicy meat or vegetable dish.
1 pint of homemade yoghurt
\u00bd cup of mixed berries (strawberries, blueberries, blackberries)
\u00bd cup granola
2 tablespoons of raw honey
vanilla extract to taste
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