Fresh Yogurt
You can make easy yogurt at home: Made fresh, it's nothing more than milk with a few tablespoons of storebought yogurt stirred in, which, after several hours of sitting around, turns all of the milk to yogurt. And it's full of probiotic bacteria (aka live cultures), thought to encourage healthy digestion.Because fresh homemade yogurt--unlike commercially produced yogurt--has no gelatin, it has a soft, loose texture; if you want it to be firmer, you can boil the milk for 10 to 15 minutes before cooling it, to evaporate some of the water. (The yogurt will have a slightly "cooked" taste, though.) Or you can drain it in a cheesecloth-lined colander, set over a bowl in the fridge, until it's as thick as you like. If you'd like it to be tangier, just let it develop for a few more hours in its warm environment before chilling.
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Recipe Summary
Ingredients
Directions
Chef's Notes
Nutritional analysis is per 3/4-cup serving (whole milk).
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