Yogurt

I love yogurt.  I like to have it for breakfast with some crunchy granola or cajeta drizzled on top. Yogurt is really easy to make.  Begin by mixing 2 Tbsp sugar, 1 Tbsp instant vanilla pudding & 1 qt milk in a saucepan. Warm the mixture to 185°F, do not let boil. Once the temp reaches 185°F remove from heat and place container in a sink filled with cold water. Let the temperature fall to 112°F and add 1/8 tsp yogurt starter culture or add a couple Tbsp of your favorite yogurt for starter, make sure it has live cultures listed on the label.  Let dry culture rehydrate for 2 minutes and gently stir in.  Place in yogurt maker or something to maintain temp at 112°F for 4 hours.  Put in fridge and the mixture will thicken. If you like tart tasting yogurt keep at 112°F for more than 4 hours.

 There are many ways to make yogurt.  Some have no sugar, some use powdered milk and some use vanilla extract for flavoring, others use gelatin or pectin to thicken it.  Homemade yogurt will not be as thick as store bought yogurt.  I have found that by cooking it to 185°F my yogurt is thick and that by using the instant vanilla pudding it tastes like vanilla & perhaps it helps with the thickness too.  Experiment until you get the consistency & flavor that you like.