Wednesday, June 27, 2007

Yogurt

- Bring milk to a boil on a low flame in a saucepan

- Transfer into a storage bowl, and let it cool to 100 degrees temperature

- Mix yesterday's yogurt in. You can mix 1-2 tbsp of yogurt for a liter of milk. In colder temperatures you can mix a bit more.

- Stir well. Cover the lid. Store in a warm place (inside of the oven or near the furnace in winter times).

- Depending on how warm the environment is, the milk will curdle in 8-12 hours. If you like it sour, let it ferment a little longer.

- Use it or store it in the refrigerator for a couple of days.

Uses: The fermentation process results in the growth of good bacteria (named acidophilus bacillus). This bacteria is very good for our bodies. Try eating one or two servings of yogurt everyday to avoid yeast infections, urinary tract infections, cold sores, bowel discomforts etc. Yogurt will not cause the discomfort associated with lactose intollerance as milk does.

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