August 1, 2011

believe it or not, i’d never made yogurt before yesterday, because kefir is so easy, and we never had a thermometer. having a thermometer at my disposal now, i jumped right on it.

i like her oven technique, but i went with the cooler method.

so easy and so delicious!

it’s my new favorite thing – this morning, with mashed up homemade banana bread muffins, pine elixer, hazelnuts, and a little cereal on top for crunch.



heat milk – but just a little.
pour it into a mason jar with a tablespoon or two of plain yogurt (thick, like greek style, is the best).
place the mason jar into a cooler with some warmish (not hot) water.
in 8 hours, stick the jar into the fridge.

now you have yogurt. details are nice, but that’s really all there is to it.


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