Plain Yogurt

Ingredients

• 4 cups whole milk
• 1 packet yogurt starter culture or 1/2 cup to 1 cup plain yogurt with live active culture

Directions

1. Heat milk to 180°F. Cool to 110°F.
2. Add about 1/4 cup of warm milk to yogurt or add starter culture to a small amount of warm milk. Stir mixture into remaining milk.
3. Pour milk mixture into yogurt container. Cover and place in yogurt maker.
4. Set yogurt maker for 6 to 10 hours or amount of time specified on starter culture package and press ON.
5. Use a spoon to check yogurt for desired consistency. If desired consistency has not been reached, extend preparation time by 1 hour.
6. Remove yogurt, cover with lid, and let cool in refrigerator before eating.
7. For Greek yogurt, strain yogurt though fine cheesecloth.

Serves: 4-6

TOPPING SUGGESTIONS: 

• Drizzle with maple syrup and sprinkle with toasted pecans.
• Top with berries and sprinkle with granola.
  Arrange with sliced bananas, drizzle with warmed peanut butter and sprinkle with chia seeds.
• Top with sliced kiwi, blueberries, and flax seed.
• Sprinkle with toasted coconut, shaved chocolate, and sliced almonds.
• Arrange with sliced strawberries, pineapple chunks and orange segments.
• Top with chopped apples, crystallized ginger, and drizzle with honey. 

MAKING GREEK YOGURT: 

• Greek yogurt is made with the same process as regular yogurt. It is thicker than regular yogurt because the liquid or whey has been strained out.
• Line a colander with fine cheesecloth and let drain until it reaches desired thickness. For very thick yogurt, let drain overnight in refrigerator.
• The whey has protein and nutrients that can be saved to use in breads, soups, smoothies, and shakes.

MAKING VEGAN YOGURT: 

• Nondairy yogurt can be made from legume, nut, seed, grain, or coconut milk. Homemade milks culture the best. Purchased milks should contain as few additives as possible.
• Choose a thickener to add to the yogurt. Without a thickening agent, vegan yogurt will culture but will not set. Follow package instructions as to whether to add before or after heating the milk.
• Heat the milk to 110°F (43°C). Add vegan starter culture and process according to recipe.
• Refrigerate to cool. Vegan yogurt will set when chilled.