Making Yogurt at Home in Mason Jars
One of the most versatile, extremely-healthy super foods that is very easy to make is good old fashioned yogurt. Yogurt makers are very affordable, and do take a little of guess work out of it, but making at home with nothing more than mason jars is simple.
Health Benefits of Homemade Yogurt
How to Make Yogurt using Mason Jars
What you will need:
This is very simple, and very cheap. You will need 4 mason jars, quart sized, large stock pot, thermometer, milk, starter yogurt, large cooler.
Homemade Yogurt Serving Suggestions
Homemade Yogurt Video
A similar process, but in this video she heats up the milk separately, and then adds to the mason jars, whereas our recipe calls for adding the milk to the jars before heating. Both methods work easily as well, all a matter of preference.
Ashley English provides a feast of information for dairy-loving foodies! She guides readers through all the essentials in four topic-specific sections: Butter & Ghee, Cultured Dairy Products, Cheese, and Ice Cream. Each primer offers need-to-know facts with gorgeous photos, troubleshooting tips, profiles, and Ashley’s own roster of recipes for making such dairy staples as butter, sour cream, and cheese from scratch-as well as 10 seasonal dishes from Chilled Cucumber Yogurt Soup to traditional Mac & Cheese.
Greek yogurt has quickly become America’s favorite health food, its tangy, luscious taste going far beyond a typical breakfast or simple snack. Thanks to its health benefits, this power food has become a staple. Greek yogurt’s protein quantity builds muscles and regulates metabolism and the probiotics help maintain a healthy digestive tract and boost the immune system. Greek yogurt is also an excellent source of calcium and very low in sodium-and it’s lactose-intolerant friendly, too! Why wouldn’t you want it in every meal?
The internationally acclaimed The Book of Yogurt offers more than 300 flavor-packed recipes ranging from hearty peasant fare to elegant creations. Sonia Uvezian, an Armenian born and raised in Lebanon, expands yogurt beyond the narrow limitations of desserts and snack food and incorporates it into an impressive array of international dishes, among them South American Pumpkin Soup, Balkan Moussaka, Russian Beef Stroganov, and Caribbean Papaya Frappé. Also included is a section on making yogurt, along with outstanding recipes for frozen yogurt.