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Homemade Plain Yogurt
September 19, 2011

Very easy base recipe. It looks difficult but with an instant thermometer the process is made so simple. I used my slow cooker to maintain the warm water bath and the yogurt was ready in 4 hours. The process is long but very low maintenance so I was able to get school work done - I just had to take a minute periodically to check the water temperature. Thanks for sharing! As an aside: this recipe also makes a great start for something like cream cheese. Just add a few pinches of salt and pour it into a muslin cloth or cloth table napkin. Tie the top with a rubber band and let it drain over a bowl in the fridge for a couple days (use a strainer to keep the cloth out of the drained whey.) I ate my cream cheese on crackers and it tasted so clean and fresh! The drained whey I added in place of water to soup for added protein.

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