MARIA’S RAW MILK YOGURT

Between Maria Garcia and Kristina Boudrezux, they worked out a recipe to make a smooth, thick yogurt using raw milk loaded with beneficial stuff for the body. It produces a high quality yogurt in glass container. Start at night, after dinner, and let it set overnight (8hrs).

Ingredients:
1 quart raw, organic whole milk
1-8 ounce container Brown Cow whole milk yogurt, plain flavor (for the first batch)
or 3-4 tablespoons reserved yogurt from the previous batch

Tools:
Keep all of your utensils very clean, making sure there is no soap residue.

Method:

1. Heat the milk in a pan to 110°F (43°C), then remove from heat immediately.
2. Pour the warm milk into a 1 qt glass jar, add the yogurt culture, and seal loosely with the lid. Make sure to leave about 3/4 inch of air at the top of the jar so the culture has some space to grow.
   
3. Place the jar into a thermos and close. Put it on the countertop, and let it set overnight (8 hours).
4. In the morning, remove the glass jar from the thermos and put it into the refrigerator.
5. When you first open the yogurt jar, scoop out 3-4 tablespoons of yogurt (the "mother"), place it a container, and it in the refrigerator for later use to start your next batch.
6. If use raw milk, it lasts up to six months in the fridge. Yogurt from pasteurized milk will last 1 week in the fridge.
   

Tara tried the above recipe and says it is so delicious, just like Greek yogurt. The only problem is she wants to eat it all in one sitting!!