Yogurt

When my twins began eating baby food, I was inspired to make my own organic yogurt to feed them. My mother had a yogurt maker when we were kids, and I’ll never forget how good that yogurt tasted, especially with fresh blueberries we picked in the yard. After reading the book French Women Don’t Get Fat, I ordered myself a yogurt maker and started experimenting with recipes. Mom and I decided we liked this one best. The almond extract gives the yogurt a slight cherry flavor. Years later, I still prefer the taste and texture of this yogurt over anything you can buy in the store. I like to make a batch on the weekend to be eaten as breakfast and snacks during the week.

by Elizabeth Savoie Dronet

Ingredients

1 quart (4 cups) whole or 2% milk
1 Tbsp yogurt as a starter
4-6 yellow packets of Splenda (can substitute sugar to taste)
1 tsp almond extract (can substitute vanilla)

Method

In a medium saucepan heat milk until it reaches 110-115 degrees F. Stir regularly. In your measuring cup mix the tablespoon of yogurt with a spoon of the milk until smooth. Pour into warm milk and stir to throughly mix. Add Splenda and extract.

Ladle into 7 jars. Do not put on lids yet. Place in yogurt machine for 8-10 hours.

Remove from machine and cover with lids. You may drain off any liquid if desired. Store in the refrigerator.

Serve with our whole lot of nuts granola or our cherry, almond, cinnamon granola. You can also mix in orange marmalade  or any other jam to make a fresh fruit topping.

This is the Yogurt Maker I recommend.