Loving Yogurt.

This summer, with kids eating breakfasts and lunches at all hours of the day, yogurt has become a hot item with my family.  (I say that figuratively since they had been reaching into fridge for their little cups of Yoplait, Gaymont, or Old Home yogurt.)

I started inspecting the ingredient lists on the packages at the grocery store.  So many of them had sugar and high fructose corn syrup high on the list.  In fact, in the Yoplait yogurt, 63% of its calories are from sugar.  Even the trendy Greek yogurts have a high sugar content.  I decided that it was time to crawl into the depths of my kitchen cupboard to find the yogurt makers that I used when the kids were little.

Years ago I'd gotten 2 yogurt makers at garage sales.  They were both Salton 5-cup yogurt makers with simple instructions, and I used them quite a bit at that stage of my life.  Thankfully, I saved the manual/ instruction booklet.  In simplest terms, you heat the milk, cool the milk, add the starter and incubate it.

The result is a most beautifully smooth and creamy yogurt.  I've been straining it using a mesh colander and a paper coffee filter. The whey drains out, leaving Greek-syle yogurt.  When I have pictures, I'll post them along with directions.