Sometimes I make yogurt to remind myself that I can.
It feels good to know that I have acquired knowledge of how to turn a simple ingredient into a new product that I can use.
Find an activity that reminds you that you can make things - food, yogurt, bread, wood working, a garden, a blog entry, or a friend.
Recipe for yogurt:
Heat milk (I use raw milk) to 90C stirring often;
Take milk off the heat and let it cool to 35-40C;
(While milk is cooling) Set aside 1 cup of kefir for every 2 gallons of milk.
Once milk has cooled, mix the kefir with the milk and give it a good stir.
Put that container (I use a big stock pot), in the oven with the light on and leave it there overnight (no heat).
The next morning, enjoy yogurt. If you want it firmer, put it to the refrigerator.
Note: The longer you let the yogurt incubate the more sour your yogurt will become. Kefir yogurt almost never goes bad!
