Homemade Yogurt

Yogurt, Homemade (DAHI)

This recipe is for fresh wholesome yogurt, no special equipment required. It will be sweeter and possibly thinner than store-bought yogurt.

2 cups whole or 2% Milk 2 tsp. Yogurt (whisked until smooth) ½ inch piece of gingerroot *optional (recommended for removing toxicity form the milk)


 * Place milk in a medium-size saucepan and bring to a boil over high heat.
 * Simmer for 5 minutes while stirring (be careful not to let it burn)
 * Let cool to about 100% - 112%. (Use a cooking thermometer or own judgment)
 * Pour milk into a sterilized glass jar. Add yogurt (pick out the ginger).
 * Cover jar with loose fitting lid and completely wrap it in a kitchen towel (You want the yogurt to maintain the ideal temperature but not suffocate it as it needs air to multiply).
 * Place in oven next to the bulb (To culture properly it needs an environment of 95%.
 * Leave overnight without disturbing it and you will have fresh yogurt in the morning!