Easy Homemade Yogurt
Pictured here with astragalus powder, which is great to mix in!
1 gallon/4 liters milk, any kind
1 cup/250 ml plain yogurt with active cultures
Heat milk over a low flame in a glass or enamel pot. Stir and feel frequently. When milk feels just a little warm (105ºF/37ºC), remove from heat.
Put yogurt into a glass bowl or quart/liter measuring cup. Add a cup/250 ml of warmed milk. Stir well. Pour this mix into a one-gallon glass jar. (Ask a local restaurant or deli for one.) Add all the rest of the warmed milk, stir well with a wooden spoon, cap, and set to rest in a warm place (100–110ºF/37–39ºC) for 8–24 hours.
The longer it sits, the easier it will be to digest. Keeps refrigerated for four to six weeks.
Learn more about Astragalus and other great adaptogens in Susun's online course:
Adaptogens: Herbs for Energy, Longevity, and Optimum Health