Well, will wonders never cease.

Not only do I sprout my food, I now make yogurt.

I bought some organic low fat milk. I bought some Fage Yogurt (for he yogurt starter). You need some powdered milk. I bought fat free Alba.

I have the Salton yogurt maker.

You should have seen me, as I read the instructions and it indicated.

"Start with a sauce pan and don't let the milk come to a boil, make sure it doesn't go over 180 degrees. etc. etc.


Then it said:

"OR YOU CAN PUT IT IN THE YOGURT CONTAINER AND POP IT IN THE MICROWAVE FOR 8 MINUTES OR UNTIL IT HEATS UP.

Well, you never saw someone use a microwave so fast.

It took 7 minutes to get it to the right temperature. They tell you 8 but I checked at 7 and it was fine.

Then I added the half cup of yogurt, stirred gently, put the container in the incubator which was being pre-warmed.

Waited 7 and a half hours. They say FROM 4 TO 10 HOURS, depending on how tart you like it.

I went for 7 1/2.

Then you just slip out the container, (you can pour off the whey, or stir it back in), and you put the container in the fridge for 2 hours.

THEN ...you take out 1/2 cup for the next starter batch.

I will see TONIGHT, if I am now a yogurt maker.

My goodness. 61 and I made home-made yogurt.

I wonder what I'll accomplish when I'm 62.

lol

Okay!!!!

It's 10 p.m. I took a bit for Alan, mixed it up with some sugar free blueberry preserves. He LOVED it!!

Since I like my yogurt plain, well, there it was, sitting in my fridge.

Didn't have to add anything to it.

It's thinner than FAGE, so if I wanted to, I could take it and strain it through a cheescloth overnight on a bowl in my fridge. I just may do this.

But let me tell you.

I made myself a cup.

Absolutely delicious.

Tastes better than what they sell in the stores.

Never thought I could do it.

lol

I always thoughts you had to have a butter churn or something to make yogurt. Well, maybe not a butter churn, but something like that

Nah, you don't churn anything to make yogurt. The container has to be undisturbed and NOT HANDLED for up to 10 hours or so. Some people use big mason jars, and when they are ready to be processed, they put blankets in big boxes, put the mason jars carefully in the blankets, fold the blankets over them (so the yogurt is in the dark), and cover everything up. It's called incubating or something like that.

Then you put it in a corner in a room and LEAVE IT ALONE for as long as you want it to develop the taste you prefer. Some people do it 24 hours. Some 12 hours.

It's a try and see how it turns out sort of project.

Me??? I went the easy way. I bought the Yogurt maker. Best thing I ever did. I have nice LIVE cultures in the container and I bought several little cup things, so when it's all processed and it's been in my fridge for the two hours (as per the instructions), then I take out the container and transfer the yogurt into the little cup things.

For Alan, I add some vanilla, a dash of honey, and some stevia. He goes nuts.

Takes very little to make him go nuts.

I'll tell you, this was the easiest thing I ever did.

And cheap!!!

lol