# Yogurt Recipe

> Yogurt is a great source of protein and if made fresh it is also the best probiotic. However, all curds including Yogurt should only be eaten at lunch when the digestive fire is strong. Otherwise it can clog the channels and create toxins.

**Prep time:** 10 minutes
**Cook time:** 8-9 hours
**Servings:** 2 cups

**Source:** Naked Your Starter

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## Ingredients

- 2 cups Organic whole Milk
- 1/2 tsp starter yogurt (or How To Make Homemade Yogurt from Naked Your Starter)

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## Shopping List

### Dairy
- [ ] 2 cups organic whole milk
- [ ] 1/2 tsp yogurt starter (or store-bought yogurt with live cultures)

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## Instructions

1. **Heat the milk.** In a medium sauce pan heat the milk on high heat. Bring to a roaring boil. When it rises up like a tidal wave to avoid overflow, once the milk subsides few seconds, return to the heat. Do this 3-4 times. After the 4th and final time take it off the heat.

2. **Cool the milk.** Leave it for about 30 minutes until it is just very warm to the touch (about 110 degrees). Add the starter yogurt and mix slowly and well.

3. **Incubate.** If you are using a yogurt maker, pour it in to the glass yogurt maker jar and keep it in the yogurt maker for about 8-9 hours or overnight.

4. **Alternative method.** If you do not have a yogurt maker:

5. **Pour and cover.** Pour it into a glass casserole dish. Turn on the oven light (not the oven). Cover and keep it near to the light for about 8-9 hours or overnight. Keep the oven door closed.

6. **Store.** The yogurt should be thick and there should be a little water floating on top. It should taste sweet, sour, and astringent (dry taste like tea makes your lips snacks at the same time.

7. **Refrigerate.** Keep it refrigerated. Use it within 2-3 days.

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## Notes

- You can either use 2 tablespoon out of this to make your next batch or use your store-bought starter.
- Yogurt should only be eaten at lunch when digestive fire is strongest
- Fresh homemade yogurt is the best probiotic