How to Make Yogurt

Pour the milk into a large pot over medium heat stirring occasionally. Bring milk to a boil. This process takes about 20-25 minutes. Milk will rise to the top of the pot. This is ok. Let boil about 1 minute longer. Milk should'nt run over the pot. if it starts to, then just remove it from the heat. In the old days my grandmother used to let the milk rise and fall 3 times (to represent the Father, the Son and the Holy Spirit. (I guess she was just asking the Lord to bless the yogurt) but letting the milk rise once will suffice. Remove from heat. Let milk cool down until it has reached room temperature. (approximately 2 hours).

The way you can test if the temperature is right is to insert your pinky into the milk and count to 20. If your finger can stand it, in other words not feel any pinch of heat then the temperature is probably right. Note that the temperature of the milk is very important. It is better if the milk is warmer than cooler. If it is too cool, then chances are it may not ferment. Once the temperature is right, remove the thin skin that has formed at the top of the milk mixture and discard.

In a small bowl, stir together 1 cup of the boiled milk mixture with the 2% carton of plain yogurt. Return this mixture back into the large pot and stir. Cover with lid.Transfer pot to kitchen table and cover with a large blanket to keep warm. The fermentation process is now taking place. By the following morning you should wake up to a pot of fresh yogurt. Transfer into containers and refrigerate. You may add a little amount salt to taste at this point, but this is totally up to you.
The texture of the yogurt should be smooth and not too firm.
Should yield approximately 4 large yogurt containers.
Bon Appétit!

Making cream cheese from yogurt:
You can choose to keep half of the mixture as yogurt and make yogurt cheese with the other half. If you would like a good amount of yogurt cheese, then I suggest to use the entire yogurt mixture. Yogurt cheese is very similar to cream cheese. The difference is that one is made from drying the yogurt and the other from a combination of cream and milk.

You will need to find a white 100% cotton bag (not a cheese cloth as this is too transparent) measuring approximately 12 inches (30cms) wide by 16inches (40cms) long as well as a cord such as jute cord or any other strong cord purchased from the dollar store. The top of the bag must have a 1 inch area that is folded over where a string can be inserted.(like a shoe bag that closes with a drawstring)

Or you can make it yourself. Cut out two identical pieces of cotton measuring 12 X 16 inches, sew both 16 inch sides together as well as 1 of the 12 inch sides leaving the top 12 inch width unsewn. Fold over the top of the bag about 1 inch and sew forming a place where you would insert a cord. It should look like the one in the picture. Put all of the yogurt into the cotton bag. Add approximately 3-4 tablespoons salt or to taste. Do not oversalt.

Hang the bag up on a hook and just screw it underneath one of the kitchen cabinets, placing a pot under the bag to catch all the liquid that will drip out. You will notice that the liquid will be running out like tapwater in the beginning but will eventually slow down. The amount of time it takes for the yogurt to dry and form cream cheese varies between 24-48 hours. I usually leave it at least 48 hours to a maximum of 72 hours.The longer you keep it out, the dryer and tangier it will become. If you have concerns about dairy remaining at room temperature for a few days, I can assure you that the yogurt will not sour. It has fermented and you have added enough salt to preserve it for the time it remains at room temperature. We have been doing it this way for many years and haven't had any problems. If you are still not convinced, then you can hang the bag in the fridge.

Remove cheese and place in a container. Refrigerate. Or you can form 1 inch balls of cheese, place in a mason type jar and fill the jar with vegetable oil. Do not use olive oil since it will harden once refrigerated. You also have the option of adding a tablespoon of dried mint into the jar. This method will preserve the cheese for a longer period of time. I don't recommend that this yogurt cheese be used for cheesecake as it is too tart. Now some people may say, "why bother making your own cheese from scratch .Just buy store bought yogurt and put it into a bag". This is true, yes. But I can assure you, it will not taste the same. Many commercial yogurts have some form of thickening agent such as gelatin or starch added to them. This does alter the taste. You will notice that the homemade yogurt has a real natural taste and worth the effort of making from scratch. And it is still a bit more economical than buying commercially made yogurt.
Thank you for reading my lens!
Part 2 of this lens series will include recipes using yogurt and cream cheese.

Yogurt has been a staple in the mediterranean diet for thousands of years and has many health benefits. Not only is it an excellent source of protein, calcium ,riboflavin and vitamin B12, when it is compared to milk, yogurt contains more vitamins because of its added bacterial cultures. Some of its benefits are:

May help fight osteoporosis and colon cancer because it is rich in calcium.

Beneficial bacteria
Eating yogurt may help with digestion and give a boost to the body's immune system, but for yogurt to have this positive effect, you not only have to eat it with live bacteria, but you should also eat it daily. Why? Only a small amount of the bacteria it contains can withstand the acidity of our stomachs and reach the intestines. As well, the bacteria will pass through your digestive system within a day or two, so to ensure that it is in your intestines at all time, you should eat yogurt every day.

Link between dairy intake and lowering blood pressure.