Homemade Yogurt and Yogurt Cheese

To make yogurt it's easy!

You bring milk in a pan with a lid to a very slow boil. If you heat it too fast it will burn. As soon as it boils turn it off and take off the heat. Let it cool enough where you can stick your finger in it for 10 seconds without it feeling too hot. Then add some live yogurt you bought at a store. A few big heaping tablespoons for 1 liter or per quart of milk. Once you make this yogurt you can save some back for the starter for your new yogurt. You just have to remember to save some! Now you need to keep it in a warm place for about 8 hours. You can see when the yogurt has set. A dehydrator works great, an oven on super low setting, an airing cupboard, or near a radiator, in your bed, well not really.

To make yogurt cheese you just take finished yogurt and put it in a muslin cloth, cheese cloth or in a clean pair of nylons works good. Hang it up in your fridge overnight so that about 3/4 of the whey has drained out. It's hard to tell when that is but you will know if too much whey has come out when the cheese is like mozzarella. If you can't work out how to hang it try using a colander to sit it in. That's it!