Yogurt

We love yogurt around here. We each have different reasons we eat it—good for digestion, helps one to sleep, and aids in weight loss. We also have different ways we eat it—with cinnamon and stevia, with honey and pumpkin seeds, or made into a banana smoothie. Any way or any reason, it’s delicious and healthy.

Debi Pearl’s recipe for easy, homemade yogurt: Skim cream from 1 gallon of fresh cow’s milk. Slowly heat milk until a little too hot to touch. Remove from heat and let cool until slightly warm (about 110°F). Whisk in 4 tablespoons of yogurt. Pour milk into pint jars and screw lids on tightly. Place in warm spot (oven with a pilot light, dehydrator, etc.) for 8-10 hours, then refrigerate.