Yogurt, fresh home-made   Yield: 2 servings   Scalding the milk 2 cups (480 mL) non-fat milk   Pour milk into a microwave-safe glass or ceramic container. (I use the glass jar that I will use to store the yogurt.) Heat the milk to 190 degrees. Then, let it cool to a range between 105 – 115 degrees. (If the temperature is outside of this range, the yogurt will fail. This is easy to accomplish with a candy thermometer or your microwave’s temperature probe.)   Mixing yogurt into the milk 1 tablespoon non-fat plain or vanilla yogurt   Wisk your tablespoon of yogurt to liquefy. Pour warm milk and liquefied yogurt in your Vita-Mix. Run your Vita-Mix on low speed to stir the mixture well and distribute the yogurt cultures throughout the milk. Pour mixture back into your storage container. Cover and wrap your container with a towel. Place in a warm place, free of drafts for 8 hours. Uncover and viola! You have fresh, fat-free yogurt for pennies a serving. If you buy your non-fat milk on sale, your yogurt will cost as low as 25 cents per 8 ounces! To keep the savings going, always retain one tablespoon for the next batch. Periodically, empty your yogurt into another container and thoroughly wash your primary yogurt jar in the dishwasher or by hand.   Did you know? Eight ounces of non-fat yogurt provides you with 10 grams of valuable dietary protein. In addition, a recent study showed yogurt can increase the body’s production of gamma-interferon, a substance that may boost your immune system.

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