When I met with the dietician she mentioned eating more yogurt. Now, I like yogurt, but I'm not a big fan of paying for it. Fortunately it is easy to make yogurt at home. No, you don't need a fancy yogurt maker. Just 2% milk, powdered milk, a small pack of Stonyfield yogurt, a little time, and a 100 watt light bulb.
Step 1: Unscrew the oven light bulb and screw in your 100 watt bulb. This needs to be an old school, non curly light bulb. Turn on the light. Do not turn on the oven, just the light.
Step 2: Pour 1 quart of organic milk into a glass mixing bowl. Stir in 2 T of Honey and 1 T vanilla, and 1/2 cup of powdered milk. Mix until blended. (Vanilla is optional.)
Step 3. Cover the glass bowl and microwave on high until it reaches 180 degrees. (Start testing temp after six minutes.)
Step 4. Once the milk is hot remove the small container of yogurt from your fridge and put it on the counter. Let the milk cool down from 180 degrees to 110 degrees. It should take an hour or so.
Step 5. Stir two heaping tablespoons of the Stonyfield yogurt into the warm milk. Stonyfield yogurt works best because it contains the most live cultures.
Step 6. Cover the warm bowl with plastic wrap. Cover the plastic wrap with a clean towel. Put it in your oven far away from the light bulb.
Step 7. Leave it in the oven, with the light on, for six to eight hours. The longer you leave it, the more tart and thick it will be.
When you come back you will have a quart of yogurt. The clear liquid on top is called whey. You can drain that off. It won't mix into the yogurt because homemade yogurt doesn't have stabilizers like guar gum, gelatin and modified food starch.
Save two tablespoons of your yogurt to start the next batch. Should be about 15 grams of carbs per cup. Enjoy!
PS. Remember to remove the 100 watt bulb before using your oven again.