The Breakfast of Champions

I get a huge sense of accomplishment when I sit down to eat a meal and I realize that I've made or grown everything on my plate. This morning it was homemade plain yogurt swirled with my rhubarb berry jam and my very favorite brown bread with peanut butter and honey. Pretty soon we'll be able to extract our own honey; now I just have to figure out how to make my own peanut butter....

Homemade Yogurt

4 cups (1 quart) milk (I use 2%)
1/2 cup powdered milk
2 tablespoons "live culture" plain yogurt (your starter)

1. In a medium saucepan, mix milk and powdered milk over medium-low heat stirring frequently, bring the mixture just to a simmer. Remove from heat and cool to 110°F; about 30 minutes.

2. Mix in yogurt, with wire whisk. Pour mixture into small mason jars or one large glass container with a lid. (I use a 2 quart pyrex bowl).

3. You have to keep this mixture at about 110°F for about 6 hours. I wrap my bowl in a towel and stick it in the microwave. I leave the light on in the stove top hood (that is under the microwave) and the microwave door unlatched but closed as much as possible so the inner light is on too. The lights help to keep it really warm in the microwave and I just leave it overnight.

5. Your yogurt is done when it has firmed up. Refrigerate. There are many ways to enjoy your yogurt: stir in jam or jelly or fresh fruit. Drizzle with honey and top with a few toasted almonds or just enjoy it plain.

Have fun!