Straining yogurt/photos by Donna Turner Ruhlman
Most weekday mornings I eat a bowl of homemade granola with a big dollop of homemade yogurt on top. It’s hard to get over the amount of money you pay for granola at the store. Also, I find most granola too loaded with sugar; I don’t like it as sweet as it invariably is (here's my
strawberry-banana granola recipe). Yogurt is the same, both the quality and the cost make the home-prepared better and less expensive than what you can buy at the grocery store. Also, I want to make sure it’s got plenty of vigorous, gut-healthy bacteria.
I make a batch of yogurt about once every three weeks or so, using a spoonful of the previous batch to inoculate the fresh whole milk.
I usually make regular yogurt because I like ...
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