SafePlates

Ingredients

• 4 cups (1 Quart) fresh whole milk, preferably raw milk or organic milk (960ml)
• 2 tablespoons (2 Tbsp) plain yogurt with live cultures (30ml)

Instructions

1. Pour the milk into a pot and slowly heat it to about 185°F (85°C), stirring occasionally so it does not burn.
2. Remove the pot from the stove and let the milk cool down to about 110°F (43°C).
3. Put 2 tablespoons (30ml) plain yogurt with live cultures into a small bowl. Add a small ladleful of the cooled milk and stir well until a smooth mixture forms.
4. Pour the yogurt–milk mixture back into the pot with the remaining milk and mix thoroughly.
5. Pour the mixture into clean, sterilized jars or bowls and cover them.
6. Let the jars rest in a warm place (e.g., in the oven with the light on or in a yogurt maker) for 8-12 hours, until the yogurt is set.
7. Place the finished yogurt in the refrigerator and chill for at least 2 hours before serving.

Tip

Serve the Joghurt di Malga plain, with honey, fresh berries, or nuts for an authentic alpine breakfast.