Making raw, organic yogurt is one of the easiest things you can do to improve dairy additions to your diet. The lactobacilli that form the yogurt predigest the sugars found in the milk. These sugars are responsible for many of today's milk allergies. If you wish to include dairy in your diet, then learn to make yogurt or keefir. If you wish to drink milk, you are better off drinking goat or sheep milk, which is far easier for the body to digest. Pay attention to how your body reacts to dairy products. Also, take time to study pages 79 to 82 of Original Fast Foodsas you determine a healthful approach to use dairy products. 

To make yogurt, do the following:
1 gallon raw organic milk
1 to 2 cups yogurt starter (you can obtain any plain yogurt from a local grocer)
Add milk and plain yogurt to a large soup pot and stir together well. Place soup pot into oven at 100 degrees and leave for 24 hours, or whether permitting, place soup pot on a warm kitchen counter in the sunlight. For best results in the oven, do not cover the pan, although you may, if desired. After 24 hours remove the yogurt from the oven, place into containers and refrigerate. This is unsweetened yogurt. I love it plain more than sweetened, however, if you desire to sweeten it, just add fruit before serving. It is delicious and nutritious in a fruited breakfast salad. Enjoy!
After making yogurt the first time, hold back two cups and use this yogurt as a starter the next time you make yogurt, in lieu of using commercial plain yogurt. Repeat this pattern with your starter, each time you make more yogurt.

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I use mason jars on my counter on a heating pad turned on low with a dish towel over the jars.

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