4 cups of milk (I use fat free)
2 tablespoons of vanilla yogurt
cooking pot (stainless steel is best)
Glass jar for yogurt
cooking thermometer
Place the 4 cups of milk in the pot and turn on high heat. Place the thermometer in the milk.
Bring the milk up to 185 degrees and then turn off the heat. Pour the hot milk into your glass jar and place the thermometer in the milk. Allow the milk to cool down to 110 degrees. Add the yogurt to the milk. Place the jar into your oven with the pilot light on. Make sure the milk stays at 110 degrees. Allow the milk to sit for 4-12 hours. When the yogurt has cultured, place in refrigerator. This yogurt should last for about a week.
You can add homemade vanilla extract and stevia for vanilla yogurt.
pinch of salt
cabbage scraps
kale scraps
leek scraps
onion peelings
carrot peelings and scraps
any vegetable scraps available
Glass bottle for storage
Place the vegetable scraps (washed please) into a large stock pot. Add water to the pot until the vegetable are barely covered. Add the salt. Bring the water to a boil. Allow the vegetables to soak for 30-45 minutes. Take out the scraps with tongs. Pour the stock into a glass bottle. Use within a week.
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