How to Make Caspian Sea Yogurt

Yogurt can be a healthy addition to your diet, but store-bought yogurt can come loaded with sugars or artificial sweeteners. Making Caspian Sea Yogurt is much easier than traditional yogurt, requires no special tools, and can save you money. This guide will teach you how to do it.

Difficulty: Easy

Instructions

Things You'll Need:

• Caspian Sea starter culture
• One quart of milk
• A clean yogurt container
• A spoon

1. First, obtain your starter culture. If you don't have any luck locally, try a mail order site or ebay. Ideally, you want a dried starter - fresh starters are good, if you can obtain them locally, but they can be difficult to ship.

2. Pour the milk into the clean yogurt container. If you are using fresh, pasteurized milk, you will not have to heat it (unlike many non-Caspian yogurts).

3. Add a piece of the starter to the milk, and stir. Cover the container (make sure the lid isn't "air-tight" - the yogurt will have to breath), and let it rest at room temperature undisturbed for two days.

4. Enjoy, or refrigerate for later use.

Tips & Warnings

• You don't have to buy starter multiple times - just add a bit of the yogurt that you've made (a heaping tablespoon or two) to fresh milk, and let it sit for several days.
• The yogurt will be thinner than most commercial yogurt. This is fine for smoothies, but if you want thicker yogurt, you can either thicken it (for example, by adding some non-fat dry milk powder to the initial milk), or strain it to remove some of the whey.