Yoghurt is a mainstay of the Arabic diet. It is most healthy, prepared at home. It has been prepared this way in the Middle East even in Bible times. 
    YOGHURT 


    3 qt. Milk (or 2% if calorie counting)

     1/2 c plain yoghurt

    OPT - Add 3-4 Acidopholis capsules (In health store fridge is best)


    METHOD

    1. Pour milk into large pot and cook on medium heat on top of stove until it comes to a boil.

    2. Pour into a large bowl or pot and allow it to cook until milk feels warm on inside of wrist.

    IMPORTANT: If milk is  too hot it will kill the bacteria in the yoghurt. If  too cool it won't provide the environment for the bacteria to grow.

    3. Turn oven on 200 for 15 minutes. Then turn it off.

    4. When milk is cool enough, put the yoghurt starter in a cup and add two tablespoons of milk to mix. Add 1/2 cup of warm milk, stir well. Now slowly add this mixture to to your pot of milk.

    5. Cover mixture with a lid or top. Wrap a large towel around this pot.

    6. Place pot with towel wrapped around it into oven. Make sure oven is OFF. Leave it overnight

    The next morning you will have yoghurt!

    DON'T FORGET: ALWAYS SAVE 1/2 CUP FOR "STARTER" FOR YOUR NEXT BATCH.
    Helpful hints

    1. If the yoghurt did not "work" it is because you either had the milk too hot or too cool. The milk should feel comfortably warm on the inside of your wrist, just as when testing milk for a baby's bottle. (Keep the milk. It contains good bacteria. Use in Hi-Protein breakfast drink.

    2. Hi-Protein drink - 1/2 - 1 cup yoghurt (or yoghurt milk), 1 egg white, 1-2 Tbsp. Oat bran, 1 cup orange juice, 4 ice cubes. Blend on high 30 seconds. (Opt.) Add 1 tbsp. Brewers Yeast. (Variation: omit orange juice and add 4 strawberries, 1/2 banana)

    3. If there are stomach complaints in the family, add contents of 4 or more acidophilus capsules to the cup when mixing yoghurt with milk. This supplies billions and billions of good bacteria.

    4. To make beautiful homemade cream cheese

    Take 2 cups of this yoghurt and put in a paper basket style coffee filter placed in a sieve or colander. Allow this to drain overnight. The next morning take this "cheese" and add salt, and 1 Tbsp. olive oil. Mix well. (You may also use a cheesecloth or clean white cotton square or white pillowcase.)

    Voila! You have cream cheese.