By Alain Romero
This is a recipe as part of a book I am writing entitled “The Art of Living Richly”. While I will not get into the book at this time, I will provide a general notion for what I mean by living richly. Will also attempt to describe what art and living have to do with each other in my mind.
I consider art and the arts to be the maximum expression of human life experience. Like with sculpting, painting, drawing, or whatever the art form in question, I also consider the act of living an art form. I am an economist and as such, I tend to see the world from a classic supply and demand, risk and reward perspective. At the same time, unlike the classic theories, I consider that resources are not finite, but rather infinite just as the number of possibilities we have available at any time in the unfoldment of our life.
You can best describe me as a new thought economist if this makes sense.
The economics I tend to be most passionate about are in the area of applied economics. Specifically, micro economic applications that have an impact in the day to day life of an individual. I like to grow certain vegetables, make my own yogurt, and sprout my own beans for salads. This not only contributes to my health, but to my pocket. Needless to say, I like to cook at home. Italian food is my favorite! Italian recipes to come…
So it happens that yogurt in the morning became a ritual for me. Yogurt happens to have beneficial properties not only because of its protein content but because nutritionists recommend it as it enhances the digestive system. As a side note, maintaining my health is a big part of “living richly”. My typical morning mix with my family, includes not only yogurt, but whatever fruit we have at the time, bee pollen, brewer's yeast and flax seed. We like to combine this mix along with a cup of green tea.
And now the recipe for making yogurt (Bulgarian style).
1. Boil the milk!
2. Let it cool down.
3. Add yogurt
4. Put in containers
5. Let sit for a few hours
6. Place in the refrigerator and…you’re done!
I am using plain organic yogurt and milk.
1 gallon of milk (1%, 2% or whole milk)
1 lb. plain yogurt (make sure that the (1lb = 16 Oz)
label says "with active/live cultures"- Lactobacillus )
Pour milk into a large saucepan and heat it over medium heat till boiling. Set the milk aside and let cool for about 35-45 min. You can check the milk with small finger – the milk should be warm. If you wish, you may use a thermometer: 43-45 C. Beat yogurt in a bowl.
Add 1 cup warm milk, mix well. Little by little pour the yogurt-milk mixture to the rest of the milk. Mix again. Pour milk into glass jars or ceramic bowls with lids.
Set the jars on a flat surface. Cover with something that will keep them warm like a folded blanket or a sleeping bag. I am using a sleeping bag. Let it stay for 2 hours and 30 min. Consistency will be semi liquid, somewhere between yogurt and Kefir. Leave it uncovered at room temperature for 30 min. Put in the refrigerator for 3-4 hours.
Enjoy the results!
Note: Makes 8 lb. Do not forget to save 1 lb. to make next portion.
