{"id":3588,"date":"2021-04-24T22:00:30","date_gmt":"2021-04-24T22:00:30","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=3588"},"modified":"2021-04-24T22:00:30","modified_gmt":"2021-04-24T22:00:30","slug":"cs3ep3kaps4hnrm-ptyex-6hk92-995zp-g66cs-bs2la-xhs96-zpcpf-r3f7y-ctssg","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=3588","title":{"rendered":"Making Your Own Yogurt"},"content":{"rendered":"<div class=\"sqs-html-content\" data-sqsp-text-block-content>\n<p class=\"\" style=\"white-space:pre-wrap;\">In making your own yogurt, add half (1\/2)c. nonfat dry milk to a quart of milk (homogenized).  Heat the milk to boiling.  It should be a rolling boil, not just a simmer.  Cool it to 115 degrees F. (when drops of milk on inside of wrist feels warm).  Mix half (1\/2) c. of this cooled milk with 2 Tbsp. commercial yogurt and stir until smooth.  Then add mixture to remaining milk.  Pour it into the container you are going to eat it from.  Put these on a tray and set in a warm place where it will not be disturbed which could break the curd.  Let it stand overnight or until it has set.  Refrigerate the coagulated yogurt until used.  Save 2 or more tablespoons of the yogurt to repeat the process.<\/p>\n<\/div>\n<div class=\"image-gallery-wrapper\">\n<p>   <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/1619301622117-BMRVWFR5GJ0UTZ7PX1KT\/90.jpg?format=original\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>In making your own yogurt, add half (1\/2)c. nonfat dry milk to a quart of milk (homogenized). Heat the milk to boiling. It should be a rolling boil, not just a simmer. Cool it to 115 degrees F. (when drops of milk on inside of wrist feels warm). Mix half (1\/2) c. of this cooled&#8230;<\/p>\n","protected":false},"author":0,"featured_media":3589,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[120],"tags":[156],"class_list":["post-3588","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-confections","tag-a-book-of-favorite-recipes-kauai-4-h-1968"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/3588","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3588"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/3588\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/3589"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3588"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3588"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3588"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}