2. Yoghurt!!! Find the dairy cow on each page!!! By Daisy Mason and Brigette Roberts

3. How to make yoghurt! Ingredients 1 quart milk (any kind) 1/4 to 1/2 cup non-fat dry milk (optional) 2 tablespoons existing yoghurt with live cultures (or you can use freeze-dried bacteria instead) Steps Heat milk to 185F (85C). Using two pots that fit inside one another, create a double boiler or water jacket effect. This will prevent your milk from burning, and you should only have to stir it occasionally. If you cannot do this, and must heat the milk directly, be sure to monitor it constantly, stirring all the while. If you do not have a thermometer, 185F (85C) is the temperature at which milk starts to froth. Cool the milk to 110F(43C). The best way to achieve this is with a cold water bath. This will quickly and evenly lower the temperature, and requires only occasional stirring. If cooling at room temperature or in the refrigerator, you must stir more frequently. Don't proceed until the milk is below 120F(49C), and don't allow it to go below 90F (32C). 110F (43C) is optimal. Warm the starter. Let the starter yoghurt sit at room temperature while you are waiting for the milk to cool. This will prevent it from being too cold when you add it in. Add nonfat dry milk, if desired. Adding about 1/4 cup to 1/2 cup nonfat dry milk at this time will increase the nutritional content of the yoghurt. The yoghurt will also thicken more easily. This is especially helpful if you are using nonfat milk. (Go to page 3 to see the rest of the recipe!)

4. Add the starter. Add 2 tablespoons of the existing yoghurt, or add the freeze-dried bacteria. Put the mixture in containers. Pour your milk into a clean container or containers. Cover each one tightly with a lid or plastic wrap. Allow the yoghurt bacteria to incubate. Keep the yoghurt warm and still to encourage bacteria growth, while keeping the temperature as close to 100F (38C) as possible. An oven with a pilot light is one option; see Tips for others. After seven hours you will have a custard-like texture, a cheesy odor, and possible some greenish liquid on top. This is exactly what you want. The longer you let it sit beyond seven hours, the thicker and more tangy it will become. Refrigerate the yoghurt. Place the yoghurt in your fridge for several hours before serving. It will keep for 1-2 weeks. If you are going to use some of it as starter, use it within 5-7 days, so that the bacteria still have growing power. Whey, a thin yellow liquid, will form on the top. You can pour it off or stir it in before eating your yoghurt. Add optional flavorings. Experiment until you develop a flavor that your taste buds fancy. Use yoghurt from this batch as starter for the next batch.

5. Some types yoghurts include Ski, Coon, Thick and Creamy (made on dairy farms), Enrich (made on dairy farms), bornhoffen, Greek style yoghurt, whipped yoghurt, Coagulated yoghurt, natural yoghurt, fruit yoghurt, vaalia yoghurt, vanilla yoghurt, Peters and Yoplait!

6. There’s yoghurt on the food chain!

7. Names: Average quantity per Serving: Average quantity per 100g: Energy: Protein: Fat-Total -Saturated Carbohydrate -Total -Sugars Sodium Calcium 788kj 188cal 10.6g 1.8g 1.2g 30.0g 29.4g 170mg 326mg (41%RDI*) 394kj 94cal 5.3 0.9g 0.6g 15.0g 14.7g 85mg 163mg

8. Why is yoghurt good for you? The bacterium helps your immune system, but only if it is low-fat and you’re not lactose intolerant. A yoghurt a day doesn’t mean less visits to the doctor, but theres lots of health reasons to make yoghurt a regular food in your diet.

9. Which yoghurt is your favourite? Names:How many people: Vanilla: 7 Ski: 5 Yoghurt with fruit 2 Yoplait 1 Thick and Creamy: 1 I don’t like yoghurt: 1