We know it is good for us, even ancient Indian records mention the combination of yogurt and honey, calling the two, “the food of the gods”, and Persian traditions hold that “Abraham owed his fecundity and longevity to the regular ingestion of yogurt”.

Vanilla Honey Yogurt

To make, take 4 cups of organic 2% milk, heat it in a saucepan until it reaches 180 degrees Fahrenheit and then let it cool until it was warm to the touch. Add 1/3 cup of plain yogurt with live bacteria and give it a good whisk and then pour it into clean canning jars.

Place jars into the barely warm oven* (the heat from the pilot light may be enough) and let it culture for 5 hours. Chill it in the fridge overnight and it will firm up by the morning.

* If you have an electric oven, while the milk is cooling, heat the oven to the lowest setting for two or three minutes. The temperature should be warm but not hot. If it seems too hot, leave the door open for a few minutes. Place the yogurt in the oven, close the door and check back in 4 hours. If it is cool in the oven at that point, take the yogurt out, heat it up again and then place the yogurt back inside the oven for a couple more hours.