It was just Irish, Dagny and I here last week while the big people help run a youth camp in Sri Lanka, so we decided that we’d rather get creative than go shopping. We made our own solar yogurt.
If you look online you’ll see alot of really confusing and complicated methodologies for making homemade yogurt. They say you need a thermometer and you need to heat the milk to exactly this temperature and then let it cool to exactly that temperature. You need a heating pad to keep it warm, but not too warm. You need to rub it’s tummy clockwise every 25 minutes.
Not so. All you really need is a little bit of yogurt, milk and a nice hot sunny day.
There was about 1/2 a cup of Greek yogurt left in our container. We filled it the rest of the way with milk and stirred it to get the yogurt floating around in the milk.
Then we put the lid back on the yogurt and found a nice sunny spot to put our container.

Nice sunny day. Note the cover to protect it from the pigeons. There's actually a pigeon egg shell just out of this shot.
We covered the container with a dish towel, partly to absorb heat, partly so bird poop would land on the towel and not on the container.
We walked away.
About 4 or 5 hours later we checked on the yogurt. It had firmed up nicely. Not as thick as the Greek yogurt we started with, but more like regular old plain yogurt. Except it was sweeter. The fresher the yogurt, the sweeter the taste. The bacteria needs lots of time to give yogurt that tangy yogurty taste.

About as thick as regular yogurt. I'm not sure if it's a higher fat content, longer culturing time or draining that makes it thick. I'm going to experiment a bit here.
Fresh yogurt is excellent in smoothies and lassis and as a topping for hot cereal.






















