“Life and death begins in the colon”. Treat your colon well by eating lots of food high in good bacteria. Not only can this help with digestion, but it can improve immune function, allergies, prevent cancer and osteoporosis and improve your overall well-being. Yogurt is full of probiotics, which literally means ''for life,'' and refers to living organisms found in the live active cultures in yogurt. Yogurt also provides a dose of animal protein (about 9 grams per 6-ounce serving), plus several other nutrients such as calcium, vitamin B-2, B-12, potassium and magnesium. Many people who are lactase-deficient find that they can tolerate yogurt as the live active cultures aid in lactose digestion. Making your own yogurt at home can be enjoyable and simple with this easy recipe. If you are allergic to the casein in cow’s milk, try making this recipe with goat’s milk.

  • 1 Quart organic cow or goats milk
  • ¼ cup of store bought organic yogurt as a starter (make sure that it contains “live active cultures”
  • Extras: Maple syrup, vanilla extract, honey, blackstrap molasses (homemade yogurt is not as tart and may not need a sweetener)
  • You will need a heavy bottom pan, thermometer and canning jars


Heat the milk to 180 degrees F. The milk should not boil, but it will bubble a bit around the edges of the pan. Keep the milk at this temperature for 30 minutes, while whisking to ensure that the no milk burns on the bottom of the pan.

After the milk has been heating for 30 minutes at 180 degrees F, remove the pan from the heat and let cool to 110 degrees F. This will take about 30 minutes. You want to ensure that the temperature is lower than 120 degrees F before you add the starter, or the enzymes will be destroyed.

Once the milk has cooled, whisk in your starter and your sweetener. You may want to experiment with this as everyone’s tastes are different. I recommend a teaspoon of vanilla extract or a tablespoon of honey, molasses or maple syrup.

Pour your mixture into your canning jars and place in the oven on a baking sheet or pan. If you have a gas stove, the pilot light should be enough heat for the yogurt to ferment. Let it sit for 6-8 hours to ferment. If you like a tarter yogurt, you can let it sit for 10 hours. Then transfer to the fridge and let chill. Enjoy when ready! Serve with sliced fruit, nuts and seeds for breakfast or a snack. Mix with mashed roasted vegetables or cucumber and mint for a savory dip. Let me know ideas you come up with!

***If you do not have a gas stove, heat your oven on the lowest setting for the hour that you are preparing the yogurt. Turn it off while you are pouring your mixture into the canning jars. Place the jars in the oven along with a bowl of boiling water. That should keep the appropriate temperature for the yogurt to ferment.

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michdee said...

this worked out very well. yoghurt was sweet and creamy. if i want to add fruit, should i add it after it has fermented or before? thanks for the recipe and keep them coming!

the traditional gourmand said...

Great question michdee! I recommend adding the fruit after the yogurt has fermented. The acid and sugar content of some fruits can cause curdling and prevent proper fermentation.

Susan said...

Yogurt turned out the perfect consistency! How do I make it more tart?

the traditional gourmand said...

Susan: The longer you let it ferment, the tarter it will be. Homemade yogurt really is surprisingly sweeter!

s said...

I made this a few days ago and it was so creamy and fab! Then I mixed it with roasted eggplant for a delirious snack my kids loved! Thanks!

s said...

And by "delirious", I meant delicious! Lol

Cajun Chef Ryan said...

So good and good for you too! Been so long making this in an old Salton yogurt maker, but this looks even better.

Divina Pe said...

I've been putting this off for such a long time. Time to make my own yogurt. Would Greek yogurt be okay?

penny aka jeroxie said...

I love recipes like this. Thanks for sharing!

Jessie said...

I love the idea of making homemade yogurt! I need to try doing this at home. I eat yogurt often due to the wonderful health benefits it has to offer.

the traditional gourmand said...

@s: with roasted eggplant sounds great! What a lovely savory snack. And yes, delirious! :)

@Cajun Chef Ryan: Thanks! Yes, it is unbelievably sweet and creamy. It really is surprising when you compare it to other yogurt.

@Divina Pe: I think most Greek yogurt has "live active cultures", but I would look at the container just to verify. Enjoy!

@penny aka jeroxie: Great! Thanks...there is just something special about homemade :)

@Jessie: Eating a little bit throughout the day will do wonders for your health. It really is fascinating!


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