Making Homemade Yogurt

Fresh, delicious, easy and great for gut heath

At first, the notion of making homemade yogurt sounds daunting. Especially if you are new to the world of fermentation. Even more so if you are new to the world of home fermentation. But, it’s surprisingly easy and well worth it in taste and health benefits.

Yogurt contains live and active cultures, aka the “good” bacteria (or probiotics) that support gut health, or good digestion, so the fresher the better. This recipe offers the most low-tech way to make it. (If you want to make it with a Crockpot, Instapot or yogurt maker, this is not the blog post for you, and you’ll want to get to googling.)

In Ayurveda, it’s best to avoid eating fruit with yogurt (and other dairy), because it digests slowly which can cause bloating and other gastrointestinal discomfort or issues. Opt for the nuts and seeds, sweeteners best for your dosha (or current imbalance). I love topping mine with dried rose petals or hibiscus leaves. Be sure to get culinary grade versions of your favorite dried, edible flowers.

Supplies

• Sterilized one-quart jar or glass or ceramic bowl with a lid.

• Food thermometer, if you have one.

• Some towels, maybe.

Ingredients

• 1 quart milk, whole organic
• 2 tablespoons plain yogurt (my favorite is Fage Greek-style, but you do you)

Directions

• Pour milk in pot and heat just to boiling (about 180 F) to kill competing bacteria and encourage coagulation (thickening).
• Transfer milk to sterilized container and cool to room temperature (about 100 F). If you aren’t using a thermometer, it should feel warm to the touch, not hot.
• Once it’s cool enough, stir in plain yogurt.
• Cover container with lid and place it in warm, draft-free area, such as a pantry cabinet or an oven that is turned off with only the light turned on (which will emit enough heat to keep it warm and activate the yogurt). You can also wrap container in towels and place in warm, draft-free area, such as a pantry cabinet. Another method is to place on top of a toaster oven and turn it on for about six hours, but this can use a lot of electricity.
• Let the yogurt sit overnight or for about six-to-12 hours, depending on your desired thickness. For thicker, Greek-style yogurt, strain the whey out of the yogurt (overnight in the refrigerator) using cheesecloth.
• With homemade ferments, your nose is your friend. Give it the sniff test and if it smells like yogurt (and not “off” in any way), you’re good to go. Refrigerate, eat and enjoy.

(Note: Homemade fermented foods may not be safe for those who are pregnant or immunocompromised.)

An earlier version of this article originally published on July 14, 2023 on myneworleans.com.