Eco Home Living yogurt with honey and pecans

Published on August 16th, 2011 | by Vivian Nelson Melle

6

How to Make Yogurt

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Once the many benefits of yogurt hit the health scene, the market was bombarded with every imaginable variety. Unfortunately most come in plastic containers. Not to worry, you can make your own yogurt using glass containers which helps mother earth, saves money and helps keep you healthy.

yogurt poured in glass containers

yogurt in glass containers

1. Ingredients Needed for Yogurt

You will need at least a half cup of plain yogurt to serve as a starter. Once you make your own yogurt, you can use that to make future batches. You will also need a half gallon of milk and any variety works including soy, goat and cow’s milk. However, the thickness will depend on the fat content, so if you are looking for a thicker yogurt but use a low fat milk, you will simply add an envelope of unflavored gelatin or a half cup of  powdered milk to thicken your yogurt.

{cc photo courtesy of litlnemo on Flickr)

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About the Author

Vivian Nelson Melle is a former educator and community counselor who decided to follow her dream of writing. She balances work to home school her daughter and enjoy crafting, photography, gardening, natural healing, cooking and anything that helps heal the earth and its inhabitants. She also writes for Green Living Ideas, Ecolocalizer, Mamita’s Creations and Phoenix Neighborhood Blogger. She is a writer for hire with a soft spot in her heart for non-profits and indie businesses.



6 Responses to How to Make Yogurt

  1. Kanelstrand says:

    Thank you for the wonderful recipe. The yogurt hides in itself the secret to long and healthy life. I have been making my own for quite some time with the only difference that I don’t put it in the oven. As my great grandmother used to do, after I place the jars in a tray I cover them up with a blanket but not too tightly. 2 hours later the jars are ready for the fridge.

  2. Vivian! Welcome Thanks for your recipe.

  3. LInus Hollis says:

    This recipe leaves out facts: most yogurt cultures die above 105oF. The milk is cooled to about 100oF [39oC] and kept there for about 4-6 hours until thickened. The yogurt can then be decanted into smaller containers and chilled.

  4. cap says:

    Interesting way to make yogurt… I’m sure there are many ways but I do mine a little differently.

    Don’t add the hot milk to your starter unless it is about 100 degrees. You kill the bacteria and it won’t grow or get thick. Use very clean stainless utensils.
    I heat my milk up slowly while making dinner to 175 degrees.- usually store bought pasteurized since I can’t get other. I take a cup or 2 out and let it cool to 100 then mix with the starter and a tablespoon of sugar – the bacteria feeds off the sugar so I was told. I put the hot pot in a water bath in the sink and wait for it to get down to between 100 and 120 degrees and then add the starter to it and mix really well. I then pour into canning jars add lids and put in the warm oven. I have an electric so I changed the light bulb out with a 100 watt one and that heats the oven to about 100 degrees. I leave mine in overnight about 12 hours – I like it tart. I leave it on the counter for an hour to cool and then into the fridge. Next day after a good chill it’s ready

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