Homemade yogurt is an essential building block for so many other healthy, easy-to-digest recipes.

Making yogurt from scratch allows you to control not only its fat content, but also its fermentation time.

Yogurt that is fermented for 24 to 30 hours is both lactose-free and high in probiotics (i.e., the "good" bacteria).

Homemade Yogurt Recipe

Ingredients

  • 8 cups pasteurized, organic milk or cream
  • 1/2 cup plain, store-bought yogurt that lists only "milk and active bacterial culture" as ingredients, or 2 packages of powdered yogurt starter

Preparation

1. Bring the milk or cream to a boil and immediately remove it from the stove.

2. Cool to room temperature or cooler. You can refrigerate it to speed up the process.

3. If you're using plain yogurt as a starter, pour 1 cup of the milk or cream into a separate bowl, add the yogurt and mix well. If you're using powdered yogurt starter, pour 2 packages of starter into a bowl and add 1 cup of milk or cream. Mix well.

 

4. Add the starter mixture to the rest of the milk or cream and combine well.

5. Pour into a yogurt maker and follow the manufacturer's instructions, but not the suggested fermentation time.

6. Plug in the yogurt maker and let the yogurt ferment for 24 to 30 hours. Most people find that 24 hours is enough.

7. After 24 to 30 hours, refrigerate the yogurt for 6 to 8 hours to allow it to firm up and thicken.

 

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