Live Smart     |     home  

Up Level
How to Make Your Own Yogurt

High Quality

Thyroid Balancing

Bulk and
 single jars
Pet Corner
Living Green

Tea Master
learn how

Pure  Herbs


Cold Remedies
and more

Herbal Remedies
Young Living
Ancient Biblical Oils

Front   888-875-3582   Nutritional Consulting ~ Master Herbalist available
search this site the web
site search by freefind

  4 ounce

 Up Level        Previous Page
Disclosure & Policy
No advise given here is medical advise.  Always
consult a doctor before using
any herb or supplement.
No liabilty implied. Read disclosure policy.

HT Combo for heart repair
Herbal Adjustment

ordering products

email us with your

for phone orders or fax  
and questions

Select any product on the website, email us and We will email you a full invoice with Paypal radio button.  
no paypal account required

include product name, quantity,
your name, address,
phone number

 You Can Make Yogurt at Home

by Megan Phelps

I love the tangy flavor of yogurt. I think it's delicious both
sweetened and plain and use it all the time as a substitute for sour
cream. I would have guessed yogurt was hard to make, but I was
surprised -- there's really not much to it.

If you read the recipes, making yogurt sounds complicated, but in
fact, all you have to do is combine milk with a starter culture and
keep it warm. Then, you cool the mixture in the refrigerator and there
it is: Homemade yogurt!

We made yogurt at my house this weekend following a very simple
recipe. Here's how it works:

1. Start with milk.(We used a quart of organic milk.)

Yogurt is a fermented food thought to have originated in Turkey. For
centuries, people have made yogurt as a simple food preservation
technique. Yogurt contains bacteria that produce lactic acid, which
helps prevent milk from spoiling, makes it thicker and produces the
tangy taste.

Yogurt from cow's milk is what most of us in the United States are
used to, but in other parts of the world it's often made with goat or
sheep milk. The nice thing about making your own yogurt is that you
have complete control over what you use: goat's milk, skim milk,
organic milk or even raw milk. It's entirely up to you.

2.Control the Heat.(We put the milk in a pot on the stove, and used a
candy thermometer to monitor the temperature.)

The idea is to bring the temperature of the milk to just below boiling
(about 200 degrees F) and keep it there for about 10 minutes. This
kills any undesirable bacteria in the milk, and helps it thicken.
After it's been cooking for 10 minutes, you need to cool the milk to
about 120 degrees F. We put our pot of milk in a pan of cold water,
using the candy thermometer to watch the temperature.

This is just one way to do it. Many yogurt recipes recommend using a
double boiler instead of a regular pot. You can also buy a yogurt
maker, which sounds like a simpler way to get the temperature right.
Yogurt makers range in cost from about $15 to $50.

3. Add the Bacteria. (We used one-quarter cup of plain yogurt.)

Now you need to add the starter culture, which has the bacteria that
turns the milk into yogurt. That sounds hard to find, but it's not.
All you need is a little plain yogurt. Who knew? Yogurt creates more

You'll need to choose a brand with live cultures. (If you're not sure
check the label.) The specific bacteria that make yogurt are
Lactobacillus bulgaricus and Streptococcus thermophilus.

4. Keep it Warm. (We put the warm mixture into a thermos to let it

Now you can sit back and let the bacteria work. The tricky part is
that the bacteria work best within a narrow range of temperatures --
it has to be between 100 and 130 degrees F -- so you need to find a
way to maintain a temperature of about 115 degrees F for at least four
hours. Again, a yogurt maker might be handy because it would allow you
to set the temperature, but there are numerous other methods people
use to produce the right temperature.

Some recipes suggest putting the yogurt in the oven with the light on,
or putting the yogurt in an insulated cooler. We decided to try a very
simple method: Putting the yogurt in a thermos. We let it sit
overnight, and then refrigerated it. Success! It tasted just like
store-bought yogurt.

5. Refine your Technique. (It's time to make more yogurt!)

Although making yogurt is a pretty simple process, there's a lot of
room for experimentation. You can add flavorings, such as sugar or
vanilla; or thickeners, such as powdered milk or gelatin. If you let
it incubate longer, the flavor gets tangier.

Ready to try some yogurt on your own? Try these sites for
yogurt-making tips, techniques and troubleshooting. We'd also like to
hear your tips for making yogurt. You can post them in our comments

Back to Top      Up Level        Previous Page

 Live Smart and Journey Well ©
C. Adelle Schultz
Nutritional Consultant
Master Herbalist / Pure Herbs
Hot Stone Massage / Spiritual Coaching

None of what is recommend in this site is to be in leu of proper medical help.  We do not treat disease in any way.
 We are here to educate you and give you information on the alternative processes available to you so that you
can make informed decisions and take charge of your own health issues.  We do not accept any liability for the
advise and products we offer.  We are required to advise you that none of the information or products offered
on this site is accepted by the AMA nor the FDA.  Please be advised and always seek professional medical
advise when undertaking any suggestions in this site. Disclaimers and Policy
 Blue Iris Sanctuary
Copyright 2013 All Rights reserved.
No copying, selling or using any of the material on this site without permission
 This Web site contains copyrighted material, trademarks, and other proprietary information.  
You may not modify, publish, transmit, participate in the transfer or sale of, create derivative works of, on
 in any way exploit, in whole or in part, any material is strictly prohibited.
Herbal Renewal   |   Health Analysis Tests - A must   |   Delicious Whole grain bread recipes   |   How to make healthy, delicious Granola Bars   |   How to Make Your Own Yogurt   |   Ghee (rendered butter) is GOOD FOR YOU   |   Banana's You will never look at them the same   |   MSG : The Slow Poisoning of America   |   Do Not Use Primal  Defense   |   Grandma Cure's   |   Vinegar   |   Super Food Quinoa   |   Beating Cancer with Alternatives   |   Avoid bacteria - Shopping safely, handle food safely   |   Inflammation and why you should have a C Reactive Protein Test   |   Just for Fun and decadent   |   Wallet size guide for buying organic and non organic foods   |   MSM and DMSO the healing elements   |   Retention Enema Antibiotic - Garlic Water Injections   |   Thyroid   |   Fluoride IS A TOXIC WASTE By Product   |   How to Identify a Stroke and Never thought of Heart Attack Prevention  and Symptoms   |   Another reason found not to drink diet soda's   |   What is a healing crisis or reverse healing symptoms   |   Hot Flashes PMS Adrenal Dysfunction   |   Depression , Mental Fatigue   |   Side Effects of Hypothyroidism   |   3% Peroxide- Miracle in a Bottle   |   Miracle Mineral Supplement   |   Hide your daughters the vaccine that kills   |   Alcoholism ~ What to take   |   Life Power   |   Microwaves and Cancer   |   Vaccines Dangers, Discussions, Links   |   Dehydration role in disease   |   Herbs for Toothache pain   |   Hyper Cortisol and Adrenal Exhaustion Disseration and Solution   |   Honey and Cinammon What you don't know can hurt you   |   Nail health could indicate heart disease, renal failure   |   How to read your blood pressure numbers   |   Obesity & Adrenal Hypotension   |   The complete Thyroid Package   |   Whey Protein and No Whey It can harm you   |   DHEA 7 Keto the Adrenal/Thyroid connection and Weight Loss