by: Lisa K. Beach, Ph.D.

At this time of year, it can be pretty easy to slip outside of our normal healthy lifestyle patterns, to splurge a little more on unhealthy foods and exercise a little less. In the spirit of keeping things positive, I always like to focus on how I can add value to my day in terms of what I eat and what I do. One way I've done this recently is by making yogurt at home. It's something I learned about recently that I previously thought would be too complicated (and possibly a little creepy!).

My conclusion? Making yogurt is not only very easy, but it's also fun and economical! I recommend consuming probiotic rich foods everyday in order to maintain a healthy digestive flora, and yogurt (with cow or goat milk) is a great way to assist with this.

Here's how you can do it:
Step 1: Choose your milk. I chose a local favorite!


Step 2: Heat up to 1 gallon of milk to 185 degrees F. (If you don't have a thermometer, that's ok. Just heat the milk until it barely starts to boil). If you're using a yogurt maker, check the instructions to see how much milk you should use.



Step 3: Cool milk to 110 degrees F (or if you don’t have a thermometer, just cool it till it feels like body temperature—check by sticking your clean finger into it!).

Step 4: Add the starter. Put a cup or so of the milk you heated/cooled into another bowl, stir in (1) yogurt starter or (2) a container of good quality plain yogurt, until thoroughly mixed. (here's an example of yogurt starter you could buy, and you can often find products like this in a health food store or even a regular grocery store)

Step 5: Add the starter you made to the entire batch of milk, and stir until mixed.




Step 6: Let the Magic Happen! (you have two options for this step)
Option 1: pour into containers of a yogurt maker, set timer according to yogurt maker instructions. Note: It's completely unnecessary to buy a yogurt maker, but they are relatively inexpensive.

Option 2: Pour into glass canning jars (lids off). Heat oven to warm, and then turn it off. Put the jars in the oven, and leave uncovered overnight.

Step 7: Transfer to fridge with lids on! Let the yogurt chill for at least three hours before you consume it. There may be some yellowish gunk on top--this is whey. You can scoop this off and discard or eat it (it's safe and healthy to eat).  This yogurt will keep for about a week in the fridge.

Add what you like for flavor--my favorite things to mix in are vanilla stevia (liquid) for sweetness and some berries.


Have you ever made yogurt?! 


What would your mix-ins of choice be?