Delicious healthy homemade yogurt

Why It's Good:

Yogurt is a nutrient-dense food and an excellent source of calcium, protein, magnesium, and other important vitamins like B6 and B12. Its active bacterial cultures aid digestion and gastrointestinal health.

Why It's Green:

Making yogurt at home using organic milk is better than purchasing yogurt products with additives like high fructose corn syrup, dyes, and things you can't even pronounce. You're also reducing packaging waste and creating a wholesome food (without growth hormones) for your family.

Seriously Simple Summer Yogurt

I never thought I'd be making my own yogurt at home. I mean, who has the time to make yogurt? I think it was the price—a pint of my favorite organic brand is now about $4 and I can eat one a day—that finally persuaded me to give it a whirl.

One bowl of it drizzled with some honey we harvested on the farm and I was hooked for life. To my amazement, this obsession (I eat a bowl daily, sometimes twice) led to far fewer allergy symptoms, a healthy digestive tract, flatter tummy and, I swear, clearer skin! All of which is espoused by yogurt enthusiasts the world over.

Yogurt has been cultivated for centuries. It is thought to have originated among the nomadic tribes of Eastern Europe and Western Asia who stored milk in animal skins that would acidify and form delicious curds.

Yogurt today is made without goat skins by scalding milk, cooling it to around body temperature, then adding a small amount of purchased, plain, live-culture yogurt. The mixture is kept at the warm temperature for several hours, so that the bacteria grows and thickens the mixture.

Despite the popularity of yogurt makers, you don't need to purchase another appliance to make yogurt at home—everything you need to make it is probably in your kitchen. You will need an inexpensive instant read thermometer, which can be purchased at most supermarkets.

Nowadays, I make yogurt once a week and keep it in the many tubs I used to purchase. I'm saving lots of money, not adding to the plastic problem with the packaging, and enjoying every lovely creamy bite of homemade yogurt. It's delicious in berry parfaits, smoothies, and—sweetened with a little molasses or honey—even served in place of whipped cream on desserts. It's also great dabbed on spicy grilled fish or a roasted sweet potato. In short, it's plain delicious!—Susie Quick

  Homemade Yogurt



This is a recipe for making plain yogurt. You can add fruit or honey to flavor your yogurt once it is chilled and firm.

Makes about 4 cups yogurt

5 cups whole, low fat, or skim organic pasteurized milk
1/4 cup plain organic yogurt with active cultures

1. In a large (2 to 4 quart) heavy-bottomed saucepan, heat the milk, stirring frequently, over medium heat, until it is very hot, but not boiling. Use a thermometer to test the milk occasionally until it reaches 185 degrees. Remove immediately from heat. Let the milk cool to 110 degrees (take temperature from time to time).

2. Place the 1/4 cup yogurt in a medium glass or ceramic bowl. Using a whisk, gradually stir in the cooled milk, a 1/2 cup at a time, until the mixture is smooth. Cover with plastic wrap and prick a few holes in the top for ventilation.

3. Transfer the bowl to a warm place (about 90 degrees), and let sit until milk begins to thicken around the edges and the yogurt is set, about 5 hours. I preheat an oven to it's lowest setting then turn it off and place the bowl inside. I leave the oven door open for 5 minutes so it cools to about 90 degrees. The yogurt sets in 5 hours.

4. After the yogurt has set, refrigerate the yogurt for 2 hours until completely cold, or overnight. Transfer to an air-tight container for further keeping. The yogurt will keep in the refrigerator up to 2 weeks. Reserve 1/4 cup of your yogurt for your next batch.