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Homemade Yogurt

May 05, 2016

Homemade yogurt is cheap and easy to make, healthy and absolutely delectable! Once you start making your own, you may never buy it in the store again. Remember, when you try out this recipe, use organic milk to increase the nutritional content even more!

 The Science

A new meta-analysis that examined 170 published studies found that organic milk had several nutritional advantages over conventional milk. The study, led by Organic Center Advisory Board member Carlo Leifert of Newcastle University, found that organic milk had 56% higher healthy omega-3 fatty acid levels than conventional milk. In addition, this study found that organic dairy provides several other health benefits such as higher levels of heart-healthy conjugated linoleic acid (CLA), iron, vitamin E, and carotenoids, all of which are associated with health benefits. The study authors concluded that organic bovine milk has a more desirable fatty acid composition than conventional milk.

Photo credit: Dvortygirl

Photo credit: Dvortygirl

Ingredients

  • ½ gallon organic milk
  • 4 tablespoons organic plain yogurt
  • Toppings such as honey, fresh berries, granola or nuts

Directions

Put milk into a large heavy saucepan and stir constantly over medium/low heat until it just begins to simmer. Be sure to keep a close eye on the milk—it can boil over very quickly! Remove the milk from the heat and insert a candy thermometer into it. Let the milk sit until it cools down to 115°F. In a separate bowl, gently mix 1 cup of the warm milk with 4 tablespoons of plain yogurt. Add the milk-yogurt mixture back into the milk, stirring gently. Cover the saucepan and place it in a warm location where it will not be disturbed or jostled—an oven with a pilot light, or one with the light on are a good option. Alternatively, a counter or cabinet will do if it’s a hot summer day. Let the milk rest for a minimum of 5 hours (and up to 10). Spoon yogurt into containers and keep in the refrigerator for up to 2 weeks. Serve your yogurt chilled and topped with anything. When you make your next batch, you can use 4 tablespoons from this batch as your starter.

* For extra thick and creamy yogurt, pour your yogurt into a very fine cheese cloth and allow the excess water to slowly drain out.

Breakfast, Organic Recipes
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