Yogurt Recipe


Do You Buy Yogurt Or Make Your Own?

Kefir_1I love yoghurt, and especially this delicious creamy yoghurt recipe I have made for over twenty years. It was given to me by an elderly patient who had been making yoghurt for over forty years herself.  Delicious, fresh and simple to make, once you have learned how to make yoghurt at home you will never buy the shop bought variety again. This recipe has been fortified by inoculating the yoghurt with additional beneficial bacteria, providing you with large amounts of beneficial bacteria unobtainable in even the very best store-bought yoghurt. If you want to make a really healthy yoghurt, try using raw cow’s milk. Wow, just try real cow’s milk which is not pasteurized or homogenized and you will see that the yogurt is the best you’ve ever tried. You can read a lot more about the health benefits of yogurt here.

Yoghurt contains B complex vitamins and a higher percentage of vitamins A + D than milk. It is a natural and powerful antibiotic and anti-cancer agent. Yoghurt has been found beneficial in the following complaints: colds and upper respiratory complaints, high cholesterol, constipation, irritable bowel syndrome, diverticulitis, diarrhea, gallstones, osteoporosis, kidney disorders, many cancers of the digestive tract, vaginal thrush, hepatitis and various skin complaints. Constipation is helped by probiotics, and this yogurt recipe is teeming with beneficial bacteria.

Those suffering from lactose intolerance can generally safely eat yogurt, even the 3½ percent fat from the full-cream milk becomes defatted and soured and more easily digested. This is good information for those who are conscious of animal fat intake in the diet. However, you may suffer from beta-casein intolerance, please ask. And be careful if you have dairy allergies, many people do and it will be the beta-casein protein they are reacting to.


  • A good probiotic which contains Lactobacillus acidophilus strain, amongst other beneficial bacteria. ( use 3 capsules per 4 cups of milk)
  • 4 cups of full cream milk. Raw milk is the best milk, if you can get it.
  • ½ cup of full cream powdered milk.
  • 2 Tablespoons of plain acidophilus yogurt. (use and organic starter, reputable brand -containing no fruit or sugar)


  • In a large saucepan, add powdered milk to the regular milk, mix well with the wire whisk.
  • Heat until hot, boiling is not necessary.
  • Remove from heat and cool for about one quarter of an hour. (until about 43 – 49 centigrade or 109.4 Fahrenheit – 120.2 Fahrenheit)
  • Use a thermometer to check the temperature.
  • Add the plain yogurt to the warm milk stirring continuously.
  • Stir well, be gentle.
  • Open the probiotic capsules, stir well.
  • Use a wire whisk again gently.
  • Pour into plastic container and seal with a tight fitting lid.
  • Place in a warm spot eg. on top of a hot water cylinder.
  • Wrap some cotton cloths around the container to insulate it and to keep its temperature constant.
  • Leave over night & next day. … creamy yogurt!

Important Notes

1. Use a good quality plain acidophilus commercial yogurt, make sure it is free of sugar, artificial sugar or fruit. You can also use yoghurt from the last batch as a starter. Starter must be fresh, if yogurt doesn’t set, try again with fresh starter. Make sure you get the best starter quality you can find, this way you can make many batches using some starter from the previous batch.

2. Do not disturb the yogurt while it is setting. (You can use a crock pot (slow cooker) at it’s lowest setting as well)

3. Excessive temperature (over 49 centigrade) destroys the starter. If the temperature is too cool (below 38 centigrade) ordinary sour milk bacteria will form.

4.Refrigerate the set yogurt for a few hours before you eat it.

5.This yogurt keeps for about 3 to 4 weeks in the fridge, but can still be eaten for weeks after.

6.Fruit such as banana or kiwifruit are delicious blended with the yogurt. Again—take care if you have a banana allergy. Stick with berries, apple, pears or kiwi.


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  • Wow — sounds dee-licious!. I USED to make yogurt, 4 decades ago. My then husband was middle-eastern, and this was normal practice. I remember him introducing the yogurt food item to me, something that was little heard of or used in our culture, back then (the 70s – Canada).
    Can’t wait to try this out. Appreciate all the good tips. And your site work, too.