Homemade yoghurt

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It’s been awhile since my last post. I’m sorry about that. It’s been a wild year – between a lengthy healing time for a concussion that forced me off all my devices, a busy pregnancy, and now new babe, poor Foodiologie has been long neglected.

Since my last set of posts, I’ve been experimenting with a lot of DIY and making my own cleaners, baby gear, and household items. I’m still undecided on whether I’ll post about those somewhere for those interested – case in point, look how badly I’m keeping up with just my food blog – but if I do, I’ll let you know here.

All that said, at my mother’s suggestion and armed with her great recipe, I did try my hand at making our own yoghurt. It came out splendidly and I’m loving how simple it is – no yoghurt kit, expensive equipment, or laborious process needed. And it tastes great.

What you’ll need:

  • 2L of 2% or Homogenized milk. The higher the fat content, the creamier your yoghurt. I don’t suggest using less than 2% as it will be quite runny – but if you like your yoghurt runny, by all means, try it! As a note, avoid lactose-free milk products as you’ll need the lactose in the milk for the bacteria to feed on to make the yoghurt.
  • 250mL of existing organic, probiotic, plain yoghurt. Nothing with added flavours as that will interfere with the process
  • A large pan with a lid – something like a Dutch oven is best

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