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Yogurt Recipe

This yogurt recipe makes 1 quart.  Like kombucha, yogurt is easy to make and very cheap.  You can get a yogurt starter kit from most health food stores, but we usually recommend just buying a quart or more of good quality organic yogurt and using that as your starter.  If you are luck enough, you may be able to get some yogurt from a friend who has been fermenting for a while.  For some reason, if you have had a culture going for a while it seems to work better.

Prep: 15min

Cook (ferment): 10-20 hrs


  • 1 quart whole milk
  • 1/4 cup plain whole milk yogurt.  Organic is best.


Have a 1 quart container, or several small ones, ready.  Make sure they have plastic lids.

In a large, heavy-bottomed saucepan heat the milk until it reaches 180 degrees on a thermometer. Remove from heat, keeping the thermometer in the pot.

When the temperature drops to 115 degrees, stir in the yogurt until thoroughly incorporated. Pour the mixture into the jar and screw on the lid.

Place the yogurt in a warm place and leave it undisturbed for 10 to 12 hours. If your house is a bit cool, just put it in the over with the oven light on.  Do not turn the oven on at all.  The light will produce enough heat to incubate the yogurt. You can wrap the jar with a towel if your house is a bit cool. For a thicker, tangier yogurt, let yogurt sit an additional 3 to 5 hours.

Refrigerate yogurt for at least 3 hours before eating.

Jess Reynolds
R.Ac, RMT, C.HT, C.Hn

Jess Reynolds is a true jack of all trades, he is a acupuncturist, herbalist, hypnotherapist, nutritionist, researcher, professor and inspirational speaker. With foundations laid in Chinese medicine Jess takes modern western science and research and merges both eastern and western worlds of medicine. He delivers a refreshingly unique perspective on health, that is both rooted in eastern medicine and driven by western medicine. His approach is holistic and understandable.

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