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How to Make an Easy Homemade Probiotic Yogurt?

Crystal Brown Healthy organic Probiotics

It's pretty easy to find yogurt most anywhere these days, so you may be asking yourself why would anyone make it at home when it can be bought right off the shelf of the grocery store?

Well, the answer is pretty simple - freshly made yogurt has loads more fresh, active, beneficial bacteria compared to the yogurt that's been sitting on the shelves of the store.  The key to gaining the benefits of eating yogurt are the live, active cultures.  Additionally, fresh yogurt is great for everyone, especially vegetarians, because of the protein content it can add to the diet and can be more gentle on those who have difficulty digesting milk.  It's also helpful for those taking antibiotics to help replace the healthy bacteria that can be destroyed in the gut.  

At Healthiest we always recommend using raw milk from a trusted source.  Raw milk is full of more than 60 digestive enzymes and immunoglobulins (antibodies). These enzymes are destroyed during pasteurization, making pasteurized milk much harder to digest.  If you cannot find or choose not to use raw milk we recommend using organic milk from grass-fed cows.

For the vegans out there you can use a vegan starter culture with cashew, coconut, hemp, rice, sunflower seed or raw nut milk (almonds, hazelnuts, Brazil nuts, pecans, macadamia, walnuts). We do not recommend using commercial almond milk.

Making your own yogurt can seem like a daunting task, but it actually only requires a couple of ingredients and a few simple steps.  Just dive right in and start reaping the benefits of delicious homemade yogurt.


  • 1/2 gallon raw organic whole milk (or raw milk from a trusted source)
  • Rounded teaspoon of yogurt culture (Cultures for Health makes great traditional Bulgarian and vegan starters)
  • Cooking pot and a sealed container for the yogurt (both can be sterilized in your dishwasher)
  • Shredded organic coconut and/or organic cardamom for sprinkling top
1. Bring 1/2 gallon of raw whole milk to a boil.  Slowly bring to a boil by using low-medium heat.
2. Once the milk reaches a boil, turn off the stove and remove the pot from heat.  Let the milk cool until lukewarm.
3. Once lukewarm, add a rounded teaspoon of the yogurt culture and gently stir in with a non-metallic utensil.
4. Put the lid on container lightly and place in oven with the light on.  The goal is to maintain the lukewarm temperature by keeping the oven light on. 
5. Make sure the lid is not on airtight so that a bit of air can get in.  
6. Leave undisturbed for 6 hours.  By 6 hours the milk should have thickened at least a bit and it should no longer smell of milk.  If it's not thick enough let it sit for another hour or two.
7. Taste, and if to your liking, refrigerate in a sealed container.
Remember, this process is a bit of trial and error.  The more you do it the more confident you'll get.
Got any good recipes? We want to hear about them. Share in the comments.
Happy culturing!


Editor's Note: This post was originally published in March 2016 and has been updated for comprehensiveness.


These statements and products have not been evaluated by the Food & Drug Administration. They are not intended to diagnose, treat, cure, or prevent any disease.

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