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LH 74: Easy Homemade Yogurt – No Equipment Needed

How to safely make yogurt with NO equipment 

[Encore Episode]

I took two weeks off podcast production to work on a new project for Living Homegrown, so this is the second (and last) encore presentation to hold you over while I’m away.

It’s all about how you can easily make yogurt at home at room temperature without any heating or special equipment.

Super easy!

Super fun!

Absolutely delicious.

You will learn:

  • The advantages of homemade yogurt
  • How the whole process works
  • Why you don’t need ANY special equipment
  • How to make it the EASY way – without heating the milk
  • The different types of yogurts you can make
  • Why yogurt making is so safe

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Yogurt Cultures Mentioned:

There are many different yogurt cultures, but a few mentioned on this episode are:

  • Villi – The heirloom culture I use for room-temperature yogurt
  • Traditional Greek
  • Piima (Makes a drinkable yogurt)
  • Vegan Yogurt Starter* – A direct set (not reusable) dairy-free starter

* Most cultures can be reused to make a new batch of yogurt except for direct set yogurts. They are one time use products.

Note: All of the cultures listed above are available from Cultures for Health. I am not an affiliate for them and I have no connections with them other than as a customer. I just love their products and wanted to share them as a resource. But there are many other places on the internet where you can buy yogurt cultures if they do not have what you are looking for.

 For a printable recipe, click below:

 

Resources & Links Mentioned:

Transcript:

Click here for the full transcript for Episode #74

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About the Author:

Theresa Loe is the founder of Living Homegrown® and the Canning Academy® and is the Co-Executive Producer & Canning Expert on the national PBS gardening series, Growing A Greener World®. Theresa homesteads on just 1/10th of an acre in Los Angeles with her husband, two teenage boys and several disorderly but totally adorable chickens. Learn more about Living Homegrown here and about the Canning Academy here.

2 Comments:

  • Monica says:

    I was wondering if you have tried using raw milk with the Greek yogurt culture? Did you have to hear it up? Thanks been loving your podcasts!

    • theresa says:

      Hi Monica,
      I have not personally made raw milk Greek Yogurt, but it can be done. Greek yogurt is a Thermophillic yogurt meaning that it needs heat. (you can’t do it on the countertop like the villi yogurt strain). And yes, you do heat the raw milk. You have to heat it to 160 degrees (I believe) and then cool it down to 110 to make the yogurt. But I do not have a full recipe because I have not done it myself. I live in the city and have to use store bought milk to make my yogurts. 🙁

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