Yogurt and fresh raspberries by Gypsy D
Yogurt and fresh raspberries, a photo by Gypsy D on Flickr.


Here’s a simple cultured food everyone will love. Once you try this healthy homemade yogurt, you’ll never go back to the sugar-laden, additive-full, high-temp pasteurized junk on the grocery shelves! Have you read a yogurt label lately? Don’t be fooled- even if the label doesn’t have any “nasties” listed, it’s still made from CAFO milk. Whenever possible, buy your dairy, eggs, and meat from local farmers whose animals are grass-fed and free-range.



  • 1 large stainless steel pot
  • 1 wooden spoon
  • 1 stainless steel whisk
  • 1 thermometer
  • 2 quart-sized mason jars with lids, or several smaller glass jars with lids
  • oven with oven light on


  • 1/2 gallon raw milk from grass-fed cows or goats
  • 1 c. yogurt (if this is your first batch, you can buy organic, whole milk yogurt from the store, preferably low-temp pasteurized, from grass-fed cows.)


  1. Over medium heat, bring milk to 180-degrees Fahrenheit, stirring often.
  2. Turn off heat, let milk cook to 110-degrees Fahrenheit, stirring often.
  3. Whisk in the yogurt.
  4. Pour into mason jars. Put on lids.
  5. Let sit, undisturbed, in the oven with the light on, for 7-8 hours.
  6. Transfer to fridge.
  7. Don’t forget to save 1 cup of finished yogurt to be the starter for your next batch!

Note: If you’d like “fruit on the bottom”-style yogurt cups, put a dollop of homemade jam on the bottom of several small mason jars (4 or 6 oz.) between steps 3 and 4. These are especially perfect for school lunches.


Megan, the Cultured Diva


Opera Singer

Hello there!

I am a Real Foodie. What is that, you ask? My favorite definition comes from The Cheeseslave.

A “real foodie” is someone who cooks “traditional” food. We cook stuff from scratch using real ingredients, like raw milk, grass-fed beef, eggs from chickens that run around outdoors, whole grains, sourdough and yogurt starters, mineral-rich sea salt, and natural sweeteners like honey and real maple syrup.

We don’t use modern foods that are either fake, super-refined, or denatured. This includes modern vegetable oils like Crisco and margarine, soy milk, meat from factory farms, pasteurized milk from cows eating corn and soybeans, refined white flour, factory-made sweeteners like HFCS or even refined white sugar, or commercial yeast.

We believe in eating wholesome, nutrient-dense foods that come from nature. So we shop at farmer’s markets or buy direct from the farmer, or we grow food in our own backyards.

I am also really passionate about cultured foods. Find out why it’s important to eat cultured foods here.

Lastly, I’m a diva. Well, I’m a singer. “Diva” can sometimes carry negative connotations in singer-land. Usually it means that someone is a bit of a snob. While I wouldn’t define myself as a snob, I did want to honor the singer in me, and “Cultured Diva” was just too perfect to pass up!

Thanks for reading. I’ll be back with a cultured recipe soon!


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