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