My family eats a lot of yogurt. It’s great for gut health, but at $7 per 650-gram container, the cost adds up quickly.
I refuse to pay full price for groceries, so until recently, I searched for half-off yogurt deals. However, even at $3.50 per container, that still adds up to more than $20 a month for just this one item. So, I decided to start making it myself.
Homemade yogurt is far superior to anything you can buy, and there are no added ingredients. It’s simply milk and a small amount of yogurt to serve as a culture to start the fermentation process.
I have been making homemade yogurt for the past several months. It’s straightforward but does take some time from start to finish.
I make four litres at a time. I start with this amount of whole milk and ¼ cup of plain yogurt, which I save from the previous batch. I pour the milk into my Instant Pot (a slow cooker will also work) and heat it to 180°F (82°C), then allow it to cool to 110°F (43°C). This usually takes a couple of hours. At that point, I whisk in the yogurt starter.
Next, I set the Instant Pot to the yogurt setting. If you’re using a slow cooker, simply place it on the keep-warm setting.
Then, all that’s needed is six to eight hours of waiting for the fermentation process to be complete. For a thicker yogurt, leave it for up to 12 hours. Once the yogurt is set, simply transfer it into storage containers and refrigerate. Sometimes I reuse clean yogurt containers, but most often, I store it in mason jars. This keeps for about 10 days in the fridge, which is just the right amount of time before we’re down to the last of it and I need to make a new batch.
The cost of four litres of milk is about $8. This produces six 650-gram containers of yogurt. At full price, that would cost $42. Simply put, homemade yogurt is both far superior and far less expensive than store-bought.
I use maple syrup and fruit to sweeten and flavour it. On its own, plain yogurt is also a great substitute for sour cream.
If you want to make a smaller batch, I recommend using one litre of whole milk and two tablespoons of plain yogurt (with live cultures).
The gut health benefits of yogurt come from lactic acid fermentation, which preserves it and creates its tangy flavour.
Yogurt is rich in probiotics—beneficial bacteria that promote a healthy gut microbiome, improving digestion and supporting a stronger immune system.
Some research suggests that certain fermented foods have anti-inflammatory properties. Additionally, the gut-brain connection indicates that probiotics may influence mood and cognitive function.
Next time, join me as we look at how to ditch pricey prepackaged convenience foods for homemade options that will save you both time and money.
Laverne Stewart has spent her entire career as a writer, journalist, and communications professional.She’s won multiple literary and journalism awards for her work. After a year in radio, she made the move to TV news, spending 11 years with CTV in Halifax, Saint John, and Fredericton. Stewart has also worked in government communications, most recently in the Office of the Premier. Stewart is a published author and now works on feature stories from her community and beyond. Her life is full and happy thanks to the people who are in it. She is married to her husband Robert. She is mother to Mary Louise and Nicolas. Also included in her family is Sally, a Labrador retriever, and three cats; Dusty, Joe, and Clancy. She can be reached at lavernestewart24@outlook.com.
