Daniel Catalaa



Please note that the yogurt listed among the ingredients must contain live bacterial cultures. The label should say 'contains' live cultures, rather than 'made' with live cultures.

  • Milk, whole organic, 2 quarts
  • Agave, organic raw blue, (or honey), 4 Tbs
  • Yogurt, organic plain whole, 1/2 Lb = 1 cup
    I used the brand name Danone that contais these four active cultures:
    L. acidophilus, L. bulgaricus, S. thermophilus, bifidobacterium lactis

Special equipment

You will need a thermometer that can measure temperatures in the 100 to 130 F range and an electrical heating pad to maintain a steady temperature.


  1. Wake up the bacteria: Remove yogurt from fridge and allow it to come up to room temperature
  2. Offset tanginess with sweetner: Place milk into a large pot and mix into it the sweetner (agave or honey)
  3. Bring milk up to temperature: Heat milk up to 120 F, then allow it to cool back down to 115 F.
  4. Inoculate milk: Mix 1 cup of the warm milk into the yogurt in a clean bowl to loosen it up and make it easier to pour. Pour the yogurt+milk slurry back into the pot.
  5. Set incubation temperature: Place the covered pot over a heating pad set to the setting (typically 'low' or 'medium') that will maintain a temperature of 115 F. Consider the use of a programmable digital heating pad.
  6. Monitor fermentation temperature: Monitor the temperature during the next 6 hours to make sure it is at 115 F. There is not a lot of leeway temperature-wise: Temperatures above 120 F kill the needed bacteria, temperatures below 110 F puts the bacteria to sleep and inactivates them.
  7. Stop at the right consistency: When desired consistency is achieved place pot into fridge to stop the bacterial fermentation of the milk into yogurt. Note that the yogurt will firm up a little more once cooled down. The longer the incubation (e.g. 12 hours) the more acidic and firm, while the shorter the incubation (e.g. 3 hours) the less acidic and more runny the yogurt will be.
  8. Set aside innoculum: Set aside 1/2 cup of the yogurt in a separate, clean container. This reserved portion can be used to innoculate the milk of your next batch of yogurt
  9. Date and store: Date the yogurt and store in your refrigerator. It should be good to eat for up to 3 weeks from when you made it. As you serve yourself you will notice a clear liquid accumulate on top of the yogurt. This is whey. Mix it in for a creamier/runnier texture or pour it off to preserve the current texture.