Recipe: Natural Yoghurt

I just love cooking and I'm into eating wholefoods, because I like to know exactly what I'm putting into my body. I also love using trusted recipes that have been passed on from others, and hope you do too, because I'm going to share some trusty recipes here.

Fabric and food don't have much in common, you might be thinking. But I reckon what we put into our bodies is so important and effects everything we do - our mood, our energy levels, how we sleep and so much more. What and how we eat is part of the bigger picture of who we are and who we want to be (whether we think about it that way or not).

The first recipe I'm going to share is for something that used to be readily available in most supermarkets here in Australia, but recently it's been replaced by a faddish upstart. Yep, I am finding it really hard to find natural yoghurt now, because it's been usurped by Greek yoghurt. Pot set natural yoghurt is tangy, a bit tart has a great texture. Greek yoghurt seems to have lots of added cream and thickeners and is a totally different, much more processed beast. And don't even get me started on those sugar-filled fruit 'yoghurts'!

I started making my own natural yoghurt a while ago but was never all that happy with it - it was too runny and not very tangy. But after a few tweaks I now make a weekly batch that is just as good, if not better than anything I've ever bought. It's SO easy to make, it's healthy and best of all, it's cheap. You just need two good quality ingredients, a couple of tools and 10ish minutes and you're done.  I like to make 2 litre worth at a time but you can easily halve or double the recipe, depending on how much you're going to need. Do let me know if you have any feedback :)





2 litres good quality milk (preferably organic or biodynamic)
5 tablespoons natural yoghurt, with cultures (I like to use Jalna Biodynamic Whole Milk Yoghurt)


Cooking thermometer (mine ranges from 40 to 200 degrees celsius)
Medium sized saucepan
1 litre jar/s (I use 2 x Ball Mason pint jars plus one smaller jar)


Warm the milk over a medium heat, stirring regularly so it doesn't stick. When it reaches 84 degrees celsius (183 fahrenheit), turn off the heat.
Let cool to 44 degrees celsius. You can add it to an ice bath to speed this process up - add a tray of iceblocks to a sink half filled with water; put the saucepan in the sink, being careful not to get any of the water in the pan, and stir until the mixture cools.
Whisk in 5 tablespoons natural yoghurt and mix until smooth. Pour the milk/yoghurt mixture into clean jars and seal. Add a kettle full of very hot water to the bottom of an esky (I use a small 6-can one my boyfriend bought many moons ago - it's the perfect size) and add the jars, so they're sitting partially submerged in the water. Leave for 24 hours for a medium tang yoghurt, or 36 hours for a delicious super tangy version. Refrigerate until cool. Lasts 5+ days in the fridge.