Organic yoghurt always tastes much nicer than other yoghurts to me. I’m not sure if it’s due to the ingredients or the recipe or perhaps it’s both. I never even imagined making my own yoghurt but apparently it’s pretty easy to do so I’ll have to give it a go. At least I’ll know exactly what has gone into it.

How to Make Organic Yoghurt

This method from the ABC is probably the easiest although you do need to use a thermometer to check the temperature of the milk.

Ingredients:

• Small tub of organic yoghurt.
• 1 litre of organic milk.

Method:

• Heat the milk to 90 degrees.
• Let it cool to 44 degrees.
• Mix a spoonful of organic yoghurt into half a cup of warm milk.
• Remove the skin from the 44 degree milk.
• Whisk in the diluted yoghurt and milk mixture.
• Pour into a jar and place the lid on without screwing it down.
• Leave overnight.

You can then flavour the yoghurt with fruit and berries of your choice or with organic vanilla.

Mercola has a slightly more involved recipe but it does include an instructional video to help you. Personally I like to keep things simple so would stick with the ABC recipe.

If you’re not interested in making your own yoghurt you can try the following brands of biodynamic or organic yoghurt which are readily available throughout Australia:

• Paris Creek
• Barambah Organics
• Mungalli Creek
• Gippsland

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