Living Homegrown

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LH 02: Making Homemade Yogurt

Welcome to Episode #02 of the Living Homegrown Podcast!

This episode is all about making yogurt at home with an emphasis on doing it the EASY way.

In this episode you learn:

  • The advantages of homemade yogurt
  • How the whole process works
  • Why you don’t need ANY special equipment
  • How to make it the EASY way – without heating the milk
  • The different types of yogurts you can make
  • Why yogurt making is so safe

Yogurt Cultures Mentioned:

There are many different yogurt cultures, but a few mentioned on this episode are:

* Most cultures can be reused to make a new batch of yogurt except for direct set yogurts. They are one time use products.

Note: All of the cultures listed above are from Cultures for Health. I am not an affiliate for them and I have no connections with them other than as a customer. I just love their products and wanted to share them as a resource. But there are many other places on the internet where you can buy yogurt cultures if they do not have what you are looking for.

Resources & Links Mentioned in the Episode:

 

About This Podcast Series:

Check out podcast Episode 00 to get:

  • The whole scoop on what this podcast series is all about
  • My background, experience & training
  • What to expect going forward

It’s like an audio “about” page for the podcast.

 

Thank you so much for listening!

 

If you liked this episode, I would love for you to help me spread the word.

 

There are three easy ways you can do that (listed below).

    1. Share this episode via the social media buttons below.

 

  • Rate & Review this podcast episode over on iTunes. Your input there really does matter in the ranking of this show. Plus, I will read every single one and would appreciate your input there.
  • Subscribe to this podcast on iTunes so that you never miss an episode.

 

 

Questions & Future Topics:

 

Do you have a question you’d like to see answered on a future podcast episode?

 

You can ask your questions over on my Ask Theresa Page.

 

Your input there will direct impact what I cover on this podcast, my blog and even our TV show – so please let me know what topics you would like to see covered.

 

Transcript:

 

Click here for the full transcript for Episode #02

 

 

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About the Author:

Theresa Loe is the founder of Living Homegrown® and the Canning Academy® and is the Co-Executive Producer & Canning Expert on the national PBS gardening series, Growing A Greener World®. Theresa homesteads on just 1/10th of an acre in Los Angeles with her husband, two teenage boys and several disorderly but totally adorable chickens. Learn more about Living Homegrown here and about the Canning Academy here.

6 Comments:

  • Karen Rink says:

    Thanks for this helpful information! You are so organized and have a very good voice, too!!
    Karen

  • Michael says:

    Hello Theresa, I have been following you from podcast 00, and love the show. I have tried the yogurt recipe and it has turned out wonderful! I am on my six batch from the first culture and it is still going strong! The taste is great, I always have some on hand and it has saved me money and kept me feeling great. Thank you for tips like this and keep up the good work!

  • Brenda says:

    I just discovered your site and I am completely hooked on your podcasts. I think I’ve gone through most of them. I cannot wait to try your yogurt recipe.

    I do have a question. According to my research, you should not can pasta. Why? There are plenty of commercially canned products containing pasta (spaghetti, raviolli, chicken noodle soup, etc.), however it is not recommended for the home canner. I would love to can chicken noodle soup.

    I currently garden and can & freeze nearly all our vegetables & fruit. We raise chickens (for both meat and eggs), have a private fish stock, and also milk goats (for cheese and butter). I make all our baked goods including bread, rolls, noodles, cookies, etc.

    Our goats are Nigerian Dwarf breed. Among the goat breeds, they produce one of the highest butterfat contents (at 6-10%). I am anxious to try making your yogurt recipe with this milk. The milk is excellent, so I’m anticipating the yogurt will be over top.

    Thanks for producing and providing inspiration. Love your show. – B

  • Emma says:

    So excited to try the countertop method! Do you have another source you would recommend for purchasing the starter heirloom culture? It looks like Cultures for Health only sells them in a multi-pack right now, and I’d love to just purchase the individual culture. Thanks!

  • Cindy A. says:

    I would like to make some pickled beets. My mother made them when l was young and the family was crazy for them. Unfortunately all of the recipes l have found call for a lot of sugar and l am diabetic. Can l substitute a product like Splenda for the sugar?

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