Over time, I've embraced making my own yogurt at home as part of our zero-waste lifestyle. These yogurts contain just milk—pure, creamy, and incredibly delicious.
I've shared glimpses of the process on Instagram, including quick videos, and after numerous requests, I'm detailing it here on the blog. Here's how we do it:
Thanks to GOOD CORNER, we found a vintage Yalacta isothermal yogurt maker. It ferments yogurt using a natural cooling process without electricity—unlike modern electric models where temperature control is fixed.
After researching recipes, blogs, and tips, it took weeks to source an affordable, large-capacity model (8 pots). With a family of four—including a teenager who devours it morning and night—we needed plenty. Now, I make it twice weekly (weekends and Wednesdays), and after some early trial-and-error, it's second nature.
Ingredients: 1 liter milk (whole or low-skim preferred)
3/4 teaspoon yogurt from previous batch (always reserve one pot in the fridge to avoid starting over)
For the first batch, use Yalacta ferment from pharmacies, organic stores like La Vie Claire (5-6€), or Amazon (pricier there).
Equipment: Insulated yogurt maker (or oven dish filled with boiling water around pots)
Kitchen thermometer (far easier than testing by finger)
Container for ferment
Pan to heat milk
Whisk
Step 1: Gently heat milk (I boil it fully; do so for raw milk). Meanwhile, mix ferment (or yogurt spoonfuls) with a splash of lukewarm milk. I start heating fridge-cold milk, then use a bit for the ferment while the rest simmers.
Step 2: Once boiling (without overflow!), hold at 80-90°C for 20 minutes. Stovetop on medium (level 5 for me)—step away briefly.
Step 3: Remove from heat; cool to 50-60°C (aim for 55°C, about 10 minutes). Preheat oven to 50°C and turn off once ready.
Step 4: Slowly pour milk into ferment container, whisking thoroughly.
Step 5: Fill jars and place in off oven for 3 hours.
We enjoy them plain, customizing with honey (teen's favorite), maple syrup, or chestnut cream. Minireyve's book features a no-yogurt-maker recipe too—inspiring validation!
For breaks like vacations (10+ days), restart with commercial ferment. No yogurt maker needed—it's fast, reliable, and routine now. I'm thrilled with the results.
