Natural Products News

Make Homemade Yogurt with Plantbiotics

by User Not Found | Aug 30, 2013

Plantbiotic Yogurt

A few weeks ago the Eastern Currents team got together for a lunch-time potluck. Funny things happen when you get all of us in a room together - the conversation is always entertaining, and this day was no exception. Jadranka was telling the whole gang about how she used Plantbiotics recently to make yogurt at home. Say what?? It turns out that the 45 billion live cultures that are in each Plantbiotic capsule are perfect for turning milk into yogurt. This sounded way too interesting to not give a try.

So I bought some milk, went home, and got experimenting. I was skeptical at first, but amazingly, these simple steps produced nutritious and delicious yogurt!

How to make Homemade Yogurt

What you'll need:

  • A pot
  • A glass jar with a lid
  • Instant-read thermometer
  • Oven
  • Refridgerator
  • 6 cups of milk (higher the fat will make thicker yogurt) - I used organic 1%
  • 3 x Plantbiotic probiotics capsules


  1. First you need to heat up the milk to 185ºF. To heat the milk more evenly and avoid scalding, I suggest using a double boiler method to do this. Pour the milk into a glass, heat-proof jar (such as a jar used for canning), and then place in a pot of boiling water. Occasionally use a spoon to stir the milk to ensure that it's heating evenly. Use the instant-read thermometer to monitor the temperature of the milk until it reads 185ºF, then remove from the pot and set aside. If you don't have an instant-read thermometer 185ºF is the temperature at which milk will start to froth.

  2. Cool the milk to approximately 100-115ºF (don't go below 90ºF). You can just set the milk aside on the counter and let it cool at it's own pace, or you can use a cold water bath or place the milk in the fridge to speed up the process. Be sure to stir the milk occasionally to ensure that it's cooling evenly.

  3. Add the Plantbiotic probiotics. With the milk now at a warm 100ºF (give or take a few degrees, as this doesn't have to be exact), you can now add the Plantbiotic probiotics. I used one capsule for every 2 cups of milk, which resulted in 3 capsules. Crack open the capsules, and drop the inside contents into the warm milk. Make sure you now give the  milk a good stir to disperse all those little live cultures throughout the milk.

  4. Set milk aside and let the yogurt magic begin. Place a lid on your jar, and put the jar aside in a place where it can maintain a temperature of approximately 100ºF. I wrapped my jar in a tea towel, and then placed it in the oven with the oven door closed, and the light on.

  5. 7-10 hours later you have yogurt! Check your yogurt after this time period has passed, your milk should have a custard-like texture, a cheesey odour and some greenish liquid on top - which is exactly what you want! The longer you leave your yogurt, the thicker and tangier it will become.

  6. Pour off the whey (greenish-clear liquid) and refridgerate. You'll want to refridgerate your yogurt for about 24 hours before you serve it. It should keep in the jar for 1-2 weeks. Over this time period more liquid may appear on top, you can either stir this in, or pour it off.

You can eat your yogurt plain, or flavour it with all sorts of wonderful goodies - Above I used berries and raw honey!

If you like your first batch of yogurt, and you want to make more, you can actually use 2-3 tablespoons of the yogurt you created to make your next batch! Just use it in place of the Plantbiotic capsules. Just be sure to start your yogurt 5-7 days after you make your initial batch, so that there are still enough live cultures in the yogurt to have some growing power!

Something to note: Your yogurt will most likely be thinner than most commercial yogurts you buy in a store. This is because store-bought yogurts often use thickening agents such as gelatin or pectin to create a thicker texture.

Have you ever tried making yogurt at home before? How did it go? Will you try this?

Warning: If you follow the steps above and at the end your yogurt just doesn't seem right (smells weird, it's an odd colour, etc.) - don't eat it. "If in doubt, throw it out!" You can always try again with a new batch. Just keep in mind, it won't look exactly the same as what you will buy in the store


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