Getting started

Yoghurt is one of the most ancient dairy products, dating back several thousands of years back into history. The nomadic people used to store the milk in leather containers that allowed it to ferment naturally, which actually brought yoghurt into being by accident. The word yoghurt comes from the turkish “yogurmak” which means to thicken, and Turkish and Mongols are the cultures in which the first written evidence of yoghurt has been evidented.

So you’re an experienced yoghurt enthusiast or you’re just starting to discover the wonderful world of this gut friendly craft You might wonder why start your own small yoghurt production at home?

Three Benefits of Homemade Yoghurt

1. Quality

Regular store bought yoghurt might not always bee the most nutritious. Typical fermenting process with store bought yoghurts usually takes 2 to 3 hours, with producers adding thickeners or modifying the structure to make for the creamy texture you find in store bought yoghurts.

Some commercial yoghurts may even use a post ferment pasteurization process to prolong the shell life, which means you will basically be eating bacteria corpses instead of live cultures.

When producing yoghurt at home, the typical fermentation time moves around 8 to 10 hours, allowing the bacteria to multiply into much higher numbers. This makes your homemade crafted yoghurt a much healthier option and the higher amount of bacteria will allow for a rich and creamy texture without the need for fillers or thickeners.

2. Cost effectiveness

If you do some simple math and compare the price of a liter of raw milk with the price of yoghurt, you might conclude that yoghurt is indeed more expensive. Considering that besides milk, you need an initial investment into a high quality yoghurt maker and periodical starter cultures, producing your own yoghurt clearly beats the store yoghurt prices.

3. Healthier Option

Yoghurt companies might often market their products as “high protein” , “low fat”, “sugar free” and etc. While the composition of the macros of these products will often match the reality, their agenda will not be in sourcing the highest quality milk and ingredients.

The composition of the macros in the yoghurt does not make it healthy by itself. The “sugar free” products usually have some other type of sweeteners which can have potential negative effects on the gut itself.

By making your own yoghurt, you will be sourcing your ingredients yourself. Whether it’s a local farmer’s fresh whole milk or organic coconut milk, you will have more awareness of what you’re putting into your body.