Benefits of Making your own Yogurt, Kefir, Buttermilk & More

Whether you are concerned with the quality of the ingredients used or saving money, making your own yogurt, kefir, buttermilk and other dairy products has several benefits:

Use a quality starter culture: Live active bacteria will facilitate your yogurt, buttermilk or kefir making process.  Whether you use a traditional heirloom-variety culture that can be recultured from batch-to-batch or a direct-set one-time use culture, having control over which culture you use allows you to know exactly what bacteria your finished product will contain.

Use high quality milk: Culturing your own dairy products makes is much more affordable to use high quality milk.  For example, organic yogurt in the grocery store generally costs $.09-$.19 oz. but when you only need to buy the milk (once you have the starter culture), you can take the cost of organic yogurt down to $.04 oz.  A huge savings! It only takes a few batches of yogurt to completely recoup the cost of the starter culture.  The savings for buttermilk and kefir can be even more dramatic!  In addition, it can be difficult, if not impossible, to find healthy yogurt, buttermilk and kefir made with the type of milk you might prefer (non-homogenized, locally sourced, raw, etc.) so making your own dairy products allows you much more freedom to choose the quality of your milk across several dimensions.

Leave out the additives and stabilizers: Most commercial dairy products contain additives and stabilizers to thicken the product, change the texture or sweeten the product.  Most of these additives and stabilizers are chemical based and even those that are not (sugar and powdered milk) aren’t particularly good for you.  Making truly natural and healthy yogurt, buttermilk and kefir allows you to consume these products without all the unhealthy extras.

Click here for more information on making your own Yogurt.

Click here for more information on making your own Kefir.

Click here for more information on making your own Buttermilk.

Julie Feickert

Julie Feickert

Julie Feickert started Cultures for Health in late 2008. She is the mother to three young children and enjoys cooking and reading. Her favorite cultured foods include water kefir and kombucha. Julie lives with her family in Sioux Falls, South Dakota.

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Comments

  1. says

    I did make the pancakes on Saturday – feedback was “you can make these again!” i.e. pretty positive. As is turned out I ended up making them with 100% buckwheat flour which was just fine – still really light. Only change I would make next time would be to leave out adding any salt – with salt in both the butter and buttermilk, I don’t think it needs any extra.Thanks again for the recipe. James

    • Shaina says

      Yum! I’m glad they came out well. Good tip on the salt–it can definitely make a difference whether there’s salt in the butter or not!

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