Do You Like Yogurt?


I do. In fact, I like it quite a lot . . . sometimes. You see, I’m the kind of person who goes yogurt crazy for a week and then I’m done for a few weeks or a month, sometimes longer. I’m probably in the minority. You love yogurt all the time, right? Well, even so, keep reading. You might like what I have to share.

I prefer not to buy yogurt in the grocery store because I want to know where my ingredients come from. For the longest time I ignored my yogurt cravings, not wanting to maintain a mother culture.

When I started working for CFH a few months ago, I decided to try one of our direct-set yogurt cultures because it sounded like it would meet my needs. I could have yogurt occasionally and there is no mother culture to maintain! How cool is that?!

I read our informational page and watched the awesome video in preparation for yogurt making. Yes, I’ve made yogurt before, but if you’ve read my previous posts you know that I get nervous whenever I try anything different or new.

Everything was straightforward and simple! Heat the milk, cool the milk, mix in the culture. Then I poured it into four half-pint mason jars and put it into my Excalibur dehydrator at about 105º F, set my kitchen time and waited. I checked it at 6 hours and decided to go for the full seven. I removed it from the dehydrator when the time was up, put it in the fridge and waited.

That evening I decided to have a snack. Stirring the yogurt, I was impressed with the creaminess of it. This looked good. Then I tasted and all I can say is YUM. It was delicious. I had chosen our Mild Flavor Yogurt Culture and this was truly mild. It was so rich, creamy and mild I’ve been eating it plain. I’ve still got two half-pints left, but they’ll be gone soon. I think I’ll try the Traditional Flavor Yogurt Starter next time.

If any of you are like me, or if you’re a little nervous about making yogurt for the first time, why not give a direct-set culture a try!



Bonni started on the cultured foods path quite few years ago, beginning with sauerkraut. Since then, she has cultured yogurt, milk kefir, water kefir, kombucha, a variety of veggies, sour cream and gluten-free sourdough. She is a busy homeschool mom to her daughter, so is always looking for the most efficient and least time consuming ways to manage all of her culturing.

More Posts

How to Make Yogurt
Step-by-step instructions for making Homemade Yogurt. Learn to make yogurt using direct-set cultures or reusable cultures.

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