Why, in the name of all that is capital-G Green, do we buy yogurt?

My little family goes through at least 4 pots of yogurt a month. Then four empty plastic yogurt pots get trucked to our local recycling centres, who offer a great service but I’m sure they could do with less waste.

It is madness to think how much money and energy we waste in buying yogurt (or yaw-git as the mister calls it). I can say this now that I know how easy yogurt is to make thanks to our latest Renaissance Women workshop.

Katie and Aaron (Cowichan Recyclists) were our instructors this month. They make yogurt regularly so are experts compared to the rest of us. Katie gave us a sample of their yogurt before we cooked up a batch of our own. It was light, sweet, not sour, just right. Better than store bought. My kids will devour this stuff.

We all sat with notebooks on laps, pens in hand to make notes while Katie explained the process. My notes read: Yogurt = milk. It’s such a simple process I had nothing else to write. It is the most elementary skill we have learned so far in our reskilling year. And possibly the most relevant, as we eat so much of it, and therefore most likely to be applied.

Here are the basics (which I have already memorized):

  1. Warm 1 litre of milk to 180 degrees in a pot on the stove.
  2. Cool milk to 115 degrees.
  3. Add two tablespoons of a previous batch of yogurt.
  4. Pour it into a glass jar.
  5. Wrap the jar in a tea towel.
  6. Incubate for 6-12 hours.
  7. Refrigerate.
  8. Eat.

The whole thing takes 15 minutes. In the time it takes me to drive to and from the grocery store to buy yogurt, I could make a month’s worth. I’ve just saved myself $25 in yogurt, and $25 in gas per month. Mama’s gonna buy a new pair of shoes!

Next I have to try separating my homemade yogurt to make yogurt cheese and fermented soda. One step closer to surviving the Big One.


  1. My kids are nuts for vanilla yogurt. Can I add flavor by way of vanilla, and how much, and when?

    And when are we going shoe shopping?


    1. Add vanilla, jam, fruit, honey…whatever takes your fancy! How much? Well that depends on how sweet you want to make it. When? I’d say just before you’re ready to serve for everything but the vanilla. I think you could add the vanilla after it sets, but experiment and see.



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