Most yogurt is sold in plastic #5 containers, which, unfortunately, cannot be recycled in Kamloops. One way to continue enjoying yogurt without harming the environment is to make your own. You need to use a small amount of yogurt to make yogurt in order to obtain the necessary active bacterial culture, but if you save some yogurt every time you make it, you will no longer need to buy yogurt. The live bacterial cultures in yogurt made from any kind of milk have been found to improve the immune system and literally add years onto people’s lives.

To make yogurt, you can use milk from a cow, a goat, or a sheep. You can also use soy beverage. However, to make soy yogurt, you will need to add five tablespoons of sweetener (not honey) after heating the milk, in order for your yogurt culture to grow.

Milk powder is used to thicken the yogurt, but if you do not mind runny yogurt, you can eliminate it. If you do not eat animal products and prefer thick yogurt, you can use agar agar, a powdered form of seaweed that can be found in health food stores and Asian grocery stores, to thicken your yogurt. Dissolve one teaspoon of agar in ½ cup of boiling water before adding it to the milk.

To make your own yogurt you will need:
4 cups milk (or soy alternative)
¼ cup dried milk powder
2 tablespoons plain yogurt with the ingredient “active bacterial culture”
candy thermometer

1. Mix together the milk and dried milk powder until smooth. Pour the milk mixture into a double boiler and bring the milk to a boil over medium heat. You can also boil the milk mixture in a bowl in the microwave. Let the milk cool to 45 degrees.

2. Add yogurt to the milk mixture and stir gently until smooth. Pour into a pot, bowl, or jar with a tight fitting lid.

3. Cover with a lid and incubate for 6-12 hours at a warm temperature to allow the yogurt to set and acquire flavour. The longer it sets, the stronger the flavour will be.

You can use any one of the following incubation methods:

Use an electric yogurt maker, which keeps the yogurt at the correct temperature. If you plan to make yogurt often, buying an electric yogurt maker could be a good investment.

Wrap the yogurt container in thick towels and set in a warm, draft free place.

Place the yogurt container in a cooler or pot that is larger than your container. Fill the cooler or pot with 45 degree water. Place thick towels over top of the cooler or pot.

Put yogurt container in an oven set at 41 degrees.

Pour boiling water into a large thermos and leave for 5 minutes to heat it up. Pour out boiling water and pour in yogurt. Seal lid.

4. Refrigerate the yogurt after it has incubated. It will continue to thicken slightly in the fridge.