Featured recipe

Homemade yogurt without a yogurt maker


Prep. Time: 5 – 6 hrs

Yields: 5 cups (approx.)


4 cups (1 L) milk

1/2 cup (125 mL) skim milk powder (optional)

1/2 cup (125 mL) yogurt culture or

plain yogourt

A thermometer

Glass jars

Ice box or

Container to maintain temperature at 110°F (45°C).

You can also use your oven


Warm the milk in a saucepan. In the meantime, pour hot water into a large hermetically sealed container, such as an ice box, and cover to maintain a temperature of 110°F (45°C).

To the milk, add milk powder and, if using, vanilla, sugar or any other flavouring of your choice. Stir well. The milk must reach and remain at a temperature of 180°F (80°C) for at least one minute. Remove the milk from the stove.

Transfer the milk into a bowl and once the temperature reaches 110°F (45°C), add the yogurt culture or plain yogurt. Stir. Pour into jars and place jars in ice box.

Add hot water to the top of the yogurt-filled jars and adjust the water temperature as needed. Make sure the yogurt remains at 110°F (45°C). Verify the temperature every 30 minutes or so. Cover the ice box with a towel to conserve heat.

The yogurt will be ready in 5 to 6 hours. Once it’s ready, cover the jars and put in the refrigerator for at least 2 to 3 hours. Serve as you would any commercial yogurt. You’ll love it!