This A2 organic yogurt is already extremely clean with just pasteurized organic milk and live cultures - no seed oils, artificial ingredients, or problematic additives. Making it at home provides fresher cultures, cost savings, and complete control over fermentation time for desired tang and thickness.
Based on: A2 Organic Whole Milk Yogurt Plain
· Makes approximately 32 servings (1 gallon)
· Serving: 0.75 cup (170g)
Why This Recipe is Seed Oil Free
Commercial A2 Organic Whole Milk Yogurt Plain from Bellwether Farms often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original A2 Organic Whole Milk Yogurt Plain may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Primary base providing creamy texture, protein, and natural milk fats for fermentation
Yogurt Starter Culture
1 packet starter or 60ml (4 tablespoons) existing yogurt · Cultures for Health Bulgarian Yogurt Starter or 60ml (4 tablespoons) plain yogurt with live cultures
Provides S. thermophilus, L. bulgaricus, L. acidophilus, and bifidus cultures for fermentation
Instructions
Step 1. Pour 3785ml (1 gallon) A2 organic whole milk into a heavy-bottomed pot. Heat slowly over medium-low heat, stirring occasionally with a whisk, until the milk reaches exactly 180°F (82°C) on an instant-read thermometer - this takes about 15-20 minutes. This temperature denatures the whey proteins, creating a thicker final yogurt. Do not boil or scorch the milk.
Step 2. Remove from heat and let cool to 110-115°F (43-46°C), stirring occasionally. This takes about 45-60 minutes. The milk should feel warm but not hot when you dip a clean finger in it. Temperature is critical - too hot kills the cultures, too cool prevents proper fermentation.
Step 3. While milk cools, remove your yogurt starter from the refrigerator to come to room temperature. If using freeze-dried starter, mix one packet with 60ml (4 tablespoons) of the cooled milk in a small bowl until completely dissolved with no lumps. If using existing yogurt, measure 60ml (4 tablespoons) and whisk until smooth.
Step 4. Once milk reaches 110-115°F, add the starter culture mixture and whisk gently for 30 seconds to distribute evenly throughout the milk. Avoid creating too much foam - gentle incorporation is key for proper culture distribution.
Step 5. Transfer the inoculated milk to clean glass jars or keep in the pot. Cover with a clean kitchen towel or loose lid (not airtight). Place in a warm environment maintaining 110°F (43°C) for 4-12 hours. Options include: oven with light on, dehydrator set to 110°F, yogurt maker, or wrapped in towels near a heat source. Longer fermentation creates more tang and slightly thicker texture.
Step 6. After 4 hours, check by gently tilting the container - properly set yogurt will move as one mass rather than liquid. Taste for desired tartness. Continue fermenting up to 12 hours for stronger flavor. Once satisfied, refrigerate immediately to stop fermentation. Yogurt will continue to thicken in the refrigerator over 4-8 hours.
Storage
Store in refrigerator for up to 2 weeks. Reserve 60ml (4 tablespoons) as starter for next batch within 7 days for best culture viability. Do not freeze as it will separate.
Cost Comparison
Cost per serving (homemade)$0.62
Cost per serving (store-bought)$1.89
Savings67%
High upfront savings due to A2 milk premium pricing. Each batch provides 32 servings, and you can perpetuate cultures by saving starter from each batch, reducing ongoing costs significantly.