This is a basic French plain yogurt with whole milk, milk powder, starch thickener, and yogurt cultures. The nutrition facts showing all zeros are clearly incomplete - real yogurt contains protein, fat, and some carbs. No seed oils present, which is good. DIY version uses organic ingredients and eliminates any unnecessary additives.
Based on: Yaourt nature
· Makes approximately 16 servings
· Serving: 100g (about 6 tablespoons)
Why This Recipe is Seed Oil Free
Commercial Yaourt nature from Jaouda 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.
Ingredients
Organic whole milk
1.5L (about 6.5 cups) · Horizon Organic Whole Milk or local organic dairy
Primary base providing creamy texture, natural milk fats, and authentic yogurt flavor
1 packet or 2 tablespoons plain organic yogurt with live cultures · Cultures for Health Greek Yogurt Starter
Provides beneficial lactic acid bacteria for fermentation and probiotic benefits
Instructions
Step 1. Heat 1.5L (6.5 cups) organic whole milk in a heavy-bottomed saucepan to exactly 85°C (185°F), stirring gently to prevent scorching. Use a reliable thermometer - this temperature kills harmful bacteria while preserving beneficial proteins. The milk will develop a slight foam on top when ready.
Step 2. While milk heats, whisk 60g (0.75 cups) organic milk powder with 15g (2 tablespoons) tapioca starch in a small bowl until completely smooth. Add 120ml (0.5 cup) of the warm milk gradually while whisking to create a smooth slurry - this prevents lumps from forming in the final yogurt.
Step 3. Remove heated milk from heat and whisk in the milk powder-starch slurry thoroughly. Allow milk to cool to exactly 43°C (110°F) - this is critical as temperatures above 46°C will kill the yogurt cultures, while temperatures below 38°C won't activate them properly. This cooling takes about 45-60 minutes.
Step 4. Once at proper temperature, whisk in your starter culture (either 1 packet of freeze-dried culture or 2 tablespoons of plain organic yogurt with live active cultures). Mix thoroughly for 30 seconds to distribute cultures evenly throughout the milk.
Step 5. Transfer mixture to clean glass jars or yogurt maker containers. Incubate at 43°C (110°F) for 6-12 hours - shorter time yields milder flavor, longer time creates tangier yogurt. You can use a yogurt maker, oven with light on, or dehydrator. Check after 6 hours by gently tilting jar - it should hold together like soft custard.
Step 6. Once set, refrigerate immediately for at least 4 hours before serving. The yogurt will continue to thicken as it cools. Store covered in refrigerator for up to 10 days. Save 2 tablespoons as starter for your next batch - homemade cultures often work better than store-bought after the first generation.
Storage
Store in refrigerator for up to 10 days in clean glass containers. Reserve 2 tablespoons as starter culture for next batch. Separation is normal - stir gently before serving.
Cost Comparison
Cost per serving (homemade)$0.49
Cost per serving (store-bought)$0.75
Savings35%
Higher upfront investment pays off quickly. After initial purchase, ongoing cost drops to about $0.30 per serving since starter cultures self-perpetuate and dry ingredients last many batches.