Wizard’s First Rule: Fermented foods are good for you & your digestive system.

Hazaaa! Now that you know that, let’s start with yoghurt then!

– 2 cups milk
– 1 tablespoon yoghurt

– 1 medium pot
– 1 small to medium stainless steel or ceramic bowl to contain hot liquids
– a warm storing area
– if you live in a climate that does not have a naturally warm storing area, I use a large thermos that can house the bowl + hot water + a stand to place the bowl on

Yes you need yoghurt to make homemade yoghurt. More specifically, you need the bacterial culture within it. You’re not going to make that on your own, therefore, source it from already made yoghurt.
I prefer Avalon Dairy or if I can’t make it to their farm, I head to the grocery store and pick up Olympic yoghurt.

Heat milk almost to a boil. Just before the boiling point, when you see the milk about to rise, turn off the heat. Be careful, if you wait too long, the milk will boil over!

Pour heated milk into the bowl. Scoop a tablespoon of the already made yoghurt into the bowl, and stir. Cover the bowl with a thin towel or handkerchief.

Place bowl in a warm area (ie. on top of your fridge, as the fridge emits heat). Ferment for 12 hours.
Now, you can take your homemade yoghurt and use it to continue making more homemade yoghurt!

If you don’t have a warm storing area, then try my thermos method. Fill the thermos up with hot water. Place the stand in the hot water. Place the bowl on the stand with the thin towel or handkerchief still on top. Place the lid on the thermos to completely trap the heat inside.
Ferment for 12 hours.

Alternatively, you can set your oven at about 100 degrees Celsius, and place the bowl inside. Ferment for 12 hours. I don’t have the nerve to try this method, as I don’t want to leave the oven on unattended.

Homemade Yoghurt, complete!
Now, some might say that it still doesn’t taste as good as Indian curds. I agree! The day I discover how to make homemade yoghurt as delicious as curds, I will blog about it.