DIY Yogurt–How to Make Yogurt



I have been wanting to make my own yogurt for a long while now. I have put off making it because I rarely buy milk, unless I want to make ice cream.  The truth is that we don’t drink milk, so there is rarely a need for it in our home.  I was in Whole Food’s the other day and went to pick up a jar of my favorite Bulgarian yogurt, when I thought–now is the time to make my own.  The process is super simple.  I did it with my Sous-vide machine, but you could do this in your slow cooker on low,  in a dehydrator set to 110F, or with just the light of your oven door.

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Prep time: 5 minutes

Cook time: 5 minutes Plus 6 hours of non cook time


4 cups of full fat organic milk

4 tablespoons of full fat organic yogurt–make sure the yogurt that you choose has active live cultures.

Directions: Heat the milk in a stainless steel sauce pan,



When the temperature reaches 110F turn off the fire and whisk in the yogurt.



Transfer the mixture to a glass jar,


Lightly cap it,


If you aren’t using a slow cooker or a immersion circulator, place the jar in the oven and turn on the oven light and allow to culture over night.  If using a slow cooker, fill the cooker with water, place the jar inside and set the cooker to low–or 110F.

If using a circulator, fill a pan with enough water to cover the sides of the jar, set the circulator to 110F and add the jar–let sit for 4-6 hour’s or until the yogurt thickens to the consistency of store bought yogurt–the longer you let the yogurt sit the more tart and thick it becomes–so if you find that you like the consistency and taste at 4 hours then remove it from the heat then–if you like it more tart then let it go for longer–even over night–it’s really up to you, and your preference.


Remove from circulator and refrigerate.  Once refrigerated, the yogurt will thicken a bit more, and the whey will separate from the yogurt, you can pour it off or mix it back into the yogurt.


The yogurt will keep for up to 2 weeks.  If you plan on making another batch you can use this yogurt as a starter.


imageHow easy was that?! I can’t believe I didn’t try this sooner!  The yogurt is delicious!

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Salmon cakes with a yogurt lime sauce

This is one my favorite meals. It’s super easy to make, and it is so delicious. I’ve made this with canned salmon, several times, and it always turns out yummy. However, when I make this with fresh salmon, as I did tonight, it is over the top amazing!! If you want to make this with fresh salmon, it will add about 10-15 minutes to your cooking time. But it’s worth it! This recipe is gluten free, I use coconut flour, but feel free to use any flour that you’d like.

Here’s what you need:
1lb of fresh Salmon, or 16 ounces of canned wild caught Salmon, drained completely.
2 Tbsp of fresh cilantro
2 Tbsp of fresh parsley
2 eggs
1/2 cup of sliced green onions/ or 1/2 of one small onion chopped finely
2-4 cloves garlic, minced I used 4…we love garlic
1 tsp sea salt 
1/4 tsp red pepper flakes
1/2 tsp ground cumin
3-5 TBS coconut flour This is a grain-free flour. You could also use 1/4-1/2 cup bread crumbs.
Olive oil/ butter/ safflower oil for browning the cakes

For the yogurt sauce you need
1 6 ounce cup of plain yogurt.  You can substitute with creme fraiche, or sour cream. 
1 large clove garlic, minced
2 Tbsp chopped fresh cilantro
juice of 1 lime
1/4 tsp coarse salt

Lightly season the salmon fillet and bake in the oven @ 400 degrees for 10-12 minutes. It doesn’t have to be completely cooked through because you’re going to brown it on the stove later. Remove from oven and let cool until you can handle it without burning your self.

While your Salmon is cooling, in a small bowl add yogurt, chopped cilantro, lime juice, and minced garlic clove. Mix together, and refrigerate until, your ready to use it:
Once cooled, remove the skin from the Salmon and flake:

Add cumin, cilantro, parsley, garlic, onion, red pepper flakes, and salt to the salmon:

In a separate bowl beat eggs, then add them to the Salmon and herbs:

Mix well, then add coconut flour one tablespoon at a time. You may not need all 5 tablespoons, just depends on how moist your eggs are, so stop once the mixture comes together. If your using canned Salmon you will probably only need 4 tablespoons. If your mixture is too wet to form patties, then add more flour. should look like this:

Now your ready to form patties:

Heat your skillet and add oil. Place cakes into skillet and let brown, about 3-4 minutes on each side.

Remove from skillet and serve with a nice dollop of the yogurt sauce and enjoy!

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