Yogurts purchased in supermarkets are already sweetened, which encourages an excessive consumption of sugar. Flavored yogurts are produced with fruits processed and transformed into pulp, which takes away the taste, aroma and color. They also contain flavorings and colorings. There's nothing like a fruit just fallen from the tree.

The lactic ferment is a group of beneficial bacteria that feed on lactose, the natural sugar found in milk, and produce fermentation, which gives them energy. Fermentation is what transforms milk into yogurt, which is an extremely beneficial food.


1 liter of fresh whole milk

1 plain yogurt prepared with milk and milk ferment

8 tablespoons of powdered milk


Heat the milk up to the boiling point. When it is starting to boil, turn off the heat. Put the milk in a pot with a lid. It is important to wait for the milk to be lukewarm. It should not be cold.

Whip the warm milk with a whisk, until it gets a frothy consistency. Add the yogurt and whip it again for 3 minutes.

Shut the pot with the lid and cover it with a cloth. Let it rest in a protected area, it is preferable in the oven, for at least 8 hours.

If after that period, the yogurt is firm, it means that the lactic bacteria ferment had the ideal environment for multiplying the yogurt that was already prepared.

Consuming suggestions: garden fruits, homemade granola, organic honey, oats, flaxseed and other various blends. It is advisable to prepare yogurt at the end of the day, to rest overnight and it will be ready in the morning.

Natural yogurt lasts 3 days and must be refrigerated. If you wish, you can place it in the freezer to eat it frozen.

Put a small amount of yogurt aside, so you can prepare it again. You just have to repeat the above process, using his homemade yogurt.