Yogurt and Crème Fraiche

Posted by Makiko Oka on

Because of the lack of an enzyme called lactase in order to digest lactose, many people cannot digest lactose, which is milk sugar, is well known now a day. And also for many people milk protein may cause a health problem. About detailed information on milk and dairy products, please take a look of my interview with Birchwood Dairy Farm! The owner of farm presented AMAZING! Real Milk Story.

As much as a milk products (Dairy) causes a problem, it’s a great source of pro-biotic, calcium and other nutrients. So I would like to share with you how to make SAFE DAIRY – Home Made Yogurt and Crème Fraiche.



  • Milk – Ideally raw milk. However, like NY and NJ, in some of states in US, at least once pasteurized is a law. So in a worst scenario, pasteurized (not ultra-pasteurized), non-homogenized and organic whole milk maybe the best way to go. Please do not use skim or reduced fat milk.   Those are Sugar Water!
  • Yogurt (quality of milk must be as same as the milk)

The volume of milk and yogurt are varies depending on the size of containers. The ratio is 1 tbl spoon yogurt for every 6 -8 oz milk.

You need a place to incubate the yogurt. The place need to be constantly  more than 75°F.

Options for the place are:

  • Buy a yogurt maker (make sure that there is not timer or timer can go more than 24 hours)
  • Buy a proofer
  • In Old fashioned oven with a pilot lamp on
  • On the refrigerator
  • In a utility room
  • or please be creative



How to make,

1. If you are using pasteurized non-homogenized milk, then you must heat the milk close to the boil. But do not boil.

2. Then, cool down the milk to about 90°F. I recommend you to use a thermometer.   If you are using raw milk, you do not need to heat.  Just bring it to a room temperature after taken out from the refrigerator.  If it’s too cold, fermentation does not start.

3. Add the yogurt ( also need to be brought to a room temperature) to into the milk and stir well.

4. Mix the yogurt and milk then place the containers in the warm place. The yogurt need to be able to breath. So depending on your choice of warm place, however, do not cover the top tightly. You can also cover the top of  containers with paper napkin or cheese cloth.



5. At least 24 hours, ferment your yogurt. I usually do it up to 30 hours, depending on the weather.(This is the most important part of Home Made Yogurt. Usually commercialized yogurt is fermented up to 8 hours most as a result of my research. Also qualities of milk is considered. )

6. Cover the individual lid of each containers and store them in a refrigerator more than 6 hours.

  • When you use raw milk, the yogurt can be ok up to 4-5 weeks in refrigerator.
  • When you use pasteurized non-homogenized milk, the yogurt can be ok up to 2 weeks.



When you ferment milk more than 24hours, then all the possible cause of problem from milk can be prevented.

If you are allergic to milk, you can not eat even this particular Home Made Yogurt. Sorry. Please perform the allergy test.

And if you want to make crème fraiche or sour cream, use heavy cream instead of milk.



Natasha Campbell-McBride MD, Gut and Psychology Syndrome

Howard F. Loomis, Jr., D.C., F.I.A.C.A., ENZYMES The Key to Health


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