can you make yogurt without buying any yogurt from the store?

I see that you have already a home made yogurt recipe, but it includes store bought yogurt, is there a "really" home made version? Thanks

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yes you can.

In the ancient times nomadic turkish tribes were making yoghurt via leaving the first boiled and cooled (around 43-44°C) milk in the forest or via adding the collected dew from the forest early in the morning and adding this to the boiled and cooled milk. In the modern times, in Turkey now, one of the ways to make yoghurt without using yoghurt is to add boiled chickpeas into the milk (43-44°C). Boiling milk is important if you are using raw milk because it will have plenty of other bacterias but for making yogurt, you only need two. the ratio for the chickpeas are 3 chickpeas per half a liter of milk. hope this helps. if you are interested in creating new tastes you can use or mix goat, sheep and buffalo milk into cow milk (that is also how it was done in the ancient nomadic tribes).

nfileger6 years ago
Absolutely. I learned how from a woman of Lebanese descent while living in Colombia.

1. In clay bowl, break into pieces the inside of French bread.
2. Sprinkle over the bread a pinch of sale and about 10 drops of lemon juice;
3, Add warm milk.
4. Put this in a warm place (I put it by the water heater. . .) adding a little warm milk daily for about 14 days.
5. With a slotted spoon, lift off the bread. (By this time, it doesn't smell good LOL)
6. Using the stuff at the bottom as your first
culture, make in the usual ways you make homemade yogurt. The first product is a bit bitter so I use it with strawberries and sugar to make a palatable drink.
7. Each time you make the yogurt with this culture, keep about 1/2 cup for the next batch.
pinch of salt
craftyv7 years ago
Thanks Gaurdian Fox:      You make some good points, however If you are using your yoghurt frequenly enough you will find that a small saved amount (clean glass jar in the  fridge) will work fine. I use my yoghurt as a substitute for cream , or in soups,  to thin out eggs etc.  Add to breakfast cereal with fruit and honey etc. Its lovely. Makes great Smoothies with fruit.

If you dont use it up then by all means buy a small shop yoghurt to get you started again. Enjoy.
craftyv7 years ago
Make your own yoghurt: 
Heat  1 Litre of  full cream milk till just before it boils (84-90 degrees).
Turn off heat and allow to cool down to ( 44 degrees) .
Add 1 dessert spoon of natural Plain yoghurt into the milk and stir.
Pour into a thermos flask ,or similar, with lid on but not tightened. It needs to keep warm for at least 4 hours or overnight  to allow the yoghurt cultures to develop.  After this process, keep in fridge and enjoy
To thicken strain through a muslin cloth till it reaches desired thickeness.
PS: If you add yoghurt at 90 degrees you have made cheese and will need to strain and press under a weight to remove as much liquid as possible.. Try it.(The bought plain yoghurt is used as a starter the first time only , after that reserve a tablespoon from the current batch to use as starter for next batch, and so on.
wyersmd8 years ago
Nobody here is going to believe this, but the only way that I know of to make yogurt without a yogurt starter is with -
ants.
You are guffawing now, or at least chortling - maybe snorting perhaps in disbelief: "Yeah right buddy, you're pullin my leg. Ants, what a load of crock!"
Let me explain.
I am an American living in Turkey (as a translator), where yogurt is a daily staple. I got curious one day and started asking my Turkish friends here how the original yogurt starter was made, and was met with blank looks. Chicken and egg story, right? Yogurt comes from - well, yogurt, naturally.
So a Turkish friend and I went online one night, bent on solving this mystery: where the hell do those bacteria come from and where can I get them?
Well friends, the answer is right in your backyard.
There are two ways to get the bacteria, that we found; one, using the soil from an anthill, or using crushed ant eggs.
I cannot vouch however for American ants or ants of other nationalities, I don't know if they carry the same bacteria as ants in Turkey (I am not a biologist, I am a translator and a university academic). But the situation is this:
as with regular yogurt making, where you add a pre-existing yogurt culture to milk, you have to heat the milk (a jar's worth). Then, you add the mashed up ant eggs (about 30 eggs will do), or a good pinch of soil from an ant hill. Seal and bundle up, so that the bacteria stay cozy and get to work on reproducing. After a day, open up and there will be a medley of liquid (kind of a whey) and white solids. The white solid, which looks a bit like feta cheese, is your starter.
Again heat your milk in a clean container, and this time add a tablespoon-size lump of the starter, and shake or stir a bit. Then seal, wrap and let sit for about 4 to 6 hours. Upon opening, you will find that you have yogurt. Made from ants. You can terrify your friends with this.
According to the Turkish web pages we found, the best-tasting yogurt comes from anthill soil.
I am pasting below a link to a video. It is in Turkish, so find a Turkish friend to help you work through it. But even if you can't speak Turkish, just watch along and you can pick up on what's going on:

http://www.annemmutfakta.tv/video/hulya-erol/evde-gida/arastirma-karinca-yumurtasindan-yogurt-mayalamak/index.html

I am pasting below another link, which is a text web page which details a study which arrived at the same results. It is also in Turkish, so find a translator:

http://www.ekoses.com/ekolojikyasamportali/bpg/publication_view.asp?InfoID=147383&iabspos=1&vjob=vkwd,KARINCA%20TOPRA%C4%9EI

Last night I happened to meet some Austrian biologists here in Istanbul who were baffled by this idea that the yogurt culture is actually carried by ants. Baffled isn't enough. They were flabbergasted. They refused to accept this. I was met by all-around rejection and stern looks. They told me that the yogurt-producing bacteria is actually found in the stomachs of cows. Which may also be correct. In Austria. My German is not good enough to hunt this down, but it could also be an interesting lead, for anyone with good German.

In light of the fact that NOTHING in English on the web touches on this subject successfully (that's how I found this web page, in my fruitless search to find an alternative answer), I felt compelled to post this. Cheers, and happy ant-yogurt making.
An important part of yogurt is the bacteria in it. The store-bought yogurt is there to provide the right species of bacteria for you to culture. You can buy bacteria for yogurt, but they tend to be expensive and some strains are only sold in large-batch quantities. Some strains are even guarded company secrets. In other words, it's cheaper (and easier) to breed bacteria from storebought yogurt. For home use, you really only need a couple spoonfuls of store-bought yogurt to get what you need. So just buy a small container of yogurt and go from there. Any kind will do, as long as it has active cultures (it will say so on the label). The instructable I read says to SAVE some, but I say you should use some from a freshly opened package (to avoid contamination from OTHER bacteria). It'll be a while before your new yogurt is ready anyway, so why not buy some and enjoy whatever you don't use in the recipe.