Making Yogurt and the Purple House Smoothie from scratch!

Did you know I used to make my own yogurt for decades?

Pete and I used to ‘homestead’ in the back of beyond with 6 hungry kids and I offered them staple food like homemade yogurt and freshly baked organic bread and so much more.

It is so easy to make your own yogurt and great for the hip pocket as well, it costs you a fraction of store bought yogurt.

Homemade yogurt often contains zillions more good, life enhancing probiotics compared to its shop bought twin and it requires very little equipment as you will see in this video.

And while yogurt requires at least five hours to incubate, there’s only a few minutes of preparation.

You can even make the yogurt before going to bed and let it incubate overnight.

Homemade Yogurt Recipe

  • 4 cups (1 quart) milk
  • 3 tablespoons plain yogurt (either store-bought or homemade). Make sure you use organic, full-fat yogurt.

Thermometer (or use your finger to gauge the temperature); yogurt maker or another incubator, such as a thermos; cheesecloth for straining (optional); Mason jars or another container for storage.

  • Start by cleaning your utensils with HOT soapy water or a wash in the dishwasher is sufficient.
  • Attach a thermometer to a large pot and add the milk. Place the pot over moderate heat and heat the milk until it reaches at least 80C or close to boiling, stirring occasionally to prevent skin from forming and making sure the milk doesn’t scald or boil over.

Grada’s note: I always use full cream milk powder to make up to 1 liter of milk, because I never have milk in the house. Mix up the milk powder in 1 cup of cold water until it dissolves and then add hot water from your kettle to bring the milk mixture to the right temperature of 45 C, which feels a little bit warmer than body temperature (our body temperature is 37C). Remove the milk from the heat and allow it to cool to 45 C. To speed the cooling process, place the pot in cold water and stir occasionally. (If the milk temperature drops too low, return it to the heat.)

  • In a small bowl, combine about 1 cup warm milk with the yogurt and stir to combine.
  • Add the yogurt-milk mixture to the remaining warm milk and stir until completely incorporated. Do not stir vigorously.
  • Pour or ladle the mixture into the yogurt maker containers or another incubator (if using a thermos, first warm the inside with hot tap water) and incubate between 40C and 45C a for 5 to 10 hours, depending on the desired flavour and consistency—longer incubation periods produces thicker, more tart yogurt. Do not disturb the yogurt during incubation. (I know, it is tempting!)
  • Cover the yogurt and refrigerate until cold, 2 to 3 hours. (If you used a thermos to incubate, transfer the finished yogurt to a non-insulated container for chilling so the temperature will drop.)

For thicker, Greek-style yogurt, after incubation, spoon the yogurt into a cheesecloth-lined colander set over a bowl and let it drain, covered in the refrigerator, for at least 1 hour or overnight. Reserve the whey for another use.

Yogurt can be stored in the refrigerator, in covered glass, ceramic, or plastic containers, for up to 2 weeks, but the flavour will be the best during the first week.

As yogurt ages, it becomes more tart.

If more whey separates out of the yogurt, just stir it back in before serving.

Grada’s notes:

  • Yogurt needs to incubate for at least 5 hours, but it can safely incubate for much longer, even overnight. If you’re using a yogurt maker with a timer and you set it for a shorter incubation (5 hours, for example), it’s fine to let it sit there for several more hours. The same is true for a thermos or other incubation method; just keep in mind that the longer the incubation period, the thicker and more tart the final yogurt.
  • The whey that drains from the yogurt is full of vitamins and minerals and can be added to smoothies and lassis, used as a cooking liquid, or made into a simple drink with a bit of sugar or salt.
  • As an alternative way to thicken yogurt, whisk in 3 or 4 tablespoons of powdered dry milk when you add the starter.
  • This recipe may be doubled or tripled; increase the amount of starter and milk proportionately.

Enjoy your freshly made yogurt in the Purple House Smoothie!

Purple House Smoothie Recipe

  • 2 tablespoons of organic, cold-pressed flaxseed oil (only ever buy this oil from a cold dark place like a fridge and keep refrigerated)
  • 6 tablespoons of organic plain full-fat yoghurt or kefir
  • 2 tablespoons of organic coconut oil
  • 2 tablespoons of Chia seeds
  • 2 scoops of Vital-all-in-one
  • 2 sachets of Percy’s Powders
  • 1 teaspoon of Relief Powder or Turmerix
  • 10 drops of an important trace mineral.
  • A knife tip of boron. Boron is a trace mineral that keeps your bones strong, and it is an effective and cheap Candida cure. Candida is a fungus that predisposes you to cancer.
  • I often add a sprinkle of food-grade Diatomaceous Earth, which is pure silica, in a form that kills internal parasites and mops up toxins.

You may need to add some water to create a consistency that suits your taste buds.

You can add some cinnamon or vanilla to make the taste more interesting, or some culinary essential oils.


Mix in a food processor and eat slowly.

Do not be tempted to turn this into a fruit smoothie.

Too much fructose is transformed into harmful oils inside your cells, which may cause pain and inflammation.

Total package: $230.00 plus $12 postage makes it $242.00.

This supply will easily last you 30 to 40 days, and it is so filling that you will save money on other groceries.

All you need to purchase from your local shop is organic flaxseed oil, organic coconut oil, and organic yogurt.

Call today on 03 64283007 or click here to order online.

To download our free Smoothie ebook click here.

Yours to great health!