Breastmilk Yoghurt for Babies

"For those mothers with over supply or who have a lot of milk in the freezer which may not be used before potentially going off...here is one way to make use of the excess."
 
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Ready In:
9hrs
Ingredients:
2
Yields:
1 quart
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ingredients

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directions

  • Sterilize milk by heating it in a pan (not in microwave, though this can cause"hot spots" and cold spots where bacteria survive) until small bubbles form and is *almost* boiling, around 180-185°F.
  • Cool to about 112°F.
  • Meanwhile, if using purchased yogurt as starter, set it out at room temp to warm up.
  • Add yogurt starter.
  • You can buy the powder at a health foods store, or use 2 tablespoons of plain yogurt with live and active cultures.
  • Look for some "fresher" yogurt with a very distant expiration date for stronger cultures.
  • Pour milk mix into a *warmed* quart jar, Pyrex bowl, custard cups, etc--preferably something with a lid!
  • Incubate it for 4-8 hours, depending on how tart you like it, by putting the container of milk mix into a picnic cooler and pouring very warm water in around it.
  • Or if you have a big cooler, set the yogurt container into a big pot of hot water, inside the cooler.
  • Don't cover the top of the container with water!
  • You need to keep the water between 90-120 F, as close to 112 as possible.
  • You really don't have to check it or change water much--you'd be surprised how well it holds the temperature, and the more you open it, the more heat you lose.
  • Lower temps or shorter time make milder, sweeter yogurt.
  • Temps closer to 120 or longer times make tarter, firmer yogurt.
  • Also it gets firmer the longer you let it incubate--can go up to 12 hours or so.
  • Remove a small amount as starter for your next batch, and add any flavorings or anything to the rest of the batch *after* incubating.
  • Refrigerate.

Questions & Replies

default avatar
  1. Carrie E.
    I've tried this recipe 3 times and all I'm getting is sour milk. What am I doing wrong
     
  2. Rachael D.
    Mine stayed in liquid form. I had it sitting for 11 hours. What could have caused this?
     
  3. Maria E.
    How much breast milk do you use to make yogurt
     
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Reviews

  1. Rachael D.
    Mine stayed in liquid form. I had it sitting for 11 hours. What could have caused this?
     
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RECIPE SUBMITTED BY

I'm an ex-pat NZer living in the tropical Top End of Australia. Which makes it a perfect place to make homemade bread and summer recipes all year around. I experiment on my 3 kids who have grown up trying new Zaar recipes every other day and they are thriving. I'm the lacto-ovo vegetarian in the family and somehow I got roped in to become a Forum Host here at Zaar. So check out the Vegetarian and Vegan Forum http://www.recipezaar.com/bb/viewforum.zsp?f=43 and feel free to join in whether you are a fully fledged vegan or someone who needs to cater for a vegetarian and has no idea where to start. Every year I try to do something a bit different to push the envelope a little bit. In 2005 I learned how to sail a dinghy; 2006's grand passion is mosaics. Check out my blog! Between raising three children, working almost fulltime and trying to pursue my hobbies...let's say that my time management skills have greatly improved over the years! I am also very interested in living a sustainable lifestyle. Essentially I'm finding that I'm getting back to the country lifestyle I enjoyed in my childhood even though these days I live in themiddle of suburbia. To this end I have started gardening although I am a total gardening virgin when it comes to gardening in a tropical climate. I also have a cookbook with a number of recipes you can make from scratch. Living clean and green is good for you AND cheaper!
 
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