Homemade zero waste

homemade yoghurt

When shopping with us, Nael rarely goes for yoghurts (unlike fruits). That's because we took on the habit of making our own yoghurts.

My grandmother used to make them in the oven or in a pressure cooker. We prefer using a yoghurt maker allowing Nael freedom of movement. You can also find them second hand.

This is a small and easy step towards leading zero waste lifestyle. We eat 1 to 2 yoghurts per day per person, so by doing this our household bins are much smaller without all these small plastic pots. They are also way tastier (just like most homemade food) and we can multiply the flavours endlessly. Making your own yoghurts also means having real yoghurts with a proper fermentation offering a wide range of probiotics.

Nael comes to me and says: "Daddy, we need to make yoghurt". All you need is 1 mixing bowl, 1 litre of milk (oat, almond, cow, goat or soya... depending on your preferences and convictions), and 1 yoghurt made from the same milk. Mix it all up and pour it into small yoghurt (or other) glass jars. Leave them in the yoghurt maker for 10 hours and then in the fridge for one day. And that's how you make plain yoghurts.

There are many different recipes. Each one of you will find the one that suits you best by adding some vanilla or by pouring some jam at the bottom of each pot for example.

You can use a yoghurt you've previously made to make your next batch. This is a starter culture which you can use up to 10 times.

When you get the hang of it, you can use lactic ferment instead of the first yoghurt, it will be much tastier.

Try it, it's not complicated. We are living in time where gifts are often impersonal, so why not buy a yoghurt maker (ideally second hand) and give it to someone with a secret list of your favourite yoghurts.

This is another great moment I spend with my son, away from hectic supermarkets where intensely sweet yoghurts are sold in packs of 26.

As I make my yoghurts, I always have this feeling my grandmother is watching over me, smiling.