From Pajaritos to Greek Yogurt: How to make yogurt at home

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In our bisabuela’s (great-grandmother’s) time, there wasn’t really a need to everything at the market. Many things were available around them or they were able to make themselves with some easy ingredients. In fact, when times got tough in their respective countries (as they often have in the history of Latin America) they may have had to get resourceful with how they sourced their food.

It’s super convenient to buy that strawberry yogurt drink or kefir at the market, but there’s also a log of positives to re-learn some of those skills.

For example, it saves you money, you generate less waste, and even most importantly, you aren’t drinking harmful microplastics, which may be in the yogurt’s plastic packaging and can transfer to the food inside (you can find out more about the latest research around plastics and you here). It also helps you avoid the problem with food recalls.

One of those simple things you can make at home is yogurt. Whether you enjoy greek yogurt with a little honey, or drink kefir for a better microbiome, you can easily make jars for yourself and your family – exactly how you like them.

I’ve been making my own both with a Bear yogurt making machine I got on Amazon, and also using simple jars. You can even make yogurt on a crockpot!

All you need is ultra-pasteurized milk, and a yogurt starter (which is either a starter packet you can buy online, or a spoonful of yogurt). Your ancestors would call this starter a “pajarito”.

Here’s a step-by-step guide to making yogurt like your Latin American great grandmother used to – or close enough.

Ingredients and Equipment

Milk: Use any type of milk (whole, low-fat, or non-dairy, depending on your preference). Whole milk produces creamier yogurt.
Yogurt Starter: Available in packets, these contain live cultures needed to ferment the milk.
Thermometer: To monitor milk temperature.
Pot or Saucepan: For heating the milk.
Whisk: To mix the starter evenly.
Container: A glass jar or other non-reactive container with a lid for incubation.
Incubator: An oven with a light, yogurt maker, or even a warm spot in your home can work.

Instructions

Heat the Milk: Pour the milk into a saucepan and gently heat it to 180°F (82°C), stirring occasionally to prevent scorching. This step kills unwanted bacteria and prepares the milk for fermentation.
Cool the Milk: Allow the milk to cool to 110°F (43°C). You can speed this by placing the pot in an ice bath. Use a thermometer to ensure accuracy.
Add the Starter: Sprinkle the yogurt starter packet into the cooled milk. Whisk thoroughly to distribute the live cultures evenly.
Incubate: Transfer the milk into a clean jar or container. Cover it with a lid or clean cloth. Place the container in a warm spot to maintain a consistent temperature of around 110°F. Common methods include:

Oven: Turn on the oven light (not the oven) to create a warm environment.
Yogurt Maker: Follow the manufacturer’s instructions.
Crockpot with water that lets you control the temperature
Warm Spot: Wrap the container in a towel to retain heat.
Let it sit undisturbed for 6-12 hours, depending on your desired tanginess. The longer it ferments, the tangier the yogurt becomes.

Check the Yogurt: After incubation, the yogurt should have a thick consistency and a pleasant tangy smell. If it’s not thick enough, allow it to incubate a bit longer.
Chill and Enjoy: Refrigerate the yogurt for a few hours before eating. This helps it set further and improves the texture.

Homemade yogurt can be stored in the refrigerator for up to a week. Use it as a base for smoothies, parfaits, or dressings—or enjoy it plain.