Homemade Yogurt without Electricity

By Posey Salem with help from Nitza Moshe and Betz Vick

Use the player below to listen to the companion radio broadcast  – coming soon.


To make homemade yogurt without a commercially produced yogurt maker or electricity, you will need:

  • About 2 quart of fresh milk, this can be from a cow, goat, sheep, or produce or nut milk such as coconut, rice, almond, etc.
  • 3 to 4 level Tablespoons of Beef gelatin
  • Glass pint size canning jars that have been washed and prepared just like you do for canning. The jars need to be pre-heated either warming on a baking sheet in the oven or with hot water
  • Clean jar lids
  • An insulated cooler with a good fitting lid of a size that will hold all of the jars of milk
  • A blanket or two or large bath towels or clean throw rugs to wrap around and over the top of the cooler to help it insulate longer
  • Boiling water, enough to cover the top of the jars with one inch of water
  • A large enough stainless steel pot to heat the milk in
  • Sweetener of choice: honey, stevia, maple syrup
  • Flavorings: Vanilla, Remnant Remedy essential oils – lime, lemon, orange


  1. Heat the milk in the large pot. Do not let it come to a boil do not allow it to scald. Heat just under a boil and remove from heat.
  2. Place 3 to 4 tablespoons of beef gelatin into a small bowl. Slowly pour in about a cup of warm milk and stir well to dissolve all of the gelatin. Make sure that you don’t have any clumps then pour it back into the pan of warm milk and stir to combine. Allow milk to cool to room temperature.
  3. Add the probiotics: Follow the directions in the Yogourmet package or use 4 Tablespoons of left over yogurt per 2 quarts of milk or use 4 to 6 capsules of Remnant Remedy Ultimate Flora probiotics. Stir well to combine
  4. If you want to sweeten and or flavor the yogurt add it now to taste
  5. Fill jars with milk mixture and screw on the lids
  6. Place inside a small insulated cooler
  7. Pour boiling water into the cooler and up over the top of the jars
  8. Close the lid and cover with blankets etc.
  9. Allow to sit for 12 or 14 hours (over night)
  10. Remove jars from cooler and refrigerate

Serving Suggestions:

Top with sliced fruit of your choice such as: blueberries, raspberries, blackberries, strawberries, peaches, bananas, mango, pin3apple, orange, kiwi, cherries,

Sprinkle ¼ to ½ cup of granola over the yogurt

Use it to make smoothies

Flavor it with a little fruit juice stirred in just before serving.

Homemade yogurt will last approximately two weeks in the refrigerator.

Homemade Cream Cheese From Yogurt

Place yogurt in a linen or muslin jelly bag and close suspend it over a bowl for 12 to 14 hours or overnight. Alternatively you can line a colander with linen fabric and pour the yogurt over it. Set the colander over a bowl to catch the liquid that will drain from the yogurt.

The next day, squeeze any additional liquid from the bag and scrape the cream cheese into a container and store in the refrigerator.


If you have electricity, you can also set the jars on a heating pad and insulate with blankets or you can use a dehydrator set to 115 degrees or the setting suggested by the dehydrator manufacturer.

Continuation of this Show

Nitza, Betz and I continue this discussion on the following show:  Boost Your Immune System and Stay Healthy

In this broadcast, we share about the benefits of probiotics from natural sources, using oregano essential oil as a natural antibiotic, some of the benefits of using Remnant Remedy therapeutic grade pure essential oils, and will talk about Kefir which is another cultured milk product that is loaded with probiotics.

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