On July 26th, the Diabetes Health Center hosted a Cooking Demo featuring our amazing Registered Dietician/Diabetes Educator, Cristina Vega-Martinez and sous chef Teresa Martinez-Rodriguez, Office Manager.

The demo taught attendees how to make their own yogurt and how to incorporate probiotic foods into a daily diet! Below is the recipe so you can try it at home.


Homemade Yogurt
Recipe yields 1 quart

Tools you will need:

  • 1 quart heat proof jar with lid
  • Medium sauce pan
  • Candy thermometer
  • Kitchen towel

Before you begin, sterilize your heat proof jar by pouring boiling water into it and letting it stand 5 minutes, then drain it well before adding the yogurt mixture.


  • 1 quart whole milk (2% works well also)
  • ¼ cup plain yogurt (Be sure to use a brand of yogurt that has live cultures in it)


  1. Heat the milk in a sauce pan fitted with a thermometer or use and instant read thermometer, until the milk reaches 180 degrees F. Remove from heat
  2. When the temperature drops to 115 degrees F., stir in the ¼ cup of yogurt, then pour the mixture into the sterilized jar. (Do not put a lid on the jar; place a kitchen towel over it to keep anything from landing in it).
  3. Put the yogurt in a slightly warm place (an oven that has a pilot light is a good place or, if you don’t have a warm place in your house, swaddling the jar with a towel is a good way to keep it warm), and leave it undisturbed to ferment for 10 to 12 hours. The longer fermentation will yield a more tart yogurt.
  4. Place a lid on the jar and chill the yogurt thoroughly, at least three hours. The yogurt will thicken up once cool.