I grew up with this stuff. Literally, there was never one day in my parent’s home that we didn’t have yoghurt. Or as we call it in Arabic, Laban or Labne. Being from the Middle East, my parents love this stuff, and now, so do I. There is no place for a dairy intolerance in a Middle Eastern upbringing. This delicious white gooey goodness reins kings as one of the old school superfoods. Not to mention the endless list of ways to include it in your diet – mixed with berries and granola, tossed with herbs and spread on toast, frozen yoghurt, added to soups, smoothies, curries, eaten as a dip or even as a broth to stew veggies in.

But why so super? The list is long…but here are 5 reasons to get you over the line

  1. Rich in calcium, potassium and B Vitamins. This might just be ‘nutritionism’ stuff, but the reality is these are vital minerals and vitamins that the body needs on a daily basis
  2. Yoghurt strengthens the immune system helping the body fight off infections
  3. Yoghurt encourages a proper functioning gut that absorbs nutrients and kills off bad bugs.
  4. Yoghurt is an excellent source of Protein – up to 20% of your daily-recommended intake of Protein can come from yoghurt.
  5. Yoghurt is easier to digest than milk due to the culturing process leaving it with less lactose than milk.

Convinced? Do you want to know how to make it yourself? Too easy.

Here, I’d like to pass on my parent’s old school technique. You can look up Nourishing Traditions for a recipe there or use one of those special yoghurt makers. But me, personally, I like that I am making my yoghurt with a technique passed onto me from my parents, who learnt from there’s… and so on. It doesn’t get more authentic than this.


  • 1 – 2 litres of milk (I use organic, raw milk from pastured cows or goats!)
  • Start culture (You can use a store-bought high quality plain yoghurt for the first batch)
How to:
  • Place a very small dish on the base on your pot – this will make sense soon
  • Pour in your milk
  • Turn your stove to a simmer temperature
  • Allow the milk to slowly heat – you can leave it and come back, but check every few minutes.
  • Once the milk starts to ‘froth’ – something that resembles the top of a latte or cappuccino then turn the heat off.
  • If you hear the plate at the bottom of the pot tinkle and rattle then you are almost in danger zone (boiling)… quickly turn off and remove from the stove.
  • Allow to cool – do some laundry, read a book. This normally takes around 15 minutes.
  • Remove the plate.
  • Now, once you can place your pinkie finger into the milk (wash your hands!) for around 10 seconds then you are ready for the next stage
  • Take your starter culture and stir in at least 2 tablespoons
  • Place the lid on and wrap the pot with a cloth
  • Either place the pot inside a pre-warmed oven (make sure it’s not on once the pot goes in) or in a warm spot (cupboard, near the water heater, cosy shelf). This is especially important during winter as the culturing process requires an even temperature and warmth
  • Leave it overnight and come morning you will have yoghurt!
  • If you like thicker ‘cheese-like’ yoghurt, strain through a muslin cloth into a bowl – keep the left over curds and whey (this keeps in the fridge for 3 months!) and use in smoothies, activating nuts, juices and more – this stuff is supercharged goodness.
There you have it 100% real, old school styled yoghurt.
Enjoy and Saha to you.



  1. I LOVE yoghurt and have some every day. My favorite is having it with coconut flakes , cranberries, raisins and banana for a delicious desert.

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