Homemade yogurt without electricity: methods from €0 to €20
You can make homemade yogurt without electricity: a glass jar, insulation and 8 hours. Methods ranging from €0 to €20. Real savings.
English · Original discussion in Spanish · Published
Making yogurt without using electricity: low-consumption methods that are coming back
Making yogurt at home doesn't require an electric yogurt maker. Traditional thermal insulation methods – a clay pot, polystyrene foam, recycled cardboard, even a lunch box on the radiator – work just as well and cost anywhere from zero to twenty euros. The issue isn't technical, it's about habits.
The ingredients and the basic process
The basis is a bacterial culture: heat milk to around 42°C, mix with a natural yogurt, and keep that temperature for 8 hours. The energy needed is minimal: just for the initial heating and the subsequent insulation. There's no need for an appliance plugged in all that time.
From the 'haybox' to polystyrene foam: the real savings
Insulating materials range from things found at home (blankets, newspapers, cardboard) to commercial solutions like the Vogel yogurt maker, a glass jar with a polystyrene foam container that costs 20 euros and includes a thermometer. The debate pits those who argue that this purchase is a bargain (thermometer, perfect temperature control, convenience) against those who reply that with a jar and a bit of ingenuity it comes out just as good for free. The question of whether skimmed milk works has been settled: it does, though the result is less dense; a tablespoon of powdered milk fixes that.
Beyond yogurt: kefir as a rival
Kefir is mentioned as a more alcoholic and versatile alternative, but the consensus is that it comes down to taste. Yogurt remains king in texture and ease.
Responsible consumption finds a perfect testing ground here. Electricity-free techniques save energy and money, but they require planning. They're unlikely to become mainstream again, but they are gaining trinc among those looking to reduce their footprint and their bill.
Related discussions on the forum
Making yogurt at home doesn't require an electric yogurt maker. Traditional thermal insulation methods – a clay pot, polystyrene foam, recycled cardboard, even a lunch box on the radiator – work just as well and cost anywhere from zero to twenty euros. The issue isn't technical, it's about habits.
The ingredients and the basic process
The basis is a bacterial culture: heat milk to around 42°C, mix with a natural yogurt, and keep that temperature for 8 hours. The energy needed is minimal: just for the initial heating and the subsequent insulation. There's no need for an appliance plugged in all that time.
From the 'haybox' to polystyrene foam: the real savings
Insulating materials range from things found at home (blankets, newspapers, cardboard) to commercial solutions like the Vogel yogurt maker, a glass jar with a polystyrene foam container that costs 20 euros and includes a thermometer. The debate pits those who argue that this purchase is a bargain (thermometer, perfect temperature control, convenience) against those who reply that with a jar and a bit of ingenuity it comes out just as good for free. The question of whether skimmed milk works has been settled: it does, though the result is less dense; a tablespoon of powdered milk fixes that.
Beyond yogurt: kefir as a rival
Kefir is mentioned as a more alcoholic and versatile alternative, but the consensus is that it comes down to taste. Yogurt remains king in texture and ease.
Responsible consumption finds a perfect testing ground here. Electricity-free techniques save energy and money, but they require planning. They're unlikely to become mainstream again, but they are gaining trinc among those looking to reduce their footprint and their bill.
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Summary of a discussion on Burbuja.info - Foro de economía, actualidad y política., translated from Spanish and reviewed before publication. Read the full discussion (14 replies).
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