Trying to make small changes to be a more environmentally friendly person can require a lot of re-evaluating how you look at things. For example: old food.

Moldy food and sour milk strike disgust in most of us. Why is that the case? Despite the societal perceptions of expiration dates and freshness, most of the old food that we throw out has some sort of value, even if it just goes towards something like the compost pile.


One example of food that often goes to waste is that huge carton of milk that has been sitting in your refrigerator for a bit too long. You know, the one you are scared to even taste or sniff. Instead of wasting that milk by pouring it down the drain, why don’t you use it to make yogurt? After all, that’s all yogurt is, along with added cultures of “friendly” bacteria.

The great news is once you have your own batches of yogurt made, you can use your previous batch as a starter. You can stir in fruit, honey or maple syrup for a touch of sweetness. You can even get more adventurous and start straining your yogurt to make a sort of Greek-style yogurt: thick, creamy and perfect for serving with a drizzle of lavender honey, a favorite of many.

Here are the steps to making your own yogurt:

–       Heat the milk to 150°F to pasteurize it. Do not let it boil.

–       Cool the milk to around 105°F and 110°F.

–       Then, mix in 2 tablespoons of “starter yogurt” (you can get it on Amazon) per quarter cup of milk. Add powdered milk if you want your yogurt to be thicker. Add sugar/flavoring if you want it sweeter.

–       Cover it and keep warm until it has thickened, usually overnight.

–       Once thickened, refrigerate! Happy yogurting!

For more tips on how to start making yogurt at home, visit