I love the nourishing creamy goodness of this homemade yoghurt recipe. It is my typical breakfast that I enjoy almost everyday. It is a light option but packed with energy filled protein. I’m a purist and like to eat it plain but you could dress it up with some honey, or maple syrup, blueberries, raisins, nuts, granola etc.
In addition to being light and healthy this homemade yoghurt recipe is very easy to make. The preparation actually only takes about 10 minutes. Looking complicated at first glance, the directions are only 4 simple steps.
Fresh homemade yoghurt is so healthy. There are so many benefits to eating naturally fermented foods made in your own home where they are exposed to the naturally occurring microorganisms of your own environment. The probiotics in yoghurt also help keep your digestive system running smoothly and strengthens overall gut health.
Yoghurt is also rich in nutrients such as calcium, vitamin b and vitamin d (which is commonly added to milk). It is high in protein gives you energy and powers your brain. The protein content also makes you feel full longer and may help you loose or maintain weight. There is also evidence that eating yoghurt regularly may help prevent osteoporosis, heart disease and strengthen your immune system.
Making your own yoghurt costs less than store-bought as well. When I use organic milk it costs less than half as much as organic yoghurt off the shelf. I have also made it with raw organic milk which is also very good.
If you want your yoghurt to be a bit thicker you could add 1 to 2 packets of unflavored gelatin when the milk is hot, before your pour it into the storage container.
Yoghurt machines are also a great option. These little incubators hold your mixture at just the right temperature while it ferments. If you have one, by all means use it. They are definitely not necessary though. I have been successfully making yoghurt for years without a machine.
You can view the detailed directions below but here are the basic instructions. Heat the milk in a sauce pan until it reached about 108º. Remove pan from heat a few degrees before your reach 108º because the milk will continue to warm up even after you have taken it off of the stove.
Then add the yoghurt or starter packet and gently stir just enough to mix it in. Pour into a storage container.
You will now place it in a warm location for about 6 to 8 hours or overnight. In the summer, usually leaving it on the counter is warm enough. In the winter, if your kitchen is a little cooler you might want to place it in the oven with the light turned on for some extra warmth.
Alternatively, you could place it in a small cooler which would hold in the heat a little bit, if you don’t have an oven light that you can leave on.
After about 6 to 8 hours check to make sure that the yoghurt has begun to set up. Then refrigerate for 3 to 4 hours before eating. It is typical for homemade yoghurt to be a little more liquid than store bought. That is because the store bought ones typically have additives or thickeners.
If it is watery and still tastes like milk, simply leave it in the warm location a little longer. Don’t worry about the idea of leaving milk out at room temperature and being concerned that it will spoil. This is all part of the fermentation process. The more time it is left to ferment the more sour it will become.
After scooping out some of your delicious homemade yoghurt smooth down the top of the yoghurt in your serving container. This will help the whey from separating out. But if a bit of the watery whey does separate, just stir it back in!
- 1/2 gallon milk
- 1/2 cup approximately leftover yoghurt from a previous batch or store bought yoghurt or 1 yoghurt starter packet
- Heat the milk in a sauce pan until it reached about 108º. Remove pan from heat a few degrees before your reach 108º because the milk will continue to warm up even after you have taken it off of the stove.
- Add the yoghurt or starter packet and gently stir just enough to mix it in. Pour into a leak proof storage container.
- Place in a warm location for about 6 to 8 hours or overnight.
- After 6 to 8 hours check to make sure that the yoghurt has begun to set up. Then refrigerate for 3 to 4 hours before eating.
Eat this ultimate homemade yoghurt everyday to feel and look great. Take a look at my healthy eating tips!