Homemade Mixed Berry Yogurt

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt is higher in protein and lower in sugar.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower on the glycemic index.

granola

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber without added sugars.

mixed berries

🥗Healthier: fresh berries

💰Cheaper: frozen berries

Frozen berries are often more affordable and just as nutritious.

Sterilize all equipment, including the yogurt making glass jar, lid, pot, and utensils.

Pour 1 and 1/2 L of full cream milk into a large pot.

Gently heat the milk to 82° C (180° F) and hold it at that temperature for around 10 minutes, whisking occasionally to prevent burning.

Remove the pot from heat and let the milk cool down to below 43° C (110° F).

Once cooled, add the starter culture and gently whisk it through the milk.

If using frozen mixed berries, ensure they are defrosted beforehand. Add 2 cups of mixed berries into the base of the yogurt making jar.

Gently pour the milk mixture over the berries in the jar, allowing the berries to float and disperse through the milk.

Replace the lid on the jar and place it into the yogurt maker.

Pour water into the base of the yogurt maker up to the tall line indicator and replace the cover lid.

Set the yogurt maker temperature to 38° C (100° F) and the time to 15 hours, then press confirm to begin incubation.

After fermentation is complete, switch off the yogurt maker and remove the yogurt jar.

Place the yogurt jar into the fridge for at least 6 hours to chill and set.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens