How to make Yogurt with Homemade Lemon Culture. No more store bought Yogurt to make Yogurt again.

milk

🥗Healthier: almond milk

💰Cheaper: powdered milk

Almond milk is lower in calories, while powdered milk is cost-effective.

yogurt starter culture

🥗Healthier: homemade yogurt

💰Cheaper: store-bought yogurt

Using homemade yogurt can be a cost-effective way to start.

Heat 1 cup of milk in a pot on medium heat until it reaches the boiling point.

Remove the pot from the heat and stir until the milk is warm to touch.

Squeeze half a lemon into the warm milk and stir to combine.

Cover the pot and let it rest in a warm area overnight.

The next morning, prepare to make yogurt by heating 3 cups of whole milk in a pot until it reaches boiling point.

Remove the pot from the heat and cool it quickly by placing it on top of ice for about 1-2 minutes until warm to touch.

Transfer the cooled milk into a bowl.

Add 1/2 cup of the homemade lemon culture to the bowl and stir until well combined.

Cover the bowl and wrap it in a cotton towel to maintain warmth.

Let the mixture rest in a warm area for at least 8 to 12 hours; the creator rested it for 8 hours.

After 8 hours, the yogurt is ready; add sweetener and flavoring at this point, avoiding sugars before fermentation.

Mix in coconut flavor and brown sugar to the yogurt.

Equipment Needed