How to Make Heirloom Yogurt

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories while soy milk is often less expensive.

yogurt starter culture

💰Cheaper: store-bought yogurt

Store-bought yogurt can be a cost-effective way to start your culture.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness and flavor.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla essence is often less expensive than pure extract.

Pick the variety of yogurt starter culture you wish to use.

Pour the milk into a glass jar, avoiding ultra-pasteurized or UHT milk.

Add the yogurt starter culture to the milk and mix thoroughly.

Cover the jar and place it in a warm spot to culture.

After 12 hours, check the milk for a change in texture by tipping the jar slightly.

If there hasn't been a change in texture, continue to check every couple of hours.

Once you see a texture change or after 48 hours, place the jar in the refrigerator.

You can eat this first batch after it has been in the refrigerator for a minimum of 6 hours, saving at least 1 tablespoon for your next batch.

To make yogurt on a regular basis, use 1 tablespoon of yogurt from the previous batch for every cup of milk.

Let the yogurt culture for 12 to 18 hours, checking frequently between hours 12 and 18 by tipping the jar slightly.

Once the yogurt is set, refrigerate for a minimum of 6 hours before eating.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens