How to Make Piima Yogurt

buttermilk

🥗Healthier: kefir

💰Cheaper: milk + vinegar

Kefir offers probiotics while milk + vinegar is a cost-effective substitute.

yogurt starter

💰Cheaper: store-bought yogurt

Store-bought yogurt is often more accessible and less expensive.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener and agave syrup can be cheaper.

fruit

🥗Healthier: fresh berries

💰Cheaper: canned fruit

Fresh berries are healthier while canned fruit can be more affordable.

Add 4 tablespoons of activated yogurt starter to a jar for making a quart of yogurt.

Fill the jar with milk, leaving a little space at the top to stir.

Stir the milk and yogurt starter together until well combined.

Cover the jar with a paper coffee filter or a tight weave tea towel secured with a rubber band to allow gas to escape while keeping bugs out.

Place the jar in a warm spot in the house, ideally between 70 and 78 degrees Fahrenheit, for 12 to 18 hours.

Check the yogurt after the time has passed; it should thicken and pull away from the sides of the jar when tipped.

Refrigerate the yogurt for 6 hours before consuming to stop the culturing process.

Set aside some yogurt to use as a starter for the next batch before adding any flavorings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens