Homemade yogurt is low in sugar and high in probiotics! Live yogurt cultures/probiotics are fantastic for gut health! And good gut health is essential to overall health!
- 4 cups of milk
- 3-4 Tbsp of yogurt from previous batch, store bought, plain, high quality yogurt or, if it's your first batch, use a starter culture (see below) and follow directions for activation
- Raw honey or agave to taste
- 3-4 Tbsps powdered goat's milk (or cow's milk) -- this makes the yogurt a bit thicker like Greek yogurt without the need to strain it.
- a sprinkling of vanilla bean powder -- I order mine from Mt Rose Herbs; see link below
Directions if using Instant Pot:
- Pour milk into Instant Pot and secure lid
- Press "yogurt" and then "adjust" so that the display says "boil." When Instant Pot beeps, turn off and
- Let cool to 110 degrees or to the touch -- taking it out of the Instant Pot casing helps it to cool faster.
- When cool, add reserved yogurt from previous batch
- Add powdered goat milk, if using, and gently mix well
- Secure lid and press "yogurt"
- Let it do it's thing for 5-8 hours, the longer it sits, the thicker and more tart it will become
- Reserve a cup for your next batch
- Using an immersion blender (see below), add vanilla beans and honey or agave to taste and blend until smooth
- Pour yogurt into several small jars for individual servings or into one larger container
- Put in the fridge for several hours to set
Will keep, refrigerated, for up to 2 weeks.
Or Order Powdered milk here: Vita Cost
Order Vanilla Bean Powder here:
Directions if not using Instant Pot:
Attach a candy thermometer to a large pot and add milk.
Place the pot over medium heat and heat 'til it reaches at least 180°F or boils.
Remove the milk from the heat and allow to cool to 110°F or to the touch.
When cool, add reserved or store bought yogurt or starter culture and powdered milk, if using.
Place in a covered glass dish or stainless steel pot and put in the oven with the light on and door closed for at least 5 hours or overnight.
Continue with step 8 above