Heart-Healthy Homemade Yogurt
Creamy, tangy, and packed with gut-boosting probiotics, this Heart-Healthy Homemade Yogurt is a simple, rewarding recipe that delivers both flavor and nutritional benefits. Crafted with just two wholesome ingredients—low-fat milk and live yogurt cultures—this recipe is tailored for those seeking a low-fat, low-cholesterol option to maintain a healthy heart. With only 10 minutes of hands-on prep and a slow, gentle fermentation process, you'll create a velvety yogurt that’s easier on your wallet and better for your health than store-bought versions. Perfect to enjoy as is or topped with fresh fruits, nuts, or a drizzle of honey, this DIY yogurt is your next go-to for a nutrient-rich breakfast or snack. Plus, it keeps for a full week in the fridge, making healthy eating effortlessly convenient!
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Ingredients
- 4 cups low-fat milk
- 2 tablespoons plain live yogurt with active cultures
Directions
Step 1
Start by ensuring all your utensils and containers are thoroughly cleaned and sterilized to prevent unwanted bacteria in the yogurt.
Step 2
Pour 4 cups of low-fat milk into a large saucepan. Heat the milk over medium flame, stirring frequently to prevent scorching. Heat until the milk reaches about 180°F (82°C) – you'll see bubbles form around the edges and steam rising from the surface.
Step 3
Once the milk has reached the desired temperature, remove the saucepan from the heat. Let the milk cool down to 110°F (43°C). You can speed this up by placing the pan in an ice bath and stirring occasionally.
Step 4
As the milk cools, take 2 tablespoons of live yogurt with active cultures and let it come to room temperature.
Step 5
Once the milk has cooled to the appropriate temperature, mix in the live yogurt. Whisk gently until the yogurt is fully incorporated into the milk.
Step 6
Pour the milk-yogurt mixture into a sterilized glass or ceramic container. Cover the container with a tight-fitting lid or clean cloth secured with an elastic band.
Step 7
Place the container in a warm environment, such as an oven with the light on or a yogurt maker. Let it incubate for 6-12 hours until it reaches the desired level of thickness and tartness. The longer it ferments, the tangier and thicker it becomes.
Step 8
After the fermentation process, move the container to the refrigerator to chill for at least 2 hours before consuming. This halts the fermentation process and allows the yogurt to set.
Step 9
Store homemade yogurt in the fridge for up to 1 week. Enjoy it plain or add fruits, nuts, or honey for extra flavor while maintaining its heart-healthy benefits.
Nutrition Facts
| Serving size | 990 grams (990.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 500 |
| Total Fat 20.70g | 27% |
| Saturated Fat 12.40g | 62% |
| Cholesterol 80mg | 27% |
| Sodium 495mg | 22% |
| Total Carbohydrate 45.40g | 17% |
| Dietary Fiber 0.00g | 0% |
| Total Sugars 45.40g | |
| Protein 33.20g | 66% |
| Vitamin D 419IU | 2096% |
| Calcium 1240mg | 95% |
| Iron 0mg | 0% |
| Potassium 48mg | 1% |
Source of Calories