How to make your own DIY easy homemade natural yogurt, with just 2 ingredients and 15 minutes hands-on prep time!
It’s crazy to think that just last year I’d never really put much thought into how some of my food staples are made. I’d never even questioned if they could be made easily and affordably at home. The fact that homemade natural yogurt can be made using just 2 ingredients and 15 minutes hands-on prep is absolutely amazing!
Not to mention that this natural yogurt recipe can work out a lot cheaper than the store-bought alternative. Plus, there’s no need to worry about any unnecessary ‘additional’ ingredients. Although, this also depends on which natural yogurt you use for the recipe.
Personally, I always have some natural yogurt at home. Whether using it as part of a dip recipe, in sauces, as part of a smoothie. In fact, my favourite way to use it is having it as a quick snack/dessert with fruits.
Now that I AM completely caught up in all my DIY’s , I genuinely can’t wait to share everything ive learnt onto my blog. In terms of DIY’s i’ve already posted then feel free to check out my posts for easy DIY’s for Vanilla Extract, Rose Water, Ricotta cheese, coconut shreds, chips & Bowls with plenty more to come.
And, if you’re too impatient to wait for all my DIY’s to be posted here, you can see all of them on my Instagram saved in my highlights. Including recipes for nut milks, butter & Vegan butter, coconut butter and oil, labneh, cashew cheese and more…
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If you give this homemade natural yogurt recipe a go then let me know your thoughts in the comments below. Also , feel free to tag me in your creations @Alphafoodie. I’d love to know your favourite ways to use natural yogurt!
DIY Easy homemade Natural Yogurt Recipe:
How-to: DIY Easy homemade Natural Yogurt
How to make your own DIY easy homemade natural yogurt, with just 2 ingredients and 15 minutes hands-on prep time!
Ingredients
- 2 litres full fat milk (I used raw)
- 1/2 cup natural yogurt (from your favourite unflavoured yogurt)
- thermometer
Instructions
- Heat the milk until it's about 80-85º C (if you don't have a thermometer, switch off the heat right before the milk starts boiling)
- Set aside to cool of down to about 40-45º C (if you don't have a thermometer, you can dip your pinkie in the milk and try to keep it there for 7 seconds before it starts to hurt)
- Add the 1/2 cup yogurt and stir with a wooden spoon.
- Transfer to a clean glass container.
Note: it's best to sterilise the jar with boiling water. - Cover, wrap in a blanket or towel and keep in a warm place 6-12 hours. For example, you can keep it in the oven (as long as it's switched off).
- Keep in a glass container in the fridge. Consume within a week.
