Heart-Healthy Homemade Yogurt
Crafted for both simplicity and wellness, this Heart-Healthy Homemade Yogurt recipe is a delightful way to incorporate gut-loving probiotics into your daily routine without preservatives or added sugars. Using just two wholesome ingredients—low-fat milk and plain yogurt with active cultures—this DIY yogurt is a guilt-free and nutritious choice for health-conscious individuals. With minimal prep time and a hands-off incubation process, you’ll enjoy creamy, protein-rich yogurt that’s perfect as a snack, breakfast base, or dessert topper. Rich in essential nutrients and naturally lower in fat, this recipe is designed to nourish your body while saving you money and unnecessary additives. Plus, it can be customized with fruits, nuts, or natural sweeteners to suit your taste—all while supporting heart health and digestion.
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Recipe Information
Ingredients
- 4 cups low-fat milk
- 2 tablespoons plain live yogurt with active cultures
Instructions
Start by ensuring all your utensils and containers are thoroughly cleaned and sterilized to prevent unwanted bacteria in the yogurt.
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.
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.
As the milk cools, take 2 tablespoons of live yogurt with active cultures and let it come to room temperature.
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.
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.
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.
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.
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
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 495 mg | 22% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 45.4 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 10.5 mcg | 52% | |
| Calcium | 1240 mg | 95% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 48 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
