Low Sodium Homemade Yogurt
Indulge in this creamy, wholesome delight with our **Low Sodium Homemade Yogurt** recipe—a perfect option for those seeking to lower their sodium intake without compromising on flavor or texture. Made with just two simple ingredients, whole milk and plain low-sodium yogurt, this recipe ensures pure, unadulterated goodness. By heating and fermenting the milk with a culture, you’ll create a naturally tangy, velvety yogurt that’s free of preservatives and excess salt. Whether you enjoy it plain or pair it with fresh fruits, honey, or low-sodium granola, this yogurt is a versatile addition to your daily routine. Plus, it’s packed with gut-friendly probiotics and can be stored for up to two weeks, making it as nutritious as it is convenient. Try this easy-to-follow recipe to savor the rewards of homemade, low-sodium comfort!
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Recipe Information
Ingredients
- 4 cups Whole milk
- 2 tablespoons Plain low-sodium yogurt (as starter culture)
Instructions
Start by pouring 4 cups of whole milk into a heavy-bottomed pot. Use full-fat milk for creamier yogurt.
Heat the milk on medium heat until it reaches about 180°F (82°C). Stir occasionally to prevent the milk from sticking to the bottom of the pot.
Once the milk reaches the desired temperature, remove the pot from the heat. Allow the milk to cool down to around 110°F (43°C). You can accelerate the cooling process by placing the pot in a cold ice bath, making sure no water enters the pot.
In a small bowl, mix 2 tablespoons of plain low-sodium yogurt with a bit of the cooled milk. It's crucial to use low-sodium yogurt as your starter to ensure a true low-sodium final product.
Once well combined, stir this yogurt-milk mixture back into the pot of cooled milk. Mix thoroughly to distribute the cultures evenly throughout the milk.
Preheat your oven to its lowest setting and turn it off. Pour the mixture into a clean glass or ceramic bowl and cover it with a clean kitchen towel.
Place the covered bowl inside the warm oven. Let it ferment undisturbed for 4 to 6 hours, or until the yogurt reaches your desired level of tartness and thickness.
After fermentation, refrigerate the yogurt for at least 2 hours to help it set further and chill before eating.
Once chilled, stir the yogurt until smooth. Store the homemade low-sodium yogurt in an airtight container in the fridge for up to 2 weeks.
Enjoy your yogurt plain or with fruits, honey, or low-sodium granola for added flavor.
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 382 mg | 17% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 47.9 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 1234 mg | 95% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 1510 mg | 32% | |
*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.
