Making yogurt at home is simpler than you might think. With just milk, warmth, and time, you can create a living food that supports digestion, immunity, and everyday balance.
This homemade yogurt is rich in probiotics, high in protein, and free from the added sugars and fillers you often find in store-bought versions. When strained, it becomes rich, thick and creamy. I like to top it with fresh berries and mix in a scoop of just björn marine collagen for extra support for gut health, satiety, and healthy aging.
This homemade yogurt is rich in probiotics, high in protein, and free from the added sugars and fillers you often find in store-bought versions. When strained, it becomes rich, thick and creamy. I like to top it with fresh berries and mix in a scoop of just björn marine collagen for extra support for gut health, satiety, and healthy aging.
| ACTIVE TIME | INACTIVE TIME | TOTAL TIME |
|---|---|---|
| 20 minutes | 9-13 hours | 13 hours 20 minutes |
YIELD: 4 Cups
Ingredients
- 4 cups whole milk
- 2 tbsp plain yogurt with live active cultures
How to Make It
- In a saucepan, heat the milk slowly to 185°F (before boiling), stirring occasionally.
- Remove from heat and let the milk cool to 105-113°F—warm, not hot
- In a small bowl, mix the yogurt with a few tablespoons of warm milk, then stir this mixture back into the pot.
- Keep the mixture warm for 6-10 hours or overnight using one of these methods:
- In the oven with the light on
- Wrapped in a towel in a warm spot
- In a thermos
- Transfer the yogurt to glass jars or a bowl. Let it cool for 15–20 minutes, then refrigerate for at least 3 hours. Tip: don’t stir before chilling—it helps the yogurt thicken naturally.
- Optional: for thicker yogurt, similar to Greek yogurt or Icelandic skyr, strain through cheesecloth, cover, and refrigerate for 1-3 hours. You can save the liquid (whey)—it’s protein-rich and great for smoothies, soups, or soaking grains.
To serve, mix one cup of yogurt with a serving of just björn marine collagen and top with fresh berries. Add granola or a drizzle of honey if you want more texture and sweetness.
