Homemade Yogurt + Bounty Yogurt Recipe (VIDEO tutorial)

Published Categorized as Sourdough Bread Recipes

I like basics. Or better to say, I like going back to basics. It is like going back home, very grounding. For me, one of the most inspiring ‘going back to basics’ rituals is making basic , simple and nutritious foods, like sourdough bread and other fermented foods – especially vegetables and yogurt. I’ve made homemade yogurt for many times and I can’t believe how excited, happy, proud of myself and inspired I am every time I make it.

Homemade yogurt + bounty yogurt recipe (video tutorial)

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Homemade yogurt + bounty yogurt recipe (video tutorial)

Creamy Homemade Yogurt

  • Total Time: 8 hrs
  • Yield: 3.3 liters 1x

Ingredients

Scale
  • 3 liters of fresh raw cow’s milk
  • 300 g of yogurt

Instructions

  1. Pour the milk into pot and heat it up to 40°C/104°F. Stir it from time to time to heat it evenly. You can heat your milk up to 90°C, however, in this way the milk will be pasteurized and some useful bacteria and nutritious constituents won’t be there for you to their full extent.
  2. When heated, pour in your additional yogurt and mix well. With this you will bring the bacteria that feeds with lactose (a sugar naturally present in milk) into milk. The product of the bacteria digestion is called lactic acid which has beneficial effect on our gut. The process where the sugars are converted into lactid acid is called lactic acid fermentation. If you have any probiotics in capsules (dietary supplements, you can add these too, it will enrich the flavor of the yogurt and lactic acid bacterial diversity (Lactobacillus bulgaricus, lactobacillus acidophilus, …).
  3. Pour the heated milk with bacteria into jars of your choice. I like to use glass jars which I wash well before using them.
  4. Cover the jars with lids and place them to a warm place for 7-8 hours (temperature between 38-41°C/100-105°F), whether it is oven, dehydrator or heating chamber. I use dehydrator which I set to 40°C for 8 hours. It that time the lactic acid bacteria will multiply. The bacteria that thrive in the warm environment are called thermophilic.
  5. When done, transfer the jars to a fridge and let it cool. In the fridge, the process of fermentation continues. This time, the pyschotrophic bacteria that thrive in cold environment do their job. Yogurt congeals and it also gets its distinctive sour flavor. Enjoy!
  • Author: Natasha Krajnc
  • Prep Time: 8 hrs
  • Category: side dish
  • Cuisine: European, Asian, Middle Eastern

The Benefits of Making Yogurt at Home

The thing I absolutely love about the homemade food preparation is the possibility to choose the ingredients. With home made yogurt, I always go for local milk from grass-fed cows raised on pastures (these cows usually get more sun than me…). In this way, I support the local agriculture and I also get the best quality.

The second but not less important thing is how inexpensive making homemade yogurt is. I get 1 liter of plain yogurt for just 1 euro – is that great or what?

Homemade Yogurt Recipe

Yields: 3.3 liters of homemade yogurt

Ingredients for Homemade Yogurt

  • 3 liters of fresh raw cow’s milk
  • 300 g of yogurt starter (yogurt from the previous batch or store bought yogurt with live cultures [I like to buy my yogurt at the farmer’s market where I get one that has been heated at no more than 60°C/140°F])

Instructions on How to Make Homemade Yogurt

  • Pour the milk into pot and heat it up to 40°C/104°F.  Stir it from time to time to heat it evenly. You can heat your milk up to 90°C, however, in this way the milk will be pasteurized and some useful bacteria and nutritious constituents won’t be there for you to their full extent.
  • When heated, pour in your additional yogurt and mix well. With this you will bring the bacteria that feeds with lactose (a sugar naturally present in milk) into milk. The product of the bacteria digestion is called lactic acid which has beneficial effect on our gut. The process where the sugars are converted into lactic acid is called lactic acid fermentation.
  • You have any probiotics in capsules (dietary supplements, you can add these too, it will enrich the flavor of the yogurt and lactic acid bacterial diversity (Lactobacillus bulgaricus, lactobacillus acidophilus, etc).
  • Pthe heated milk with bacteria into jars of your choice. I like to use glass jars which I wash well before using them.
  • Cover the jars with lids and place them to a warm place for 7-8 hours (temperature between 38-41°C/100-105°F), whether it is oven, dehydrator or heating chamber. I use dehydrator which I set to 40°C for 8 hours. It that time the lactic acid bacteria will multiply. The bacteria that thrive in the warm environment are called thermophilic.
  • When done, transfer the jars to a fridge and let it cool. In the fridge, the process of fermentation continues. This time, the psychotropic bacteria that thrive in cold environment do their job. Yogurt congeals and it also gets its distinctive sour flavor. Enjoy!

Tip: Yogurt gets better in the fridge day after day but keep in mind to use it within 14 days.

To ease the instructions of homemade yogurt, I prepared a short video (delicious bounty yogurt instructions also included!).

Varieties of recipes with yogurt are countless. My absolute favorite two are the yogurt with rye sourdough bread on my gluten days and bounty yogurt on my gluten-free days. In our kitchen, best recipes come from the leftover ingredients. And this is exactly how the bounty yogurt was born. A little bit of cacao powder and desiccated coconut and your healthy snack is ready in a minute.

Homemade yogurt + bounty yogurt recipe (video tutorial)

Bounty Yogurt Recipe

Ingredients for the Bounty Yogurt

Yields: 1 serving

  • 1 cup homemade yogurt
  • 2 teaspoons raw cacao powder
  • 4-10 tablespoons desiccated coconut (the more the better :))
  • 1 squirt of liquid vanilla stevia (appr. 15 drops or sweeten to your taste)

Instructions on How to Prepare the Bounty Yogurt

  • First pour half of your yogurt into cup and mix it with stevia.
  • Add cacao powder and 2 tablespoons of coconut.
  • Pour over the second half of yogurt.
  • Again add cacao and desiccated coconut.

Or simply  – mix all the ingredients together and sprinkle the porridge with some cacao nibs.

I like to make the porridge in the evening and then leave it in the fridge overnight. In the morning, it is ready for my breakfast.

Homemade yogurt + bounty yogurt recipe (video tutorial)
Porridge with creamy yogurt base

Have you ever made your own yogurt at home? How was it? How do you like to make homemade yogurt? What is your favorite way of eating yogurt? 

Tell me about your experience in the comment below.

Some sourdough recipes that will go great with this:

Making Yogurt FAQs

Is homemade yogurt more healthy?

When you make homemade yogurt, you can control the ingredients that go in it, which can make it healthy. Yogurt you make yourself is generally made from simple and natural ingredients like milk and probiotics. The health benefits will depend on the quality of the milk and the type and quantity of probiotics used. It is important to note that not all yogurt made at home is necessarily healthier than store-bought yogurt. Some store-bought yogurts may contain additional nutrients, such as vitamin D. Additionally, if the milk used to make yogurt at home is not pasteurized properly or if the yogurt is not stored at the correct temperature, it can compromise your health.

Is making your own yogurt worth it?

Making yogurt on your own can be worth it if you are looking for cost savings, customization, and health benefits, and are willing to put in the time and effort to get it right.

How do you make thicker yogurt?

If you prefer a thicker consistency for your yogurt, there are several techniques you can use to achieve it: use whole milk, add milk powder, strain the yogurt, use a thickener, use a starter culture (like Greek yogurt).

It is important to note that the thickness of the yogurt will depend on several factors, including the temperature and duration of fermentation, the type of milk used, and the amount and type of starter culture used.

By Natasha Krajnc

Hi! My name is Natasha and I'm specialized in home sourdough bread baking and currently based in Slovakia - a very small country in Central Europe. My bread baking story began in 2011 when I decided to give up commercial yeast. I felt tired all the time (especially after eating bread and other foods made with yeast), I wasn’t motivated to do anything, had trouble concentrating throughout the day, my abdomen was bloated and I was like a trumpet on steroids – basically, I was quite a wreck. I was a big bread lover (and still am) and having to stop eating bread was quite hard at that time but I felt I was on a right way to give my body a chance to heal itself.

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