Servings: 16 1/2 cup (60g) each
Ingredients
- 1/2 gallon ultra-pasteurized whole milk
- 1/4 cup plain kefir (homemade or store-bought)
Instructions
- Pour the milk into several clean, sterilized jars, leaving at least an inch of space at the top. I use three quart (~1 L) jars.
- Add the kefir starter, dividing it evenly between jars.
- Stir gently to mix, then cover the jar loosely with a lid or cloth.
- Ferment at 100°F (38°C) for 24 hours. Use a yogurt maker, an Instant Pot set to yogurt mode, or a dehydrator.
- When done, refrigerate until chilled (don’t stir prior).
- Optional: strain through a cheesecloth or yogurt strainer for a Greek-style yogurt.
Video
Notes
-This yogurt is thicker and milder than kefir, but it contains more probiotic diversity than most store-bought yogurts.
-After the first batch, you can use a few spoonfuls of your kefir yogurt as a starter for 4–6 more batches before starting over with fresh kefir.
-A 24-hour fermentation makes the yogurt lower in lactose and higher in probiotic counts.
Nutrition
Calories: 73kcal | Carbohydrates: 6g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 47mg | Potassium: 177mg | Sugar: 6g | Vitamin A: 199IU | Calcium: 150mg
Nutrition values are approximate and may vary.
Have you tried this recipe?Comment below and tell us about it on Instagram! @wholeshenanigans
