Kefir Yogurt

A creamy twist on kefir—thick, tangy, and packed with probiotics

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Author: Whole Shenanigans

Prep: 5

Ferment Time: 1

Total: 1 5

Servings: 1/2 cup (60g) each

Ingredients

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.

-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 values are approximate and may vary.

Keyword: kefir, kefir yogurt, yogurt

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