How To Make Yogurt at Home (Easy Step-by-Step Recipe) - Fully Keto

Video · published 2025-03-05

• Homemade yogurt needs only two ingredients — fresh full-cream milk plus a spoonful of previously made yogurt as the starter — and is both healthier and cheaper than supermarket yogurt.
• Boiling the milk first is unnecessary: store-bought milk is already pasteurized, and even unpasteurized milk carries beneficial bacteria.
• Let the mixture sit somewhere warm for 8–12 hours depending on temperature; at around 35°C it is ready in about 8 hours.
• Do not put a lid on the yogurt while it ferments (or when it goes into the fridge) — a lid hurts both taste and consistency; cover it with a cloth instead to keep bugs out.
• Refrigerate the yogurt the next day once it has set, checking that the consistency is right.
• For a keto-friendly flavored or frozen version, sweeten with stevia and mix in blueberries, which are very low in sugar.