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Prep time
20 minutes
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Serves
7
Author Notes
Growing up, my mom made homemade yogurt every week, and my job was to stand on a stool and carefully stir the milk so it wouldn't burn. Now, I make yogurt with my own daughter and keep the tradition alive.
I love that this recipe is perfect for any time of day, and full of all the nutrients that come with milk—but without any added sugar.—Hetal Vasavada
—Food52
Test Kitchen Notes
This recipe is presented in partnership with Gonna Need Milk. —The Editors
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Ingredients
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3
whole milk
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1/4 cup
heavy cream
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2 tablespoons
plain yogurt with live culture
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3/4 teaspoon
cardamom
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1 3/4 cups
granola or meusli
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3/4 cup
fresh fruit (blueberries or strawberries)
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7 tablespoons
honey or your choice of sweetener (curd, chocolate sauce, caramel, etc)
Directions
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Add milk and cream to a large saucepan over medium heat and simmer while stirring occasionally. Heat the milk until it simmers and hits 180°F.
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Create an ice bath and cool the mixture down to 110°F while mixing.
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Remove from the ice bath and add 1 cup of the milk mixture to a blender. Add the yogurt to the blender and blend until smooth, about 10 - 15 seconds. Pour the mixture with the rest of the milk and whisk in the cardamom.
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Divide the milk mixture into seven 4 oz jars on a baking tray. Loosely cover with lids and let it sit in a warm place overnight, 6-10 hours. I like to set it in the oven with the light on.
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Once the yogurt is set, refrigerate for a few hours.
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When ready to serve, top with granola or meusli, fruit, and a tablespoon of honey.
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