Homemade Lemon Yoghurt
Bright, creamy, and refreshingly tangy, Homemade Lemon Yoghurt is the perfect balance of zesty citrus and smooth, creamy goodness. This simple yet satisfying recipe uses fresh lemon juice, aromatic lemon zest, and a touch of vanilla to infuse your yoghurt with vibrant flavor, while gently sweetened with granulated sugar for a hint of indulgence. Crafted with whole milk and active plain yoghurt, the result is an ultra-smooth, naturally thick yoghurt that’s full of probiotics and homemade charm. With its hands-on preparation time of just 20 minutes, followed by a slow incubation and chilling process, this recipe combines classic cooking techniques with a delightful citrus twist. Serve it chilled with fresh berries, granola, or a drizzle of honey for a breakfast or snack that’s as wholesome as it is delicious. Say goodbye to store-bought and elevate your yoghurt game with this easy recipe for homemade lemon bliss!
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Ingredients
- 4 cups Whole milk
- 0.5 cup Plain yoghurt (with active cultures)
- 0.25 cup Fresh lemon juice
- 1 tablespoon Lemon zest
- 0.25 cup Granulated sugar
- 1 teaspoon Vanilla extract
Directions
Step 1
In a medium saucepan, gently heat the whole milk over medium heat until it reaches 180°F (82°C), stirring occasionally. This process will kill any unwanted bacteria and ensure a smooth yoghurt.
Step 2
Once the milk reaches the desired temperature, remove it from heat and allow it to cool to 110°F (43°C). You can speed up this process by placing the saucepan in a cold water bath and stirring gently.
Step 3
While the milk is cooling, in a small mixing bowl, whisk together the plain yoghurt with 1/2 cup of the cooled milk until smooth. This will prevent any clumps and help the yoghurt mix evenly.
Step 4
Once the milk has cooled to 110°F, add the yoghurt mixture back into the remaining cooled milk in the saucepan, and whisk until fully combined.
Step 5
Stir in the fresh lemon juice, lemon zest, granulated sugar, and vanilla extract. Mix well to incorporate all the flavors.
Step 6
Pour the mixture into a glass or ceramic container and cover it with a clean kitchen towel or plastic wrap.
Step 7
Place the container in a warm, undisturbed area (such as an oven with the light on or a yoghurt maker) and let it sit for 4 to 6 hours until the yoghurt has thickened and set.
Step 8
Once set, refrigerate the yoghurt for at least 2 hours to fully chill before serving.
Step 9
Serve the homemade lemon yoghurt with your favorite toppings such as fresh berries, granola, or a drizzle of honey.
Nutrition Facts
| Serving size | (1216.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 892.5 |
| Total Fat 35.6g | 0% |
| Saturated Fat 20.7g | 0% |
| Polyunsaturated Fat 1.1g | |
| Cholesterol 132.8mg | 0% |
| Sodium 464.5mg | 0% |
| Total Carbohydrate 110.3g | 0% |
| Dietary Fiber 1.3g | 0% |
| Total Sugars 107.5g | |
| Protein 36.4g | 0% |
| Vitamin D 429.4IU | 0% |
| Calcium 1364.8mg | 0% |
| Iron 0.1mg | 0% |
| Potassium 1740.1mg | 0% |
Source of Calories