Low Sodium Homemade Lemon Yoghurt
Indulge in the creamy, tangy goodness of this Low Sodium Homemade Lemon Yoghurt—a healthy and flavorful twist on a classic favorite. Made with whole milk, fresh lemon zest, a touch of honey, and real vanilla extract, this easy-to-follow recipe offers a naturally sweet and zesty treat that’s perfect for breakfast or a guilt-free snack. By using plain yogurt with active cultures, you’ll not only create a rich and creamy texture but also pack in probiotics for a boost to gut health. This yogurt requires minimal prep time and relies on a slow, gentle fermentation process for its velvety consistency. With no added salt and wholesome ingredients, it’s an ideal choice for those prioritizing heart-healthy, low-sodium eating without compromising on flavor. Serve it chilled and savor every spoonful on its own, or add your favorite fruits, granola, or nuts for a personalized touch!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 cups whole milk
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons plain yogurt with active cultures
- 2 tablespoons honey
- 1 teaspoon vanilla extract
Directions
Step 1
In a medium saucepan, heat the whole milk over medium heat until it reaches 180°F (82°C), stirring frequently to prevent scorching.
Step 2
Once the milk reaches 180°F (82°C), remove it from the heat and let it cool to 110°F (43°C).
Step 3
In a small bowl, mix together the plain yogurt with active cultures and 1/2 cup of the cooled milk until smooth. This will be your yogurt starter.
Step 4
Stir the yogurt starter mixture into the remaining cooled milk, ensuring it is well incorporated.
Step 5
Add the lemon zest, lemon juice, honey, and vanilla extract to the milk mixture, stirring thoroughly.
Step 6
Pour the milk mixture into a clean, airtight container or yogurt maker.
Step 7
Keep the mixture at a consistent temperature of about 110°F (43°C) for 8 hours, either using a yogurt maker or placing the container in a warm place like an oven with just the light on.
Step 8
After 8 hours, check the yogurt for consistency. It should be thick and creamy.
Step 9
Refrigerate the yogurt for at least 4 hours before serving to allow it to fully set and chill.
Step 10
Serve chilled, and enjoy your homemade low sodium lemon yogurt as a healthy snack or breakfast option!
Nutrition Facts
| Serving size | (1094.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 774.0 |
| Total Fat 32.0g | 0% |
| Saturated Fat 18.6g | 0% |
| Polyunsaturated Fat 1.1g | |
| Cholesterol 120.1mg | 0% |
| Sodium 396.6mg | 0% |
| Total Carbohydrate 87.8g | 0% |
| Dietary Fiber 2.3g | 0% |
| Total Sugars 84.2g | |
| Protein 34.2g | 0% |
| Vitamin D 445.4IU | 0% |
| Calcium 1294.9mg | 0% |
| Iron 0.2mg | 0% |
| Potassium 1633.9mg | 0% |
Source of Calories