Low Sodium Homemade Yogurt
Craft the creamiest, healthiest treat with this Low Sodium Homemade Yogurt recipe, perfect for those seeking a heart-friendly alternative to store-bought options. With just two simple ingredients—whole milk and plain low-sodium yogurt—this easy recipe ensures a velvety texture while keeping sodium levels at a minimum. It’s all about wholesome, natural fermentation, where a warm, controlled environment helps develop that rich tangy flavor and luscious consistency. Whether enjoyed plain, mixed with fresh fruits, or topped with honey and low-sodium granola, this homemade yogurt is a versatile powerhouse for breakfast, snacks, or cooking. Plus, with only 10 minutes of preparation and customizable tartness, you'll love how simple and satisfying it is to make your own low-sodium yogurt at home!
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Ingredients
- 4 cups Whole milk
- 2 tablespoons Plain low-sodium yogurt (as starter culture)
Directions
Step 1
Start by pouring 4 cups of whole milk into a heavy-bottomed pot. Use full-fat milk for creamier yogurt.
Step 2
Heat the milk on medium heat until it reaches about 180°F (82°C). Stir occasionally to prevent the milk from sticking to the bottom of the pot.
Step 3
Once the milk reaches the desired temperature, remove the pot from the heat. Allow the milk to cool down to around 110°F (43°C). You can accelerate the cooling process by placing the pot in a cold ice bath, making sure no water enters the pot.
Step 4
In a small bowl, mix 2 tablespoons of plain low-sodium yogurt with a bit of the cooled milk. It's crucial to use low-sodium yogurt as your starter to ensure a true low-sodium final product.
Step 5
Once well combined, stir this yogurt-milk mixture back into the pot of cooled milk. Mix thoroughly to distribute the cultures evenly throughout the milk.
Step 6
Preheat your oven to its lowest setting and turn it off. Pour the mixture into a clean glass or ceramic bowl and cover it with a clean kitchen towel.
Step 7
Place the covered bowl inside the warm oven. Let it ferment undisturbed for 4 to 6 hours, or until the yogurt reaches your desired level of tartness and thickness.
Step 8
After fermentation, refrigerate the yogurt for at least 2 hours to help it set further and chill before eating.
Step 9
Once chilled, stir the yogurt until smooth. Store the homemade low-sodium yogurt in an airtight container in the fridge for up to 2 weeks.
Step 10
Enjoy your yogurt plain or with fruits, honey, or low-sodium granola for added flavor.
Nutrition Facts
| Serving size | (1006g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 613.1 |
| Total Fat 32.2g | 0% |
| Saturated Fat 18.8g | 0% |
| Polyunsaturated Fat 1.1g | |
| Cholesterol 121.0mg | 0% |
| Sodium 381.7mg | 0% |
| Total Carbohydrate 46.3g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 47.9g | |
| Protein 33.5g | 0% |
| Vitamin D 429.4IU | 0% |
| Calcium 1233.5mg | 0% |
| Iron 0.0mg | 0% |
| Potassium 1510.5mg | 0% |
Source of Calories