Sugar-Free Homemade Lemon Yoghurt
Indulge in the tangy, refreshing flavors of Sugar-Free Homemade Lemon Yoghurt—a delightful and healthier alternative to store-bought options. Made with whole milk and naturally sweetened with honey, this yoghurt combines the zesty brightness of fresh lemon juice and lemon zest with a hint of vanilla for a well-rounded, creamy treat. Using plain yoghurt with live cultures as a base, this recipe involves an easy fermentation process that creates a rich, probiotic-packed snack or breakfast staple, all without any added sugar. With just 15 minutes of prep time, followed by slow fermentation for that perfect tang, this yoghurt is a wholesome choice for anyone seeking a nutritious, homemade option. Serve it chilled, plain, or topped with your favorite fruits and nuts for a burst of flavor and texture. Perfect for health-conscious eaters and lemon lovers alike!
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Ingredients
- 4 cups Whole milk
- 2 tablespoons Plain yoghurt with live cultures
- 2 tablespoons Lemon juice
- 1 tablespoon Lemon zest
- 2 tablespoons Honey
- 1 teaspoon Vanilla extract
Directions
Step 1
Pour the whole milk into a large saucepan and gently heat it over medium-low until the temperature reaches 180°F (82°C). This step helps to kill any unwanted bacteria and allows the milk to thicken.
Step 2
Once the milk reaches the desired temperature, remove the saucepan from the heat and let it cool down to 110°F (43°C). You can speed up the cooling process by placing the saucepan in a cold water bath.
Step 3
In a small bowl, combine the plain yoghurt with live cultures with a little of the cooled milk. Mix until smooth to make a starter culture.
Step 4
Add the starter culture back into the saucepan with the rest of the cooled milk. Stir gently to combine.
Step 5
Add the lemon juice, lemon zest, honey, and vanilla extract to the milk mixture. Stir well to ensure all ingredients are evenly distributed.
Step 6
Pour the mixture into a clean glass or ceramic bowl and cover it with a clean kitchen towel or plastic wrap. Let it sit in a warm place for 8 to 12 hours to allow the yoghurt to ferment and thicken. The longer it sits, the tangier it will become.
Step 7
Once the yoghurt has reached your preferred tanginess and thickness, gently stir it and transfer it to an airtight container. Refrigerate for at least 2 hours before serving to enhance the flavor.
Step 8
Serve chilled, and enjoy your sugar-free homemade lemon yoghurt on its own or topped with fresh fruits and nuts.
Nutrition Facts
| Serving size | (1088.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 768.0 |
| Total Fat 32.0g | 0% |
| Saturated Fat 18.6g | 0% |
| Polyunsaturated Fat 1.1g | |
| Cholesterol 120.1mg | 0% |
| Sodium 388.6mg | 0% |
| Total Carbohydrate 85.8g | 0% |
| Dietary Fiber 1.2g | 0% |
| Total Sugars 84.1g | |
| Protein 33.5g | 0% |
| Vitamin D 445.4IU | 0% |
| Calcium 1259.9mg | 0% |
| Iron 0.2mg | 0% |
| Potassium 1592.9mg | 0% |
Source of Calories