How To Make Your Own Yogurt

My delicious homemade yogurt recipe

Yogurt With Pine Pollen – Surprisingly Good!

This week I needed something that would energize my body without having me indulge in any junk proteins. I had some pine pollen powder stocked up and decided, why not use this super food in yogurt? I made some research about this superfood and it turns out it has several strong benefits and is actually used as workout supplement by many people. To make what I did, take a look;

What you will need

· 4 cups (1 quart) milk

· 3 tablespoons of plain yogurt

· A sweetener (I used honey in my case)

· Pine Pollen

· Fresh fruit. (I used strawberries)

Preparation Method

Start by heating the milk. Warm the milk to the point before it boils (Around 200°F). As it warms, stir gently to ensure the milk does not stick to the bottom of the pan and does not boil over. This boiling process changes the milk protein structure so that it can settle into a solid thereafter.

Next you will need to cool the milk until it is lukewarm. (112°F to 115°F). As it cools, continue to stir so that it does not foam. In my case, I put the pan with the hot milk in an ice water bath to help it cool faster.

Pour 1 cup of warm milk to a small bowl then add the plain yogurt starter. Stir gently to combine. You can then add this yogurt-milk mixture to the rest of the warm milk. Continue to stir until well-mixed.

Once mixed, add 1 tablespoon of pine pollen powder to the mixture and continue to stir.

Pour this mixture into a mixer, and add honey and mix. At this stage, the yogurt takes flavor and taste so you can sweeten to your taste. Other options to add at this stage would be jam, molasses, dried fruits (like Martha Stewart) and any flavoring that you like.

Pour this mixture into a yogurt maker container and incubate for 5 to 10 hours at between 110°F and 115°F. This will let is set. The length of incubation depends on your desired consistency as incubating for a longer time will produce thicker yogurt. Do not stir or mix the yogurt until it has fully set.

Once done, cool the yogurt. Cover it and refrigerate for 2 to 3 hours. At this point it will be ready to serve.

When serving, you may throw in some extra toppings just to add a little delight. I used strawberries and they were wonderful.

This recipe served 4 people

This recipe left me pleasantly surprised and the beauty of it is that I left out a bit of the yogurt to act as culture for the next time I want to cop a brew.



Home-made yogurt can stay fresh to up to two weeks. To achieve this, store it in covered ceramic, plastic or glass containers and refrigerate. For the best flavor though, consume within week 1.