Yogurt - homemade natural yogurt

Prebiotic & lactose-free possible

Today I brought you my recipe for homemade natural yogurt. I've been making yogurt myself for many years and today I'll show you how to do it. By the way, this recipe also works great with lactose-free milk as well as with low-fat milk ... ♥

Selbstgemachter Joghurt im Weckglas

Why make yogurt yourself?

For us it just happened that way ... I've been making our yoghurt myself for about 5-6 years. In principle, it really started since I had a built-in steamer in my kitchen. At first it was curiosity, but then we found this yogurt to be much better than what we bought. In addition, it is easy to prepare and of course cheaper (+ a little less plastic waste). Most of all, I need lactose-free dairy products for some family members. In the meantime, the selection in retail is not bad at all, but we don't like all the varieties and in the organic segment the selection was significantly smaller or even non-existent at the time.

Lactose-free yogurt

Since I wanted and had to use lactose-free milk, I was faced with the following problem: The lactose-free milk, which I had in mind in terms of quality and which we liked very much, was only available in the low-fat version (a fresh organic milk). This variety is now also available as a whole milk variant. (If possible, we prefer the (organic) products from the Berchtesgadener Land dairy. In short: no glyphosate, no genetic engineering, better prices for the farmers, great taste.)

Otherwise it really doesn't make any difference whether the milk is lactose-free or not, the yogurt may taste slightly sweet, depending on the variety. If you have a farmer you trust nearby, that is of course great and regional too. If you buy raw milk there, it should be heated to 80 ° C for a few minutes beforehand.

Low-fat yoghurt

The problem with low-fat milk in yoghurt production is that the yoghurt becomes relatively thin with it - not really firm or creamy. Of course I could have tipped in some cream - nothing could be easier than that. It also tastes delicious - no question about it. But in my opinion, a good natural yogurt does not necessarily have to be a calorie bomb. Especially if you want to eat it every day as a snack or for breakfast. A cream yogurt is usually just too heavy for me, unless it is used in a dessert or something similar.

Besides, it's January. Boom for good intentions. 😉 Do you have any? At least maybe not the time when you want pounds of cream in your muesli ...

The solution

I did some research and experimented around. By the way, draining is also a very good way to make yogurt generally firmer and creamier. But honestly, that's really too much for me. I just don't like it, especially not all the time and in large quantities for a household full of wolverines. 🙂

The ideal solution for us is called Inulin. A completely natural fiber from the Chicory root. The chicory (or chicory) is one of the most common wild herbs in Central Europe and is an important medicinal and cultivated plant. The roots in particular are used in naturopathy for digestive problems. By the way: By breeding this plant, lettuce varieties such as radicchio, chicory and endive, which also contain inulin, were created.

Selbstgemachter Joghurt, auch lactosefrei und fettarm.
Prebiotic fiber inulin 

What does inulin do? It primarily binds water - a dietary fiber. In the mouth it gives a creamy to creamy taste impression. Even low-fat yoghurt becomes firmer in a natural way and tastes nice and full-bodied.

But above all, inulin is prÄbiotic (= prebiotic), not to be confused with prObiotic. Pre- or prebiotics are dietary fibers that get undigested into the large intestine and are metabolized there by the intestinal bacteria. In short, food for the intestinal flora. Thus, regular consumption of prebiotic Foods have a positive effect on intestinal health. Around 10-100 billion intestinal bacteria bustle around in the human intestinal flora. For example, they regulate the uptake of nutrients and are involved in regulating the immune system and digestion. A healthy intestinal flora also protects us from unwanted intruders or incorrect colonization with unfavorable bacteria. I will explain the difference to probiotics under the recipe.

Just make yogurt yourself

Making yogurt yourself or fermenting the milk is really really easy. All you need is a yogurt as a starter. In most cases, a very inexpensive, solid yogurt is sufficient. Important: The best-before date should be as long as possible so that as many bacteria as possible are still present. My favorite as a starter is and remains after some trying in the last few years the solid yoghurt from Landliebe. With solid yogurt as a starter, the results will be best for my taste. Greek-style yogurt is also good. However, you notice clear differences in taste and consistency from time to time when you inoculate new milk with the homemade yoghurt. After a few times of transfer, I buy a new starter yogurt again.

Stichfesten Joghurt selber machen - Naturjoghurt
My recommendation (no advertising)
A question of culture

You can also buy extra starter culture instead of using a yogurt. I've already tried that. But I personally like this simple variant, in which the milk is inoculated with a yoghurt, the most. Incidentally, this variant is also much cheaper.

In the beginning I looked at the different types of yoghurt and their lactic acid bacteria. As far as I know, the firm yogurt from Landliebe contains, among other things, Lactobacillus bulgaricus. In Bulgaria (as well as Greece & Turkey) the Lactobacillus bulgaricus is the kind of yoghurt culture that thickens the traditional yoghurt. Bulgaria even has its own institute that breeds and exports the Bulgarian original bacterial strains in their pure form. The yoghurt will be very tasty with it.

Now it's enough with the theory, let's get to the yoghurt. Have fun copying! ♥

Print

Homemade yogurt

  • Prep Time:
    10 mins
  • Cook Time:
    10 hours
  • Total Time:
    10 hours 10 minutes
  • Yield:
    8 á 150 g or jars á 220-250 ml
  • Category:
    Breakfast, breakfast, basic recipe, yogurt
  • Cuisine:
    German - German
 piece

Ingredients

BASIC INGREDIENTS

  • 1 l Whole milk or low-fat milk (preferably lactose-free)
  • 150 g Natural yoghurt (as firm as possible, e.g. Landliebe) (alternatively natural Greek-style yoghurt, possibly lactose-free)
  • 10 g Inulin (optional (but recommended))

VARIATIONS

  • additionally for vanilla yoghurt:
  • 2 Teaspoon vanilla extract (or pulp one Vanilla pod/ 2 Pinch of ground vanilla *)
  • 5080 g powdered sugar (honey or other sweetness of your choice)
  • additionally for cream yoghurt:
  • 200 g Cream (30% fat)
  • additionally for fruit yoghurt:
  • Red groats / fruit sauce / jam or similar (e.g. homemade Cherry sauce/ Blueberry sauce)

Instructions

PREPARATION

  1. Clean the glasses again very thoroughly or boil / sterilize them. The glasses must be free of detergent residues. Rinse the pot again with hot water.

yogurt

  1. Put all the ingredients for the yogurt in a saucepan. (If necessary, now also add the additional ingredients for vanilla yogurt or cream yogurt.)

    Heat to 45 ° C for a few minutes. (Heat the raw milk beforehand to 80-90 ° C for a few minutes and cool to 45 ° C, add the yoghurt only afterwards.)

  2. Then distribute in the prepared glasses. Close the jars.
    (For the fruit yoghurt variant, put some fruit sauce or similar into the glasses beforehand.)
  3. For 6 hours at 45 ° C keep warm. Either in the steamer or in one Fermentation box.
    Very important: The glasses must not be shaken or moved during this time!
  4. Alternatively at approx. 35 ° C for 8-10 hours keep warm. To the
    Example in the oven (proofing setting / lamp), possibly with a under the blanket
    Hot water bottle (not too hot) or in a warm place.
    Very important: The glasses must not be shaken or moved during this time!
  5. Then in the for at least 4 hours or overnight
    Put the refrigerator to interrupt the fermentation process.
    Then the yogurt is ready.
  6. The yogurt will keep in the refrigerator for a few days.
    I usually store it at 5 ° C for up to 1-2 weeks.

Notes

 

A Kitchen thermometer is very useful here to control the milk temperature.

 

Without inulin, I recommend using whole milk. 

 

Keywords: Low-fat, basic recipe, yogurt, lactose-free, natural yogurt, prebiotic, prebiotic, homemade

Print

Homemade yogurt | Thermomix recipe

  • Prep Time:
    10 mins
  • Cook Time:
    10 hours
  • Total Time:
    9 hours 10 minutes
  • Yield:
    8 á 150 g or jars á 220-250 ml
  • Category:
    Breakfast, breakfast, basic recipe, yogurt
  • Cuisine:
    German - German
 piece

Ingredients

BASIC INGREDIENTS

  • 1 l Whole milk or low-fat milk (preferably lactose-free)
  • 150 g Natural yoghurt (as firm as possible, e.g. Landliebe) (alternatively natural Greek-style yoghurt, possibly lactose-free)
  • 10 g Inulin (optional (but recommended))

VARIATIONS

  • additionally for vanilla yoghurt:
  • 2 Teaspoon vanilla extract (or pulp one Vanilla pod/ 2 Pinch of ground vanilla*)
  • 5080 g powdered sugar (honey or other sweetness of your choice)
  • additionally for cream yoghurt:
  • 200 g Cream (30% fat)
  • additionally for fruit yoghurt:
  • Red groats / fruit sauce / jam or similar (e.g. homemade Cherry sauce/ Blueberry sauce)

Instructions

PREPARATION

  1. Clean the glasses again very thoroughly or boil / sterilize them. The glasses must be free of detergent residues. Rinse the mixing bowl again with hot water.

yogurt

  1. Put all the ingredients for the yoghurt in the mixing bowl. (If necessary, now also add the additional ingredients for vanilla yogurt or cream yogurt.)
    Heat for 5-7 min / 45 ° C / speed 3.
    (Heat the raw milk beforehand to 80-90 ° C for a few minutes and cool to 45 ° C, add the yoghurt only afterwards.)
  2. Then distribute in the prepared glasses. Close the jars.
    (For the fruit yoghurt variant, put some fruit sauce or similar into the glasses beforehand.)
  3. For 6 hours at 45 ° C keep warm. Either in the steamer or in one Fermentation box.
    Very important: The glasses must not be shaken or moved during this time!
  4. Alternatively at approx. 35 ° C for 8-10 hours keep warm. To the
    Example in the oven (proofing setting / lamp), possibly with a under the blanket
    Hot water bottle (not too hot) or in a warm place.
    Very important: The glasses must not be shaken or moved during this time!
  5. The TM6 can do that too Yogurt recipe with Varoma be used. (The
    Convert the ingredients mentioned above to 6 servings if necessary.)
  6. Then in the for at least 4 hours or overnight
    Put the refrigerator to interrupt the fermentation process.
    Then the yogurt is ready.
  7. The yogurt will keep in the refrigerator for a few days.
    I usually store it at 5 ° C for up to 1-2 weeks.

Notes

 

Without inulin, I recommend using whole milk. 

 

Keywords: Low-fat, basic recipe, yogurt, lactose-free, natural yogurt, prebiotic, prebiotic, homemade, Thermomix

Probiotics

Probiotics (singular probiotics) are microorganisms - mostly lactic acid and bifidobacteria. They reach the intestines via food, settle there and can thus achieve positive health effects. The prerequisite for this, however, is that they enter the intestine in sufficient numbers live and regularly. The extent of this possible effect is, however, controversial and often not advertised quite as clearly.

Probiotics can be ingested through food, dietary supplements, or in the form of drugs. As mentioned above, probiotics are differentiated from prebiotics, which have a positive effect (growth stimulation) on the microorganisms that have already settled in the intestine.

Probiotic yogurt can also be made. For most probiotic products on the market, “normal” yoghurt ”is first made with the usual starter cultures and the desired bacterial strain is only added afterwards.

Selbstgemachter Joghurt im Weckglas

 

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26 thoughts on “Joghurt − selbstgemachter Naturjoghurt”

  1. Ferdinand Jung

    I make my yoghurt ALMOST similarly, instead of INULIN I use milk powder (2 % on the amount of milk), i.e. 20 g to 1 liter. Milk.
    it will NOT be cut firm but creamy. I'll try that with INULIN next time.

    Nice weekend

    1. Hi there,
      yes, I also know that with milk powder. However, this does not apply to people who are lactose intolerant. I am really excited about the inulin,

      Best regards,
      Sonja

  2. The yogurt with the starter you recommended turned out to be excellent, thank you very much! And the tip to add vanilla for the taste results in a very delicious and healthy snack, even if it was ONLY a sachet of vanilla sugar without any added sugar, as it was with me because of the lack of extract. Your recipes, dear Linda, are very lovingly prepared, and the background knowledge is never missing, so that it reads well and inspires again and again. I thank you very much for this - and I wish you happiness and joy for the new year - and we always have nice surprises!

    1. Hi there,

      Thank you very much for your feedback, I was really happy about it.
      Happy New Year to you too!

      Sincerely,
      Sonja

  3. Thanks to your input, I'm finally making yogurt myself again after a break. To make it thicker, I had often used powdered milk, but found the result somehow “slimy”. My absolute favorite yoghurt is one that can be bought everywhere in Switzerland - and otherwise almost unknown: mocha yoghurt. Your recipe, some espresso with it (I use instant coffee powder), sugar (or coconut blossom syrup, for example) and some lemon juice (not too much, otherwise the yogurt will curdle). With inulin I finally got the consistency I wanted ♥

    1. That sounds so delicious, I'll definitely try it with the mocha yoghurt. 🙂 I am very pleased that the inulin is now bringing the desired success. I also love the yogurt with it!

      Best regards,
      Sonja

  4. Thank you dear Sonja for the tip with the inulin. My yogurts were always a bit too runny and not creamy enough for me. Now with the inulin they are perfect.
    I love your recipes, thank you very much, Monika

    1. That’s really great, dear Monika, I think the inulin is great too.
      Thank you very much for your lovely comment,

      Many greetings,
      Sonja

    2. Hello! I would like to try your recipe with inulin. You write about the chicory. The linked inulin is made from agave. Is there also one from Wegwarte?
      Thank you very much for your efforts!
      Johanna

  5. Hello, that all sounds great and I made my first yoghurt myself without inulin, but it was actually too slimy for me and if you stir it it becomes relatively liquid or dripping again. But I also used yogurt and milk with 1.5%.
    Now I've bought extra inulin and have just started the first batch of it. However, I have to say that the powder does not dissolve in me, neither in cold nor in warm milk. There are small lumps ... I am curious whether this will still dissolve or whether I will have lumps in the yogurt afterwards.
    Do you have any advice on this?

    Thank you very much, greetings Katja

    1. Hello Katja,

      with low-fat milk and without inulin, it is normal for the yogurt to be quite thin. I also described that in the article. 😉
      It is best to sprinkle in the inulin slowly and stir in with a whisk or similar.
      (If you are working with the Thermomix, you can also sprinkle it through the lid opening during the mixing process.)
      In retrospect it will not be resolved, I think.

      Many greetings,
      Sonja

  6. Dear Sonja,
    thanks for the recipe. It's simple and practical, you don't need any additional probiotic yogurt ferments. I think that's great. I have a question about milk. I made my first two attempts with organic hay milk and then with pasture milk, got inulin and used the yoghurt mentioned above and let it ferment in the fermentation box at 35 ° for about 12h +. In both cases the result was fluid. Now I took Demeter UHT milk and a little more inulin and the result was much firmer. Actually, I would rather use fresh milk, but that doesn't seem to work, so my question, which milk do you use?
    Thanks for an answer.
    Warm greetings,
    Anna

    1. Dear Anna,

      but it also works great with fresh milk.
      I would recommend that you heat them up to around 90 ° C for a few minutes beforehand and allow them to cool down to 45 °. Stir it from time to time so that no skin forms.

      I think that could be a solution, I would appreciate your feedback.

      Sincerely,
      Sonja

    2. Thank you dear Sonja,
      then what is the difference to long-life milk when I heat the fresh milk to 90 °? Or is there still a difference. I thought that the probiotic components of fresh milk would break if I heat it up. The Demeter UHT milk with 38% fat is also very good. But I'll also try the fresh milk.
      Heartfelt,
      Anna

      1. Dear Anna,

        this has something to do with the protein that the yogurt may then become firmer. The milk shouldn't boil.
        Long-life milk is heated significantly higher, is stored in the packaging for weeks and tastes different. Of course you can also use this, but a short heating to 90 ° is much gentler.

        UHT milk:
        Preheated milk is heated to 135 to 150 ° C for 2-3 seconds (ultra high temperature or ultra high temperature, abbreviated UHT) and the temperature is held in a heat holder for 2–6 seconds. All germs are killed by the ultra high temperature.

        Sincerely,
        Sonja

  7. Hello Sonja, I'm a little bit desperate right now. The first time it worked super well and now with pure natural yoghurt it always settles like whey in the middle. You can already see it when you take the glass out of the yogurt machine.
    Strangely, with the jars where I have jam downstairs, everything is ok. I always do 3-4 without and the rest with jam. What can that be?
    Many greetings Simone

    1. Dear Simone,

      to be honest, I'm a bit overwhelmed. Did you use a different type of yogurt as a starter? Just observe whether the one without jam might be ready a little earlier than the one with - i.e. when the whey settles.

      Sincerely,
      Sonja

  8. Hello Sonja, actually I think your starter yoghurt is great. You LF don't work so well as a starter and are not available in small quantities either. But? That of Landliebe is not LF. Does this no longer play a role in the total amount or does the lactose content put it into perspective by making the yoghurt. Kind regards Renate

  9. Hello Sonja,

    I came across your site while looking to optimize my yoghurt production. That sounds great with INULIN. But also the possibility to first fill the glass bottom with jam / compote ... now my question: does the yoghurt keep in the refrigerator for 1-2 weeks, even if I use little sugar in the compote? And is the jam not whirled up and mixed when the milk liquid is poured in?
    Do you happen to know if I have to adjust the fermentation time when using larger glasses, or does it not matter? (I cook with Thermomix TM6).

    many greetings Lu

    1. Hi there,

      so the time does not actually depend on the size of the glass. It stays.

      If you work very cleanly it should still hold up, I think. Maybe test it with a small amount and put it in the cold place (o degree shelf or on the glass plate in the fridge).
      If you carefully pour in the yoghurt milk over a tablespoon, the compote layer will stay nicely at the bottom of the glass. I hope you understand what i mean…

      Sincerely,
      Sonja

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