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HOMEMADE CULTURED CHIA JAM YOGURT

Barb Hodgens

Posted on April 09 2018

Finally, chia jam teamed with homemade yogurt!

Regular, old-fashioned jam making is time-consuming and traditionally calls for an enormous amount of sugar. I love the simplicity of chia jam because it literally takes only a few minutes on the stove.

Because chia seeds develop a gelatinous coating when added to liquid, they are a perfect alternative thickener for instant jam! And bonus, most berries are plenty sweet enough, so you can skip the refined sugar content altogether. For the sweeter tooth’s out there, it’s possible however to add a tad of your favourite sweetener – a little bit of honey, maple or rice malt syrup will sufficiently cut through any tartness and sweeten the jam!

In my opinion, there is one thing better than chia jam, and that is cultured chia jam! Made easily with a Luvele yogurt maker. Chia jam teamed with homemade yoghurt, simply equals, probiotic rich, gut-loving, deliciousness.

INGREDIENTS

1 cup mixed berries – frozen or fresh (I used frozen)
3 tablespoons of water
1 tablespoon of raw honey, maple syrup or rice malt syrup
2 tablespoons of chia seeds
Yogurt starter culture
Milk (quantity depends on the capacity of your yogurt maker) 

METHOD CHIA JAM

1.  Place berries and water in a small saucepan.
2.  Simmer on a low heat with the lid on for approx. 5 minutes or until berries start to fall apart. 
3.  Mash large berries with the back of a fork.
4.  Remove from heat and add the chia seeds and honey/maple or rice malt syrup and stir to combine.
5.  Pour jam into your yogurt-making jar and allow to cool and set. 

    METHOD YOGURT

    See, "how to make 24-hour yogurt made with cow’s milk - step by step" or "how to make raw milk yogurt" our SCD goat milk yogurt method for more detailed yogurt making instructions.

    1.  Measure the appropriate quantity of milk to fill your Luvele yoghurt maker jar and pour into a large, clean saucepan.
    2.  On the stovetop, heat milk to 180° F (82° C) which is just before boiling point.
    3.  Remove from the heat and let cool to below 110° F (43° C). 
    4.  Add the starter culture and gently whisk it in.
    5.  Gently ladle half the milk onto the set chia jam. You can pour the remaining milk but be gentle - the aim is to have two distinct layers.
    6.  Put the lid on the glass yoghurt bowl and place into your Luvele Yoghurt Maker and switch it on.
    7.  Use the digital control panel to set the temperature to 38° C (100° F), the time to 24-hours and then press ‘confirm’ to begin incubation.
    9.  After 24 hours the fermentation is complete. Transfer the homemade Chia Jam yoghurt into the fridge for at least 6 hours to set before eating.

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