Berries are loaded with vitamins, minerals and micronutrients that are great for your health. They are the perfect low sugar, high fibre fruit to add to homemade yogurt even before fermentation!
Please note that berry yogurt may not stay firmly set in one mass like plain homemade dairy milk yogurt. The water content in berries causes the yogurt to separate. Don’t be alarmed by this – you have not done anything wrong nor has your yogurt curdled! Homemade yogurt is free from the additives and gums that often stabilise store bought berry yogurts.
Please refer to; ‘how to make 24-hour yoghurt made with cow’s milk - step by step for more detailed yoghurt making instructions.
1. Measure the appropriate quantity of milk to fill your yogurt makerand pour into a large, clean saucepan.
2. On the stovetop heat the 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. Each starter culture will come with different instructions. Please follow the instructions unique to your starter culture and use the amount specified.
5. Place the (defrosted) berries into the yogurt making bowl.
6. Gently pour the milk (with starter culture added) over the berries.
7.Put the lid firmly on then place the glass yogurt jar into your yogurt maker.
8. Pour water slowly into the base. The water must not be filled over the ‘tall line’ indicated on the inside wall of the maker.
9. Place the cover lid on top. The berry milk is now ready to begin fermentation.
10. 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.
11.After 24 hours the fermentation is complete.
12. Switch the yogurt maker off and remove the yogurt jar. Straight from the maker the yogurt will be runny and warm.
13.Place the jar in the fridge for at least 6 hours to chill and set.
For more information please refer to “Making Yoghurt - Fermentation time & temperature makes all the difference”.