Homemade strawberry yogurt combines the creamy texture of yogurt with the sweet, fruity flavor of strawberries.

This nutritious treat is not only delicious but also customizable to suit your taste preferences. Follow this step-by-step guide to make your own strawberry yogurt.

Ingredients

To make approximately 1 quart (4 cups) of strawberry yogurt, you will need the following ingredients:

1. Fresh Strawberries: 2 cups (about 300 grams), hulled and sliced.

2. Granulated Sugar: 1/4 cup (50 grams) – adjust based on the sweetness of your strawberries and personal preference.

3. Lemon Juice: 1 tablespoon – helps in preserving the strawberry flavor and adds a tangy flavor.

4. Plain Yogurt: 2 cups (500 grams) – use plain, unsweetened yogurt to ensure proper fermentation.

5. Milk: 2 cups (500 ml) – whole milk works best for a creamier texture, but you can use 2% or skim milk if preferred.

6. Plain Yogurt Starter: 2 tablespoons – ensure it contains live active cultures; this can be a store-bought yogurt or a freeze-dried yogurt starter.

7. Vanilla Extract (Optional): 1 teaspoon – for added flavor.

Production Steps

Step 1: Prepare the Strawberry Mixture

1. Wash and Hull Strawberries: Rinse the strawberries under cold water. Remove the green stems (hulling) and slice them into small pieces to help them break down more easily during cooking.

2. Cook Strawberries: In a medium saucepan, combine the sliced strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture starts to simmer. This should take about 5-7 minutes. Once the strawberries are soft and the mixture has thickened slightly, remove from heat.

3. Cool the Mixture: Allow the strawberry mixture to cool to room temperature. You can speed this process up by transferring it to a bowl and placing it in the refrigerator.

Step 2: Prepare the Yogurt Base

1. Heat the Milk: Pour the milk into a clean saucepan and heat it over medium heat until it reaches 180°F (82°C). This step is essential for denaturing the proteins in the milk, which helps achieve a smooth texture in the yogurt. Stir occasionally to prevent the milk from scorching. Once it reaches the desired temperature, remove it from heat and let it cool to 110°F (43°C).

2. Mix Yogurt Starter: In a small bowl, combine the plain yogurt starter with a few tablespoons of the cooled milk. Whisk until smooth. This ensures that the starter yogurt is evenly distributed in the milk.

3. Combine Milk and Yogurt Starter: Gently whisk the yogurt starter mixture into the rest of the cooled milk.

Step 3: Incubate the Yogurt

1. Prepare the Yogurt Culture: Pour the milk and yogurt starter mixture into a clean container or jar. If desired, stir in the cooled strawberry mixture for a swirled effect or leave it separate to mix later.

2. Incubate: Cover the container with a lid or plastic wrap and place it in a warm environment to maintain a consistent temperature of around 110°F (43°C). You can use a yogurt maker, an oven with a light on, or a warm spot in your kitchen. Allow the yogurt to incubate for 6-12 hours. The longer it ferments, the tangier the yogurt will become.

Step 4: Final Touches

1. Check Consistency: After the incubation period, check the yogurt's consistency. It should be thickened and have a tangy flavor. If you prefer a thicker yogurt, you can strain it through a cheesecloth or a fine-mesh strainer.

2. Chill: Transfer the yogurt to the refrigerator and chill for at least 2 hours before serving. This helps the yogurt set fully and improves its flavor.

3. Serve: Stir the yogurt before serving. If you didn’t mix the strawberry puree in earlier, fold it in now or serve the yogurt with fresh strawberry topping.

Lykkers, we hope you enjoyed making your own homemade strawberry yogurt and that it turns out as delicious as you imagined!

Thanks for reading, and happy yogurt-making!