Diet Type: Egg free, Gluten free, Grain free, Low FODMAP, Phase 2 Reduce and Repair, Vegetarian
Cooking Time: 24 hours
Prep: 10 mins
Cook: 24 hrs
Yields: 2 Litres (8 cups)
It's so easy to make your own 24-hour yoghurt at home. Use coconut milk or dairy milk (or another milk of your choice) to create a tangy, thin style yoghurt. Perfect in breakfasts, desserts or as a snack.
- 8 cups coconut milk or dairy milk
- 2 tbs honey
- Yoghurt starter culture
- Sterilise all of your equipment before making your yoghurt.
- Pour the milk into a large saucepan. Heat until between 98.5F-113F.
- Stir in the yoghurt starter culture and honey. Mix well to combine.
- Pour the milk into your yoghurt maker and leave for 24-hours.
- Once it has fermented, remove from the yoghurt machine and place in the fridge to firm and chill.
- This will produce a thin style yoghurt, as it doesn't contain any thickeners.
- Your yoghurt will last for 2 weeks in the fridge. Write the best before date on the tub so you don't forget.
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