Yeasted Yogurt

Adding yeast to your own homemade yogurt is the perfect definition of brewed food. The fermentation process and the addition of the yeast make a delicious and filling product.

  • Milk – (2 qt)
  • Active beer yeast slurry – (2 T)
  • “Yogourmet” yogurt starter – (10g)

NOTE: For thicker yogurt strain in cheesecloth and discard run off whey.

  • Sauce pot
  • Spoon
  • Thermometer
  • Fermentation crock
  • Cheesecloth
  • Twine
  1. Sterilize all equipment
  2. Heat 2 qt milk to 180F
  3. Cool to 110F in fermentation crock
  4. Add starter and yeast to milk and dissolve
  5. Tie cheesecloth to top of crock
  6. Incubate for 8 hours at 110F
  7. Cool to below 41F