Homemade Dutch Oven Yogurt

Description

This Homemade Dutch Oven Yogurt turns simple whole milk into thick, creamy yogurt with a smooth texture and fresh tangy flavor. The dutch oven holds warmth well, helping the yogurt culture gently without a yogurt maker or special appliance. Made with milk and live active cultures, this homemade version avoids unnecessary additives, gums, thickeners, and artificial flavors. Once you make the first batch, you can save a small amount to use as the starter for the next batch.

Ingredients

• 4 Cups of Milk
• 2 Tablespoons of Yogurt
• 1 Tablespoon of Maple Syrup or Organic Cane Sugar
• 1 Teaspoon of Vanilla Extract

Equipment

• Cast Iron Dutch Oven
• Food Thermometer
• Whisk
• Spoon
• Liquid Measuring Cup
• Measuring Spoons
• Clean Towel
• Airtight Container

Instructions

Notes

Tips:
Use plain yogurt with live active cultures
Do not move the pot during incubation
Strain 2 to 4 hours for Greek style yogurt
Reserve plain yogurt before flavoring to start the next batch

Phase:
Follicular Phase- Supports gut health with natural probiotics while offering protein, calcium, and a lighter fermented food that fits higher energy phases.

Season:
All Seasons- Works year round because it pairs well with berries, honey, cinnamon, fruit, granola, smoothies, sauces, or baking.

Storage:
Store yogurt in sealed glass jars in the refrigerator for up to 2 weeks. Reserve 2 tablespoons of plain yogurt before flavoring if using it as the starter for the next batch.