Homemade Conicet Yogurt: Easy, Healthy & Delicious Recipe!

Name: Homemade Conicet Yogurt: Easy, Healthy & Delicious Recipe!
Prep time: 35 min
Cook time: 420 min
Total time: 695 min
Yield: 5
Cuisine: International
Ingredients: 1 liter Whole Milk (Full-fat milk is recommended for a creamier texture.); 150 grams Conicet Natural Yogurt (Ensure it contains live active cultures to act as a starter.)

Discover how to make creamy, probiotic-rich homemade yogurt using the innovative Conicet yogurt as your starter. This simple, step-by-step recipe is perfect for anyone looking to create fresh, natural yogurt at home, ideal for low-carb, keto, and healthy diets. Learn the secret to perfect consistency and flavor!

#Yogurt

#Homemade

#Low Carb

#Keto Friendly

#Probiotic

#Healthy Snack

#Dairy

#Fermented Food

#Conicet

Creamy Homemade Conicet Yogurt

Recipe Information

35m

Prep Time

Cook Time

11h 35m

Total Time

Servings

Easy

International

Spanish

Nutrition (per serving)

150

Calories

10g

Protein

15g

Carbs

Fat

Fresh Yogurt in a Glass Jar

Ingredients

Whole Milk
(Full-fat milk is recommended for a creamier texture.)
1 liter
Conicet Natural Yogurt
(Ensure it contains live active cultures to act as a starter.)
150 grams

Servings: 5

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Yogurt with Berries and Granola

Instructions

0/6 completed

1
Heat the milk in a pot over medium heat until it reaches 85°C (185°F). Stir occasionally to prevent scorching. This step pasteurizes the milk and helps create a thicker yogurt.
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10m
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Heat the milk in a pot over medium heat until it reaches 85°C (185°F). Stir occasionally to prevent scorching. This step pasteurizes the milk and helps create a thicker yogurt.
10m
Use a food thermometer for accurate temperature readings. Avoid boiling the milk.
2
Remove the pot from the heat and allow the milk to cool down to 43-46°C (110-115°F). This is the ideal temperature for the yogurt cultures to grow.
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20m
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Remove the pot from the heat and allow the milk to cool down to 43-46°C (110-115°F). This is the ideal temperature for the yogurt cultures to grow.
20m
Cooling can be sped up by placing the pot in an ice bath, stirring frequently.

3
In a small bowl, whisk a ladleful of the cooled milk with the Conicet yogurt starter until completely smooth. This tempers the starter and prevents lumps. Then, pour this mixture back into the main pot of milk and stir gently to combine thoroughly.
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5m
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In a small bowl, whisk a ladleful of the cooled milk with the Conicet yogurt starter until completely smooth. This tempers the starter and prevents lumps. Then, pour this mixture back into the main pot of milk and stir gently to combine thoroughly.
5m
Ensure the starter is fully incorporated to activate the cultures effectively.
4
Pour the inoculated milk into clean, sterilized jars or an incubator. Maintain a constant temperature of 40-45°C (105-115°F) for 6-8 hours, or until the yogurt has reached your desired thickness. The longer it ferments, the tangier and thicker it will be.
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7h
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Pour the inoculated milk into clean, sterilized jars or an incubator. Maintain a constant temperature of 40-45°C (105-115°F) for 6-8 hours, or until the yogurt has reached your desired thickness. The longer it ferments, the tangier and thicker it will be.
7h
For consistent temperature, use a yogurt maker, insulated cooler with warm water, or an oven with the light on (check temperature frequently).
5
Once the yogurt has thickened, transfer the jars to the refrigerator and chill for at least 4 hours. This step halts the fermentation process and helps the yogurt set further, improving its texture.
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4h
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Once the yogurt has thickened, transfer the jars to the refrigerator and chill for at least 4 hours. This step halts the fermentation process and helps the yogurt set further, improving its texture.
4h
Do not stir the yogurt before it's fully chilled, as this can break its structure.

6
Your homemade Conicet yogurt is now ready to enjoy! Serve it plain, or with your favorite toppings like fresh fruit, honey, granola, or nuts.
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1m
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Your homemade Conicet yogurt is now ready to enjoy! Serve it plain, or with your favorite toppings like fresh fruit, honey, granola, or nuts.
1m
Save a small portion of this yogurt to use as a starter for your next batch!