Homemade Fruit on the Bottom Yogurt

Step 1

You'll need to heat your milk to 180-185˚F (~83˚C) to kill off any bacteria that might compete with your starter cultures. Let your milk cool down before proceeding to step 2.

Step 2

Add the starter yogurt to a large heat-safe container or bowl. Add in about 1/2 cup of the cooled milk and whisk until smooth, then add in the remaining milk and whisk well.

Step 3

There are a few ways to do this: we have a countertop oven that has a "warming" feature, which we can set to exactly 110˚F. We covered the yogurt and let it sit in the warmed oven. Alternatively, you can put your mixture in a sealed, airtight container and place it in a crockpot filled with water and set it to "warm". You can also place it in the oven with the oven light on, which can heat your oven to around the correct temperature. This is the least reliable method and you might get mixed results with this method.

Step 4

Let cool, slightly, then place it into the fridge to cool off and thicken up even more.

Step 5

Your yogurt will be pretty thick out of the fridge, but keep in mind it will thin out once you add in the maple syrup. If you prefer a thicker or even a greek-style yogurt, you can place the yogurt in a cheese cloth, tie a rubber band around the cloth, and let it sit in a colander to drain. You can squeeze it every once in a while to speed up the process. We did not strain our yogurt and we liked the texture.

Step 6

. Taste and adjust as desired.

Step 7

while the yogurt is chilling. Combine 1 cup of fresh fruit of choice, 1 tablespoon of lemon juice, and ~1 tablespoon of maple syrup in a saucepan over medium heat. Once the fruit starts to bubble and soften, mash gently with a masher or a wooden spoon. Continue cooking over medium-low heat, stirring often, until the mixture is jammy (about 10 minutes total). Remove from heat and let cool completely.

Step 8

. Spoon about 1.5-2 tablespoons of the fruit mixture in to the bottom of a jar (these are the ones we use), then pour yogurt over the top. Seal, store in the refrigerator and enjoy within two weeks!