The Slowcook at Spydog Farm The Slowcook at Spydog Farm

Home-grown Blueberries with Homemade Yogurt

July 29th, 2014 · No Comments · Posted in Blog, Recipes


The deer fence is working. We got a great haul from the blueberry bushes
outside our kitchen. Just thing for breakfast with our homemade yogurt.

What? You’ve never made your own yogurt? Nothing could be simpler.

Start by filling a quart-size Mason jar three-quarters full with the best milk you can find. We like cream top milk from our local dairy. Fill the remainder with heavy cream for extra richness. Pour into a heavy pot and, over the lowest possible heat, bring the mix to 195 degrees Fahrenheit.

Remove from heat and allow to cool to 120 degrees. Stir in 2 heaping Tablespoons of plain yogurt. This can be store bought, or from a previous batch. I started years ago with an Icelandic-style yogurt with a tang I particularly like. Warm your mason jar and pour the milk mixture into it. Place in a small cooler with a couple more jars containing hot water.

Close the cooler and leave in a safe, warm place for a day or two. The yogurt should be done and ready to eat. Just add blueberries!

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