Cardamom Yogurt
Food52
Photo by Ty Mecham
- Serves
- 7
- Prep Time
- 20 Minutes
Growing up, my mom made homemade yogurt every week, and my job was to stand on a stool and carefully stir the milk so it wouldn't burn. Now, I make yogurt with my own daughter and keep the tradition alive.
I love that this recipe is perfect for any time of day, and full of all the nutrients that come with milk—but without any added sugar.—Hetal Vasavada
Ingredients
- 3 cup whole milk
- 1/4 cup heavy cream
- 2 tablespoon plain yogurt with live culture
- 3/4 teaspoon cardamom
- 1 3/4 cup granola or meusli
- 3/4 cup fresh fruit (blueberries or strawberries)
- 7 tablespoon honey or your choice of sweetener (curd, chocolate sauce, caramel, etc)
Featured Video
This recipe is presented in partnership with Gonna Need Milk.
Directions
- Step 1
Add milk and cream to a large saucepan over medium heat and simmer while stirring occasionally. Heat the milk until it simmers and hits 180°F.
- Step 2
Create an ice bath and cool the mixture down to 110°F while mixing.
- Step 3
Remove from the ice bath and add 1 cup of the milk mixture to a blender. Add the yogurt to the blender and blend until smooth, about 10 - 15 seconds. Pour the mixture with the rest of the milk and whisk in the cardamom.
- Step 4
Divide the milk mixture into seven 4 oz jars on a baking tray. Loosely cover with lids and let it sit in a warm place overnight, 6-10 hours. I like to set it in the oven with the light on.
- Step 5
Once the yogurt is set, refrigerate for a few hours.
- Step 6
When ready to serve, top with granola or meusli, fruit, and a tablespoon of honey.