Homemade Fruit-on-the-Bottom Yogurt Cups
 
 
Create healthy, delicious cups of fruit-on-the-bottom yogurt using homemade yogurt and fresh/frozen fruit.
Author:
Recipe type: Snack
Cuisine: Dairy
Ingredients
  • 1 Tbsp yogurt starter
  • 1 Cup whole milk
Instructions
  1. Stir 1 Tbsp. of yogurt culture into 1 cup of milk. (If you're making a larger batch, just use 1 Tbsp. of starter per 1 cup of milk.) Put mixture in a jar.
  2. Cover the jar with a paper towel and secure in place. (You can use a canning ring if using a canning jar or just a rubber band.)
  3. Place in the dehydrator or in another location where the temperature will be consistently between 70 to 78 degrees F. It needs to remain undisturbed for 12 to 18 hours. You'll know the yogurt is set when you tip the jar and the yogurt moves as one mass away from the side of the jar.
  4. Place in the fridge for at least 6 hours to stop the culturing process.
  5. When you use the yogurt, make sure you set aside enough yogurt starter for your next batch. To keep the starter healthy, you should make yogurt at least once every 7 days.
Notes
Fruit-on-the-Bottom Option

Ingredients:

2-3 Tbsp. of fruit per jar
Sweetener (if desired)
Homemade yogurt

Directions:

If your fruit has plenty of juice and/or you don't want added sweetener, you can skip this step. Place fruit in a bowl and add sweetener to your desired sweetness level. Allow to sit for 30 minutes to an hour before using to allow for a beautiful juice to be made. Spoon 2-3 Tbsp. of the fruit into the jar and top with yogurt. Store fruit-on-the-bottom yogurt in the refrigerator and use within a week.
Recipe by Marine Corps Nomads at https://marinecorpsnomads.com/2015/02/homemade-fruit-on-the-bottom-yogurt-cups.html