Homemade Creamy Yogurt with Blueberry Chia Jam
 
 
An intensely satisfying, richly flavored and textured homemade yogurt and healthy jam duo!
Author:
Recipe type: Snack, Breakfast
Cuisine: Gluten-Free, Vegetarian
Ingredients
HOMEMADE YOGURT
  • ½ gallon of the freshest, best milk you can get - doesn't have to be homogenized (I like grass-fed organic)
  • ¼ cup starter culture (1/4 cup of active yogurt, store-bought or from your last homemade batch)
BLUEBERRY CHIA JAM
  • 3 cups (16 ounces) frozen blueberries
  • zest of 1 lemon
  • juice of 1 lemon (~1/4 cup)
  • 3 Tablespoons honey
  • 2 Tablespoons pure maple syrup
  • 2 Tablespoons chia seeds
Instructions
HOMEMADE YOGURT
  1. In a large pot, gently heat the milk to at least 180 degrees, stirting regularly.
  2. Remove from heat and let milk cool to about 110-115 degrees (do not add culture above 115). Whisk in starter culture.
  3. Cover the pot (optional to wrap pot in a towel) and leave overnight in the oven with the light on.
  4. In the morning or after ~ 12+ hours, remove pot from oven. Leave at room temperature for an hour. If using an earthenware pot, put pot of yogurt in the fridge where it will continue to thicken. If using a regular pot, whisk yogurt and pour into jars or strain yogurt in the fridge for several hours before jarring and refrigerating.
BLUEBERRY CHIA JAM
  1. In a saucepan, bring blueberries, zest, lemon juice, honey and maple syrup to a simmer. Simmer and stir occasionally until blueberries thaw, then smash about half of the blueberries.
  2. Bring to a boil, stir occasionally and reduce liquid by half. Remove from heat.
  3. Whisk in chia seeds.
  4. Cool and store in jars in the fridge. Leave overnight before eating to allow the chia to completely soften.
ENJOY!!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2016/10/12/homemade-creamy-yogurt-with-blueberry-chia-jam/