Blueberry Yogurt

Sweet, seasonal, and delicious.

A friend asked if I had tried to make yogurt with fruit inclusions so I set out to do just that! This is the easiest to do and uses some of that fresh, beautiful in season produce. Try it with other fruits too!

I will say, this ended up a little thinner that my my normal and the blueberries all stayed at the top. But a quick stir incorporated them back in well. If it’s too thin for your liking, stain it for a hour or two with some cheese cloth! It should be just fine!

Blueberry Yogurt

Ingredients:

• 1/2 gallon milk

• 1/2 cup sugar, maple syrup, or honey

• 1 tablespoon vanilla

• 1 teaspoon cinnamon

• 3 cups fresh blueberries

• 1/2 cup yogurt

Instructions:

Put your milk in a large pot. Slowly heat the milk to 180 degrees Fahrenheit, stirring occasionally. Once it hits 180, remove pot from heat. Whisk in your sweetener of choice, vanilla, cinnamon, and blueberries.

Let the milk mixture cool down to about 110 degrees. Whisk in the yogurt.

Pour into clean mason jars. This should take about 3 quart jars. Put a tight fitting lid on your jars. Put the jars into a cooler. For a hard sided cooler, pour warm water (110-120 degrees) into the bottom of the cooler. The water only needs to come up the bottom of the jars a couple inches. For a soft sided cooler, place another jar filled with warm water (110-120 degrees) and sealed with a tight fitting lid in with the jars of yogurt. Let the jars sit in the cooler for 8-14 hours to ferment and culture.

Remove the jars from the cooler and place in the fridge until cold. With a long spoon, stir the blueberries into the yogurt. Enjoy!