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Berry chia jam homemade yogurt
Healthy jam cultured with yogurt.
Berry chia jam is the perfect, healthy, homemade jam alternative. With only 3 natural, whole-food ingredients it’s quick and easy to make. You’ll love the simplicity of chia jam because it literally takes only a few minutes on the stove, is packed with nutrition and can be made sugar free.
No pectin or extended simmering required; those little magic chia seeds do all the hard work of creating a jam-like texture. When added to liquid, chia seeds swell and become a gelatinous natural thickener ideal for instant jam. And bonus, most berries are plenty sweet enough, so you can skip refined sugar altogether. A tablespoon of honey (or maple) sufficiently cuts through any tartness and subtly sweetens the berries.
There is one thing better than chia jam, and that is cultured chia jam! Berry chia jam homemade yogurt is double the goodness for your gut as it’s packed with probiotics and fibre. Dig down and scoop out the berry jam at the bottom or swirl it through the yogurt after it has chilled. You’ll love the gelatinous seedy texture and burst of berry goodness in this homemade yogurt.
The Luvele Yogurt Maker puts you in control of the bacterial quality and the taste. Your starter culture will specify how long to incubate. Most will typically recommend 6-8 hours which will result in a mild tasting natural yogurt and suit this homemade berry chia jam yogurt recipe. For a therapeutic probiotic yogurt, you can ferment for longer, and up to 24-hours. The resulting yogurt and jam will taste tarter but have considerably more good bacteria.
Keep in mind the small amount of natural sweetener in the homemade berry chia jam will be used up by friendly bacteria during the culturing process, so the cultured jam may not taste as sweet as before it was fermented.
PREPARATION
Before you begin it is important to sterilise the Luvele yogurt making glass jar, lid, and any utensils you use, in hot water. Pouring boiling water over everything is sufficient. The danger of not sterilising is that other bacteria may overpower your starter culture and affect the quality of your yogurt.
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