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Barb Hodgens

Enjoy tangy bursts of fermented berries.

If you’ve been making yogurt at home and feel ready to mix things up, this one’s for you. Mixed berry homemade yogurt is a simple and naturally vibrant upgrade that will leave your taste buds dancing. It’s fruity, zesty, and full of probiotic goodness.

You’ve probably had berries with yogurt before, but fermenting them together takes things to a whole new level. Fermentation doesn’t just deepen the berry flavour; it also boosts their nutrition. Berries are already packed with antioxidants, but when fermented, their nutrients become more bioavailable, making each spoonful even better for you.

The result is a delightfully tart and faintly effervescent treat. This yogurt has that zingy homemade tang we love, balanced with juicy, fermented berries that are far more exciting, and much healthier, than the sugar-loaded fruit yogurts from the supermarket.

Using just fresh or frozen berries, milk, and a starter culture, you can create your own flavoured yogurt at home without any artificial ingredients or excess sugar. The natural sugars in the fruit are mostly consumed during fermentation, so the end result is far less sweet than you might expect. If you prefer a touch of sweetness, a drizzle of honey or maple syrup stirred through just before serving is perfect.

Whether enjoyed for breakfast, as a snack, or even dessert, this mixed berry yogurt is sure to become a homemade favourite.

Mixed berry homemade yogurt

Luvele

Rated 5.0 stars by 1 users

Ingredients

2 cups of fresh or frozen mixed berries
Yogurt starter culture
1.5 Litres Milk (quantity depends on the capacity of your yogurt maker)

Directions

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.
If using frozen berries, set the berries aside to defrost.
Pour the milk into a large saucepan.
On the stovetop heat the milk to 180° F (82° C) and hold the milk at this temperature for 10 minutes.
Remove from the heat and let cool to below 110° F (43° C).
Add the starter culture and gently whisk it in.
Place the berries into the yogurt making jar.
Gently pour the milk over the berries. The berries will disperse and may stain the milk pink.
Secure the lid firmly on the jar and then place the jar into your yogurt maker.
Pour water slowly into the base. The water must not be filled over the ‘tall line’ indicated on the inside wall of the maker.
Place the cover lid on top. The berry milk is now ready to begin fermentation. Use the digital control panel to set the temperature to 38° C (100° F), the time to 15-hours and then press ‘confirm’ to begin incubation.
When fermentation is complete, switch the yogurt maker off and remove the yogurt jar. Straight from the maker the yogurt will be runny and warm.
Place the jar in the fridge for at least 6 hours to chill and set.
Homemade mixed berry yogurt may not stay as firmly set as plain homemade yogurt. The water content in berries will cause the yogurt to separate. Don’t be alarmed by this – you have not done anything wrong nor has your yogurt curdled. Homemade yogurt is free from the additives and gums that stabilise store bought berry yogurts.