Homemade Yogurt

Chef Jason Morse of 5280 Culinary, LLC provided us this recipe for homemade yogurt. There is also a video demonstration at the bottom of this page. You can choose how tart you like your yogurt, how to sweeten it and whether to enjoy it in a parfait, on top of pancakes or as a substitute for sour cream on chili! 

Makes 4 cups of yogurt
20 minutes prep
5 minutes cooking
Ready in 5-8 hours


  • 1 quart whole milk
  • ¼ cup plain greek yogurt OR 5-gram packet yogurt starter powder


  1. Heat milk in a thick-walled saucepan to 180 degrees
  2. Turn off heat and cool milk to 120/112 degrees – add starter (either yogurt or yogurt starter powder)
  3. Preheat incubator to 115 degrees (see note below) or use a Sous Vide circulator in a water bath set to 115 degrees
  4. Incubate for a minimum 5 hours, or longer for more tart yogurt
  5. Once incubated for desired time, remove from the incubator container
  6. Chill the yogurt overnight to completely set the yogurt
  7. For Greek yogurt, strain through cheesecloth overnight, covered
  8. Sweeten as needed with honey or sugar
  9. Shelf life is 3 days in the refrigerator

Incubator note:

You can incubate in a thermos, Crockpot or warm oven as long as the temperature stays at 115 degrees. You can do anywhere from 5-12 hours depending on your taste preference.

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Apple-Oat Greek Yogurt Muffins 

Yield: 12 muffins

Ingredientsyogurt mufins

  • 1 cup oat flour
  • 1 cup old fashioned rolled oats
  • 2 Tbsp flaxseed meal
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • pinch of salt
  • 1 large egg
  • 6 oz. container plain Greek yogurt
  • 1/2 cup unsweetened applesauce
  • 1/2 cup brown sugar
  • 1 tsp. vanilla extract
  • 1/4 cup milk
  • 1 Honeycrisp apple (or apple of your choosing), chopped into small pieces


  1. Preheat oven to 350 degrees Fahrenheit.yogurt muffins
  2. Line a 12 cup muffin tin with muffin wrappers or spray with cooking spray. Set aside.
  3. In a large bowl, combine flour, oats, flaxseed meal, baking powder, baking soda, cinnamon, and salt. Set aside.
  4. In a medium bowl, combine egg, yogurt, applesauce, brown sugar, vanilla and milk.
  5. Make a well in the dry ingredients and pour in the applesauce mixture. Stir until just combined.
  6. Fold in chopped apples.
  7. Divide batter evenly among the 12 muffin cups, filling each to 3/4 full. Add a sprinkle of oats and/or brown sugar to the top of each muffin if desired.
  8. Bake muffins for 20-22 minutes, or until top is firm to the touch and toothpick inserted into the center comes out clean. Allow muffins to cool in the pan for approximately 10 minutes before transferring to a wire rack to cool completely.


Created by registered dietitian Jenna Allen with inspiration from http://www.runningwithspoons.com/2015/01/21/apple-oat-greek-yogurt-muffins/.

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Apple Maple Brown Sugar Quinoa Breakfast Bowl

Prep time: 5 minutes
Makes: 1 portion

This new take on “cold cereal” is quick, easy and oh-so nutritious!

Ingredients:quinoa bowl

  • 1/2 cup cooked quinoa – cook it fresh or make this breakfast bowl the morning after having quinoa for dinner (just cook a little extra!)
  • 1/4 – 1/2 cup milk
  • 1/2 of an apple, diced
  • 1 Tablespoon brown sugar
  • Sprinkle of real maple syrup


  • In a bowl or mason jar, combine quinoa, milk apples, brown sugar and maple syrup. Enjoy!
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Smoothie Bowls

Smoothie in a Bowl: Endless Possibilities

If you like to eat your breakfast with a spoon (as opposed to drinking it through a straw), what better way to start your day than with this cool, nutrient-rich breakfast? Smoothie bowls have endless possibilities depending on your taste preferences. All you need is a good blender, a bowl and spoon, and your ingredients and toppings of choice.

In a blender, combine:21st-smoothie-bowls

  • ½ – 1 cup frozen fruit: Try frozen mixed berries, mangos, cherries, or another frozen fruit favorite.
  • Fresh fruits or vegetables: You might consider ½ to 1 whole fresh banana. The banana adds a nice creaminess to your smoothie bowl. The riper the banana, the sweeter it will be. Or try adding a handful of kale or baby spinach, some roasted beets or fresh peaches.
  • ¼ – ½ cup milk plus ½ – 1 cup vanilla Greek-style yogurt – OR – ½ to 1 cup kefir
  • Other ingredients of your choosing: Perhaps 1 Tablespoon chia sees, a spoonful of nut butter, a sprinkle of flaxseeds or a scoop of whey protein powder.

Blend until smooth and creamy and pour in a bowl. Play around with the amount of milk/yogurt or kefir, keeping in mind that the thicker the smoothie, the easier it is to eat with a spoon.

A smoothie bowl is not complete without the toppings. Try fresh or dried fruit, a sprinkle of granola, nuts, chia seeds, ground flaxseed, unsweetened shredded coconut, crushed graham crackers or a few chocolate chips. Let your creativity inspire you!

Berry Beet Smoothie Bowl


  • 1 cup frozen mixed berries
  • ½ of a banana
  • 2 cooked beets
  • ½ cup raspberry kefir


Place frozen berries, banana, beets and kefir in a blender and blend until smooth. Pour in a serving bowl. Garnish with toppings of choice.


Tropical Mango Smoothie Bowlsmoothie bowl


  • 1 cup frozen mango
  • ½ of a banana
  • ½ cup low-fat vanilla Greek-style yogurt
  • ¼ cup low-fat milk (more if you prefer a thinner consistency)
  • 1 tsp flaxseeds


Place frozen mango, banana, yogurt, milk and flaxseeds in a blender and blend until smooth. Pour in a serving bowl. Garnish with toppings of choice.

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