We didn’t set out to become yogurt experts, but once our guests started raving about it, we knew we were onto something.
Fresh yogurt, local honey, and pecans. That’s it!
Our homemade yogurt is on the menu every day, and guests keep asking how we make it. It’s creamy, not too sour, and made with just a few real ingredients: whole milk, a splash of cream, and a couple of spoonfuls of Brown Cow plain yogurt to get things going. That’s it. No sugar, no fillers, no extras. Just real yogurt, the way it’s supposed to taste.
Yogurt is a little like sourdough as each new batch comes from the last one. But unlike sourdough, it does need to be refreshed with new cultures every 5 to 10 batches. We like Brown Cow because it has five live active cultures, S. thermophilus, L. bulgaricus, L. acidophilus, Bifidus, and L. paracasei, and because it makes a batch that hits the right balance of flavor and texture.
Why Eat Yogurt?
It’s delicious, for starters. But it’s also packed with protein, calcium, and probiotics that support digestion and gut health. The healthy fats in whole milk help you feel full and satisfied, which makes it a great way to start the day. And because we skip the sugar and additives, our yogurt is clean, simple, and easy to enjoy.
We serve our yogurt with local honey and pecans, but guests can always request it plain. Fresh fruit is another popular menu item, and many people mix it all together for a light, flavorful start to their morning.
Like most yogurt made in-house, ours is strained to achieve a thick, creamy texture. That process also leaves behind whey, a nutrient-rich liquid full of protein, calcium, and active cultures that can be put to good use. It’s great in smoothies, adds depth to soups and stews, and works well as a water substitute in baking. It keeps nicely in the fridge and adds a little boost wherever you use it.
How It Started and How We Made It Easier
We used to do everything by hand. We’d heat the milk, cool it down, stir in the cultures, and keep the pot warm by leaving it on the stove over the oven set on low. We strained the yogurt using nut milk bags, which worked fine but made a mess across the kitchen and fridge.
Strainers are available on Amazon
Eventually, we found a better way. Now we use an Instant Pot and a stainless-steel strainer we found on Amazon. It’s held up for over five years, cleans up easily in the dishwasher, and doesn’t leave us elbow-deep in mesh and cleanup.
After some trial and error, we landed on a seven-hour fermentation time. It gives the yogurt a mild, pleasant flavor that’s never too sharp. Sometimes we leave some of the yogurt in the stainer for a couple of extra days to make labneh (a thick, spreadable yogurt cheese), but most of the time we serve the yogurt just as it is, straight from our kitchen to your setting at the breakfast table.
Homemade Yogurt (Alpine B&B Style)
Ingredients:
- ½ gallon milk (whole, 2%, or lowfat — all work)
- ½ to 1 cup heavy cream (optional, but it adds creaminess)
- ¼ cup Brown Cow plain yogurt (or yogurt from a previous batch)
Equipment:
- Instant Pot with yogurt function
- Yogurt strainer (we use this one)
- Cooking thermometer
- Glass containers for storage
Instructions:
- Start the milk:
Pour the milk and cream (if using) into the Instant Pot. Press the “Boil” function and follow the manufacturer’s directions. - Cool to 120°F:
Once the boil cycle finishes, remove the inner pot and skim off the milk skin. Set the pot in a sink of cold water and ice to cool it quickly, stirring occasionally. This takes about 3 minutes. It can also be set to cool on a counter. - Temper the yogurt:
In a small bowl, whisk ½ cup of the warm milk into the yogurt until smooth. Pour this mixture back into the inner pot and stir gently to combine. - Start the yogurt cycle:
Return the inner pot to the Instant Pot and select the “Yogurt” function. Adjust the time if needed. We set it for 7 hours, which produces a creamy, slightly sweet yogurt that our guests love. Longer times result in a tangier flavor. - Refrigerate overnight:
When the cycle finishes, cover the inner pot with plastic wrap and refrigerate overnight to set. - Strain the yogurt:
The next day, pour the yogurt into a strainer to remove the whey. We let ours strain for 12 to 24 hours, depending on how thick we want it. If it gets too thick, just stir some whey back in. - Save the whey:
Whey is full of protein, calcium, and live cultures. Use it in smoothies, soups, stews, or as a substitute for water when baking. It keeps well in the fridge. - Make labneh (optional):
Strain the yogurt longer to make labneh, a tangy yogurt cheese. Add a pinch of kosher salt and serve with olive oil, jam, olives, or use as a spread on toast or crackers. - Store it right:
Keep yogurt and labneh covered in glass containers in the fridge. - For your next batch:
Save ¼ cup of this yogurt to use as the starter. After 5 to 6 batches, refresh with a new spoonful of Brown Cow yogurt to maintain healthy cultures.
Try It Here First
Making yogurt at home is rewarding, but if you’d rather just enjoy it without the work, we’ve got you covered. Breakfast is always included when you stay at Alpine Bed and Breakfast, and our homemade yogurt is on the menu every day.
We serve it with local honey and Texas pecans, or plain if you prefer, and guests often pair it with fresh fruit for a light and satisfying start to the day.
Curious about the rest of our breakfast offerings? Take a look at our Breakfast page on our website to see what’s cooking.
Come stay with us!
What’s for Breakfast?
Contact Us
For more information or to inquire about availability, please contact us at:
Phone: (432) 538-7032
Email: innkeeper@alpinetxbnb.com
Website: www.alpinetxbnb.com
We look forward to welcoming you to Alpine Bed and Breakfast, where unforgettable memories are made.
Sharon & Tom
Alpine Bed and Breakfast
