The richest, creamiest, and nutritious Homemade Yogurt with Honey

Image showing Mr. Honey Homemade probiotic yogurt with Raw Black Mangrove Honey and the homemade yogurt in the background.

I’ve been meaning for some time to write a blog post about some of the food recipes I like to eat where I put honey on top. In reality, honey can go on almost anything in my opinion, but there are a few foods that honey pairs especially well with.

Since these are also healthy foods, I wanted to share them and hopefully support others in their own health journey. If you haven’t yet, check out our blog post on 10 Delicious Ways to Use Raw Honey in Everyday Life.

My favorite way to eat honey is to mix it into my homemade SuperGut yogurt. Yes, I call my homemade yogurt “SuperGut yogurt” because it was inspired by the recipe from Dr. William Davis, M.D., in the book SuperGut.

After reading that most yogurts in the market are barely fermented and provide minimal gut health benefits, I decided to make my own following the recipe from the book. The reason Dr. Davis calls it “SuperGut” yogurt is because this yogurt is packed with probiotics and not just any probiotics, but some of the crucial ones many of us have lost over time due to the typical American diet. The main purpose of this yogurt recipe is to nourish and improve your gut health.

In addition to nourishment, this yogurt leaves you feeling very satiated. It crushes sweet cravings after you’re done eating it.

Why I Love This Homemade SuperGut Yogurt

I can say that the recipe is fairly simple and easy to make, especially after you’ve already made it two times. What makes it easier the third, fourth, and every time after that is not just the practice, but also the fact that you’ve created a yogurt starter. With the yogurt starter, it becomes much simpler to make SuperGut yogurt next time.

The first time you make this yogurt, you’ll need a few specific ingredients. The most expensive ingredients for this recipe are the different probiotics you have to buy for the first batch. It took me two tries to get the batch just right, and that first batch might not look very appetizing.

The reason it usually doesn’t look super appetizing the first time is because there’s some separation, but that does not mean it’s bad. This is what you’ll use to make your second batch, which should turn out much better. Now if it turns out that it has pink or black spots around or the smell is just that of rotten eggs or foul, you may have to discard it. If this happens it may have been to contamination during the making process. 

Alright, without further ado, let’s get started.

Ingredients for SuperGut Yogurt (First Batch)

These ingredients are the key to making these yogurt a probiotic powerhouse and to making it rich, and creamy. 

Tools You’ll Need

  • Instant Pot or other appliance that can hold a steady temperature around 106°F for a prolonged period (in this case, about 36 hours)

  • Measuring spoon (1 tbsp)

  • Spatula/scraper

  • Whisk

  • Measuring cup

  • Thermometer to check the temperature of the half and half

  • Glass jars for storage

How to Make SuperGut Yogurt (First Time)

  1. Sanitize your tools - I start by sanitizing all of my utensils. I do this by setting my Instant Pot to “Pressure Cook” for 1 minute with 1 cup of water in it. If I plan to use glass jars for storage, I sanitize them in this step as well by placing them inside the Instant Pot. When I make bigger batches, I ferment directly in the Instant Pot liner and then store the finished yogurt in clean glass jars.

  2. Remove and use the hot water - Once the minute is done, carefully pour the hot water out. I like to pour it into my measuring cup with all my utensils so I can also sanitize them before using them to make the yogurt.

  3. Warm the half and half - In a pot on the stove, warm the half and half over low heat until it reaches about 106°F. Use a thermometer to check. If you go over this temperature, let it cool back down to around 106°F before proceeding.

  4. Prepare the probiotics and inulin (first batch only) - If you’re making the yogurt for the very first time, you’ll use all the probiotics listed above.

  5. Combine with half and half - Add the warmed half and half to your dry mix and blend well with a whisk

  6. Pour into jars or Instant Pot liner

    • If making in jars, divide the mixture into your glass jars.

    • If making directly in the Instant Pot liner, pour all the combined ingredients into the liner.

  7. Ferment the yogurt - Set the Instant Pot to the “Yogurt” setting.

    • If your Instant Pot lets you set the temperature, set it to 106°F.

    • If your Instant Pot only offers low/medium/high, set the yogurt setting to medium (this should keep it near 106°F). Set the timer for 36 hours to let it slowly ferment.

  8. Chill and set - When the 36 hours are complete, remove the yogurt from the Instant Pot and place it in the fridge to stop the fermentation and let it set.

After a few hours in the fridge, the yogurt should be ready to eat. Like I mentioned before, this first batch may not look the most appetizing due to separation between the cream and whey, but it is perfectly safe to eat. I found it best to use that first batch in smoothies with berries or other fruit rather than discarding it.

Make sure to save at least 2 tbsp for your next batch as your starter. The next batch will turn out SOOOO much better!

Making SuperGut Yogurt Using Starter (Second Batch and Beyond)

Once you’re making the yogurt for the second time (and onward), the process is much simpler.

For every quart of half and half:

  • Use 1 tbsp of starter yogurt (from a previous batch)

  • Use 1 tbsp of inulin powder

Follow all the same steps as before for sanitizing, warming the half and half, and preparing your Instant Pot or incubator. Then:

  1. Mix the starter yogurt with the inulin powder until smooth.

  2. Add this mixture to the warmed half and half and mix well.

  3. Pour into jars or the Instant Pot liner.

  4. Incubate at around 106°F for 36 hours, just like the first batch.

This batch should have a much better texture and appearance, and as you continue making it, the quality and consistency usually improve even more.

How I Like to Eat My SuperGut Yogurt (With Raw Honey!)

The yogurt by itself is pretty sour, but it has a rich, creamy flavor and texture. My favorite way to enjoy it is to mix it with our Black Mangrove Honey or Wildflower Honey. I’ve even tried it with our Datil Pepper Honey for a little sweet heat.

You can also enjoy this probiotic‑rich yogurt by:

  • Blending it into smoothies

  • Adding fresh berries

  • Sprinkling nuts or seeds on top

  • Drizzling raw honey over it as a natural sweetener

Whenever I eat this yogurt, all my cravings for sweets vanish. The yogurt is so good, rich, and filling that it has become one of my favorite desserts/snacks. My entire family loves it too.

Giving Credit Where It’s Due

I was not the first person to create or share a recipe like this, so I want to give full credit to:

  • Dr. William Davis, who created the original SuperGut yogurt recipe and shared it in his book SuperGut

  • Indigo Nili on YouTube for sharing a helpful video that guided me when I made it the first time

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