Yogurt Koji Recipe

Yogurt koji is a simple fermented food you can make at home using a yogurt maker.

It combines the benefits of koji fermentation with lactic acid bacteria from yogurt, supporting gut health and digestion.

Ingredients

• 100g dried rice koji

• 200ml milk (any type, preferably whole milk)

• 2 tbsp plain yogurt (with live cultures)

Instructions

1. Place all ingredients in a clean, sterilized container.

2. Mix well until the koji is evenly distributed.

3. Set in a yogurt maker at 55–60°C.

4. Ferment for 6–8 hours.

5. Stir once halfway through if possible.

👉 It’s ready when it becomes slightly thick and develops a mild, naturally sweet aroma.

Storage

• Keep in the refrigerator

• Use within 3–5 days

  
  

How to Use

• As a base for dressings or sauces

• For marinating meat or fish

• Mixed into soups or warm dishes

Why It Works

Koji contains natural enzymes that help break down proteins and carbohydrates, making food easier to digest.Yogurt adds beneficial bacteria, supporting gut balance.

Tips for Best Results

• Keep utensils clean to avoid contamination

• Do not exceed 60°C (high heat kills enzymes)

• Start with small amounts to see how your body responds

Yogurt koji is not about perfection—it’s about creating a simple, daily habit that supports your body naturally.