French Yogurt

French Yogurt

French Yogurt Recipe

Whatever brand or flavor yogurt you get from the supermarket, it is never really as satisfying as having a French yogurt. Some brands will claim that they taste like an authentic French yogurt but will always leave you unfulfilled. You will find that ready-made flavored yogurts are either too sweet or too rich for your taste buds.

So why not try home-made French yogurts instead? Let’s face it; anything that is home-made is usually a lot better than buying something from the shelves of a store. Not only will you have full control and make the yogurt to your liking, it is also an inexpensive way of getting something that you really love.

What You Will Need For To Make Your French Yogurt

Equipment:

  • 1 Yogurt Maker: If you do not already have one, visit our Brand pages to get ideas of yogurt makers that will make you an expert in your yogurt making venture. Alternatively, check out the models listed below.

PRODUCTS

  • 1 medium to large size saucepan
  • 1 candy/kitchen thermometer
  • 1 strainer
  • 1 large spoon for stirring

Ingredients needed:

  • 1 quart (4 cups) of fresh milk (you can choose whole, 2%, 1% or skim)
  • 1 packet of yogurt starter or 1/2  cup of plain yogurt with live active cultures
  • 1/3 cup of powdered milk (include only if using low-fat milk)

For your initial preparation into French yogurt making, ensure that:

-        All the equipments needed to make the French yogurt are clean. Wash thoroughly with very hot soapy water and rinse the inner plastic yogurt container, pots etc.  Refrain using a towel after rinsing to avoid leaving fluffs on the utensils and air-dry instead.

-        Sterilize the inner yogurt container by pouring nearly boiling water onto it. Leave until ready to use.

Making Your French Yogurt

  1. Heat the milk in the sauce pan over medium heat.  With constant stirring to avoid lumpiness, add the 1/3 cup of dry milk. Keep stirring until it reaches just below the boiling point. (When you see little bubbles forming on the sides of the pan)
  2. Set aside the sauce pan with the milk and allow it to become lukewarm. The thermometer reading should be between 100ºF and 110ºF. It usually takes about 15-20 minutes for the milk to cool down. Until then, do not add any sweeteners or flavoring to the milk.
  3. Pre-warm the yogurt maker machine (see instructions in the manual that came with it.) If you are using a dry yogurt starter, there is no need to pre-warm the yogurt maker.
  4. Add the yogurt or yogurt starter to the milk mixture.  Blend by stirring gently, avoiding not to beat or whip the mixture.
  5. This will be the time to discard the water you placed in the yogurt inner container and pour the milk mixture in it. Close firmly the lid of the yogurt maker and let the mixture incubate undisturbed for 4-8 hours or until you reach the consistency you desire.  If you used a dry yogurt starter, incubation will take longer, perhaps 12-15 hours.
  6. When the incubation time has elapsed, take the covered yogurt container out of the heating base and place in the refrigerator to be chilled for a minimum of 2 hours.

Your French yogurt is ready to be served and enjoyed by you and your loved ones.

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