When fruity yogurts were out on the market I remember myself saying, oh, what a great invention. Of course, I am talking about those little pots of white plastic that now you can find in any market. In time, these became so popular that I get used even with their classic taste. But it is not the taste of a yogurt, but a taste of something fake: flour, colorants, additives, artificial aromas and so on. Does it really have to be this way? Could not exist something more natural, something that taste natural, something creamy, sweet and fruity?
I was on the search of a good recipe of fruit yogurt with all these characteristics. I can proudly say that I have found it! And here I post it.
Ingredients:
- 2l raw cow milk (directly from the farm)
- 4 tablespoons sugar
- 300g mascarpone
- 200g bio yogurt (might be from a previous home production)
- 1 tablespoon of raspberry sauce or raspberry jam in each yogurt jar( ~ 25 jars depending on their size)
Directions:
- Boil the milk and let it cool until 45ºC.
- Add yogurt and sugar and stir until homogenized.
- In another bowl mix mascarpone with 200ml of the boiled milk to thin the mascarpone. Add this back in the milk and stir.
- Put 1 tablespoon of raspberry sauce in each jar.
- Pour the milk in jars over the raspberry sauce.
- Cover the jars with plastic foil and secure them with rubber band
- Put the jars in the oven on a baking stone and heat the oven at the lowest temperature (50ºC) for 1h30.
- After this, let the oven closed overnight.(I do my yogurts in the evening)
- In the morning, place yogurt jars in the fridge for at least 4 hours. It can be kept in the fridge up to 2/3 weeks if not eaten before.
Recipe inspired from Alix Lefief-Delcourt - "Yaourts Inratables", page 83.
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