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Lemon yogurt

Now, when I am writing this recipe I am actually eating the yogurt form one of these 3 "hero" pots. Mmmm.. mniam ... has a small yellow layer on top with a strong lemon aroma. Deeper, another full teaspoon  and I reach a soft, delicate and whiter layer of yogurt. Even deeper, there is a third layer that is a mix of yogurt with lemon zest.... mmmm... I am actually eating the lemon zest. And what a strong lemon aroma! There is no bitter or sour taste in there and the zest is very soft. I have the feeling that I am eating a cake not a yogurt. If you do not like to eat the zest you can strain the zest out of the milk when you make the yogurt. But sincerely... are you sure you want to do this? Do you have any idea what taste and aroma are you missing? From all the yogurts I've made, this is by far the most flavored and tasty one. And there is no artificial aroma inside, everything is natural. I know, you'll point to the cane sugar... but it can easily be replaced by honey.

I finished my yogurt pot while writing these lines and I still have a persistent lemon aroma in my mouth. I am very satisfied. I made the best fruity yogurt ever!

Ingredients:
  • 1l raw milk
  • 125ml natural yogurt
  • the zest of 2 organic lemons or 2 tablespoons of conserved zest
  • 4 tablespoons cane sugar
  • 1 tablespoon lemon extract

Directions:
  1. Boil the raw milk and remove from the heating source.
  2. Let it cool until reaches 40ºC (or until you can keep your finger inside for 5 seconds).
  3. Add the yogurt and mix.
  4. Add the lemon zest and the lemon extract and mix. If you prefer it totally smooth you can strain the milk.
  5. Pour the composition into ceramic pots.
  6. Cover the pots with foil and tie them with rubber band.
  7. Put the pots in the oven in a tray or on a baking stone at 50ºC for 1h30. After, turn off the oven, without opening its door and let them stay inside over night. If you have a yogurt maker use it according to the instructions. I don't have one, and I really like to use my oven instead.
  8. In the morning, put the pots in the fridge and serve them after minimum 4 hours of refrigeration.

Recipe inspired from Alix Lefief-Delcourt - "Yaourts Inratables", page 67.

2 comments:

Dad-O-Four said...

Denisa, thank you for taking the time to make this post. My son and I have been making yogurt weekly now (plain, vanilla, some fruit-on-bottom) and decided to branch out to lemon, and I wanted to get some confirmation of lemon extract to total liquid ratio.

My guess was around 3 Tbs per gallon milk, and your recipe shows I was at least in the right ballpark - thanks!

Disappointingly, page after page of supposed "lemon yogurt" recipes were merely instructions to mix lemon juice and sugar into plain, store-bought yogurt.

Yours was the only English-language, from-scratch recipe I found.

So, thanks again!

January 21, 2017 at 8:05 AM
HungryShots said...

Dad-O-Four, thank you very much for your beautiful comment. Indeed, making yogurt yourself with different flavours from scratch has nothing to do with one bought and just mixed. The real flavours are created together with the yogurt.

January 21, 2017 at 8:27 AM

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