Raspberry yogurt

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.

  • 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)


  1. Boil the milk and let it cool until 45ºC.
  2. Add yogurt and sugar and stir until homogenized.
  3. In another bowl mix mascarpone with 200ml of the boiled milk to thin the mascarpone. Add this back in the milk and stir.
  4. Put 1 tablespoon of raspberry sauce in each jar.
  5. Pour the milk in jars over the raspberry sauce.
  6. Cover the jars with plastic foil and secure them with rubber band
  7. Put the jars in the oven on a baking stone and heat the oven at the lowest temperature (50ºC) for 1h30.
  8. After this, let the oven closed overnight.(I do my yogurts in the evening)
  9. 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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