Raspberry jam yogurt

There has been a while since my last homemade yogurt. As I was quite tired, I wanted to make the simplest recipe of home made yogurt, near the natural one that I do every time. Adding some jam to an almost normal yogurt was my best option. But not any kind of jam ... a raspberry jam made by my mother with love with fruits harvested from her own garden.

  • 1l raw cow milk (directly from the farm)
  • 125g bio yogurt (might be from a previous home production)
  • 2 tablespoons vanilla sugar
  • 1 tablespoon of raspberry jam ( ~ 9 jars depending on their size)

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


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