Quince yogurt

During my last visit in Romania I have received 2 pots of quince jam. They were tasting exactly how I remembered this kind of jam from my childhood. But this jam is so sweet that it cannot be eaten as it is, so combined with some yogurt would make a perfect combination.

  • 1l raw cow milk (directly from the farm)
  • 125g yogurt (might be from a previous home production)
  • 40g maple syrup
  • 2 tablespoons of quince jam in each yogurt jar ( ~10  jars depending on their size)
  • natural yellow food coloring (optional)

  1. Boil the milk and let it cool until 45ºC.
  2. Add yogurt and stir until homogenized.
  3. Add the maple syrup and the food coloring and stir well.
  4. Put the 2 tablespoons of quince jam in each jar.
  5. Pour the milk in jars over the quince jam.
  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.


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