Home made yoghurt with stewed strawberries and rhubarb

Have you ever thought about investing in a yoghurt-maker to make your own yoghurts at home? You really should! I bought mine two years ago, and it’s awesome.

First of all, you don’t have to be a great cook to be able to make yoghurts: you just have to mix UHT full-fat milk with a standard yoghurt, then pour it in yoghurt pots, switch on the yoghurt-maker and let it happen!

You can then flavour your home made yoghurts with anything you like: lemon zest, jam, stewed fruit, orange blossom, chocolate, vanilla, pistachio, etc.

It’s cheaper than buying industrial yoghurts, it’s more savoury and better for your health as there are no additives or preservatives. And it’s environmentally friendly as the pots are reusable! Using a yoghurt-maker is the perfect way to eat delicious and healthy yoghurts.

So here is a home made yoghurt recipe with stewed strawberries and rhubarb that give it a twist.

Makes 6 to 8 yoghurts

  • 1 standard plain yoghurt
  • 4 cups UHT full-fat milk
  • 3 stalks of rhubarb
  • 9 oz strawberries
  • 1 and 2/3 cups brown sugar

Peel the stalks of rhubarb and cut them in small cubes. Mix with 2/3 cups of brown sugar and let sit for an hour.

Wash the strawberries and pull the hull off. Cut them in halves.

After an hour, rinse the rhubarb cubes and stew at low heat in a saucepan, with 1 cup of brown sugar and the strawberries, for 30 to 40 minutes. Add some sugar if necessary (personally, I don’t like it too much sweet).

When the stewed fruit is ready and thick, let it cool for a while.

In a bowl, whisk the milk and the yoghurt.

Pour 2 tbsp of stewed strawberries and rhubarb in each yoghurt pot, then pour the milk mixture.

Switch on the yoghurt-maker and let the yoghurts ferment for 7 to 8 hours.

Refrigerate at least for 2 hours before serving.

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