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Le Chaudron recipe
Yaourt fruits maison
Homemade fruit-on-the-bottom yogurt
⏱ 10 minServes 4Easy220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1 L (4¼ cups)good whole milk
1plain whole-milk yogurtas a starter
100 g (3½ oz)berries, fresh or stewed
50 g (2 oz)superfine sugar
1 tspvanilla extract
1 tbspacacia honey
- 1 L (4¼ cups) good whole milk
- 1 plain whole-milk yogurt as a starter
- 100 g (3½ oz) berries, fresh or stewed
- 50 g (2 oz) superfine sugar
- 1 tsp vanilla extract
- 1 tbsp acacia honey
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Heat the milk in the saucepan to 85°C (185°F) on a thermometer to kill any unwanted bacteria.
- Let it cool to exactly 42°C (108°F), then pour into a clean, sanitized bowl.
- Thin the yogurt with a ladle of the warm milk until smooth.
- Stir in the dissolved sugar, vanilla and honey gently, without adding too much air.
- Divide the berries among the bottoms of the sterilized jars.
- Pour the milk mixture over the fruit, filling each jar three-quarters full.
- Incubate in the yogurt maker for 8 to 10 hours at 45°C (113°F), then refrigerate 4 hours to set.
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