These delicious biscoff yoghurts are one of my family’s very favourite yoghurt variations. Plus they are super quick and easy to make. You could even serve these as a relaxed, make-ahead dessert for guests, maybe with some fresh raspberries on the top.
In this recipe, the sweet, crunchy Biscoff spread contrasts wonderfully with the tart yoghurt, so you have almost a cheesecake in a pot!
I only discovered this stuff a few years ago! It was through yoghurt recipes in fact. I’d seen ‘pâte de spéculoos’ in French recipes before, but had never made the connection. We don’t eat it on bread, it’s just for yoghurts in our house.
If you like these Biscoff Yoghurts, you will a probably also like my Caramel Yoghurts and Hazelnut Yoghurts.Jump to the brief, printable recipe
Biscoff Yoghurts Recipe
This recipe makes five biscoff yoghurts, plus either one or six plain yoghurts, based on 150ml yoghurt pots.
For full details and all my tips on yoghurt making in general, please see my basic Natural Yoghurt Recipe.
First, put 25g of Biscoff spread in the bottom of five yoghurt pots. This is around a heaped teaspoonful. We much prefer the crunchy spread in this recipe, but the smooth spread works perfectly too.
Puddle the Biscoff spread roughly level, trying not to smear it up the sides of the pot, for the sake of apperances. Puddling it helps it to stick to the bottom of the pot and not float up in a lump when you add the yoghurt mixture.
Next you will make the yoghurt mixture which is the same as my ordinary natural yoghurt recipe. We find the Biscoff spread gives plenty of sweetness to the finished dessert, so there is no need to add sugar to the yoghurt, but you could add a little if you wanted to.
Empty the yoghurt into a large jug or bowl. Add the UHT milk gradually, starting with just a little, and stir the mixture really well. Use 700ml milk for five biscoff yoghurts, plus one plain starter yoghurt. Use 1.3litres milk for five biscoff yoghurts, plus six plain yoghurts.
Ladle the yoghurt mixture into your pots, including those with the Biscoff in the bottom. It’s aways best to start with an empty pot, to ensure you have a full-sized starter for your next batch of yoghurts, before going on to fill the pots containing the Biscoff spread.
Place the pots into your yoghurt maker, following the manufacturer’s instructions.
Set the fermentation time for 10 hours.
Once the fermentation is complete, cool the yoghurts on the kitchen side, then cover and refrigerate them. They will need at least a couple of hours to be properly cold before you can serve them.
These are delicious just as they are, but fresh or tinned raspberries in syrup are a lovely addition when you come to serve them, as are a few blackcurrants or cherries (we often have these in the freezer so we can just defrost the few that we need).
You will find that some fat will inevitably rise from the Biscoff spread and appear on the top of your yoghurts – there isn’t really anything you can do about this. Adding some fruit or other topping will hide it it you are serving to guests.
If you make these yoghurts I’d love to hear from you in the comments below!
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- yoghurt maker
- 120-150 g full-fat natural yoghurt
- 0.7-1.3 litres whole UHT milk (see Notes)
- 125 g Biscoff spread (preferably crunchy)
- Put 25g of Biscoff spread in the bottom of each of five pots. Puddle it fairly level and try not to get it up the sides of the pots.
- Tip the yoghurt into a large bowl or jug.
- Gradually add the milk (see Notes) to the bowl, stirring very well.
- Pour or ladle the mixture into your pots, starting with an empty pot that will be the starter for your next batch of yoghurts.
- Place the yoghurts in your yoghurt-maker, following the manufacturer's instructions.
- Set the yoghurts to ferment for 10 hours.
- Cool the yoghurts, then refridgerate for at least 2 hours before serving.
Based on 150ml pots:
- For 1 plain and 5 Biscoff yoghurts, use 700ml of milk
- For 6 plain and 5 Biscoff yoghurts, use 1.3 litres of milk
Click here to see all my yoghurt recipes.