These super-simple caramel yoghurts will be popular with all the family. They use only store cupboard ingredients to make something a little bit special but still leave you with a natural starter yoghurt for your next batch of yoghurts. If you regularly make yoghurts like we do, you’ll know how important it is to ring the changes occasionally, and this easy recipe a perfect addition to your yoghurt-making repertoire.
This recipe makes 10 caramel yoghurts. It’s probably not worth making fewer than this because you will have a lot of caramel sauce left over to find a use for.
The Caramel Layer
What characterises these yoghurts is of course the caramel layer at the bottom. I use the simplest option, a tin of ready-made caramel. It’s not very sophisticated, but my yoghurt recipes are all about simplicity and a family-pleasing end result, which this delivers. This tinned caramel is designed for cooking and baking, so it holds up perfectly in the yoghurt machine. You will have about half a tin left over for another use, but there are lots of suggestions for recipes using caramel sauce on Carnation’s website.
You could probably make these same yoghurts with a more sophisticated readymade Dulce de Leche, butterscotch or caramel sauce, or make your own sauce either from scratch or using a tin of condensed milk.
Caramel Yoghurts Recipe
This recipe is based around 150ml yoghurt pots, but with a little experimentation you can adapt it to the size of pots you have to work with. The recipe makes 10 150ml caramel yoghurts + 1 plain yoghurt to be used as a starter for your next batch of yoghurts.
Place 16g of caramel in the base of 10 yoghurt pots.
Empty your starter yoghurt into a large bowl or jug. 120-150g of natural yoghurt is enough to culture this recipe. Add 1 litre of whole UHT milk to the yoghurt, starting with just a little, and stir really well.
Remember you can’t use fresh milk to make yoghurts like this – for all my tips on the basics of yoghurt-making, please see my core natural yoghurt recipe.
Ladle out one pot of the plain yoghurt mixture, which will be your starter for a future batch of yoghurts.
To the remaining yoghurt mixture, add one whole tin of evaporated milk. Single cream would also work.
Now add two heaped tablespoons of brown sugar (or to taste) and stir the mixture really well until all the sugar has dissolved.
Ladle or pour the yoghurt mixture into the 10 pots with the caramel sauce in the base.
Place the yoghurts in your yoghurt maker, following the manufacturer’s instructions.
Set the fermentation time for 10 hours.
At the end of the fermentation time, cool the yogurts on the kitchen side, and then cover and refrigerate them for at least two hours before serving.
If you’d make these yoghurts I’d love to hear from you in the comments below!
If you like these yoghurts, you will probably also like my Biscoff Yoghurts and Hazelnut Yoghurts.
- yoghurt maker
- 120-150 g full-fat natural yoghurt
- 1 litre whole UHT milk (see Notes)
- 160 g readymade caramel filling
- 410 g Evaporated Milk (one large tin)
- 2 heaped tablespoons brown sugar
- Put 16g of caramel into the bottom of each of ten 150ml yoghurt pots.
- Tip the yoghurt into a large bowl or jug.
- Gradually add the milk (see Notes) to the yoghurt, stirring very well.
- Ladle out one pot of mixture into an empty yoghurt pot (with no caramel in it). This will be your starter for your next batch of yoghurts.
- To the remaining yoghurt mixture, add the tin of evaporated milk.
- Add 2 heaped tablespoons of brown sugar to the yoghurt mixture and stir very well until all the sugar is dissolved.
- Pour or ladle the yoghurt mixture into the ten pots with caramel in the bottom.
- 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.
Click here to see all my yoghurt recipes.