These super-simple every-day fruit yoghurts often feature in our menu rotation. By choosing different flavours you can keep things interesting. In addition, like most of my yoghurt recipes, you will still have a natural starter yoghurt available at the end for your next batch of yoghurts.
This recipe can be used to make different numbers of plain and flavoured yoghurts, depending on your requirements. I’ve done the calculations for you!
The Fruit Syrup
The fruit flavour of these yoghurts comes simply from a fruit syrup – the kind you add to water to make drinks. This also provides sweetness to the yoghurts so no additional sugar is necessary.
Choice is limited at our supermarket to this Lowicz fruit syrup which fortunately we like and is free of glucose-fructose syrup and sweeteners. We can only get it in raspberry or raspberry and lemon, both of which make lovely yoghurts.
A couple of times a year we stock up on French groceries, including different syrups. Growing up, we always used Teisseire syrups which come in a bamboozling array of flavours ensuring yoghurt-making was never boring. Moulin de Valdonne are also great. Favourite flavours would be peach, apricot and raspberry. Grenadine, cassis and lemon make a nice change. However, you can take it from me that mint and kiwi are are a bad idea.
These types of syrups each come with a recommended dilution level when made into drinks – 1 part syrup to 9 parts water for Lowicz, for example. This means you may need to experiment a little with your chosen syrup brand to find the amount of syrup you need for the strength of flavour you prefer. I tend to go with 1 tablespoon of syrup per 150ml yoghurt whatever brand I’m using, at least as a starting point. If you add too much syrup, you will find the set and texture of your yoghurts starts to suffer. Adding a tablespoon or two of dried milk powder to the mixture may help mitigate those effects.
Fruit Yoghurt RecipeJump to brief, printable 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.
Firstly, empty your starter yoghurt into a large bowl or jug. 120-150g of natural yoghurt is enough to culture this recipe. For information on choosing your starter yoghurt and all the basics of yoghurt-making, please see my core natural yoghurt recipe.
Next, decide on the number of pots of yoghurt you want to make. Add the required quantity of whole UHT milk to the yoghurt, starting with just a little, and stir really well.
|Based on 150ml pots||Quantity of Milk|
|1 plain + 5 fruit||680ml|
|1 plain + 7 fruit||1 litre|
|1 plain + 11 fruit||1.33 litres|
|6 plain + 5 fruit||1.35 litres|
|6 plain + 6 fruit||1.45 litres|
Remember you can’t use fresh milk to make yoghurts like this
Ladle out one or more pots of the plain yoghurt mixture. One of these may be a starter for a future batch of yoghurts.
Next, you need to count the pots you have left and add a tablespoon of syrup per pot to the mixture. I’m making 5 fruit yoghurts, so I’m adding 5 tablespoons of syrup.
Ladle or pour the fruit mixture into the remaining yoghurt pots.
Place the yoghurts into your yoghurt maker, following the manufacturer’s instructions.
Finally, set the fermentation time for 9-12 hours.
At the end of the fermentation time, cool the yogurts on the kitchen side. Then cover and refrigerate them for a minimum of two hours before serving.
If you’ve made these yoghurts, I’d love to hear from you in the comments below!
If you like these yoghurts, take a look at my Extra-special Thick Fruit Yoghurts, which are a little more effort for a more decadent result. My Fruit Drinking Yoghurts are perfect for packed lunches.
- 120-150 g full-fat natural yoghurt
- whole UHT milk (see Notes)
- fruit syrup
- 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 or more pots of the plain mixture into yoghurt pots, depending on how many natural yoghurts you want to make.
- To the remaining yoghurt mixture, add 1 tablespoon of fruit syrup for every fruit yoghurt you want to make.
- Place the yoghurts in your yoghurt-maker, following the manufacturer's instructions.
- Set the yoghurts to ferment for 9-12 hours.
- Cool the yoghurts, then refridgerate for at least 2 hours before serving.
Based on 150ml yoghurt pots:
- for 1 plain + 5 fruit yoghurts use 680ml milk
- for 1 plain + 7 fruit yoghurts use 1 litre milk
- for 1 plain + 11 fruit yoghurts use 1.33 litres milk
- for 6 plain + 5 fruit yoghurts use 1.35 litres milk
- for 6 plain + 6 fruit yoghurts use 1.45 litres milk
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