Black Cherry Yoghurt
These delicious, thick creamy yoghurts can be dressed up for special occasions, but are very simple to make.
Servings: 5
Equipment
- yoghurt maker
- yoghurt-making tub with strainer or
- sieve and cheesecloth
Ingredients
- 120-150 g full-fat natural yoghurt
- 1 litre whole UHT milk see Notes
- 45 g cherry syrup
- 35 g white sugar
- 100 g black cherry jam
Instructions
Day One (Morning)
- Empty your starter yoghurt into a large bowl or jug.
- Add the milk to the yoghurt, starting with just a little, and stir really well.
- Ladle out one pot of the plain yoghurt mixture, which will be a starter for a future batch of yoghurts.
- To the remaining yoghurt mixture, add the fruit syrup and sugar.
- Stir the mixture really well until all the sugar has dissolved.
- Ladle or pour the flavoured yoghurt mixture into a 1-litre tub suitable for your yoghurt maker, with a strainer fitted if it has one.
- Place the plain starter yoghurt and flavoured yoghurt in your yoghurt maker, following the manufacturer’s instructions.
- Set the fermentation time for 10 hours.
Day One (Evening)
- At the end of the fermentation time, cool the yoghurts on the kitchen side for half an hour.
- Cover and refrigerate the plain starter yoghurt.
- Strain the fruit-flavoured yoghurt by setting your tub in the straining position or by gently spooning the yoghurt into a cheesecloth-lined sieve over a bowl. Cover and refrigerate overnight.
Day Two (Morning)
- Transfer the strained cherry yoghurt into a small bowl.
- Add the black cherry jam to the yoghurt and stir the mixture gently to combine.
- Distribute the yoghurt between 5 small glasses or serving dishes.
- Cover and refrigerate until serving.
Notes
Do not use fresh milk for this recipe.
You can replace the black cherry jam with black cherry pie filling, tinned black cherries (drained) or defrosted frozen black cherries.