Super-simple recipe that turns your every-day yoghurts into something special.
family-friendly, home cooking, quick, simple
full-fat natural yoghurt
whole UHT milk
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.
Do not use fresh milk for this recipe.
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
Recipe by Little Conkers. Find more family recipes at www.littleconkers.co.uk