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Biscoff Yoghurts
Super-simple recipe that turns your every-day yoghurts into something special.
Prep Time
10
minutes
mins
Fermentation Time
10
hours
hrs
Course:
Dessert
Keyword:
family-friendly, home cooking, quick, simple
Equipment
yoghurt maker
Ingredients
120-150
g
full-fat natural yoghurt
0.7-1.3
litres
whole UHT milk
(see Notes)
125
g
Biscoff spread
(preferably crunchy)
Instructions
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.
Notes
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