Quick and easy recipe with storecupboard ingredients that the whole family will love.
full-fat natural yoghurt
whole UHT milk
readymade caramel filling
(one large tin)
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.
Do not use fresh milk for this recipe.
Recipe by Little Conkers. Find more family recipes at www.littleconkers.co.uk