Yoghurt maker granola crunch yoghurt

Yoghurt maker granola crunch yoghurt

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About this recipe: Yoghurt is just spectacular with some granola mixed in, or even your favourite cereal, so get creative and add a bit of crunch. You'll want to only add in the granola just prior to eating otherwise it will go soggy.


Makes: 12 servings granola crunch yoghurt

  • 900ml full fat milk
  • 1 vanilla pod, seeds removed and sliced lengthways
  • 2 tablespoons unflavoured natural live yoghurt
  • 2 tablespoons dried milk
  • 3 tablespoons honey
  • 350g granola or cereal

Prep:15min  ›  Cook:8hr  ›  Extra time:3hr chilling  ›  Ready in:11hr15min 

  1. Switch on your yoghurt maker and allow it to heat up while you prepare the milk. Choose a place that you can leave the yoghurt maker undisturbed for at least 8 hours and away from any vibrations or movements.
  2. In a saucepan, bring the milk to the boil and add the vanilla pod then immediately remove from the heat. Place a cooking thermometer into the milk and wait until the milk has cooled to 50 C or just below. At this point, remove the vanilla pod and stir in the unflavoured natural live yoghurt and the dried milk. Give a gentle stir. Transfer to the yoghurt maker and leave covered and completely undisturbed for 8 hours.
  3. After 8 hours incubating, place the yoghurt in the fridge for 3 hours. Remove the yoghurt from the fridge, stir in the honey and granola and serve.

Yoghurt making tips

However tempting, resist the urge to remove the lid and check the yoghurt, this will have a potentially negative effect on the end result. We set the yoghurt on to incubate last thing at night.
By adding the dried milk, this makes the yoghurt creamier.
Do not add anything to the yoghurt before or during incubating such as sugar and fruit, this should all be done afterwards. Yoghurt should last about 4 days in a sealed container in the fridge.

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