Yaourt Blanc

Discover the art of homemade simplicity with Yaourt Blanc, a classic French recipe for creamy, tangy plain yogurt made with just two ingredients: whole milk and plain yogurt with live cultures. This easy, no-cook method lets you create rich, probiotic-packed yogurt right in your kitchen. The process involves gently heating and cooling the milk, mixing in the yogurt starter, and letting it incubate to develop the perfect balance of smoothness and tartness. Customizable to your taste, you can enjoy Yaourt Blanc on its own or elevate it with toppings like fresh berries, honey, or crunchy granola. With only 15 minutes of preparation and a hands-off fermentation process, this healthy and versatile recipe makes up to 8 servings of fresh, preservative-free yogurt ideal for breakfasts, snacks, or desserts. Perfect for anyone looking to master the basics of DIY yogurt-making!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:0 mins

Total Time:15 mins

Servings: 8

Ingredients

• 1 liter Whole milk
• 125 grams Plain yogurt with live cultures

Directions

Step 1

Step 1: Pour the whole milk into a large saucepan and heat it over medium heat until it reaches 85°C (185°F). Stir occasionally to prevent it from sticking to the bottom. Do not let it boil.

Step 2

Step 2: Once the milk reaches the desired temperature, remove it from the heat and let it cool down to 43°C (110°F). You can speed up the cooling process by placing the saucepan in a bowl of cold water, stirring gently.

Step 3

Step 3: In a small bowl, add a few tablespoons of the cooled milk to the plain yogurt and whisk until smooth. This helps to incorporate the yogurt evenly later.

Step 4

Step 4: Pour the yogurt mixture back into the cooled milk in the saucepan and stir until it is well mixed.

Step 5

Step 5: Pour the mixture into clean glass jars, filling each jar to just below the rim. Cover the jars with lids or a clean kitchen towel if you don't have lids that fit.

Step 6

Step 6: Place the jars in a warm environment for incubation. This could be an oven with the light on, a yogurt maker, or a warm spot in your kitchen. The temperature should be between 40-45°C (104-113°F).

Step 7

Step 7: Let the jars sit undisturbed for 6-12 hours depending on your desired tartness and thickness. The longer the yogurt sets, the thicker and tangier it will become. Check periodically to achieve your preferred consistency.

Step 8

Step 8: Once the yogurt has reached your desired taste and texture, remove it from the warm environment and refrigerate it for at least 4 hours to stop the fermentation process.

Step 9

Step 9: Serve your homemade yaourt blanc plain or with your choice of toppings such as fresh fruit, honey, or granola. Store any leftovers in the refrigerator for up to a week.

Nutrition Facts

Serving size	1156.3 grams (1156.3g)

Amount per serving	% Daily Value*
Calories	708

Total Fat 37.30g	48%
Saturated Fat 21.80g	109%
Polyunsaturated Fat 1.10g
Cholesterol 140mg	47%
Sodium 445mg	19%
Total Carbohydrate 56.60g	21%
Dietary Fiber 0.00g	0%
Total Sugars 55.40g
Protein 38.10g	76%

Vitamin D 454IU	2269%
Calcium 1420mg	109%
Iron 0mg	1%
Potassium 1741mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.0%

Protein: 21.3%

Carbs: 31.7%