Homemade yogurt with a Salted Caramel Topping. Yum! Yum!

Smooth Creamy yogurt with a crunchy, sweet and salty topping……Delicious.

More Great Homemade Yogurts on my channel

How to make Yogurt – https://youtu.be/3OgBNlW8WZg

Fruit Yogurt – https://youtu.be/sY4wEOjwuiQ

Granola Yogurt – https://youtu.be/igvvN9t_rC0

Salted Caramel Yogurt

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How to Make Greek Yogurt – https://youtu.be/hPHRo9KCLU4

How to make Salted Caramel Yogurt
Prep Time: 10 Minutes
Culture Time: Up to 24 Hours
Cook Time for the Caramel: 10 Minutes
Temperature for the Caramel: Hard Crack / 300’F / 150’C

Ingredients

To Make Plain Yogurt.

• 1 pint / 475ml(USA) / 560ml (Imperial) of Full Cream Milk
• 1/3rd of a cup/ 75ml /2.5oz of Milk Powder
• 1 teaspoon Biodynamic or Active Yogurt

For the Salted Caramel

• 1 cup of Sugar
• 1/2 a cup of Water
• 1 tablespoon of Butter
• A pinch or two of Good Flake or Rock Salt

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For  products we use in this video visit Here

Watch the full Video Tutorial

Instructions

1. When you get to the end of your homemade yogurt, make sure that you keep a teaspoon of the yogurt. This is what you will use to make your next batch of yogurt..
2. Pour the milk into a saucepan and add the milk powder. Place onto the heat and gently heat, stirring until the milk powder has dissolved. Continue to heat the milk until you start to see bubbles appearing around the edge of the pan.
   The milk has now been scalded and it is time to remove it from the heat. Place the pan to one side to cool a little.
3. Sterilise the flask by pouring in boiling water and closing the lid.
   You want to allow your milk to cool to ‘Blood Temperature’ that means if you pop a clean finger into the milk it should still feel warm but not hot.
   Open the flask and remove the boiling water.
4. Spoon the Active yogurt into the milk and whisk through so it is disbursed throughout the milk. Now pour into your warmed flask and pop on the lid.
   Wrap the flask inside a towel and leave to one side. Somewhere where it will not be moved or disturbed.
5. The yogurt will take at least 7-8 hours to form but you can leave it up to 24 hours.
   After the yogurt has set open the flask and you will have a delicious thick yogurt ready to be enjoyed.
6. To make the caramel pour the sugar into a pan. Add the water and place on the stove to heat gently so the sugar dissolves.
   Continue to heat for about 10 minutes or until the sugars change colour or they reach ‘hard crack’ or 300F/150C on a candy thermometer.
7. Remove from the heat and add the butter. Stir through immediately until all absorbed and you have a glossy caramel.
8. Pour the caramel onto a silicon sheet or waxed paper.
   Sprinkle with the salt and allow to harden. This will happen very quickly.
9. Once hard cover the caramel with some wax paper and gently tap with the back of a knife to make shards. Remove some shards for decoration and then continue to break the rest of the caramel up into small pieces.
10. You can now assemble your salted caramel yogurt.
    Place some yogurt into a serving dish. Sprinkle in a layer of the caramel and top with more yogurt.
    Sprinkle some caramel onto the top of the yogurt and decorate with the shards of caramel you saved earlier.
    Your Salted Caramel Yogurt is now ready to be enjoyed.
    

    Salted Caramel Yogurt

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