Homemade Chocolate Yogurt Recipe - Food Meanderings (2024)

FAQs

What are the 7 steps for making your own yogurt? ›

Yes, this is a great recipe for meal prep. In fact, if you put the chocolate yogurt in the fridge for an hour or so before eating, the cocoa powder can dissolve fully. This means the texture will be even smoother.

The acidic yogurt coats your tongue and buffers the taste of the chocolate, thus making the chocolate taste less potent. While milk chocolate chips might taste less sugary with yogurt, dark chocolate, which is already reduced in sweetness alone, seems to disappear altogether.

You can make yogurt with chocolate milk, but there are some things to consider. The added sugars in the milk compete with the other natural sugars (lactose) and slooooow down the culturing process.

Direct-set yogurt starters are one-time-use cultures. It is possible to use some yogurt made with a direct-set starter to make a new batch of yogurt, but after a few batches, the culture will weaken and a new dose of direct-set starter is needed.

Let yogurt sit for 6 to 12 hours, until the yogurt is thick and tangy; the longer it sits, the thicker and tangier it will become. (I usually let it sit for the full 12 hours.) Transfer the pot to the refrigerator and chill for at least another 4 hours; it will continue to thicken as it chills.

What exactly is mocha? A mocha is a blend of a cappuccino and a hot chocolate. Like a cappuccino it contains espresso, warm milk and a frothy top but it also contains a sweet chocolatey twist using either chocolate powder, chocolate syrup or melted chocolate.

You can use plant-based, whey, or collagen. Plant-based makes it even thicker, but can have some texture depending on the brand. Whey and collagen blend in pretty easily. The nutrition will vary on the protein powder and yogurt you are using and does not include any toppings.

Can you mix protein powder in yogurt? You can and should put protein powder in yogurt.

Vasant Lad notes that yogurt shouldn't be paired with milk. In addition to this, he also lists down a couple of everyday foods, that you may have been combining all your life with yogurt but shouldn't be! These include sour fruits, melons, fish, mango, starches, cheese and bananas.

Why don't they make chocolate yogurt? ›

Why is the safety of chocolate in yogurt a problem? Yogurt is wet and dissolves the sugar crystals in chocolate, making it messy. Worse, chocolate is not sterile and yogurt is an ideal bacterial growth medium.

How to Properly Store Yogurt. All types of refrigerator-stable yogurt—that is, yogurt you find in the refrigerated section of the grocery store—should be stored in the refrigerator and consumed within one to two weeks from the date of purchase, according to the USDA FoodKeeper app.

Pasteurized milk is an excellent choice for making yogurt at home. HTST (High-Temperature Short Time) or Flash Pasteurized milk is heated to 161ºF and held there for 15 seconds. If your bottle of milk is labeled “pasteurized,” it has most likely been treated in this way.

Melting chocolate with milk can accelerate the melting process and make your chocolate more creamy and rich and less bitter to taste.

Yogurt forms when bacteria ferment the milk sugar, known as lactose, into lactic acid. The lactic acid makes the milk more acidic (lower pH) causing the proteins to coagulate. Figure 1. The nutrition facts for whole milk yogurt.

A yogurt starter can be from any jar of store bought yogurt that says “active cultures” on the carton. Make sure your yogurt is plain (no sweeteners) and full fat for the best results (though I've heard low fat and even Greek yogurt will work fine as a starter as long as it has active cultures).

What are the 5 different ferments that Activia contains? Activia contains a unique blend of 5 ferments: Bifidus ActiRegularis, Streptococcus thermophilus, 2 different strains of Lactobacillus bulgaricus and Lactococcus lactis.

Does Boiling before Culturing Ruin the Yogurt? No. The milk will not curdle when boiled unless acid is also present, and the integrity of the fat in milk is actually strengthened by boiling.