What made French yogurt so delicious? I found that the taste was silky, smooth and mild, unlike the tart thick American style yogurts. Don't get me wrong, I love Greek yogurts as well but I appreciate the light consistency of the yogurt I experienced while in France. I also discovered how amazingly easy it is to make this style of yogurt at home. It's great to make when you have some leftover milk in the fridge and you can monitor the yogurt, leaving it out longer if you'd like more tart flavors.
Enjoy it for breakfast topped with granola or fresh fruit.
Photography and Styling: Diana Yen
Styling Assistant: Brenna Paulsen
Makes about 1 quart
4 cups 2 percent milk
3 tablespoons plain yogurt
1 can of chestnut cream (can be found in specialty stores or online)
Heat milk in a large saucepan over medium until it reaches 180 degrees. Remove from heat and let cool to 115 degrees.
Whisk 1 cup of cooled milk with yogurt. Then combine with the remainder of the milk.
Transfer to a large glass jar and close with lid. Wrap sides and top of jar with a clean dishtowel and leave in a warm place. Let the yogurt sit for at least 4-5 hours up to 8 hours, until it reaches your desired consistency, then refrigerate. The longer it sits, the more tart it will become. Finished yogurt can be stored in the refrigerator for up to 2 weeks. Serve with chestnut cream or your favorite fruit preserves in the bottom of small jars or ramekins.
Delicious in the morning topped with your favorite granola or fresh fruit!