Homemade yogurt with three flavors (strawberry, coconut, lavender) in the yogurt maker

Ingredients

• 1500 ml Semi‑skimmed cow's milk (Can be replaced with whole milk for a richer yogurt.)
• 200 g Sweetened condensed milk (Optional; adds a slight sweetness to the yogurt.)
• 2 sachet(s) Lactic starter packet (About 4 g total; can be replaced by 2 tbsp plain yogurt.)
• 4 c. à café Strawberry syrup (Bought in Canada, 1 tsp per strawberry jar.)
• 4 c. à café Coconut syrup (1 tsp per coconut jar.)
• 4 c. à café Lavender syrup (1 tsp per lavender jar, bought from parents.)
• 12 pots Glass yogurt jars (125 ml) (Reusable, allow writing the flavor with a colored pencil.)

Instructions

1. Mix the milk and condensed milk

   Pour 1.5 L of semi‑skimmed milk into the large bowl. Add the sweetened condensed milk (200 g) if desired, then whisk gently to avoid foam formation.

   Time: PT5M

2. Incorporate the lactic starter

   Add the 2 starter packets (or 2 tbsp plain yogurt) to the mixture. Mix gently after each addition until fully dissolved.

   Time: PT2M

3. Divide the base into three portions

   Divide the base yogurt mixture into three equal bowls to prepare the three flavors separately.

   Time: PT2M

4. Add the flavored syrups

   In the first bowl, incorporate 4 c. à café strawberry syrup. In the second, 4 c. à café coconut syrup. In the third, 4 c. à café lavender syrup. Mix each bowl gently.

   Time: PT5M

5. Fill the yogurt jars

   Pour each flavored yogurt into the glass jars (125 ml each) using a ladle. Close each jar with its lid.

   Time: PT5M

6. Place the jars in the yogurt maker

   Clip the recycled adapters into the yogurt maker, place the filled jars and close the machine lid.

   Time: PT3M

7. Incubate the yogurts

   Set the yogurt maker to the “yogurt” mode (program P2) for 8 hours. Let the machine run uninterrupted.

   Time: PT8H

8. Cool and serve

   Once the time is up, remove the jars, replace the lids and place the yogurts in the refrigerator overnight before serving.

   Time: PT5M

9. Cleaning

   Wash the bowl, whisk, ladle, adapters and jars (if reusing them) in hot soapy water.

   Time: PT20M

Nutrition Facts

Calories

122

Protein

5 g

Carbohydrates

15 g

Fat

3 g

Fiber

0 g

Ingredient Substitutions

• Instead of Semi‑skimmed cow's milk: Whole milk, Almond milk (non‑dairy)
• Instead of Sweetened condensed milk: Added sugar, Honey
• Instead of Lactic starter packet: Plain yogurt
• Instead of Strawberry syrup: Diluted strawberry jam
• Instead of Coconut syrup: Homemade coconut syrup
• Instead of Lavender syrup: Orange blossom syrup
• Instead of Glass yogurt jars (125 ml): Plastic jars

Equipment Needed

• Yogurt maker with adapters
• Large bowl
• Whisk
• Measuring device (measuring cup or scale)
• Teaspoon
• Ladle or small serving spoon
• Adapters for recycled jars
• Liquid cream (optional for writing) (optional)

Critical Steps — Do Not Skip

• Mix the milk without incorporating air
• Exact dosage of the lactic starter
• Seal each jar properly before incubation
• Observe the 8‑hour incubation time

Chef Tips from the Video

• Use transparent glass jars to admire the color of the flavor.
• For a stronger taste, let the syrups infuse for 15 minutes in the yogurt before refrigerating.
• A small drizzle of honey on top before serving adds a touch of shine.

Troubleshooting

Storage

Refrigerator: Store the sealed jars in the refrigerator for up to 7 days.

Freezer: Not recommended; the yogurt texture deteriorates after thawing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the yogurt base (milk + starter) the day before, then add the syrups just before filling the jars.
• The jars can be labeled in advance with liquid cream or a food marker.