Use plain, almond, coconut or lactose free milk to make this chocolate yoghurt at home. You can use low fat milk if you are watching your waistline for a sweet, healthier, preservative free treat.
The key to success is to add the chocolate flavour to the yoghurt prior to setting. Tweak the maple syrup for the desired sweetness.
Homemade chocolate yoghurt is preservative free and easy to make
Preparation Time: 10 minutes
Cooking Time: 6-8 hours (plus 4 hours to set)
Serves 1 litre of chocolate milk or almond yoghurt or 800 ml coconut yoghurt
Ingredients For the yoghurt 1 litre long life milk (lactose free, almond milk or 2 x 400 ml can coconut milk)
1/4 cup lactose free yoghurt or 12 probiotic capsules
2 tbsp maple syrup
1 tbsp vanilla essence
1 tbsp gelatine (or substitute with psyllium husks or white chia, see Tips)
3 tbsp boiling water
To make chocolate flavouring 1/4 cup cocoa or cacao
1/8 cup maple syrup (add more for sweeter flavour)
1 - 2 tsp vanilla extract
You will need Yoghurt maker or small esky with lid (if making milk or almond based yoghurt)
1 litre capacity airtight container, sterilised
5 - 6 x 200 ml capacity jars, sterilised (if desired for individual portions)
If making milk or almond based yoghurt, pour boiling water into the yoghurt maker and put the lid on. The water should come 3/4 up the side of the yoghurt when inserted.
If making coconut based yoghurt, turn the light on in the oven.
Heat the milk in microwave for 70 seconds.
When the milk temperature is between 28-32 degrees reserve 1/4 cup in a microwave safe bowl and pour 1/2 of the milk into the airtight container.
Add the maple syrup, vanilla essence, yoghurt or break open the probiotic capsules and sprinkle the powder into the milk. Whisk until lump free.
Add the probiotic powder and whisk into the milk
Dissolve the gelatine in 3 tbsp boiling water into a cup, add the reserved 1/4 cup milk and stir. Pour into the airtight container and whisk to combine.
Put the lid on and place in the yoghurt maker (or oven if using coconut milk) for 6-8 hours. Taste the yoghurt and remove when the desired taste is achieved.
The yoghurt in the yoghurt maker
Place maple syrup, cocoa and 1 tsp vanilla essence in saucepan on a medium heat until it comes to a boil, 1 minute.
Make the chocolate flavouring and add more maple syrup to desired taste
Stir the chocolate mixture into the yoghurt, transfer to individual jars if desired, and place in the refrigerator to set for 4 hours.
Serve and enjoy.
I set the yoghurt in individual jars for convenience
Yoghurt makers and small eskies with lids can be purchased at most supermarkets.
If the milk temperature is above 32 degrees put it in the fridge and check every 2 minutes until it drops. If it is below 28 degrees reheat for 10 second bursts in the microwave until the temperature is reached.
Using gelatine will result in a smooth consistency, whereas chia and psyllium husks have a slightly grainy texture.