Salted Caramel Yoghurt: A Creamy Bowl With Crunchy Topping
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You might be accustomed to thinking of yoghurt as an easy breakfast or snack that you purchase in a tiny single-serving container and is flavoured with fruit. Yoghurt, however, is so much more and ought to be utilised to its fullest extent. Due to its tanginess, it is the ideal ingredient for dips, marinades, and creamy sauces for meat. With these adaptable yoghurt recipes, we hope to introduce you to a world of possibilities. 

What better way to celebrate the formal start of summertime than with fresh homemade frozen yoghurt? Especially considering that you can make it without even using an ice cream maker? This rich, milky, creamy salted caramel frozen yoghurt is made in the mason jar from which it is served.

Here’s the recipe for Salted Caramel Frozen Yoghurt.


  • To make plain yoghurt:
  • 500 ml full cream milk
  • ⅓ cup milk powder
  • 1 tsp biodynamic or active yoghurt

For salted caramel:

  • 1 cup sugar
  • ½ a cup water
  • 1 tbsp butter
  • A pinch or two of rock salt


  • Save a spoonful of the remaining homemade yoghurt when you’ve finished it, you can use this to make your subsequent batch of yoghurt.
  • Add the milk powder to the saucepan with the milk.
  • Put the container over low heat, stirring occasionally, until the milk powder dissolves. 
  • Until bubbles start to form around the pan’s edge, keep heating the milk
  • Now that the milk has scalded, it is time to turn off the heat and set the pan aside to allow it to slightly cool.
  • Pour boiling water into the flask and close the lid to sterilise it.
  • Allow your milk to cool down a bit.
  • Remove the boiling water from the flask.
  • Pour the yoghurt into the milk and stir it until it is evenly distributed
  • Put the cover on your warmed flask after you've poured it in.
  • The flask should be wrapped in a towel and set aside. 
  • You can wait up to 24 hours for the yoghurt to form, but it will take at least 7-8 hours.
  • When the yoghurt has set, open the flask to reveal a delightful, thick yoghurt that is ready for consumption.
  • Pour the sugar into a saucepan to begin making the caramel
  • To help the sugar dissolve, add the water and cook the mixture slowly on the burner
  • Continue heating for about 10 minutes, or until the sugar start to change colour
  • Add the butter after turning off the heat. Instantaneously stir through until well absorbed and you have a shiny caramel
  • Onto a silicon or waxed paper sheet, pour the caramel. 
  • Sprinkle some salt over it and let it harden.
  • When the caramel has hardened, wrap it in wax paper and break it into shards by gently tapping the back of a knife. The remaining caramel can be used for decoration.
  • Your yoghurt with salted caramel is now ready to be put together.

Yoghurt should be put into a serving dish. Add more yoghurt on top, then sprinkle more caramel on top of that. Top the yoghurt with some caramel and garnish with the caramel shards you previously saved. You can now enjoy your salted caramel yoghurt.