Lemon yogurt with lemon cream

Are you one of those who consume yogurt frequently? If so, preparing yogurt at home is the best solution, not only because you choose the ingredients you use and forget about preservative flavorings and all the string of additives, but because it couldn't be easier.

You only need milk, in this case it can be from a cow, sheep, goat or soybean, and of course the ferments, which together with the temperature will be responsible for the fermentation. You can get the ferments from other ready-made yogurt, or even today in sachets in organic food stores or pharmacies. The rest is just a matter of imagination.

It is true that they can be prepared in various ways, but for me the easiest solution is a yogurt maker that you prepare and forget because it keeps the temperature constant, thus obtaining the desired consistency, since without a yogurt maker the temperature is not constant and consistency loses.

The Tefal MultiDelices yogurt maker is also a great option, because it allows you to prepare yogurt in individual portions, and also prepare not only yogurt, but other desserts and yogurt with different flavors and presentations, as in this case, with a lemon cream base. . Shall we go with the recipe?

Tefal Multidelices yogurt maker

Ingredients (For 6 glasses)

For the lemon cream:

• 200 ml lemon juice (4-5 lemons)
• zest of 1 lemon
• 60 g of rice syrup or honey
• 15 g of Cornstarch (1 tbsp.)
• 2 "L" eggs from happy chickens
• 1 pinch of salt

For the lemon yogurt:

• 600 ml of whole cow's or soy milk *
• 25 g (1 tbsp.) powdered milk**
• 1 glass of natural yogurt
• 1 tbsp. of sugar
• peel of a lemon

*You can substitute milk for cream to get a Greek yogurt

** Powdered milk helps the yogurt gain consistency as it provides the calcium that milk loses during pasteurization or UHT processes

Preparation

For the lemon cream

1. We wash 1 lemon very well and grate the yellow part without taking any of the white. We booked.
2. Squeeze the juice from the lemons, strain and mix with the rice syrup. We lead to medium heat and let it dissolve.
3. In a bowl we beat the eggs and the lemon zest well and mix very well with the cornstarch. I advise you to gradually add the cornstarch to the beaten eggs so that it is well integrated and without lumps.
4. Once we have the mixture of eggs, cornstarch and zest well integrated, we pour it into the saucepan , raise the heat a little and stir constantly so that the eggs do not curdle. Note that the mixture should not come to a boil at any time.
5. The mixture will thicken until it has the texture of a light custard. As it cools it will thicken.
6. Once ready, we take it to a glass jar until it cools down. Remember to cover the glass jar immediately or cover with film adhered to the cream itself, so that little skin does not form on top.

For the lemon yogurt

1. Crush the lemon peel with the sugar in a robot and reserve.
2. Mix the milk with the sugar and the crushed lemon peel, the powdered milk, and the natural yogurt
3. Cover the base of each glass with 2 tablespoons of lemon curd at room temperature or cold.
4. Fill the rest of the glass with the milk mixture and repeat the operation with the rest of the glasses.
5. Take the cups without lids to the yogurt maker and cover the yogurt maker with its lid.
6. Select Yogurt mode and click Ok.
7. Select the time (between 8-10 hours)
8. Do not move the yogurt maker under any circumstances or you will alter the fermentation process.
9. Once the cycle is finished, take out your cups, now, cover with their lids and put them in the fridge for 3-4 hours until they cool down, to be able to consume.
10. They keep well for about 4 days.

Tefal Multidelices yogurt maker jars

Tips

• You can flavor your yogurt with the flavors you like best, vanilla, cocoa, jam... but never use fresh fruit, as it releases water and acid. You can use jams to mix with the milk or, as in this case, deposit in the bottom.
• If you only want natural yogurt, mix milk and yogurt and that's it.
• Powdered milk is optional, but it helps give the yogurt more consistency.
• You can substitute milk for cream to get Greek yogurt.
• The longer you leave the yogurt fermenting, the more acidic the yogurt will be.

To enjoy.