Lemon yogurt with lemon cream

Are you one of those people 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 preservatives, flavorings and all the additives, but because it couldn't be easier.

All you need is milk, in this case it can be cow's, sheep's, goat's or soya milk, and of course the starter cultures, which together with the temperature will be responsible for the fermentation. You can get the starter cultures from another yogurt already prepared, or even nowadays 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 simplest solution is a yogurt maker that you prepare and forget about because it keeps the temperature constant, thus obtaining the desired consistency, since without a yogurt maker the temperature is not constant and the consistency is lost.

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. Let's 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 hens
• 1 pinch of salt

For the lemon yogurt:

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

*You can substitute the milk with cream to get a Greek yogurt

** Powdered milk helps 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 part. We set aside.
2. Squeeze the juice from the lemons, strain and mix with the rice syrup. Place over medium heat and allow to dissolve.
3. In a bowl, beat the eggs and lemon zest well and mix well with the cornstarch. I recommend adding the cornstarch little by little to the beaten eggs so that it is well integrated and without lumps.
4. Once the mixture of eggs, cornstarch and zest is well integrated, we pour it into the saucepan , raise the heat a little and stir constantly so that the eggs do not curdle. Be careful that the mixture should not boil at any time.
5. The mixture will thicken until it has the texture of light custard. It will thicken as it cools.
6. Once ready, place it in a glass jar until it cools. Remember to cover the glass jar immediately or cover it with cling film attached to the cream itself, so that a skin does not form on the top.

For the lemon yogurt

1. Blend the lemon peel with the sugar in a food processor and set aside.
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. Place the unlidded cups in the yogurt maker and cover the yogurt maker with its lid.
6. Select Yogurt mode and press 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 complete, take out your cups, cover them with their lids and put them in the fridge for 3-4 hours until they cool, ready to consume.
10. They keep well for about 4 days.

Tefal Multidelices Yogurt Maker Jars

Tips

• You can flavour your yoghurts with whatever flavours you like best, such as vanilla, cocoa, jams... 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, to place at the bottom.
• If you only want natural yogurt, mix milk and yogurt and that's it.
• The powdered milk is optional, but it helps to give more consistency to the yogurt.
• You can substitute milk with cream to obtain Greek yogurt.
• The longer you let the yogurt ferment, the more acidic the yogurt will be.

Enjoy.