I love to make and use plain yogurt, but I want to be able to make sweetened yogurts too.
Sweetened yogurts are trickier to make than plain. The sugar content can prevent the yogurt from setting. The best way to make a sweetened yogurt is in the controlled environment of an electric yogurt maker.
Recipes for sweetened yogurt are not easy to find. The two I found were from Vietnam and India. I tried making a Vietnamese recipe using sweetened condensed milk, which, while delicious, did not set for me, even in the electric yogurt maker.
The Indian recipe calls for jagggery, a date palm sugar, and the addition of powdered milk for stability. I don’t always have jaggery on hand so I decided to make it with brown sugar.
The result was a lusciously creamy, sweet and slightly tangy yogurt.
Brown Sugar Yogurt
2 12-ounce cans evaporated milk
1/2 tsp. almond extract
1/3 cup lightly packed brown sugar
1/4 cup whole milk plain yogurt, at room temperature
1/4 cup non-fat dry milk powder
Place the evaporated milk, extract and sweetener in a small saucepan, and bring almost to a boil, stirring constantly. When the milk foams, but hasn’t boiled (180F), remove pan immediately from the heat and put in a sink or bowl containing cold water and cool the mixture to about 115F.
While waiting for the milk to cool, stir the plain yogurt and milk powder together until smooth; stir this into the cooled milk. Pour the mixture through a fine-mesh strainer into a clean yogurt maker inserts.
Proceed according to the manufacturer’s directions. Incubate for 4-6 hours without disturbing (or overnight), then check to see if it has set. If it has not set, keep checking every hour until set. When it has set, refrigerate immediately and use within 2-3 days.
If it doesn’t set, it makes a pretty tasty pour-over for cereal, granola, or fruit.