My favourite dessert at the moment is a simple bowl of frozen berries mixed with yoghurt, I seriously can not get enough! I’ve been loving Greek yoghurt, plain yoghurt and sheep’s milk yoghurt, but my favourite recently has been Court Lodge organic pouring yoghurt that mixes perfectly with the fruit, coating the berries in creaminess. Unfortunately that pouring yoghurt is not the easiest to get hold of – I’ve been adding it to my orders for raw milk when I can afford it. I know that there are plenty of pouring yoghurts on the supermarket shelves, but they do tend to have a few added ingredients such as refined sugar and other chemical thickeners which I’d prefer to avoid most of the time.
- 500g pot of plain yoghurt
- 1 cup / 250 ml of whole milk
- 1 vanilla pod (or 1 tsp of vanilla extract or vanilla bean paste)
In a blender or bowl combine the yoghurt and milk until smooth. Spilt the vanilla bean and scrape out the seeds. Add them to the pouring yoghurt and blend or mix again. Store refrigerated in a glass container. Leave the vanilla pod inside the jar with the yoghurt to infuse more vanilla flavour. Shake before using.
You could add some sweetener if you like, such as honey, maple syrup or agave, but I found it delicious without. You could also play around with the type of yoghurt you use. I went for full fat, but you could try lower fat options if that is your preference, just reduce the ratio of milk to yoghurt to compensate for the reduced thickness in lower fat versions.
I loved this with cherries and flaked almonds, so creamy! I love the flavour of vanilla, and this was my first time using a fresh vanilla pod. As I said in the recipe, you could sub with either extract or vanilla bean paste, my preference would be for the paste so you get those lovely little black flecks from the seeds.
Do you like pouring yoghurt? How do you enjoy it?