Homemade coffee yoghurt: tasty, healthy and simple

Coffee yoghurt is a simple, quick and tasty recipe. It is made with two basic ingredients packed with goodness: yoghurt and coffee.

It can be made with or without a yoghurt maker and is perfect as a dessert, a snack or for breakfast;

Here are the main variations on coffee yoghurt recipes, including one featuring Greek yoghurt: a high-energy food with a higher protein content.

Ingredients

Ingredients for approximately 4–6 servings:

● 1 litre of milk;
● 125 g of full-fat yoghurt;
● 5 teaspoons of ground coffee;
● alternatively, you can use a moka pot to make 3 cups of espresso.

Sugar is optional. For a sweeter taste, you will need about 8 teaspoons.

Method using a yoghurt maker

The easiest way to make coffee yoghurt is to use a yoghurt maker. Here’s how to do it:

● Make the coffee: you can use a 3-cup moka pot or ground coffee dissolved in a little hot water;
● Leave it to cool completely;
● Heat the milk until it is just below boiling point, then leave it to cool slightly;
● pour the yoghurt into a large bowl;
● add the cold coffee to the yoghurt and mix thoroughly until the mixture is smooth;
● add the milk a little at a time, stirring continuously to prevent lumps;
● if you prefer a sweeter coffee yoghurt, add the sugar and mix well;
● divide the mixture between the jars in the yoghurt maker;
● place the pots in the yoghurt maker and leave to set for around 8–10 hours;
● once fermentation is complete, transfer the pots to the fridge and leave to rest for at least 2 hours before serving.

The result is a delicate, fragrant and naturally creamy coffee yoghurt, perfect both on its own and as a base for other coffee yoghurt recipes.

Method without a yoghurt maker

The classic method for making coffee yoghurt does not require a yoghurt maker: a small, very useful appliance, but not essential. Here are the steps for this recipe:

● Heat the milk until it is just about to boil;
● For greater accuracy, you can use a thermometer. The temperature should be around 38°C;
● Pour the milk into a large bowl;
● Add some excellent coffee – either ground or espresso – to your favourite yoghurt;
● Stir until the coffee is well blended;
● add the yoghurt (and sugar, if desired);
● for a creamier texture, whisk the mixture;
● pour the mixture into glass containers, preferably with lids;
● alternatively, you can cover them with aluminium foil;
● in the meantime, preheat the oven to 50°C;
● Once the oven has reached the right temperature, switch it off and place your containers inside;
● Leave them in the oven for at least 12 hours;
● Put them in the fridge for at least an hour;
● After this time, your coffee yoghurt is ready!

Variations with Greek yoghurt

Recipes featuring coffee-flavoured Greek yoghurt are particularly popular with those looking for a thicker consistency and a higher protein content.

Compared to traditional yoghurt, Greek yoghurt contains less water and is naturally creamier. The method is essentially the same as described above, with or without a yoghurt maker; only a few minor adjustments are needed:

● use full-fat Greek yoghurt, preferably unsweetened;
● reduce the amount of milk slightly (around 800 ml per litre of yoghurt) to maintain a firm texture;
● choose a strong espresso or high-quality ground coffee to balance the yoghurt’s thicker consistency.

The result is a richer, more filling coffee yoghurt, ideal as a protein-packed breakfast or a post-workout snack;

This version can be enhanced with honey, dark chocolate chips or dried fruit, easily transforming it into one of the most nutritionally complete coffee yoghurt recipes.