Homemade Chocolate Yogurt Recipe - Food Meanderings (2024)

FAQs

How to increase protein in homemade yogurt? ›

Heating milk before culturing denatures one of the main whey proteins, lactoglobulin, which allows it to join in the mesh (instead of remaining inactive) and effectively increases the amount of protein in the milk that will be available to thicken the yogurt.

The acidic yogurt coats your tongue and buffers the taste of the chocolate, thus making the chocolate taste less potent. While milk chocolate chips might taste less sugary with yogurt, dark chocolate, which is already reduced in sweetness alone, seems to disappear altogether.

What does chocolate yogurt taste like? You get the tanginess from the yogurt and a little nuttiness from the chocolate at the same time.

I use a plain, unflavored, unsweetened whey powder, so I can't guarantee that this will work as well with other types or flavors of protein. But I can report that the unflavored whey mixes satisfyingly into any flavor or type of yogurt, so give it a try for your next breakfast or snack.

Add Espresso Powder or Instant Coffee

The simplest way to accentuate the chocolate flavor in your baked goods is to add a teaspoon or so of espresso powder or instant coffee granules. Espresso powder tends to be more concentrated, so you definitely only need a teaspoon to do the trick.

Yogurt is wet and dissolves the sugar crystals in chocolate, making it messy. Worse, chocolate is not sterile and yogurt is an ideal bacterial growth medium.

How to Properly Store Yogurt. All types of refrigerator-stable yogurt—that is, yogurt you find in the refrigerated section of the grocery store—should be stored in the refrigerator and consumed within one to two weeks from the date of purchase, according to the USDA FoodKeeper app.

Yogurt is a rich source of protein ( 1 ). One cup (245 grams) of plain yogurt made from whole milk packs about 8.5 grams of protein.

What makes yogurt a complete protein? ›

Yogurt proteins are complete proteins. They contain all nine essential amino acids. Yogurt provides protein without increasing your intake of saturated fats or sodium. It contains other nutrients like calcium, various minerals, and vitamins.

“Greek” yogurt is just the name for any yogurt that has been strained. So, it has nothing to do with how much protein it contains. The milk used to make the yogurt will determine how much protein there is. Sheep's milk contains more protein than cow's or goat's milk.