Go Back
Dutch Apple Yogurt

Dutch Apple Yogurt

A creamy, pot-set yogurt made with caramelized milk
Servings: 6



  • 3 c whole milk
  • 1 c half-and-half
  • 1 tsp vanilla paste or 1/2 tsp vanilla extract
  • ½ c honey
  • 1 Tbsp French yogurt mother culture or 1 Tbsp of purchased vanilla Fremch yogurt

Apple Compote

  • 1 med Apple choose a sweet-tart variety
  • 1 tsp sugar adjust based on sweetness of apples
  • ½ tsp cinnamon


  • Place the milk and half-and-half into a baking dish. Put in the oven at 185F overnight or for at least 8-12 hours. Allow to cool back down to 110F.
    Caramelized milk
  • While the milk is cooling, make the apple compote. Peel, core, and dice the apples. Combine them in a small saucepan with the sugar and cinnamon. Cook until the apples soften. Allow to cool.
  • Place a spoonful of apple compote into the bottom of each of 6 glass yogurt jars, dividing evenly.
    You can either remove the caramelized skin from the milk and discard it, or stir it in, depending on your preference. The skin WILL keep it's texture even after culturing. Into the milk, stir the honey, vanilla paste, and yogurt culture.
  • Fill the jars with the yogurt mix, place them in your preferred device, and incubate for 12 hours. Check your yogurt at around 10 hours, and remove from the incubator when it has become as tart as you prefer.