From the Dwelling Kitchen of Chef Aaron: French-Fashion Yogurt

French style yoghurt

The number one tip is to save a little yogurt as a starter for your next batch.

ONEAs we find ourselves more and more at home, many of us have chosen to cook things ourselves that we would normally buy without a second thought.

For me, one such product was yogurt; After preparing a batch, you suddenly realize that the process is so simple and straightforward that you don’t have to buy yogurt again. (You still will, but… you know.)

Chef Aaron EganChef Aaron Egan

The number one tip is to save a little yogurt as a starter for your next batch—otherwise, get ready to make a new batch of yogurt, only to find you’re buying a small container of plain yogurt to make yourself a large container of plain yogurt.

I fill my yogurt into 6-ounce jars from old store-bought yogurts from the past; You can use jam or jelly mason jars or reusable sealable containers of any type you like. Try to use things that don’t pick up strong flavors — the last thing you want is vanilla onion yogurt.

This is also a great recipe for Shabbat – once heated there is no more cooking. Once in the oven to ferment, it is touched for at least 12 hours.

French style yoghurt

Yield: About 6-7 5-ounce servings of yogurt

ingredients

  • 4¾ cups whole milk
  • ¾ tsp. vanilla extract
  • ⅓ cup granulated sugar
  • 1 TBSP. existing yogurt

directions

  1. Pour the milk and sugar into a saucepan and heat over medium-low heat until it reaches 180°F. Hold between 180°F-190°F for one hour. Stir frequently throughout the process to avoid burning or cooking the milk proteins. (I always end up with a little bit of boiled milk, so don’t worry if it’s not perfect. You want to avoid actual burning.)
  2. Turn off the heat and allow the milk to cool to about 110°F on the counter or stove.
  3. Place the plain yogurt in a bowl and add 1/4 cup of the warm milk, then beat until no lumps remain.
  4. Add the mixture and vanilla extract to the saucepan and mix well.
  5. Place the jars you will be using on a sheet pan/baking pan. Portion the finished yoghurt mixture into the glasses. Cover with plastic wrap.
  6. Turn on your oven to preheat for 90 seconds. Turn it off, place the yogurt tray in the oven and leave the oven light on. If this is not possible, a small paraffin wax candle or 12 hour tealight candle will keep the temperature in the oven slightly warmer than body temperature (in that 100-110 range).
  7. Fermentation, untouched, for 12 hours (or longer, my last batch went 16 hours.)
  8. Remove from the oven and refrigerate for several hours to get the best texture. Cover individually after cooling completely. This yogurt has a thick, creamy consistency and should stand slightly when scooped out of the container.

Chobani to debut chilly brew espresso drinks in additional push past yogurt

Chobani’s four new coffee drinks

Chobani

In 2019 Chobani began to branch out into oat milk and coffee cream when it tried to build its reputation beyond its typical Greek yogurt.

It starts in 2021 with another bold category entry: coffee.

Starting in January, Chobani customers will be able to purchase ready-to-drink coffee beverages from US retailers. The cold brewed drinks will be available black or flavored with the company’s sweet milk jug, vanilla jug or oat milk. The coffee itself is made from 100% arabica beans.

The launch comes because more Americans drink their coffee at home than in the office or in a coffee shop. In the ready-to-drink coffee category, retail sales rose 17% to $ 1.6 billion in the 52 weeks ended October 31, according to Nielsen. Neat Dr. Pepper is among those benefiting from the trend: Net sales of its coffee systems rose 3% to $ 1.1 billion in the third quarter.

However, the Chobani coffee line has been in the works since the successful launch of the coffee creamers, which have been used to educate the company about coffee drinkers.

“We started with the dairy and it went so well that we said we should keep going and this was the next natural step for us,” said Niel Sandfort, Chobani’s chief innovation officer, in an interview.

Sandfort said the company looks forward to bringing its yogurt flavoring expertise to its new categories, including coffee.

Chobani Coffee has a suggested retail price of $ 4.49 per 32-ounce multiserve pack and contains about 85 milligrams of caffeine per serving, which is standard for coffee. The bottles are made with Tetra Top cardboard so they can be easily recycled.

“At its core, Chobani’s business model for food development is to own the manufacture so our cost is reasonable. Therefore, we can provide these high quality ingredients but are not as expensive as you think,” said Sandfort.

When Chobani launched his coffee creamers, he focused on using real cream or oat milk instead of the hydrogenated vegetable oils normally used in these type of products. Sandfort said the line is attracting new customers as a result who previously didn’t use creamer. And now the company is hoping Chobani Coffee will bring the same additional traffic to the ready-to-drink category.