Homemade ACTIVIA au BIFIDUS sans LACTOSE saveur VANILLE Recipe: A Healthier, Creamier Alternative

Category: Yogurt

Introduction

Activia's au BIFIDUS sans LACTOSE saveur VANILLE is a beloved probiotic yogurt known for its creamy texture and delicate vanilla flavor, catering to those seeking a lactose-free option. This recipe recreates that experience at home, offering a healthier, customizable version with reduced sugar and enhanced nutritional benefits. By using non-dairy milk and natural ingredients, this yogurt supports digestive health while appealing to those with dietary restrictions.

Why Make It at Home?

Making yogurt at home allows for control over ingredients, reducing sugar content and adding beneficial prebiotics. It's cost-effective and caters to various dietary needs, such as vegan or low-sugar preferences.

Personal Anecdote

During a trip to France, I discovered Activia's lactose-free yogurt, which became a daily staple. Upon returning home, I missed it and decided to recreate it, experimenting with non-dairy milks and probiotics to achieve a similar taste and texture.

Recipe Details

• **Prep Time:20 minutes
• **Cook Time:5 minutes
• **Total Time:8-12 hours (including incubation)
• **Yield:4 servings

Ingredients

Wet Ingredients:

• 4 cups (960 ml) non-dairy milk (almond, coconut, or oat)
• 2 tbsp (30 ml) maple syrup or honey (optional)
• 1 tsp (5g) inulin or prebiotic powder

Probiotic and Flavor:

• 1 packet (5g) probiotic powder with Bifidus
• 1 tsp pure vanilla extract or 1 vanilla bean, split lengthwise

Thickening Agents:

• 1 tbsp (15g) pectin or 1 tsp agar agar powder
• 1 tbsp (15g) tapioca starch (optional)

Instructions

• Prepare the Milk: In a saucepan, warm the non-dairy milk over medium heat to 180°F (82°C) to kill bacteria. Let cool to 110°F (43°C).

• Add Sweetener and Prebiotic: Stir in maple syrup or honey and inulin until dissolved.

• Thickening Agents: Mix pectin or agar agar in a little cold water, then add to the milk, whisking until smooth. If using tapioca starch, mix with a little milk before adding.

• Probiotic Culture: Once milk cools to 110°F (43°C), stir in probiotic powder.

• Incubation: Pour into glass jars, cover, and incubate in a warm place (100°F/38°C) for 8-12 hours. A yogurt maker or oven with the light on works well.

• Flavor: After incubation, stir in vanilla extract or scrape vanilla bean seeds into yogurt.

• Chill: Refrigerate for 4 hours before serving.

Variations

• Low-Sugar: Omit added sweeteners.
• Vegan: Use vegan-friendly sweeteners and probiotics.
• Fruit-Infused: Add fresh fruit puree after incubation.

Pro Tips

• Temperature Control: Ensure milk cools to the correct temperature before adding probiotics.
• Custom Flavor: Adjust vanilla to taste or add different extracts.
• Texture: For creamier yogurt, use coconut milk or add more thickening agents.

Nutritional Comparison

FAQ

• Q: Can I use fresh ingredients instead of processed ones?
  A: Yes, but ensure they are pasteurized for safety.
• Q: What if it's too runny?
  A: Add more thickening agent or incubate longer.
• Q: Can I scale the recipe?
  A: Yes, adjust ingredients proportionally.

Serving Suggestions

• Enjoy as a snack with granola or fresh fruit.
• Use as a base for smoothies or dressings.

Conclusion

This homemade yogurt offers a healthier, customizable alternative to store-bought options, with reduced sugar and added prebiotics. Share your creations and enjoy the benefits of homemade goodness!