Homemade Danone Activia Con Kiwi 0 G Sin Lactosa Recipe: A Healthier, Customizable Delight

Category: Yogurt

Introduction

Danone Activia Con Kiwi 0 G Sin Lactosa is a beloved yogurt known for its probiotic benefits, kiwi flavor, and lactose-free formula. It's a favorite among health-conscious consumers seeking a delicious and digestive-friendly snack. Making it at home allows for customization, reduced sugar content, and cost-effectiveness. Imagine enjoying a yogurt that's tailored to your taste preferences while maintaining the same creamy texture and probiotic advantages. I became inspired to create this recipe after discovering the joy of homemade yogurt, which offered me more control over ingredients and freshness.

Why Make It at Home?

Crafting your yogurt at home provides several benefits. You can choose the type of milk and sweeteners, reduce sugar content, and ensure the use of high-quality probiotics. It's also cost-effective and fun, allowing you to experiment with various flavors.

Personal Anecdote

My journey with homemade yogurt began when I sought a healthier snack option. After experimenting with different milks and flavors, I successfully recreated the Activia Con Kiwi, which my family adores. It's a testament to how homemade can be both nutritious and delicious.

Recipe Details

• **Prep Time:20 minutes
• **Cook Time:10 minutes
• **Total Time:8 hours (including fermentation)
• **Yield:4 servings

Ingredients

Dry Ingredients:

• 1 packet (5g) probiotic yogurt culture (with Bifidus ActiRegularis)
• 1 tsp (3g) pectin (optional, for thickness)

Wet Ingredients:

• 4 cups (960ml) lactose-free milk (or regular milk with lactase)
• 1/4 cup (60g) granulated sweetener (or to taste)
• 1/4 cup (60g) kiwi puree or jam

Optional:

• Fresh kiwi slices for garnish

Instructions

• Prepare Milk: Heat milk to 180°F (82°C) for 5 minutes, then cool to 110-120°F (43-49°C).
• Add Lactase (if needed): If using regular milk, stir in lactase enzyme and let sit for 30 minutes to break down lactose.
• Incorporate Culture: Add probiotic culture and pectin (if using) to the cooled milk, whisking gently.
• Ferment: Pour into jars, cover, and ferment at 100-110°F (38-43°C) for 6-8 hours until set.
• Mix Flavor: After fermentation, blend in sweetener and kiwi puree.
• Chill: Refrigerate for 4 hours before serving.

Storage Instructions

Store in the refrigerator for up to 7 days. Keep sealed to maintain freshness.

Variations

• Vegan Version: Use non-dairy milk like almond or soy.
• Fruit Varieties: Try with other fruits like berries or mango.
• Granola Crunch: Mix in granola for added texture.

Special Equipment

• Pot, thermometer, glass jars, incubator or warm place.

Pro Tips

• Ensure milk is at the correct temperature for culture activation.
• Avoid disturbing the yogurt during fermentation.
• Strain for a thicker Greek yogurt texture.

Nutritional Comparison

FAQ

• Lactose-Free Option: Use lactose-free milk or add lactase.
• Runny Texture: Add pectin or let ferment longer.
• Shelf Life: Up to 7 days refrigerated.
• Scaling: Multiply ingredients as needed.
• Vegan Option: Use plant-based milk and probiotic.

Serving Suggestions

Enjoy as a snack, top with granola, blend into smoothies, or use as a base for dressings.

Conclusion

This homemade yogurt offers a healthier, customizable alternative to store-bought options. With its probiotic benefits and delicious kiwi flavor, it's a great addition to any diet. Try experimenting and enjoy the satisfaction of creating something nutritious and tasty!