Homemade Danone Jogurt Activia Naturalna Recipe: Creamy Probiotic Yogurt at Home

Category: Yogurt

Introduction

Danone Jogurt Activia Naturalna is a beloved yogurt known for its creamy texture and probiotic benefits, particularly with Bifidus ActiRegularis. This recipe allows you to create a healthier, customizable version at home, reducing sugar content and using natural ingredients.

Why Make It at Home?

Making yogurt at home offers several advantages. You can control the sugar content, choose the type of milk, and add any flavorings you prefer. It's cost-effective and allows for customization to suit various dietary needs, such as non-dairy options for those who are lactose intolerant.

Personal Anecdote

I remember discovering the joy of homemade yogurt during a visit to a local farm. The farmer showed me how to ferment milk, resulting in a creamy, tangy yogurt that was nothing like store-bought. This experience inspired me to recreate Activia's probiotic richness at home, leading to this recipe.

Recipe Details

• **Prep Time:10 minutes
• **Cook Time:5 minutes
• **Total Time:8 hours 15 minutes
• **Yield:4 cups (1 liter)

Ingredients

Base:

• 4 cups (960 ml) whole milk (or non-dairy milk alternative)
• 1 yogurt starter packet (with Bifidus ActiRegularis) or 2 tablespoons (30 g) active culture yogurt
• 1 teaspoon (5 g) unflavored gelatin (optional, for thickness)
• 1 tablespoon (15 g) honey or maple syrup (optional)

Instructions

• Heat the Milk: In a saucepan, warm the milk over medium heat until it reaches 180°F to 185°F (82°C to 85°C). This kills any bacteria that could interfere with the culture.

• Cool Down: Let the milk cool to 110°F to 120°F (43°C to 49°C). This is the ideal temperature for adding the yogurt starter.

• Add Starter: Stir in the yogurt starter or active culture yogurt. If using gelatin, dissolve it in a little cold water first, then add it to the milk.

• Incubate: Pour the mixture into a clean container. Use a yogurt maker or place it in a warm, draft-free area (like the oven with the light on) at 100°F to 110°F (38°C to 43°C) for 6 to 8 hours. The longer it incubates, the tangier it becomes.

• Chill: Once set, refrigerate to chill before serving.

Variations

• Non-Dairy: Use almond, soy, or oat milk for a vegan version.
• Sweetened: Add honey, maple syrup, or fruit purees.
• Flavored: Mix in vanilla extract or cinnamon for different flavors.

Special Equipment

• Yogurt Maker: Ideal for maintaining temperature.
• Thermometer: Essential for accurate heating and cooling.
• Saucepan and Glass Jars: For heating and incubation.

Pro Tips

• Temperature Control: Ensure milk cools to the correct temperature before adding the starter to avoid killing the bacteria.
• Consistency: For a creamier yogurt, use whole milk or add a little gelatin.
• Patience: Longer incubation develops a stronger flavor and better texture.

Nutritional Comparison

FAQ

• What if the yogurt doesn't set? Ensure the starter was added at the correct temperature and the area was warm enough.
• Can I use different milk? Yes, non-dairy milks work but may need thickeners like tapioca starch.
• How long does it last? Up to a week in the fridge.
• Can I make it sweeter? Add sweeteners after chilling.
• Is it gluten-free? Yes, as long as the starter is gluten-free.

Serving Suggestions

• Enjoy as a snack with granola or honey.
• Use as a base for smoothies or dressings.
• Top with fresh fruits or nuts for added texture and flavor.

Conclusion

This homemade yogurt offers a healthier, customizable alternative to store-bought Activia, with lower sugar and higher protein. It's a great way to enjoy probiotic benefits while tailoring the flavor and ingredients to your preferences. Share your creations and enjoy the creamy, tangy goodness!