Indulgent Greek-style yoghurt

Fat reduction

Indulgent Greek-style yoghurt

Ingredion Ingredients Used: N-DULGE® SA1 - 10900101 NOVATION® Indulge 1720 - 31460402

Blueberry greek yogurt parfait. toning. selective focus



Ingredient Amount % as is
Skimmed milk 87.08
Cream (40% fat) 8.65
Skimmed milk powder 1.00
N-DULGE® SA1 2.00
NOVATION® Indulge 1720 1.25
Yoghurt culture 0.02


  1. Blend the dry ingredients and hydrate in the milk/cream mix.
  2. Preheat the mixture to 65°C.
  3. Homogenise at 100/30 bar.
  4. Heat to 95°C and hold for six minutes.
  5. Cool to 43°C and inoculate with culture.
  6. Stop fermentation at pH 4.5 by stirring and cooling to 20°C (final pH 4.5).
  7. Pass the white mass through a mesh filter of 250 microns to smooth. Pour into containers.
  8. Store refrigerated at 4°C.

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