Whipped Yogurt

Is yogurt finally culturally correct yet?  While I enjoy the tang and sour finish of yogurt, I sometimes have wished the texture was a little lighter on the palate, not as tart.  Plus as a topping verses a sauce, the possibilities of using something that had 80% of the properties of yogurt, would be a wonderful addition to the repertoire of a chef.  This is what prompted this recipe for Whipped Yogurt.

I live in Sonoma County, that neighbors Marin County.  Not far from my house, I see several dairies that work with Straus Family Creamery.  The cows live on pristine pastures, breath air, fresh off the ocean, live good lives.  The resulting milk | cream is incredible.   I also respect Albert Straus, for his dedication to better business practices.  As a dairy farmer, he has a lot of cattle to produce all the milk they capture and transform into all their products (milk, cream, yogurt, ice cream, butter and sour cream).  I encourage you to try these products, as I have made my own butter, yogurt, sour cream | Mexican crème | crème fraîche, and they make just as good as I can make.

This goes back to using great ingredients to make a better final product.  Using their high quality and local cream, whipping it, with or without flavorings, then folding it into their Greek style yogurt creates a delicious, creamy, silky Whipped Yogurt that is wonderful textural and tartness addition to pancakes, waffles, aebleskivers, granola or replacing whipped cream for a dessert, layering ingredient in a trifle, or blended into a beer curd.

This recipe is very simple and easy to create.  The recipe can also be altered in different ingredient combinations with some of the recipe variations below. It can be sweetened or not. Alternative sweeteners like liquid malt extract (LME), coconut sugar, coconut syrup, agave, maple syrup, molasses, sorghum, simple syrup or other sugar can be used to highlight different flavors, when pairing this recipe with a beer style or breweries vision for their flavor.

 

Makes: 1 pint

 

 

Whipped Yogurt
Whipped Yogurt
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Print Recipe
Using whipping cream, to lighten up yogurt, resulting in lessening the tartness of the yogurt, creating a Whipped Yogurt topping.
Servings Prep Time
2 cup 5 minute
Servings Prep Time
2 cup 5 minute
Whipped Yogurt
Whipped Yogurt
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Using whipping cream, to lighten up yogurt, resulting in lessening the tartness of the yogurt, creating a Whipped Yogurt topping.
Servings Prep Time
2 cup 5 minute
Servings Prep Time
2 cup 5 minute
Instructions
  • In a metal bowl, add the cold whipping cream (including any flavorings or sweeteners at this point). Cold cream whips to higher peaks. Using a whisk, beat the cream to medium firm peaks. It should hold firm, but not over whipped.
  • Add in the cold yogurt. Using Greek style yogurt will result in a stiffer finished product verses a plain whole milk yogurt. Using the whisk, fold the whipping cream into the yogurt until blended together. Transfer to a bowl or pastry bag, keeping cold until serving.
  • This Whipped Yogurt can also be made in advance, up to two days.
Recipe Notes

Recipe Variations:

  • Lemon Vanilla Whipped Yogurt: add the juice of 1/2 Meyer lemon with the whipping cream, along with 2 tablespoons of sugar and 1 teaspoon Bourbon Based Vanilla Extract.  Follow the directions. Lemon zest or poppy seeds can be folded in at the end as well, for extra texture and pop.
  • Vanilla Whipped Yogurt Topping: Add 2 tablespoons of Vanilla Bean Infused Sugar.
  • Hopped Whipped Yogurt: Use 2 tablespoon Hopped Sugar with the cream and whip.
Sean Paxton

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