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Probiotic roasted hazelnut yoghurt served with roasted hazelnuts and honey
Nutty and nutritious roasted hazelnut yoghurt sweetened with honey.

Probiotic roasted hazelnut yoghurt

Author: Flavelo
Recipes Cakes and Desserts
Roasting hazelnuts is a simple step that dramatically changes the taste experience: the heat brings the oils in the nuts to life, giving them a deep, buttery aroma. This crunchy texture meets the soft, tart yoghurt – a perfect contrast.
🕒 Prep Time 10 mins
🍳 Cook Time 10 mins
⌛ Total Time 7 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Snack / Dessert

Ingredients

Equipment Needed

  • Frying pan for roasting
  • Mixing bowl
  • Yoghurt maker or warm spot (if fermenting at home)

Allergen Information

⚠️ Milk
⚠️ Nuts

Instructions

1 ✓

Put the hazelnuts in a dry frying pan and roast over medium heat, shaking, for 5-6 minutes until fragrant and the skins crack.

Tip: Be careful, as hazelnuts can burn suddenly due to their high oil content!
2 ✓

Pour onto a plate to cool, then roughly chop.

Tip: Do not leave in the hot pan, as the residual heat will continue to cook them.
3 ✓

IF MAKING WITH SHOP-BOUGHT YOGHURT: Mix the yoghurt with the honey, vanilla, and lemon juice, then fold in the hazelnuts. Done!

Tip: Ready to eat immediately, a crunchy experience.
4 ✓

IF FERMENTING AT HOME: Boil the milk, then cool back to 43-45°C (lukewarm).

Tip: This temperature is ideal for bacterial growth; hot milk would kill them.
5 ✓

Stir the culture into the milk, add the honey and vanilla. Place in a warm spot (or machine) for 6-8 hours.

Tip: During fermentation, lactose converts to lactic acid, making it thick and tart.
6 ✓

Chill the finished yoghurt and stir in the roasted hazelnuts and lemon juice before serving.

Tip: Add the hazelnuts only at the end so they don't go soft.

Recipe FAQ

Can I use shop-bought yoghurt?
Of course! If you don't want to ferment, simply mix the ingredients with shop-bought natural yoghurt. The recipe steps cover both versions.
How do I remove the hazelnut skin?
After roasting, rub the hazelnuts in a clean tea towel; most of the skin will come off this way.

Ingredients

  • 1 l milk (or 400g ready natural yoghurt)
  • 1 tsp yoghurt culture (or 2 tbsp live yoghurt for inoculation)
  • 50 g hazelnuts
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 1 tbsp freshly squeezed lemon juice