the appetizer:

The Yogurt Bible by Pat Crocker includes excerpts and recipes like Cooking with Yogurt; Chocolate Yogurt; Tzatziki; Fruit-Bottom Yogurt; and Lamb Tagine with Plums and Apricots.


Chocolate Yogurt


Chocolate Yogurt

Makes 4 cups (1 L)


If you have chocolate-flavored whey protein, use it in place of the skim milk powder to help thicken this yogurt. Use a good-quality cocoa powder or replace the honey and cocoa with 1/3 cup (75 mL) sweetened chocolate syrup.

  • Food thermometer
  • Electric yogurt maker
  • 4 cups 1% or 2% milk — 1 L
  • 1/3 cup instant skim milk powder — 75 mL
  • 1/3 cup liquid honey — 75 mL
  • 3 tbsp unsweetened cocoa powder — 45 mL
  • 3 tbsp organic live-culture yogurt — 45 mL
         or 5 g freeze-dried yogurt culture

1. In a stainless-steel saucepan, heat milk to the scalding point (see Tip, page 26 of the book) over medium-low heat, stirring frequently. Add skim milk powder and stir well.

2. Meanwhile, in a bowl, combine honeyˇand cocoa powder and using a fork mash to form a smooth paste. Add to hot milk and stir well. Remove from heat and let cool to 110 degrees to 120 degrees F (43 degrees to 49 degrees C), stirring often. Cooling could take up to 1 hour.

3. In a separate bowl, combine starter yogurt or freeze-dried yogurt culture with about 1/2 cup (125 mL) of the cooled milk. Add to remaining cooled milk and stir well to distribute yogurt culture.

4. Pour into clean cups, secure lids if suggested by manufacturer, and place in yogurt maker. Set the time for 8 to 12 hours or minimum time recommended in manufacturer's instructions. The longer yogurt ferments, the firmer and more tart it will be.

5. Do not disturb the liquid as it is fermenting. Check one container after 8 hours and, if yogurt has reached the desired consistency, remove cups from yogurt maker, secure lids, if necessary, and refrigerate immediately. If it is not set to your liking, replace test cup and continue to ferment for another 1 to 2 hours, or until desired consistency is reached. Refrigeration stops the fermentation process. Let yogurt chill completely before serving or using in recipes.


You can substitute chocolate-flavored milk for the 1% or 2% milk in this recipe. However, if you use chocolate milk or dairy beverage (see below) in this or the Mocha Yogurt (page 28 of the book), reduce the chocolate flavoring to 2 tbsp (30 mL) honey and 2 tbsp (30 mL) cocoa powder or 3 tbsp (45 mL) chocolate syrup.

Chocolate Dairy Beverage

I have found that yogurt made from chocolate dairy beverage is soft and watery. In fact, the yogurt seems to weep a clear liquid, which may be drained off or stirred back in. Be sure to check the label. Ingredients may vary with each brand, but most will include additives.

  • from:
    The Yogurt Bible
  • by Pat Crocker
  • Robert Rose 2010
  • 320 pages; Over 200 recipes; 24.95 US; 27.95 CAN; 16.95 UK
  • ISBN-10: 0778802558
  • ISBN-13: 978-0-7788-0255-6
  • Reprinted by permission.

Buy The Yogurt Bible


The Yogurt Bible


This page created March 2011

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