These bourbon balls are my go-to holiday treat. Every year, you’ll receive requests to manufacture these!
| Prep Time: | 10 mins |
| Cook Time: | 8 hrs 5 mins |
| Additional Time: | 3 hrs |
| Total Time: | 11 hrs 15 mins |
| Servings: | 7 |
| Yield: | 7 individual yogurt cups |
Ingredients
- 1 quart whole milk
- ½ cup powdered milk
- ¼ cup white sugar
- 2 tablespoons plain yogurt, at room temperature
- ½ cup heavy whipping cream, at room temperature (Optional)
- ¾ teaspoon maple flavored extract
Instructions
- Heat milk in a small saucepan over medium heat until it begins to bubble. Stir powdered milk and sugar into the hot milk until dissolved. Remove from heat and let cool until an instant-read thermometer reads 110 degrees F (43 degrees C).
- Place yogurt in a bowl and add a small amount of warmed milk mixture; combine thoroughly. Pour yogurt mixture back into the saucepan with warmed milk in a thin stream, stirring constantly, until thoroughly blended. Add heavy cream and maple flavoring. Stir well to combine.
- Pour milk-cream mixture into 7 individual serving jars. Process in a yogurt maker, according to manufacturer’s instructions, for 8 hours. Chill at least 3 hours before serving.
- You can use this basic recipe for any flavor… remove the maple and perhaps add fresh blueberry sauce? Or how about some chocolate ganache?
- Although I make my yogurt in a yogurt maker, you can also use a slow cooker. Online are several tutorials on slow cooker yogurt-making.
- The heavy cream is optional; use it if you like a cream top on your yogurt.
- Place a folded kitchen towel underneath the yogurt machine to absorb shock.
Reviews
I have made this with great success 5 times now and strained to greek yogurt. I usually double the recipe to two quarts and have quadrupled the recipe with no issues using a 6-quart instant pot with the yogurt setting. Thanks for sharing this recipe.