Make your own probiotic frozen yoghurt

Who doesn’t like a nice frozen refreshment on a hot day? And how about one that’s also good for your intestines? With just a few simple ingredients, you can make your own probiotic yoghurt! A fun activity during summer break with your children, or when you want to impress your guests with an homemade dessert when they come over for dinner.
By adding fruit or other ingredients, you can adjust it to any particular taste.

Good luck and have fun!


Probiotic strawberry frozen yogurt

200 gr cleaned strawberries (or other fruit of course)

200 gr homemade probiotic yogurt

70 gr crème fraiche

Sugar to taste


Put the strawberries, yogurt and crème fraiche in a blender and puree. Add sugar to taste.

*Pour the yogurt mix in an ice cream maker and follow the instructions accordingly. If you don’t have an ice cream maker, pour the yogurt into a large container, cover, and place in the freezer. Turn the mixture every half hour to prevent large ice crystals from forming. Do this a total of 6 to 8 times. Alternatively, you can freeze the mixture in ice forms.


Vanilla frozen yogurt

200 ml whipping cream

200 ml homemade probiotic yogurt

Vanilla extract and sugar to taste


Mix the whipping cream and the yogurt well. Add sugar and vanilla to taste. Follow the above instructions from *.


Basic recipe for probiotic yogurt


  • 1 litre long-life whole milk
  • 150 gr whole yogurt
  • About 20 grams of your favorite Winclove probiotic
  • Heavy-bottomed pot
  • Yogurt maker or thermos container
  • Food thermometer (If you don’t have one, you can guesstimate using clean fingers.)


Step 1: preparation (20 minutes)

Pour the long-life whole milk into the pot and heat to approximately 42° Celsius. Measure the temperature with a thermometer or use your fingers. The milk is at the right temperature when you can no longer keep your fingers in it for ten seconds. Add the yogurt and the contents of the packets of probiotics, and stir well with a whisk.


Step 2: fermentation (8-12 hours)

Yogurt maker

Divide the milk among the pots and place them in the yogurt maker. Set the yogurt maker at approximately 40° C, and let this stand for 8 to 12 hours.



Preheat the oven to its lowest temperature for 5 to 10 minutes. Turn the oven off, and place the covered pot in it. Let this stand for 8 to 12 hours. Keep the oven door closed to retain the heat.


Thermos container

Pour the milk in the thermos container, and fasten the top tightly. Let this stand for 8 to 12 hours.


Step 3: cooling

After 8 to 12 hours the yogurt is done. From the fermentation a thin layer of water may form on the yogurt. Pour this water off for thicker yogurt, or stir until consistent. Let the yogurt stiffen in the refrigerator for a few hours before serving.



Tips & tricks

  • When fresh milk is used, it should first be heated to 95° C for 5 minutes; the heating gives the yogurt better flavour. Let the milk then cool to 42° C before adding the yogurt and probiotics.
  • Yogurt made with fresh milk is less thick than that made with long-life milk.
  • The more fat the milk contains, the thicker the yogurt is.
  • The longer you let the yogurt stiffen in the refrigerator, the thicker it will be. Make the at least one day in advance.
  • Although all probiotics are suitable to use in the recipe, we prefer to use Ecologic Barrier or Winclove Adult.