Milk and speculoos biscuit yoghurts

Milk and speculoos biscuit yoghurts

  • Quantity
    Makes 9 yoghurts
  • Preparation
    10 minutes

The ingredients

  • 1.5L of full-fat milk
  • 1 plain yoghurt
  • 5 tbsp of Régilait powdered milk
  • 1 tube of Régilait Spread milk & speculoos
  • A few speculoos biscuits


  1. In a salad bowl, use a whisk to mix the Régilait powdered milk and a quarter of the milk. Then gradually pour in the rest of the milk, whisking regularly.
  2. Add a generous amount of Régilait Spread milk & speculoos to the bottom of 9 glass yoghurt jars. Pour the yoghurt mixture over this up to 1cm from the rim of the jars. Incubate in your yoghurt maker for the time indicated above.
  3. Incubation times will differ from one yoghurt maker to another, but assume an average of 10 hours for full-fat milk yoghurts.
  4. Once incubation is complete, put the lids back on your dulce de leche yoghurts and place them in the refrigerator for 4 hrs before serving.
  5. Serve your milk & speculoos yoghurts and sprinkle them with crumbs of speculoos biscuit for a crunchy, gourmet taste.

Keep your yoghurts in the refrigerator and consume within 10 days. Caution: homemade yoghurts which do not contain preservatives expire more quickly.