Cocolate Hazelnut Yogurt



Our family loves yogurt!  We are big fans of the stuff, consuming roughly 30, 5.3oz containers, weekly.

I, however am not a big fan of the 40 grams of sugar in our favorite brand or the increasing price.  At a $1.00 a container (give or take) we were spending about $30.00 a week.  At the end of a year, spending roughly $1500.00 in yogurt.

Staggering, isn’t it?

A few years ago we finally decided to add a yogurt maker to our kitchen tools.

Even after we purchased the maker, the method I was using involved store bought yogurt cultures, which were not always on hand or convenient to go purchase.  Only one store in our immediate area carried the cultures.  There was also the cost of the cultures to add into our bottom line.  Once again, I was on the hunt for an easy way to beat the system, and I found it!  The method we now use is extremely easy and very basic- often the teen’s will make the yogurt- no need for fancy culture’s or exotic ingredient’s.  By making it ourselves, we are able to control the cost, sweetness, ingredients, fat content, and thickness of the yogurt.

Among the other loves our family has, is Nutella.  (Enough that I’m thinking we should probably buy stock in the company) Combine our love for yogurt and Nutella and you have a marriage made in Heaven.  That is just what this Chocolate Hazelnut Yogurt is, Heaven.  You won’t believe how easy it is to make.  Add in some raspberries or granola and you have a delightful breakfast treat or snack. 

Recipe Note’s:

The yogurt Maker that we use is made by Euro Cuisine.  To view more about this maker, visit:

Our family uses a quart sized bowl that fits into our maker.  This saves on space in the fridge and allows the yogurt to stretch a little further.


Recipe Variation’s



Vanilla Combine 4 cups milk, gelatin, 3 Tbsp. sugar until scalded.  Once off the heat add in 1 tsp. vanilla extract.  Cook for 8 hours.
Lemon Blueberry Combine 4 cups milk, gelatin, 3 Tbsp. sugar until scalded.  Once off the heat add in 1 tsp. lemon extract and 1 cup fresh blueberries.  Cook for 8 hours.
Orange Cream Combine 4 cups milk, gelatin, 3 Tbsp. sugar until scalded.  Once off the heat add in 1 tsp. orange extract.  Cook for 8 hours.  To serve add in 1 can 15 oz. mandarin orange segments, rinsed and drained.
Mocha Combine 4 cups milk, gelatin, 4 Tbsp. sugar, 3 Tbsp. instant espresso powder, 3 Tbsp. cocoa powder. until scalded.  Cook for 8 hours.
Cherry Vanilla Combine 4 cups milk, gelatin, 3 Tbsp. sugar until scalded. Once off the heat add in 1 tsp. almond extract and add in 1 cup thawed, chopped, frozen cherries.  Cook for 8 hours.

The sky is the limit as to the flavor combinations you can make.  If you have a flavor combination or suggestion, please share.  I am always up for a kitchen adventure.


Chocolate Hazelnut Yogurt

Prep Time: 15 mins
Cook Time: 8 Hours


  • 4 Cups whole milk
  • ½ Cup Nutella Hazelnut spread
  • 2 Tbsp. Plain Greek yogurt
  • 1 packet Knox gelatin


  1. In a saucepan whisk together milk, gelatin, and Nutella.
  2. Warm milk and Nutella, until just to a boil, but not boiling. Turn the heat off and let mixture cool for 20 min. or until temperature has reached 110° on a candy thermometer.
  3. Once the milk has cooled, whisk in the Greek yogurt.
  4. Pour the mix into the containers that come with your yogurt maker or in a bowl that fits in the maker. Set your maker for 8 hours.
  5. When yogurt has completed the cooking cycle, stir thoroughly until completely combined and store in refrigerator.

User Rating

5 (5 Votes)



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