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Blueberry Cheesecake Popsicles

Making Yogurt Using Direct-Set Yogurt Culture:


 

  • 1/2 gal. milk
  • direct set yogurt culture
  • yogotherm
 

 

  1. Heat 1/2 gallon of milk to 185 F, then let cool to 112 F.
  2. Pour milk into the yogotherm.
  3. Add one packet of the direct-set yogurt culture to the milk and let it rehydrate on top for 2 minutes.
  4. Stir culture into milk.
  5. Cover and let sit at 110 F for 6-10 hours or until desired consistency is obtained.
  6. Refrigerate and enjoy!

Blueberry Cheesecake Popsicle (recipe makes 12):

For the cheesecake section:

  • 3 cups whole-milk yogurt

  • 3 oz. cream cheese

  • 3/4 cup crushed graham crackers

  • 1/3 cup honey

  • 2 tablespoons fresh squeezed lemon juice

  • 1 teaspoon vanilla extract

Dice up the cream cheese into small chunks, and whisk into the yogurt until smooth. Then add the graham crackers, honey, lemon juice, and vanilla, and stir.

For the blueberry section
:

  • 2 cups blueberries (frozen or fresh)
  • 3 tablespoons honey
  • 1 tablespoon fresh squeezed lemon juice

In blender or food processor, puree the blueberries, honey, and lemon juice.

To assemble the Popsicle, spoon 3 tablespoons of the yogurt mixture into Dixie cups and freeze for 30 minutes. Then spoon in 3 tablespoons of the blueberry mixture, insert wooden Popsicle sticks, and freeze for another 30 minutes. Then add another 3 tablespoons of the yogurt mixture, being careful not to disturb the Popsicle stick, and freeze until the Popsicle are cured, at least 4 hours, but preferably overnight.

 
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