Nut Yogurt

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	40 mins
Course	Breakfast
Cuisine	European
Servings (Default: 4)

Ingredients

50 g walnuts and hazelnuts, mixed, freshly round
75 ml milk, hot
25 g suar, or honey
500 g yourt, Greek or cream yourt

Instructions

The aroma is more intense with freshly ground nuts. The nuts can also be lightly roasted dry in a hot pan before or after grinding, which makes the aroma even finer.
Mix the nuts with the sugar. Stir in the hot milk and let the mixture swell for about 1/2 hour.
Now stir into the yogurt.
If the yogurt is not too sweet according to your own taste, you can add sweetening to your liking. The amount of nut mass can also be adapted to the amount of yogurt according to taste.
Tip:
We always prepare the nut mass (without yoghurt) from 200 g nuts and put them in the refrigerator. It stays there for a good week.
The nut mass without yoghurt can also be used as a filling for nut snails or a nut plait, but then prepare 3-4 times the amount.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.