Transcription
Now, if I wanted to impress a boy, I would make him this banana pudding thick yogurt because not only is it absolutely delectable, it's also high in protein.
So, welcome back to episode 12 of Yogurt Maxing, a series where I make yogurt so thick and delicious, you'll wonder why you ever tolerated the runny store-bought stuff. And as always, we're starting off with 5% whole milk Fia yogurt. I really hope I made myself clear that it has to be whole milk yogurt. And Fia never does me wrong.
And this time, we're trying something new by using sugar-free vanilla pudding mix. And I have a feeling this is going to make the yogurt super fluffy. I only had about 2/3 of the packet left, so I'm adding a little bit more sugar. But if you have a full packet, just skip this step. Now, it should look something like this. And we're going to add it to our Fia yogurt. And then gently fold it in until you have a fluffy mixture. As I was folding it in, I can already tell this is double the size of what I usually make.
You already know the drill. It's time for the strainer. Also, you guys have been DMing me non-stop on where I got this strainer. And as always, it's linked in my bio and also my highlights.
Now, I'm just dicing two ripe bananas. And it's finally time to assemble. I'm starting off with a layer of our yogurt mixture and then topping it off with the Nilla wafers and then finally our banana coins. I think I'm going to do two layers. So, I just repeated the steps and I'm going to make sure to end with the yogurt mixture as our final layer. Then, I just spread everything out evenly before putting on the lid and the metal spring. And as you can see, the whey is already starting to drain out.
Now, the hardest part of the recipe is to pop this in the fridge for over 24 hours. But come back tomorrow to see the final.