Fluffy Yogurt
Tired of the same old breakfast? This fluffy yogurt recipe transforms simple Greek yogurt into a dreamy, cloud-like, high-protein treat in minutes. It's light, airy, indulgent-feeling, and incredibly easy to make!
Equipment
- Mixing bowl
- Electric Hand Mixer (recommended) or Whisk
- Measuring Cups
- Measuring spoons
- Freezer (optional, for chilling tools)
Ingredients
- 1 cup Greek Yogurt Plain, full-fat or 2% recommended for best results; must be thick
- 1-2 teaspoons Sweetener Optional: maple syrup, honey, agave, or sugar substitute, to taste
- ΒΌ teaspoon Vanilla Extract Optional
- Pinch of Cinnamon Optional
Instructions
- Chill Tools (Optional): For extra fluff, place your mixing bowl and whisk/beaters in the freezer for 5-10 minutes.
- Scoop Yogurt: Add Greek yogurt to the chilled (or regular) bowl.
- Whip Yogurt: Using a hand mixer on medium speed (or a whisk vigorously), whip the yogurt for 2-3 minutes until it lightens in texture and color, increases slightly in volume, and holds soft peaks.
- Add Flavor (Optional): Gently fold in sweetener and/or vanilla/cinnamon until just combined. Do not overmix.
- Serve: Spoon the fluffy yogurt into a bowl immediately and add toppings.
Notes
Best Fresh: Fluffy yogurt has the best texture right after making as it loses airiness over time.
Storage: If necessary, store leftovers airtight in the fridge for up to 24 hours. It may deflate slightly; stir gently before eating. Freezing: Not recommended; texture becomes watery and loses airiness upon thawing. Yogurt Choice: Use a very thick Greek yogurt for the best results. Regular, thinner yogurt won't work as well. Chill Tools: Using a chilled bowl and beaters helps whip the yogurt faster and maintain aeration, especially in warm kitchens. Don't Overmix: Stop whipping once soft peaks form. Overmixing, especially after adding sweetener, can cause deflation. Dairy-Free: Thick, Greek-style dairy-free yogurts can be used, but results may vary. Protein Powder: You can try gently folding in 1-2 tbsp of protein powder after whipping, but it may affect the texture.
Storage: If necessary, store leftovers airtight in the fridge for up to 24 hours. It may deflate slightly; stir gently before eating. Freezing: Not recommended; texture becomes watery and loses airiness upon thawing. Yogurt Choice: Use a very thick Greek yogurt for the best results. Regular, thinner yogurt won't work as well. Chill Tools: Using a chilled bowl and beaters helps whip the yogurt faster and maintain aeration, especially in warm kitchens. Don't Overmix: Stop whipping once soft peaks form. Overmixing, especially after adding sweetener, can cause deflation. Dairy-Free: Thick, Greek-style dairy-free yogurts can be used, but results may vary. Protein Powder: You can try gently folding in 1-2 tbsp of protein powder after whipping, but it may affect the texture.
