Hi I’m sorry this is quite a weird ask, but does anyone know the key to setting yoghurt so it goes hard, to a chocolate like consistency, without using a freezer!? Obviously when removing from freezer they just defrost and go to a blob Long story short my dog can’t have a lot of the shop bought treats due to an allergy, and so I am trying to make homemade yoghurt treats. Similar to the hearts in the attached picture, which I know are made from yoghurt but that’s all I know. I’ve tried thickening with flour, setting at room temperature and also baking but nothing seems to set it and it remains soft and squishy at best. I feel I’m missing something really obvious but need help as to what! Thankyou in advance.
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