Danone's Hipro citron is a high-protein yogurt with artificial sweeteners (acesulfame-K, sucralose) and modified corn starch thickeners. The DIY version uses organic ingredients, natural sweeteners, and eliminates artificial additives while maintaining the high protein content through strained yogurt and clean protein powder.
Based on: Hipro citron
· Makes approximately 20 servings
· Serving: 160g (matching commercial product)
Why This Recipe is Seed Oil Free
Commercial Hipro citron from Danone often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Hipro citron may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic whole milk
3200ml (about 3.5 quarts) · Organic Valley Whole Milk
Primary base that gets cultured and strained to concentrate proteins naturally
Organic unflavored protein powder
240g (about 8 scoops) · Garden of Life Raw Organic Protein Vanilla
Boosts protein content to match commercial levels without artificial additives
Organic yogurt starter culture
2 packets · Cultures for Health Yogurt Starter
Provides beneficial probiotics and creates the tangy yogurt base
Fresh organic lemons
4 large lemons (juice and zest) · Organic lemons from Whole Foods
Provides natural citrus flavor without artificial lemon flavoring
Natural stabilizer for smooth texture and to prevent separation
Organic carrot juice
120ml (about 1/2 cup) · Lakewood Organic Pure Carrot Juice
Natural coloring agent to achieve the subtle yellow tint
Instructions
Step 1. Heat the organic whole milk (3200ml) to 82°C (180°F) in a heavy-bottomed pot, stirring frequently to prevent scorching. This pasteurization step ensures proper culture development. Remove from heat and let cool to 43°C (110°F) - use a digital thermometer for accuracy as temperature is critical for culture survival.
Step 2. While milk cools, whisk the organic protein powder (240g) with 200ml of the cooled milk in a separate bowl until completely smooth with no lumps. The key is to create a slurry first before adding to the main batch - protein powder clumps easily if added directly to large volumes.
Step 3. Once milk reaches 43°C, whisk in the protein powder slurry and yogurt starter culture (2 packets). Mix thoroughly for 2-3 minutes to ensure even distribution. Transfer to a yogurt maker or maintain at 43°C for 8-12 hours until thick and tangy. The longer fermentation develops more complex flavors and reduces residual lactose.
Step 4. After fermentation, strain the yogurt through cheesecloth or fine mesh strainer for 6-8 hours in the refrigerator. This concentrates the proteins to match commercial levels - you should lose about 40% of the volume as whey drains out. Save the whey for smoothies or discard.
Step 5. Create the lemon flavoring by zesting 4 organic lemons (avoiding white pith which is bitter) and juicing them to get about 120ml fresh juice. Whisk the tapioca starch (60g) with the lemon juice until smooth, then heat gently while whisking for 2-3 minutes until it thickens into a glossy paste. This pre-cooking prevents grittiness and creates better integration.
Step 6. In a large mixing bowl, combine the strained yogurt with the lemon mixture, stevia extract (2 tablespoons), and carrot juice (120ml) for natural coloring. Sprinkle guar gum (6g) over the surface and whisk vigorously for 3-4 minutes - guar gum hydrates slowly and prevents the separation common in low-fat yogurts.
Step 7. Divide into 20 portions of 160g each using a kitchen scale for accuracy. Store in glass jars or containers in the refrigerator. The texture will continue to firm up over the first 24 hours. Stir gently before serving if any separation occurs - this is normal without commercial stabilizers. Use within 10 days for best flavor and probiotic activity.
Storage
Refrigerate in airtight glass containers for up to 10 days. Natural separation may occur - simply stir before serving. Freeze individual portions for up to 3 months, though texture will be slightly different after thawing.
Cost Comparison
Cost per serving (homemade)$0.98
Cost per serving (store-bought)$2.49
Savings61%
Higher upfront cost due to organic ingredients and protein powder, but excellent long-term savings. Many ingredients like guar gum and stevia last for dozens of batches, dramatically reducing per-serving costs over time.