This is Danone's high-protein stracciatella yogurt with artificial sweeteners (acesulfame-K, sucralose) and modified starch thickeners. Good news: it contains NO seed oils. DIY version uses organic milk, natural sweeteners, and clean thickening agents while maintaining the signature chocolate chip texture.
Based on: Hipro façon stracciatella
· Makes approximately 18 servings
· Serving: 160g (matching commercial product)
Why This Recipe is Seed Oil Free
Commercial Hipro façon stracciatella 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 façon stracciatella may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic whole milk
1.5L (about 6.3 cups) · Organic Valley Whole Milk
Primary base for creating the yogurt, provides natural milk proteins and fats
Organic Greek yogurt starter
240g (1 cup) · Straus Family Creamery Organic Greek Yogurt
Provides live cultures to ferment the milk into yogurt
Organic grass-fed whey protein powder
150g (about 5 scoops) · Garden of Life Raw Organic Protein
Boosts protein content to match the 15g per serving target
Step 1. Heat 1.2L of the organic milk to 180°F (82°C) in a heavy-bottomed saucepan, stirring frequently to prevent scorching. This step pasteurizes the milk and denatures proteins for better texture. Remove from heat and let cool to 115°F (46°C) - test with a thermometer as temperature precision is crucial for proper culturing.
Step 2. While milk cools, bloom the gelatin by whisking 15g gelatin powder into the remaining 300ml cold milk until completely dissolved. Let sit for 5 minutes to hydrate. In a separate bowl, whisk the tapioca starch into 60ml of the coconut nectar until smooth - this creates a slurry that prevents lumps when added to the warm milk.
Step 3. When milk reaches 115°F, whisk in the bloomed gelatin mixture and the tapioca-nectar slurry until completely smooth. Add 240g Greek yogurt starter and whisk gently but thoroughly for 2-3 minutes - the starter must be evenly distributed or you'll get uneven fermentation. The mixture should be completely homogeneous.
Step 4. Transfer to a yogurt maker, Instant Pot set to yogurt function, or wrap the container in towels and place in a warm spot (100-110°F). Ferment for 8-12 hours until it reaches your desired tanginess - longer fermentation means more protein development and lower sugar content. The yogurt should have a clean, tangy smell and thick consistency.
Step 5. Once fermented, refrigerate for at least 4 hours to set. Strain through cheesecloth for 2-4 hours if you want Greek-style thickness. Meanwhile, pulse the cacao nibs briefly in a food processor to create varied sizes - some small chips, some powder - mimicking commercial stracciatella texture. Don't over-process or you'll make cacao paste.
Step 6. Gently fold the processed cacao nibs and remaining 30ml coconut nectar into the chilled yogurt using a rubber spatula. Fold just until evenly distributed - overmixing will break down the yogurt structure. Taste and adjust sweetness if needed. The final product should have visible chocolate specks throughout and a creamy, thick consistency similar to the commercial version.
Step 7. Portion into 160g servings in glass containers. Store refrigerated for up to 7 days. Serve chilled. Each serving provides approximately 15g protein, naturally sweetened and free from artificial additives. The texture should be creamy with pleasant chocolate bits that provide textural contrast when eaten.
Storage
Refrigerate in airtight glass containers for up to 7 days. Separation is normal - simply stir gently before serving. Do not freeze as it will break the yogurt structure.
Cost Comparison
Cost per serving (homemade)$1.03
Cost per serving (store-bought)$2.19
Savings53%
Higher upfront investment due to quality organic ingredients and protein powder, but significant per-serving savings long-term. Bulk buying reduces cost per batch over time.