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Stretchy Yogurt

Greek yogurt, milk, and tapioca starch microwaved into a glossy, taffy-like yogurt with a satisfying pull, the ASMR-style texture trend that spread from a Queens yogurt shop to home kitchens.

7 minEasyServes 2140 cal/serving

AmericanDessertStovetopVegetarianEgg-FreeNut-FreeSoy-Free

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Ingredients

  • 1/2 cup plain Greek yogurt
  • 1/2 cup milk
  • 1/4 cup tapioca starch
  • 2 tbsp honey

Instructions

  1. 1

    In a microwave-safe bowl, stir together 1/2 cup plain Greek yogurt, 1/2 cup milk, and 1/4 cup tapioca starch until smooth.

  2. 2

    Cover the bowl loosely with plastic wrap and poke a few small holes in the top.

  3. 3

    Microwave for 2 minutes, then carefully remove and stir with a spoon, pulling and folding the mixture until it turns glossy and stretchy.

  4. 4

    Drizzle with 2 tbsp honey and serve right away while it is still warm and pullable.

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Questions

What is Stretchy Yogurt?

Greek yogurt, milk, and tapioca starch microwaved into a glossy, taffy-like yogurt with a satisfying pull, the ASMR-style texture trend that spread from a Queens yogurt shop to home kitchens. This reference files it under American dessert: made on the stovetop, rated easy and about 7 minutes start to finish.

What can I use instead of Greek yogurt in Stretchy Yogurt?

The entry for Stretchy Yogurt calls for 1/2 cup plain Greek yogurt. In its place: Sour cream, measure for measure, or regular yogurt strained for an hour.

Can I make Stretchy Yogurt dairy-free?

Yes. The dairy in Stretchy Yogurt is 1/2 cup plain Greek yogurt, 1/2 cup milk. Swap the yogurt for an unsweetened coconut or soy yogurt; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

How many calories are in Stretchy Yogurt?

One serving (the recipe makes 2) is about 140 calories, with 7 g protein, 20 g carbohydrate and 3 g fat, plus 55 mg sodium.

Can I make Stretchy Yogurt ahead?

Yes, it takes well to being made ahead. Keep Stretchy Yogurt covered in the refrigerator and eat it within three days. Chilled and set desserts lose their texture in the freezer.

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