Check out From Bakery Lane’s favourite yogurt recipes using our delicious rora dairy yogurt

Helloooo all you healthy yogurt fiends! Its good to be back after a crazy summer of fairs, markets and yogurt making. Now that the summer holidays are over and the children have gone back to school, our thoughts are turning to shorter days and longer evenings and with them come yummy home-made comfort food. We like our food healthy so we have asked our dear friend Alice Lane, From Bakery Lane for her favourite yogurt recipes for us to bake at home.

Alice From Bakery Lane makes the most delicious home-made granola which teams perfectly with all of our rora dairy  flavoured yogurts, including raspberry, strawberry and heather honey, as well as our creamy, velvety natural yogurt. We can’t get enough of this perfect combo.  So we were doubly thrilled to hear that Alice loves baking for her customers with rora dairy yogurt. ‘I like to use rora dairy natural yogurt when baking as it is additive and preservative free. I use this smooth, creamy yogurt as an alternative to milk to create lighter, fluffier cakes and scones which are totally delicious. My customers absolutely love them.’ Says Alice.

Alice has very kindly offered to share with our rora dairy customers two of her favourite yogurt recipes:


From Bakery Lane Yogurt Loaf


225g self raising flour

2tsp baking powder

175g caster sugar

3 eggs

50g sunflower oil

150g rora dairy yogurt

2 lemons (zest) 

 Lemon juice topping

Caster sugar/icing sugar 

 Sift together the flour and baking powder. Stir through the sugar. In a separate bowl whisk together the eggs, oil and yogurt. Add this to the dry mix and stir through the lemon zest. Put into a lined loaf tin and bake in the oven at 180 degrees for 25 minutes. Or until a skewer comes out clean. Whilst the loaf is in the oven, mix together lemon juice and caster sugar. Once the cake has come out of the oven, drizzle the lemon juice over the cake. Leave to cool on a wire rack. Once cake is cool, mix together lemon juice and icing sugar and decorate the cake. Use freeze dried raspberries or lemon rind for decoration. 


From Bakery Lane Yogurt Scones


450g plain flour 

3 tsps baking powder

50g sugar 

120g butter

220g rora dairy yogurt

100-150g blueberries or 1 lemon (zest & juice) & 40g poppy seeds 

 Mix together flour, sugar and butter until they resemble breadcrumbs. Add the yogurt and knead together. Fold in the fruit combination gently ensuring you don’t over mix. Roll out onto a floured surface to your desired thickness and use a scone cutter. Place on a lined baking tray and cook for 20-30 minutes at 180degrees. Check after 20 minutes. 

We at rora dairy are super excited to get baking Alice’s favourite yogurt recipes and hope you are too. We would love to hear how you get on and, even better, send us a picture of the results to our email address!

From us all at:

We are off to make some yogurt now so goodbye and we will back very soon!