Home yogurt: Difference between revisions
From Sam J Wiki
Jump to navigationJump to search
(→NetApp) |
(New page: {{:Events_2008_4_24}}) |
||
| Line 1: | Line 1: | ||
[[Recipes | Other recipes]] | [[Recipes#Savory | Savory sauces and side dishes]] | [[Recipes | Other recipes]] | [[Recipes#Savory | Savory sauces and side dishes]] | ||
Trying this for the first time. Based on [https://www.theguardian.com/lifeandstyle/2014/jan/18/how-to-make-yoghurt-make-your-own?fbclid=IwAR1SiehV_oDv7xEkws1Bpt4O-yGs-fOuM4LgJKO4ki8ars1LYenkyb698Lg]. | Trying this for the first time. Based on [https://www.theguardian.com/lifeandstyle/2014/jan/18/how-to-make-yoghurt-make-your-own?fbclid=IwAR1SiehV_oDv7xEkws1Bpt4O-yGs-fOuM4LgJKO4ki8ars1LYenkyb698Lg How to make yogurt]. | ||
= Yogurt = | = Yogurt = | ||
Revision as of 13:19, 20 January 2024
Other recipes | Savory sauces and side dishes
Trying this for the first time. Based on How to make yogurt.
Yogurt
Ingredients
- 500ml whole fat milk.
- 45ml starter culture yogurt at room temperature.
Directions
- Heat milk in a pan to 85°C.
- Allow to cool to 45°C.
- Stir in live yogurt and pour into a warmed flask and screw down the top.
- Leave at room temperature for 8-12 hours. Try the yogurt, if good, pour into jar and pop into fridge.
