Difference between revisions of "Home yogurt"
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(Created page with " Other recipes | Savory sauces and side dishes Trying this for the first time. Based on [https://www.theguardian.com/lifeandstyle/2014/jan/...") |
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# Heat milk in a pan to 85°C. | # Heat milk in a pan to 85°C. | ||
# Allow to cool to 45°C. | # Allow to cool to 45°C. | ||
| − | # Stir in live yogurt and | + | # 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. | # Leave at room temperature for 8-12 hours. Try the yogurt, if good, pour into jar and pop into fridge. | ||
[[Recipes | Other recipes]] | [[Recipes | Other recipes]] | ||
Revision as of 13:15, 20 January 2024
Other recipes | Savory sauces and side dishes
Trying this for the first time. Based on [1].
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.
