Home yogurt: Difference between revisions
From Sam J Wiki
Jump to navigationJump to search
(→NetApp) |
|||
| Line 12: | Line 12: | ||
# Allow to cool to 45°C. | # Allow to cool to 45°C. | ||
# Stir in live yogurt and pour into a warmed flask and screw down the top. | # Stir in live yogurt and pour into a warmed flask and screw down the top. | ||
# Leave at room temperature for | # Leave at room temperature for 16 hours. Try the yogurt, if good, pour into jar and pop into fridge. | ||
[[Recipes | Other recipes]] | [[Recipes | Other recipes]] | ||
Revision as of 11:58, 21 January 2024
Other recipes | Savory sauces and side dishes
Trying this for the first time. Based on How to make yogurt.
Yogurt
Ingredients
- 400ml whole fat milk.
- 36ml starter culture yogurt at room temperature. (I'm using Yeo valley).
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 16 hours. Try the yogurt, if good, pour into jar and pop into fridge.
