Home yogurt: Difference between revisions
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[[Recipes | Other recipes]] | [[Recipes#Savory | Savory sauces and side dishes]] | [[Recipes | Other recipes]] | [[Recipes#Savory | Savory sauces and side dishes]] | ||
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 12:37, 21 January 2024
Other recipes | Savory sauces and side dishes
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.
