Tuesday, 11 October 2011


Some milk and a little yogurt (about 3 tablespoons).


· 4 1/2 cups of whole-milk (preferably organic)
· 3 tbsp of yogurt


1. Pour the milk in a stainless steel pot; bring to a boil over medium heat. As soon as steam appears, lower the heat and let the milk simmer 2 minutes, then turn off the heat. Let the milk cool until it is still very warm but you are able to stick a finger in and count to 10 (barely); the temperature should be about 100 to 110F. Remove the top layer.

2. At this point, take the yogurt and whisk rapidly adding 3 or 4 tablespoons of milk to it. Add more milk to the yogurt, whisking until the two are combined well. Transfer the yogurt and milk mixture back into the pot, whisking to combine all. Cover the pot and place in a cupboard for 6 to 8 hours undisturbed.
3. After that time, the yogurt is made. Transfer to a bowl, cover and refrigerate until needed. (Drain it of extra whey before storage).

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