Home-made yoghurt (1)

Home-made yoghurt (1)

By
From
Encyclopedia of Food and Cookery
Makes
375 g

Ingredients

Quantity Ingredient
500ml milk
2 tablespoons plain yoghurt

Method

  1. Heat milk to boiling in casserole dish and when froth starts to rise remove from heat. Leave until milk is warm, then beat 2 tablespoons milk into yoghurt and set aside.
  2. Allow remaining milk to cool to a little more than lukewarm (45°C). Remove skin on top of milk and gently mix in yoghurt starter, stirring only a few times to blend.
  3. Cover dish with lid, wrap in a blanket or thick cloth and leave undisturbed in a warm place for 8–10 hours or until thickened. Chill for at least 4 hours before using.
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