Yoghurt

Yoghurt

By
From
Sugar Free
Photographer
Victoria Wall Harris

Ingredients

Quantity Ingredient
2 litres full-fat milk
120ml live natural yoghurt, at room temperature

Method

  1. Place the milk in a lidded, ovenproof pan and slowly heat to 80°C. Remove from the heat and cool to 45°C. Pour 200ml of the milk into a mixing bowl, stir in the yoghurt, then pour the mixture back into the milk pan. Stir, cover and wrap the pan in 2 tea towels. Switch on the oven light (don’t switch the oven on), place the pan inside and leave for 4–8 hours, or until set to the desired consistency. For Greek-style yoghurt, tip into a muslin-lined colander set over a bowl and leave to drain until thick and creamy. Store in an airtight container in the fridge.
Tags:
sugar free
healthy
clean eating
good for you
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