Table of Contents
Advertisement
Plain yoghurts
Makes 9 yoghurts
1 l whole milk
or 1 l soya milk
or 1 l goat's milk
or 1 l ewe's milk
125g yoghurt
Yoghurts
54
Preparation: 5 min
Cooking: From 8-12 hours at 40°C
Resting time: 3 hours in the refrigerator
1.
Combine 1 litre of milk with the yoghurt in a
large jug.
Pour the mixture into the pots without their lids
2.
and place these in a steamer basket. Do not put
any water in the water tank.
3.
Put the steamer lid on and cook for 8-12 hours
at 40°C.
For a creamy consistency, cook for 8 hours, but if
you prefer a firmer consistency, cook for the full 12
hours.
If you use semi-skimmed milk, yoghurts will be
runnier and have a more acidic taste.
Goat's milk also produces a runnier consistency.
For further advice and useful tips, turn to page 13.
Advertisement
Table of Contents
