Sunday, 24 April 2016

Extra Creamy Yogurt.

Yogurt, yoghurt, or yoghourt is a food produced by bacterial fermentation of milk.
This is a richer yogurt than the simple homemade version – thick and creamy and mild tasting.

400ml organic milk
100ml single cream
2 tbsp milk powder
3 tbsp yogurt at room temperature

Bring the milk and cream up to 46C – or as near to that as you can, then whisk in the milk powder till it has dissolved.
Pour into the yogurt and stir, then tip into a spotlessly clean, warm bowl.
Wrap in clingfilm, then put in a warm place (such as the airing cupboard) with a hot water bottle close to it and a towel placed over the top.
Leave overnight.
Transfer to the fridge, covered, where it should keep in good condition for a few days.

- Nigel Slater's yogurt recipes | Life and style | The Guardian

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