|1 litre whole milk, pasteurized|
|2 tbsp natural yogurt, made from pasteurized whole milk|
|Pour the milk into a tall litre measuring jug. Add the yogurt and whisk well.|
|Clean the jars well and place on the perforated cooking tray.|
|Pour the yogurt and milk mixture into the jars. Put the stainless steel tray into the cold cooking space. Steam.|
|Steaming 40°C for 8 Hrs|
|Leave the yogurt to cool down. Store covered in the refrigerator.|
- If using raw milk, it must first be brought to the boil and then cooled.
- Yogurt will keep in the refrigerator for several days.
- Perforated stainless steel tray
- 6 yogurt jars à 180 ml
|1 litre||whole milk|
|2 tbsp||natural yogurt|
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