Natural yogurt
Preparation
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. |
Tips
- 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
Quantity | Ingredient |
---|---|
1 litre | whole milk |
2 tbsp | natural yogurt |
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