Natural yogurt

  •  Download PDF

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

Customer reviews

There are no customer reviews yet. Be the first to submit a review.