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Yoghurt Recipe
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Ingredients : |
1 liter
30 ml |
pints
milk, (or, for low fat yoghurt, milk powder and water mixed according to
instructions on the tin)
low fat
plain yoghurt, from a previous batch, or commercially made |
Method :
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Bring the milk or milk powder and water
mixture to the boil and leave to cool to 43oC (110oF).
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At this point you will be able to dip
in your finger without its feeling hot.
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Stir in the yoghurt "starter" and pour
into a wide-necked vacuum flask or a bowl.
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Cover the flask or bowl and leave
undisturbed (the bowl in a warm place) for 8-10 hours.
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Store the yoghurt in the refrigerator
for up to 7 days, reserving a little for the next batch.
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Use yoghurt as a substitute for cream,
in baking, as a topping, a garnish, to make drinks and as a dish in its
own right.
Serves 4
Per
serving : 10 g fat, 0 g fiber
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You can purchase the above ingredients here
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