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LOCATION: Recipes >> Eggs Dairy >> Yogurt 10

Print this Recipe    Yogurt 10

Greek Style Yogurt
Yield: 450 ml (approx.)

450 ml milk
3 tablespoons double cream
2 teaspoons natural yogurt; preferably Greek-style

Sterilise a thermos flask, saucepan, basin, cup, spoons and
thermometer by immersing in boiling water or using a commercial
sterilising solution.

Blend together the milk and cream in a liquidiser, pour into a pan
and bring to the boil. Simmer for 10 minutes, then cool to 43 C
/ 109 F. Blend yogurt with a little of the warm milk then stir in
remaining milk.

Pour into a vacuum flask, seal and leave for 6 hours. Turn into
a basin and cool by standing the basin in cold water and stirring
the yogurt. Cover the basin and refrigerate for 4 hours to thicken.
For a thicker texture line a colander with muslin, pour in yogurt
and drain for 2 hours. Will keep for 3 days in a refrigerator.
Use as an ingredient or serve with honey and nuts as a dessert.

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