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Make your own yoghurt

Recipe from: 11/1/1997 12:00:00 AM
Ingredients 2
Servings 0


  • 500
    full cream milk
  • 30
    natural yoghurt with AB cultures


1. Bring milk to the boil and boil for 2 minutes. Remove from heat and allow to cool to 45 ºC. If you don't have a thermometer, test by putting your finger into the milk. You should be able to hold your finger in the milk until the count of 10, by which time it will start stinging. 2. Remove skin from the milk and beat 30 ml of the milk into the yoghurt. Stir yoghurt mixture into the remaining milk until just blended. 3. Pour into a flask and seal closed. 4. Leave undisturbed for 8 to 10 hours, or until thickened. Chill for 4 hours before using.

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