DC Challenge: Yoghourt

3 thoughts on “DC Challenge: Yoghourt”

  1. Love this way of making very thick yoghourt, which is my way for a good yoghourt. I will make it for sure, following your post. Thanks!

    1. Hi Anna! In total it probably took about 20 hours, maybe 22. It takes very little time to heat and cool the milk, but then the yoghourt needs to incubate for 8 hours. (Longer = firmer, but also more sour.) This particular recipe then recommends leaving it in the fridge for 8 hours (that step was new for me), and I strained it for about 4.

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