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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s