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  • Homemade yoghurt
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    This recipe suffices for the two following cheese recipes.
    By Andreas Viestad

    Homemade yoghurt

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    PREPARATION:

     
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      In a medium pot, combine milk and bacteria culture (yoghurt) and stir. Heat, uncovered, to 98°F (37°C). Cover with a kitchen towel and leave to rest in room temperature over night. Remove skin. The yogurt can be served as is, with fruit, honey, nuts or the like – or be used as a basis for your own homemade cheese.

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    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S07 E03 The Mother of Invention and tagged , . Bookmark the permalink.
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  • PREPARATION:

     
    • 1

      In a medium pot, combine milk and bacteria culture (yoghurt) and stir. Heat, uncovered, to 98°F (37°C). Cover with a kitchen towel and leave to rest in room temperature over night. Remove skin. The yogurt can be served as is, with fruit, honey, nuts or the like – or be used as a basis for your own homemade cheese.

    Print Friendly
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