I bought the Greek yoghurt culture. When I made my first batch, I put quite a lot of cream in it, probably more than I should have. The result was a yoghurt so thick you can almost stand a spoon it it. Amazing. My way of achieving good consistency in yoghurt is to bring the milk very slowly up to just below boiling point and let it simmer there for a good long while until it becomes frothy like the top of a cappuccino.
5 years ago
Freshly Fermented has a
4.9
average rating
from
1,651
reviews
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