Making yogurt means rearranging the curds and whey of milk. It takes two ingredients and a water bath to make a smooth bowl of yogurt perfect for a sauce base or snack.
Find the full written recipe here.
[fve]https://www.youtube.com/watch?v=PMInAL7JRRo[/fve]
About the Book
Step into the world of Scandinavianish with NØRTH. From Swedish comfort classics to Danish smørrebrød and new twists on Nordic flavors, this cookbook invites you to explore the rich taste of the North in your own kitchen.
All recipes are presented with both imperial and metric measurements. Available in premium paperback, and for instant download for tablets, phones and computers.
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I already make my own yogurt but I have to congratulate you on a video that makes clear how easy and dependable the process actually is. I’ve shared my method with friends many times to polite responses but when I shared your video several have already reported that they made their first batches and are delighted with the results.
I make mine a little differently. I’m sure you also add flavors when the spirit moves you but I wonder if you’re familiar with Vietnamese style with condensed milk added to the heating milk. It gives it a pleasant sweetness that just takes the edge off the tart part of the profile.
My other big exception is that I — like many other home cooks, I’m sure — don’t have a sous vide rig. But I do have a microwave with an insulated cavity. I simply inoculate and jar my yogurt and place it in the microwave overnight. In the morning I transfer it to the fridge. In the colder months I put a teapot of boiling water in there with the jars. Perfectly passive and effective!