Preparation info
    • Difficulty


Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

  • About

Yogurt can be made from whole-fat milk or skimmed milk, by simply adding a tablespoon or two of already cultured natural yogurt and keeping it at the right temperature for the lactic streptococci and lactobacilli to become active. This must not vary more than a couple of degrees, or the bacteria become petulant and uncooperative.

The foolproof way to make yogurt at home is in a yogurt-maker, which is no more than a low-power heater with a thermostat, which keeps the milk at a consta