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Yoghurt
Yoğurt
Preparation info
- Difficulty
Easy
Appears in
Published 2016
The word is Turkish, and it was brought west to the shores of the Mediterranean by the early nomadic Turks. It is easy to make, and each new pot is a sort of miracle.
Ingredients
- full cream milk
1½ pints - live Greek yoghurt
1 tbsp - runny honey
Method
- Boil the milk for two minutes, stirring to prevent it rising out of the saucepan. Cool the pan in a bowl of cold water until you can comfortably dip a finger in the milk.
- Beat in the yoghurt and honey with a pinch of salt.
- Pour the milk into impeccably clean glass jars, or a bowl, and cover it: some people use a thermos flask. Keep the jars or bowl at room
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