Label
All
0
Clear all filters
Appears in
The Cooking of the Mediterranean

By Jane Grigson

Published 1991

  • About

Yogurt the best is made from rich sheep’s milk, and comes with a crust on top like clotted cream. Increasingly available here at specialist shops. Goat’s and cow’s milk yogurts sometimes benefit from the addition of cream.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title