| Recipe info |
Category:
LEBANON/BASICS
Rating:
0.00
Contributor:
n/a
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Yoghurt áÈä
INGREDIENTS:
For 8 cups of yoghurt or ½ kg (16 oz) strained yoghurt.
8 cups milk
½ cup yoghurt
1 tspn salt (as desired)
PREPARATION:
Bring milk to a boil. Place aside until tepid.
Stir in yoghurt. Cover pot with lid. Wrap pot with a wool cover. Place in a warm place for 6 hours.
Remove lid. Stir in salt. Cool in refrigerator for 3 hours.
For Strained Yoghurt:
Pour the cold yoghurt into a cheese cloth bag.
Tie and let hang for 12 hours.
Note: You should double the time of straining the yoghurt when you double the quantity of yoghurt. |
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