Plain yoghurt
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11 ratings
Preparation : 3 h 5
Cooking : 8 h 
Total time : 14 h 5 Rest : 3 h
9 pots
1 L of whole milk
125 g of plain yogurt
Associated products
Chef's tip
Yogurts cooked for 12 hours are firmer. Those cooked in 8 hours are creamier. If you use semi-skimmed milk, your yogurts will be less firm and more acidic. Goat's milk also produces more liquid yoghurts.
RECIPE STEPS
1In a pitcher, mix the milk with the yogurt.
- 125 g of plain yogurt
- 1 L of whole milk
2Pour the obtained mixture into the jars and place them in the steamer basket without putting water in the tank.
3Put the lid on and let it cook between 8 hours and 12 hours at 40 °C.
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