Yoghurt

This is based on the Moro recipe, which itself is based on a recipe dating back to 10,000 BC. I used the lovely raw milk and cream and yoghurt (as the starter) from Hurdlebrook.

Makes about 500 g

Ingredients

1 litre full-fat milk; 150 ml cream; 75 g live yoghurt

Preparation

Pour the milk into a saucepan (it should be no more than two thirds full) and bring to the boil whilst stirring frequently. Once boiled turn down to a simmer and reduce to between a half and two thirds. Take off the heat and pour into a bowl. Stir in the cream and mix well.

Allow the mixture to cool until you can dip your finger in and count to ten. It can’t be too hot or this will kill the bacteria and too cold and the bacteria won’t be active enough.

Cover with clingfilm and leave overnight for about 8 hours until a thick set culture has formed. When set mix together and refrigerate.

You can then use this yoghurt to make labneh.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: