reparing a fermented product as healthy as yoghurt at home requires a temperature-controlled environment over a long period of time – something very easy to achieve with the DEPAN 710-IK baker’s program 15 – and a “live” yoghurt to start the process (so-called “dairy desserts”, which do not need to be cold, are not suitable). We will get a homemade yogurt, creamy and ready to eat as a dessert, breakfast or base ingredient for sauces such as tzaziki.
Productos con los que prepararla
Ingredients
- 1 litre of milk (whole milk will be more creamy, preferably at room temperature)
- 1 unsweetened plain yogurt (no dairy desserts)
- If desired (2 tablespoons (about 50 g) of powdered milk)
Instructions
- Place the stirring rod in the bread container. Add the milk, yogurt and, if desired, the milk powder and activate program 15.
- Once the cycle is over, pour the yoghurt into one or more clean jars and put them in the fridge. When it is cold it will be ready to consume.