1 POT (175g) OF NATURAL YOGHURT (MADE WITH COW’S MILK, GOAT’S MILK OR SOY MILK)
1 L OF COW’S MILK, GOAT’S MILK OR SOY MILK
1. Insert the mixing accessory and bring the milk to the boil by setting it to 100°C, speed 1 for 8 minutes. Subsequently, leave it to cool to approximately 38°C.
2. Add the yoghurt and mix it gently for 1 minute at speed 3.
3. The mixture should now be kept warm for 9 hours. You can either do this with pots and a yoghurt maker or set the machine to 40°C, speed 0 for 2 hours. After this time, take the bowl with the lid on and wrap it in a blanket. After another 7 hours, pour the mixture into a container or some glass tubs and place it in the refrigerator. Wait at least 1 hour before eating the yoghurt. It should be consumed within 7 days. Keep 1 tub (with at least 6 or 7 tablespoons in it) apart to use when making another litre of homemade yoghurt.