Recipes with Start-yogurt (I usually use ymer from thise with great success)
Base recipes Scalded food in glass or suitable plastic container Sweet or semi- Start-yogurt (I usually use ymer from thise with great success) ...
Warm the milk up to 80 - 85 gr. Be careful not to burn it on. This changes the protein structure so that the yogurt becomes thicker while pasteurizing it. It cools to a temperature of approx. 55 gr.
Mix well in the scalded container with the starter yogurt
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