Ingredients:
500ml cream
1/4 cup double cream yogurt
Method:
In a small pot, add cream and place over high heat.
Heat cream until just under boiling (bubbles will form at the top)
Remove from the heat and allow to cool.
In a bowl, whisk together 1/2 cup heated cream with the yogurt.
Once the remaining cream has cooled enough for you to stick your finger in comfortably but still quite warm - stir in the cream and yoghurt mixture.
Place lid tightly on pot and place pot in your haybag for 12-24 hours (depends on you - the longer you leave it, the less carbs, but the more tangy it will be).
If you dont have a hay bag, you can wrap it in blankets and keep it in a warm draft free space.
Line a sieve or colander with disposable kitchen towelling or muslin cloth etc, and strain yoghurt enough for your preferred thickness. (Took me about 5-6 hours).
Enjoy!
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