Ingredients:
- 1l raw milk
- 125ml yogurt
- 6 tablespoons almond meal
- 8 tablespoons concentrated milk (sweet)
Directions:
- Boil the raw milk and remove from the heating source.
- Add the almond meal and let it cool until reaches 40ºC (or until you can keep your finger inside for 5 seconds).
- Add the yogurt and the concentrated milk in the boiled milk.
- Pour the composition in ceramic pots.
- Cover the pots with foil and tie them with rubber band.
- Put the pots in the oven in a tray or on a baking stone at 50ºC for 2 hours. Turn off the oven, without opening its door and let them stay inside over night. If you have a yogurt maker use it according to the instructions. I don't have one, and I really like to use my oven instead.
- In the morning, put the pots in the fridge and serve them after 4 hours.
Recipe inspired from Alix Lefief-Delcourt - "Yaourts Inratables", page 60.
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