- Canning jars
- Preparation time: 130 minutes
- Portion: 3 persons
- Three-quarter cup plain yoghurt, preferably Greek style, with live cultures
- One-quarter whole milk
- One-quart half-and-half milk
- One-pint heavy whipping cream (optional)
– Andy Warhol
- calories 270kcal
- protein 12.2g
- fat 54.6g
- carbohydrates 13.3g
- On a work surface, lay four clean cotton towels in a cross pattern, each with one end overlapping a few inches in the centre.
- Position a large baking dish or glass mixing bowl in the centre of the towels.
- Set the plain yoghurt on the counter to warm to room temperature while preparing milk mixture. Combine milk and half-and-half in a large, heavy, non-aluminium pot.
- Heat over low to moderate heat, stirring constantly, until mixture just comes to the boil. Immediately remove from heat and pour mixture into the waiting bowl.
- Add 1-pint whipping cream, if desired, for added richness.
- Allow mixture to cool to 112 degrees F (44 degrees C).
- Gradually pour 1 cup of the warm milk into the yoghurt, whisking constantly.
- Return the yoghurt-milk mixture to the bowl and stir well.
- Cover bowl with plastic wrap; wrap kitchen towels up and over bowl, covering completely.
- Let stand at room temperature until firmly set, 8 to 12 hours.
- Refrigerate yoghurt several hours or overnight to chill completely.
- Whole milk is high in natural fibre and iron and high in fat. Also said to have properties within them that help with food digestion by improving the Nutrition of it.