Yoghurt is produced when specific bacterial cultures are added to milk which results in fermentation. During this process the lactose present in milk is turned into lactic acid, which gives yoghurt its tart flavour
| Created by | Spinneys |
| Prep time | 20 minutes |
| Fermentation time | Two to 24 hours |
| Serves | Makes 500ml |
| Cuisine | Arabic |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 41 |
| Fat | 1.82g |
| Saturates | 1.2g |
| Protein | 1.9g |
| Carbs | 3.8g |
| Sugars | 1.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Cooking Instructions
Download PDF1
Pour the milk into a pot placed over a medium heat. Slowly heat to 80°C, or until frothy. Whisk every now and then to keep the milk from scalding at the bottom of the pot.
2
Pour the hot milk into a sterilised glass jar. Leave it to cool to 40°C.
3
Once the milk is cooled, add the yoghurt. Maintain the temperature at 40°C, for 2-24 hours depending on taste preference.
