Yoghurt, Mark 2
Well here is the mark 2 of yoghurt. The last version was a little stringy and while the taste was okay I like a more robust texture and a little more tartness along with a little more sweetness.
- 1000ml Whole milk
- 50g of Whole milk powder
- 20g of Granulated sugar
- 2g of Pectin
Bring this up to 85c and keep at temp for 60 minutes.
Let cool until it goes under 45c
- .2g yoghurt culture
- 1g Xanthin gum
Ferment for 12 hours then place in fridge to chill overnight.
We shall see how this goes!