Woodruff yoghurt
Infusing the milk with woodruff before making the yoghurt gives it a delicate aroma reminiscent of tonka bean. In this recipe we use a blast chiller with a yoghurt programme. This way, you work hygienically, consistently and time-savingly.
Makes 8400ml.
Allergens and dietary requirements
- Cow's milk
- Lactose
- Vegetarian
Ingredients
4
g
woodruff, dehydrated8
l
whole milk400
ml
yoghurtPreparation method
- Boil the milk gently for 5-6 minutes, then add the woodruff.
- After about 20 minutes, pass through a fine sieve.
- Then let it cool to 30°C for pourable stirred yoghurt or to 45°C for firm yoghurt.
- Add the yoghurt to the cooled milk and mix well.
- Next, this base has to ferment into yoghurt. This can be done in two ways:
- Cover the mixture and put in the blast chiller on a yoghurt programme.
- Leave this mixture covered for 12 hours in a proofing chamber at 30°C or at 45°C (stir or firm yoghurt) for the desired result.
- In the case of stirred yoghurt, stir the yoghurt.
- Let the yoghurt cool in the refrigerator before use.
- The yoghurt will keep for 2 weeks in the fridge.
Serving suggestions
- Delicious in a dish with rhubarb, strawberry, and Vervain.
- Pairs well with white chocolate, blood orange, and ginger.
- Perfect with chamomile, blackberry, and raspberry.
