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
Preparation 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.
