MultiYo Microbiome Yogurt
MultiYo Microbiome Yogurt
Yogurt has separated
Yogurt has separated
Just give it a stir
Yogurt after a quick stir
Yogurt after a quick stir
Drinking yogurt
Drinking yogurt
Made using full cream milk and contents of one sachet of MultiYo
Thick, greek-style yogurt
Thick, greek-style yogurt
Made using full cream milk with four heaped dessertspoonfuls of dried full cream milk powder and contents of one sachet of MultiYo
Bringing pasteurised milk to the boil
Bringing pasteurised milk to the boil
This is easily done in a double saucepan (bain-marie) as it won't burn on the bottom. This heating changes the proteins in the milk (denatures them) so you get an even texture. If you do not do this, the yogurt will separate into lumps and clear liquid (curds and whey)
Skin of casein
Skin of casein
Some people are allergic to the casein that naturally occurs in milk so it can be removed by boiling pasteurised and when cool removing the skin of casein. If casein is not a problem, whisk it back into the liquid.