Greek yogurt (New window) no longer needs to prove its worth: it is an excellent source of protein and a good ally for a snack or breakfast. But once you eat it with fruit or granola…
Ingredients
1.25 liters (5 cups) 3.25% whole milk
50 g (1/2 cup) milk powder
1 sachet of 5 g yogurt culture powder
Preparation
In a saucepan over medium heat, heat the milk and dry milk, stirring, until a thermometer reads 185°F (85°C). Remove from the fire.
Place the saucepan in an ice water bath and let cool until the thermometer reads 45°C (110°F). Remove the pan from the water.
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