450ml milk
1 tbsp yoghurt with live cultures
1 tbsp powdered skim milk (for a thicker texture)
Put the milk into a clean saucepan and bring to the boil briefly. Cool to blood temperature (37°C).
Add 1 tbsp of yoghurt (with live cultures) brought from a fresh reliable source and mix thoroughly. At this point you can also add the skim milk powder.
Pour into a vacuum flask and secure with a stopper. Leave to stand undisturbed in a warm place for 10 hours. Once it has been made it can be kept in the fridge for 6 days.
After fermentation, you can add flavours such as raspberries, apricot, NOMU Sweet Rub, NOMU Vanilla Paste, nuts or raisins. Sweeten with unrefined sugar or honey.
From Richard & Mouse Poynton, “Cleopatra’s Mountain Farmhouse”, 2004
450ml milk
1 tbsp yoghurt with live cultures
1 tbsp powdered skim milk (for a thicker texture)
Put the milk into a clean saucepan and bring to the boil briefly. Cool to blood temperature (37°C).
Add 1 tbsp of yoghurt (with live cultures) brought from a fresh reliable source and mix thoroughly. At this point you can also add the skim milk powder.
Pour into a vacuum flask and secure with a stopper. Leave to stand undisturbed in a warm place for 10 hours. Once it has been made it can be kept in the fridge for 6 days.
After fermentation, you can add flavours such as raspberries, apricot, NOMU Sweet Rub, NOMU Vanilla Paste, nuts or raisins. Sweeten with unrefined sugar or honey.
From Richard & Mouse Poynton, “Cleopatra’s Mountain Farmhouse”, 2004
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