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A delicious yoghurt and lassi for summer

YOGHURT Bring milk (not rapidly) just to the boil – raw unpasteurised is best, second best is organic non-homogenised A2 milk. Let the milk cool to 40 degrees Celsius. Add yogurt starter (the first time you make it you will need to use a starter – a good one – but afterwards you can use yogurt from your previous batch as a starter). Use about 1⁄4 teaspoon of starter to 1 cup     of milk. Stir the starter thoroughly...