yogurt

I attended Chris Ashby & Merfyn Lewis’s Yogurt & Fermented Products course at Reaseheath College, in July 2006:

it proved thoroughly worthwhile, as it taught me not only the art behind a ‘simple’ set or stirred yogurt but also of how to make a deliciously creamy fromage frais; culturing cream into creme fraiche & soured cream; & making fermented milk drinks such as buttermilk, lhassi & kefir.  As my experimentation gathers pace, I’ll share my trials & tribulations with you; in the meantime, please don’t go away – ‘watch’ the rest of my Blog for now, & keep an eye on ‘this space’ for further yogurty updates!

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