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From: theyounghegelians
Category: Other stuff
Date: 30 August 2003
Take another litre of milk.
Boil it.
Cool it to blood temperature.
Mix in some spoons of live yoghurt - the type you use will affect what comes out - nice smooth creamy will make more nice smooth creamy, set will make set. In any case your version may be a little flakier than the original - but it will be great in mass.
Somehow contrive to keep it at 30-50 degrees C for at least three hours - in the oven, in the airing cupboard, or wrapped in a blanket.
Cool your home-made live yoghurt.
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