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Basic recipe for making yoghurt at home without the yoghurt maker and without lactic ferments, to prepare healthy and genuine products while saving and gaining practicality. Yogurt is made by fermenting whole, semi-skimmed or low-fat milk, and can vary in firmness and flavor. Yogurt must contain live and active bacteria, which precisely give it the typical acid flavor.
INGREDIENTS
2 lt Fresh whole milk
2 tablespoons of Greek yogurt
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