FRIJE

Instructions

• 1.   Pour the milk into a saucepan and heat it with a thermometer. When it reaches above 87°C (189°F), remove the saucepan from the heat, it will decrease a few degrees. Let it heat between 80 and 87°C (176-189°F) for 15-20 minutes.
  Occasionally whisk the milk (to form a foam on the surface) if you want to avoid the formation of a skin.
• 2.   Let the milk cool to reach the optimal inoculation temperature, which is between 45 and 55°C (113-131°F). For a firm and slightly acidic yogurt, inoculate at 55°C (131°F). The higher the inoculation temperature, the more acidic and less firm the yogurt will be. Note: the starter culture should not come into contact with milk at a temperature higher than 60°C (140°F). It would be fatal.
• 3.   Add the yogurt and mix with a whisk.
• 4.   Pour the mixture into your jars (e.g. glass jars), close them, place them in your yogurt maker, and wait for 4 to 7 hours. Leave them longer if your yogurt hasn't set enough. The longer you leave them, the more acidic they will become.
• 5.   Store in the refrigerator and enjoy!
  Don't forget to save one of your yogurts to use as a starter for your next batch.

Notes & Suggestions

• The yogurt used as a starter should be fresh.
• For this recipe, you will need a kitchen thermometer and a yogurt maker.
• 1 liter of milk yields 1 liter of yogurt!
• It is preferable to use farm-fresh milk, but whole milk can be used as a substitute.

Nutritional information *