Quote:
Originally Posted by Tania
It was a great pleasure to share these with you Jeannine!
The thinner (Filmjolk) yogurt is a Scandinavian yogurt, so I am sure it is known in Europe better than here. Somebody told me that scalding milk will make it a bit thicker, but I have not tried it yet - I figured why do that if I already have the thicker one?  |
You don't have to fully scald it. I bring it to 185°F (85°C) and then back down to 110°F (43°C) before adding the other ingredients. But this is because I like a smoother thicker version.
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