This recipe is for a 2 litre container
Cut recipe in half to obtain 1 litre
** It is very important to bring temperature up to 82°C (180°F) since the powdered milk and the gelatine did not go through the same pasteurization process as the Grand Pré UHT milk. However if you don’t add any other ingredients, a maximum temperature of 42°-44°C (108°-112°F) is sufficient.
** This yogurt can easily replace sour cream in any recipe.
** To obtain an accurate reading of the milk temperature, keep the thermometer in the milk for at least 30 seconds.
Conservation: 3 to 4 weeks.