tag:blogger.com,1999:blog-6588271884913192260.post4629741849441403026..comments2024-03-06T08:37:48.183+00:00Comments on Pomiane: Recipe: Greek YoghurtPomianehttp://www.blogger.com/profile/05396853206841588293noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6588271884913192260.post-10724691379022727352011-08-28T16:18:22.330+00:002011-08-28T16:18:22.330+00:00I'm not convinced that's 'easier'(...I'm not convinced that's 'easier'(seems to me that boiling a litre of milk, stirring regularly, and then having to check that it has cooled down sufficiently to proceed takes more time than just putting a container of milk in a warming drawer)...but it is at least an option that requires neither an oven nor a deep fat fryer, so certainly an additional method. I must check with the Belforte's (who are half dutch) about 'hangop'; it's an entirely new one on me.Pomianehttps://www.blogger.com/profile/05396853206841588293noreply@blogger.comtag:blogger.com,1999:blog-6588271884913192260.post-48892806929638820782011-08-28T13:46:02.474+00:002011-08-28T13:46:02.474+00:00An easier way to do this: Boil 1 liter of UHT milk...An easier way to do this: Boil 1 liter of UHT milk,while stirring regularly. Let it cool until you can kep your finger in it for 8 to 10 seconds. Add 2 tbls of bio-yoghurt, put cling foil over in and wait 8 hours. That's it. You can use a linnen cloth as Pomiane does to make it thicker. In Holland we call it 'hangop'.Bernadettehttps://www.blogger.com/profile/00169774990199653310noreply@blogger.com