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Justine Pattison

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French-style Yoghurt

Print Recipe
These little lightly-set yoghurts are mild and naturally sweet. They are very easy to make and can be stored in the fridge for up to 3 days. Top with fresh berries for a delicious healthy breakfast, or serve as a simple snack any time. Use small heat-proof glass pots or ramekins which hold between 125 and 150ml.
Course Breakfast
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Servings 6
Calories 76

Ingredients

  • 600 ml full-fat milk
  • 75 g plain natural live yoghurt (not low-fat)

Instructions

  • Pour the milk into a large saucepan and bring to boiling point, stirring occasionally. Watch the milk carefully because it cold boil over – using a big pan makes this less likely. As soon as the milk begins to boil, reduce the heat so the temperature drops quickly.
  • Simmer the milk gently for 2 minutes, stirring occasionally with a wooden spoon. Remove from the heat, pour into a large heat-proof measuring jug and leave to cool for 30 minutes. Stir every now and then so a skin doesn't form.
  • Whisk the yoghurt into the milk and pour the mixture into six 125ml ramekins of heat-proof glass pots. Cover each one with foil and press around the edge to seal. (This will prevent water dripping on to the yoghurts as they cook.)
  • Place in the slow cooker, ideally in one layer. Add about 500ml cold water (it shouldn't rise more than halfway up the bottom layer of the pots) and cover with the lid. Cook on LOW for 30 minutes then turn off the slow cooker and leave to stand for 6-8 hours before transferring to the fridge. Keep chilled and eat within 3 days.
  • This recipes cooks for 30 minutes on LOW, and is left to stand for 6-8 hours afterwards.

Notes

Cooks Tip: Ceramic cooker pots work best for making yoghurt as they retain heat much better. If using a metal slow cooker pot, you will need to remove it from the slow cooker base after the cooking time and cover the closed pot with a thick, dry towel to help retain the heat, otherwise the yoghurt may not set thickly enough. 

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My gooey microwave ‘baked’ camembert is featured i My gooey microwave 'baked' camembert is featured in @dailymailweekend today, along with scrambled eggs, warm fruit compote and pitta bread pizzas - all taken from Ping!⁠
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#microwaverecipes #microwave #Ping! #weekendmeals #weekendrecipes
My latest book – PING! – is published today.⁠
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It’s a collection of over 100 energy-saving, family-friendly recipes cooked using just a microwave oven. ⁠
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It’s a bit of departure from my recent books, but one I hope you'll find useful – and perhaps intriguing too. There's something fascinating about cooking in the microwave and, even though I’ve been using them for many years, I was surprised by the huge variety of different - and very delicious - dishes that could be cooked successfully using microwave power alone. Everything from easy curries and 'casseroles', to lasagne, barbecue-style chicken, spicy rice, banoffee pie, sticky toffee pudding, rich chocolate brownie and lemon drizzle cake! ⁠
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If you do fancy taking a peak at Ping!, you can find it in your local bookshop, online and via the link in my bio.⁠
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#microwaverecipes #microwavemagic #quickandeasymeals #familymeals #energysaving #tastyinminutes #microwavecuisine #convenientcooking #microwaverecipebook #justinepattison⁠
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For a healthy midweek meal, why not try a simple v For a healthy midweek meal, why not try a simple veggie bolognese? Taken from my slow cooker book, this one makes four really generous servings or six smaller portions. It freezes very well and can be used for a lasagne, pasta bake or base for veggie cottage pie. Perfect if you like to go meat-free or simply fancy a change.⁠
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Click in the link in my bio to take you to the recipe.⁠
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#slowcooker #healthymidweekmeals #meatfreerecipes ⁠
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Slow cooker pulled pork makes an easy meal for ove Slow cooker pulled pork makes an easy meal for over the weekend. My version is rich and spicy - perfect for piling into warmed wraps with pink pickled onions, avocado, soured cream and shredded lettuce. ⁠
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