Yogurt from The Brooklyn Cookbook (Knopf Cooks American Series) (page 298) by Lyn Stallworth and Rod Kennedy Jr.

  • milk
  • yogurt

  • EYB Comments

    Needs to set in a warm place for 6 hours. Then it's refrigerated.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Syrian lentils with rice (Em-jad-da-ra)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Needs to set in a warm place for 6 hours. Then it's refrigerated.

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