24-hour fermented yoghurt from Gut Gastronomy: Revolutionise Your Eating to Create Great Health (page 52) by Vicki Edgson and Adam Palmer

  • full-cream milk
  • live yoghurt
  • Serves : Makes 950ml (1 pint 12 fl oz/ 4 cups)

  • EYB Comments

    Can substitute goat's milk for full-fat milk. Requires 24-hour ferment time.

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

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

    Can substitute goat's milk for full-fat milk. Requires 24-hour ferment time.

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