{"id":889,"date":"2009-01-23T17:06:59","date_gmt":"2009-01-23T04:06:59","guid":{"rendered":"http:\/\/www.frot.co.nz\/design\/recipes\/?p=889"},"modified":"2021-05-18T09:42:56","modified_gmt":"2021-05-17T21:42:56","slug":"acidophilus-yoghurt","status":"publish","type":"post","link":"https:\/\/www.frot.co.nz\/design\/recipes\/acidophilus-yoghurt\/","title":{"rendered":"Acidophilus Yoghurt\u00a0"},"content":{"rendered":"<p style=\"text-align: left;\">This type of yoghurt is a bit more complicated to make than kefir or the room temperature yoghurts, as it is temperature sensitive. But it doesn\u2019t require a special starter, and some people prefer the taste. This yoghurt won\u2019t be as thick as commercial yoghurt. You\u2019ll need a candy thermometer to make it.<\/p>\n<ul>\n<li style=\"text-align: left;\">0.9 litre (1 US quart) fresh, whole milk (raw is best, but pasteurised will do, as long as it\u2019s not homogenised or UHT)<\/li>\n<li style=\"text-align: left;\">120ml (1\/2 cup) unsweetened, whole milk yoghurt (either from a previous batch, or good quality commercial)<\/li>\n<\/ul>\n<p style=\"text-align: left;\" align=\"center\">Gently heat the milk to about 43C (110F). Stir in the starter. If you have a yoghurt maker, pour into the yoghurt maker and leave for about 12 hours, or until it thickens up. Otherwise, place in a covered glass, enamel or stainless container and leave in the oven overnight at 43C (110F).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This type of yoghurt is a bit more complicated to make than kefir or the room temperature yoghurts, as it is temperature sensitive. But it doesn\u2019t require a special starter, and some people prefer the taste. This yoghurt won\u2019t be as thick as commercial yoghurt. You\u2019ll need a candy thermometer to make it. 0.9 litre (1 US quart) fresh, whole milk (raw is best, but pasteurised will do, as long as it\u2019s not homogenised or [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[9,11,6,7,5,3,18,19,23,12],"tags":[],"_links":{"self":[{"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/889"}],"collection":[{"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/comments?post=889"}],"version-history":[{"count":1,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/889\/revisions"}],"predecessor-version":[{"id":890,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/889\/revisions\/890"}],"wp:attachment":[{"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/media?parent=889"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/categories?post=889"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/tags?post=889"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}