lunes, 30 de julio de 2012

Homemade yogurt

I don’t usually eat much yogurt. Actually, I didn’t like it very much till the greek type came to Argentina. You see, we don’t have many types of it, either, and the one I like it’s full of sugar. So I eat it with moderation. And, it’s the base of a lot of salty recipes, especially Middle East. So I wanted to give a chance at this recipe I found only.

I searched and search, because every recipe had different data, but all of them agreed on the same thing: temperature. The MOST important thing is to maintain a constant temperature during the hours of fermentation.

And no thermometers or weird stuff. Here you have to use all of your senses, especially the common one!

To the recipe!

Hello world!

Finally they let me out. I'm IMPRIMERIE a long-delayed project.
 A log of sweet dreams and colored paper.

I invite you to join me on this journey.