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Export 3 ingredients for grocery delivery
Step 1
In the glass jar, mix the prebiotic fibres with the contents of one sachet of LR Superfood Starter.
Step 2
Add 250 ml (1 cup) of milk (cold or at room temperature).
Step 3
Whisk to remove lumps and ensure even distribution. Do not use a blender.
Step 4
Stir in the rest of the milk, leaving a few centimetres of space at the top of the jar. Mix or whisk to ensure even distribution. Do not mix in a blender.
Step 5
Put a lid on, leaving it slightly ajar, or use plastic wrap.
Step 6
Place the jar in the incubator and ferment at 37°C (100°F) for 36 hours, away from drafts.
Step 7
Do not open the incubator or stir the jar during fermentation.
Step 8
After 36 hours, remove the jar from the incubator.
Step 9
Allow to cool to room temperature, then seal tightly and refrigerate.
Step 10
You can eat the yogurt after it has been refrigerated for a few hours.
Step 11
Repeat these instructions but use 2 tablespoons of your prepared yogurt as a starter ferment. Don't forget the prebiotic fibre!
Step 12
If the previous yogurt has separated, use 1 tablespoon of the solid part and 1 tablespoon of the whey (or 2 tablespoons of whey if the solid part is too firm) as a starter ferment.
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