The Independent - London, April 30th, 1994
"I HAVE been making my own yoghurt for about 30 years," writes Miriam Blair of Sevenoaks, Kent. Below, to continue our series on cooking with cream, sour cream, creme fraiche and yoghurt, we give her simple formula, followed by two more recipes submitted from readers in Devon and Durham. Each contributor will receive a bottle of 1990 Givry Champs Pourot Domaine Ragot, a chardonnay from the Cotes Chalonnaise.
Ms Blair writes: "I start with either a packet of dried culture or a pot of real yoghurt from a health food shop. Into an open-necked, scalded vacuum flask I put one tin of Carnation milk...
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