ニューヨーク・タイムズのインスタグラム(nytimes) - 7月10日 13時10分

If you love #yogurt, making your own should be a culinary rite of passage, along the lines of baking your own bread. And it’s easy! A few minutes of active time, and the payback is huge: a pot of tangy, silky yogurt, made with ingredients you can control. Yogurt is just milk that has been mixed with specific types of good bacteria, then left to ferment. Good-quality, store-bought yogurt made without additives can be expensive — if you can even find it. But you can make your own yogurt from just about any kind of milk, whether it comes from cows, goats or camels, nuts, pulses or grains. No matter what milk you use, the higher the quality, the better your yogurt will be. Once you’ve made your yogurt, think of it as a blank canvas. Top it with nuts or granolas, sweeten it with honey, brown sugar or maple syrup, or try savory toppings like poached eggs and mint. Visit the link in our profile to get @clarkbar’s #NYTCooking guide to yogurt, with photos by @karstenmoran.

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