Craving a satisfying or healthier meal ? The answer lies in Ali Baba's cave, or rather in the pantry of pastry chef Benoît Castel, where a thousand and one surprises await. In his book titled Benoît Castel's Pantry, discover no less than 75 recipes for delightful treats to savor, such as jams, pepper spread, spreads, and breadsticks. Exciting ! Today, Do It In Paris shares the recipe for a product Benoît Castel excessively enjoys : savory yogurt.
Ingredients to get
For 730g of yogurt :
- 500g whole milk
- 70g milk powder
- 160g 35% fat cream
- 1 packet Bulgarian yogurt starter
- Olive oil
- Salt
- Zaatar
- Mix of fresh herbs
- Salad
The recipe
- In a saucepan, heat the milk to 90°C with milk powder and cream. Bring the mixture down to 44°C and add the yogurt starter, mixing with a whisk.
- Pour into clean jam jars, close with a lid, and incubate in an oven at 40°C for 5 hours.
- Refrigerate overnight.
- In a bowl, loosen the yogurt with a spatula, then season with a pinch of fine salt, zaatar, and a drizzle of olive oil. Serve with a mix of fresh herbs and salad.
Also, explore a trendy monastic soup and the butternut terrine from the Verot clan.
