|per 100 g||Total Recipe|
|Gross weight||100 g||1551 g|
|Energy||676 kJ / 162 kcal||10484 kJ / 2509 kcal|
|Sat. fat||8 g||117 g|
|Unsat. fat||4 g||54 g|
|Fibre||0 g||0 g|
|Salt||36 mg||551 mg|
1 lGreek Yogurt
986 mlDouble cream
1.6 kgTotal recipe weight
Soak a cloth in water and place it over a sieve wich is suspended over a bowl. Drop the Greek yoghurt in the cloth and fold the cloth into a pouch. Allow to drain for at least 3 hours or leaven over night in the fridge.
Beat the cream with the sugar using the mixer until almost firm. Cut the vanilla sticks through length wise and scrape the vanilla paste out. Mix the vanilla with the yoghurt.
Finally spoon the yogurt through whiped cream and your vanilla yoghurt is ready.
Grate some lemon zeste through the Vanille yogurt for a refreshing twist