Yogurt
From Science of food & cookery, 1921
Reserve a portion of this batch as starter for the next.
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 150. The excerpt below is the record exactly as published.
Yogurt. — Sterilize a quart of milk, and cool to about 110° to 115° F. Add l/4 cup of the starter
Cook this with the app: pantry check, scaling, and the assistant.