Wednesday, June 27, 2012

Baked yogurt with cherry

This the the second time I do this baked yogurt.
Last night Olivier tried and said a bit too fat. So I adjusted, and now I realize that I can be pretty liberal, as long as I know the reason or science behind it.

Yogurt, cooked in low temperature, the milk get densed through the baking. Adding more or less sugar or cream is a personal choice. Good yogurt is the foundation of good baked yogurt. Nothing can save a poor taste yogurt.

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