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About this recipe: Stewed pears and yoghurt is a match made in heaven. Gently stew the pears in red wine, a little sugar and some spices then stir through the cool yoghurt.
However tempting, resist the urge to remove the lid and check on the yoghurt, this will have a potentially negative effect on the end result. We set the yoghurt on to incubate last thing at night.
By adding the dried milk, this makes the yoghurt creamier.
Do not add anything to the yoghurt before or during incubating such as sugar and fruit, this should all be done afterwards. Yoghurt should last about 4 days in a sealed container in the fridge.