Clove Smoked Yogurt

Yogurt

Why?

Because you want a tangy base; most store-bought yogurt isn't.

If you don't make it, you could use a thick Greek yogurt and add some lemon juice to it, but it won't be the same.

700 g whole milk 30 g whole milk powder 3 tablespoons active yogurt culture

A Thermomix is the best way to hold the temperature, but of course you can do it manually.

Heat the milk to 90–95°C and hold for 5 minutes (700 g takes around 10 minutes to hit temperature), then cool to 45°C (takes about 50 minutes in the Thermomix). Add the culture. Hold at 42°C for 12 hours—a long, warm ferment for a tangy output.

Clove Smoked Yogurt

An incredibly simple yet stunning transformation. The fat in the yogurt clings to the wisps of smoke. While you could use ghee smoke, that tends to be quite strong and earthy versus the aromatic clove-only smoke.

450 g plain yogurt 2 g salt 2 g white sugar 1 tbsp white miso paste (optional) 1 large clove garlic, grated

Whip until smooth and place in a glass bowl.

1 cube of charcoal 5 cloves

Grind the cloves to a coarse powder. Place the cube of lit charcoal in a bowl inside the yogurt. Sprinkle the cloves on top and smoke for 30 minutes.