{"id":3759,"date":"2016-08-22T14:54:59","date_gmt":"2016-08-22T13:54:59","guid":{"rendered":"http:\/\/bleeker-pedersen.dk\/blog?p=3759"},"modified":"2016-07-22T15:06:30","modified_gmt":"2016-07-22T14:06:30","slug":"yoghurt","status":"publish","type":"post","link":"https:\/\/bleeker-pedersen.dk\/blog\/2016\/08\/22\/yoghurt\/","title":{"rendered":"Yoghurt"},"content":{"rendered":"<p><a title=\"Yoghurt\" href=\"https:\/\/www.flickr.com\/photos\/bleekerpedersen\/27852110474\/in\/dateposted-public\/\" data-flickr-embed=\"true\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/c3.staticflickr.com\/9\/8626\/27852110474_27f24e17f3_m.jpg\" alt=\"Yoghurt\" width=\"240\" height=\"214\" align=\"right\" border=\"0\" hspace=\"2\" vspace=\"2\" \/><\/a>Yoghurt er en hurtig lille mellemret, eller en god ingrediens i rigtig mange forskellige retter. Hos os er det en hurtig ret der kan stille den lille sult eller bruges til et lave noget helt tredje med. Vi bruger det eksempelvis i tzaziki eller n\u00e5r vi laver yoghurt-is.<\/p>\n<p>Indr\u00f8mmet, det er meget nemmer at k\u00f8be yoghurt end det er at lave det selv, men specielt sammen med Signe er det lidt sjovt at lave det selv, s\u00e5 det er *vores* yoghurt. Det her er en hel standard opskrift uden nogle specielle smage eller kulturerer tilsat.<\/p>\n<p>Det tager en dags tid at lave, men kr\u00e6ver meget lidt arbejdsindsats.<\/p>\n<p>\/Dann<\/p>\n<p><strong>Ingredienser<\/strong><\/p>\n<ul>\n<li>1 L s\u00f8dm\u00e6lk<\/li>\n<li>1 dl yoghurt naturel<\/li>\n<\/ul>\n<p><strong>Fremgangsm\u00e5de<\/strong><\/p>\n<ol>\n<li>Kom m\u00e6lken i en gryde<\/li>\n<li>Varm den roligt op ved middelvarme til den bliver 85 grader<\/li>\n<li>K\u00f8l den ned til 42 grader<\/li>\n<li>Bland yoghurten i m\u00e6lken<\/li>\n<li>Kom l\u00e5g p\u00e5 gryden<\/li>\n<li>Stil den nu et sted hvor den kan holde temperaturen p\u00e5 ca. 41 grader i 6 timer (hos os er det i ovnen med lampen t\u00e6ndt og l\u00e5gen lukket)<\/li>\n<li>Efter 6 timer tjekkes konsistensen. Hvis den er tilfredsstillende kommes yoghurten p\u00e5 k\u00f8l<\/li>\n<li>Efter nedk\u00f8ling er yoghurten klar til spisning. Hos os giver det ca. 925 gram yoghurt, n\u00e5r processen er slut<\/li>\n<li>Velbekomme!<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Yoghurt er en hurtig lille mellemret, eller en god ingrediens i rigtig mange forskellige retter. Hos os er det en hurtig ret der kan stille den lille sult eller bruges til et lave noget helt tredje med. Vi bruger det eksempelvis i tzaziki eller n\u00e5r vi laver yoghurt-is. Indr\u00f8mmet, det er meget nemmer at k\u00f8be &hellip; <a href=\"https:\/\/bleeker-pedersen.dk\/blog\/2016\/08\/22\/yoghurt\/\" class=\"more-link\">L\u00e6s videre <span class=\"screen-reader-text\">Yoghurt<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[7],"tags":[],"class_list":["post-3759","post","type-post","status-publish","format-standard","hentry","category-opskrifter"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/sij8s-yoghurt","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/3759","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/comments?post=3759"}],"version-history":[{"count":0,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/3759\/revisions"}],"wp:attachment":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/media?parent=3759"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/categories?post=3759"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/tags?post=3759"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}