Ingredients (for a yogurt maker)
1 liter of milk.
1 natural yogurt.
60 ml of verbena hydrosol.
Possibly a little cane sugar.
Preparation
Pour the milk into a salad bowl.
Add the yogurt, sugar and verbena hydrosol, and mix with a whisk.
Pour the mixture into the yogurt maker pots and start it.
Once cooking is complete, put the lids on the jars and store them in the refrigerator.
Many hydrosols go very well with yogurt (the “fat” of the milk brings out the aromas of the hydrosols). To be tested according to your desires, your tastes, your boldness (mint, basil, orange blossom, rose, angelica, lavender, silver fir, etc.) or the desired properties.
Verbena, mint and basil hydrosols also go very well with yogurts on a bed of red fruits or peaches!
The Products
Hydrolat Lemon verbena from Tarn
The lemon verbena hydrosol of Essenciagua, of food quality, is a treasure of well-being and health. Originally from France, lemon verbena (Lippia Citriodora), also known as the odorous verbena, is a perennial aromatic shrub from Latin America. Traditionally used in Peruvian and medicine cuisine, this plant is particularly recommended for treating depressive states, anxiety, stress and associated digestive disorders.
This hydrosol acts effectively on stress and nervousness. In...