Ingredients (for a yogurt maker)
1 liter milk.
1 plain yogurt.
60 ml verbena hydrosol.
Possibly a little cane sugar.
Preparation
Pour milk into a bowl.
Add the yoghurt, sugar and verbena hydrosol, and whisk to combine.
Pour the mixture into the pots of the yogurt maker and start it up.
Once cooked, place the lids on the pots and store in the fridge.
Many hydrolats go very well with yoghurts (the “fat” in milk brings out the aromas of hydrolats). Try them out according to your tastes and preferences (mint, basil, orange blossom, rose, angelica, lavender, pectin fir…) or the properties you’re looking for.
Vervain, mint and basil hydrosols also go very well with yoghurts on a bed of red fruit or peach!
The Products
Lemon Verbena Hydrolat 100% Organic and Handcrafted
Essenciagua’s food-grade Lemon Verbena Hydrolat is a treasure of well-being and health. Native to France, Lemon Verbena (Lippia citriodora), also known as Sweet Verbena, is a perennial aromatic shrub native to Latin America. Traditionally used in Peruvian cuisine and medicine, this plant is particularly recommended for treating depression, anxiety, stress and associated digestive disorders.
This hydrosol acts effectively on stress and nervousness. Used as a drink or diffuser,...
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