“Besides the wonderful probiotic benefits of yoghurt, this recipe incorporates the calming benefits of lemon verbena and a side of blueberries, which have the highest capacity of antioxidants of any fruit,” says McEnearney. Start this recipe two days ahead to incubate and chill the yoghurt.
Ingredients
Method
Main
1.Warm milk and lemon verbena in a saucepan over low heat to 92C to kill bacteria, then cool to 37C, add yoghurt and whisk to combine. Strain through a fine sieve and place in 8-10 sterilised jars of 150ml-200ml capacity (or any small jars). Insert a leaf of lemon verbena in each jar so that it peeks out at the top, seal jars with lids and place in a deep container. Place container in an Esky
or large container with a tight lid. Fill halfway up the sides with 37C-40C water and seal. Stand to incubate, changing water regularly to maintain the warm temperature (15-20 hours). Refrigerate for a day before using. Yoghurt will keep for 2-3 days. Serve with blueberries.
