
Yoghurt powder is a dry spray-dried powder of yoghurt, light cream, with a concentrated milky-yoghurt taste and a characteristic tang; reconstituted with water it partly restores the properties of yoghurt. It is used in confectionery creams, glaze, fillings, dragées, ice cream, granola bars, smoothie mixes, breakfast cereals and seasonings and as a flavouring and acidifier without liquid.

The recipe is taken from Anna Aksenova's book "Mousse Cakes. As Easy As Easy!".
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