At home I have "yoghurt" of Estérelle Payany. And this one I was offered a friend. Between the two, what to choose? Deja, namely good for 2 books, the recipes are accurate and I did feel that they had been all be tested, retested. In "soft yogurt", a little history on the yogurt, with or without indications for YAOURTIERE and very simple recipes. In "yoghurt", more precisions on without making yogurt yogurt, and recipes that have more details, maybe more "desserts". Yes, in "soft yogurt" there certainly almost 50 recipes, but if we removed the basic recipe yoghurt has vanilla, chocolate or even those where we add a crumbled biscuit or jam in the bottom of pot (I exaggerated a bit but it is to give the idea) ultimately there is not so many recipes that ca. "Yoghurt" contains less revenue but are more sophisticated, more original. To give you an example: the coffee in yogurt are made with a cold brew in "yoghurt" which is quite original as in "soft yogurt" it will be flavored with soluble coffee. 2 walk very well, but we all have our preference to cook! I would say that in the end to choose between these two books here are some criteria: - You do not have YAOURTIERE and does not intend to acquire one, you like to combine different ingredients, "yoghurt" is probably for you. - You love the home-made, you love simplicity and are looking for simple ideas to decorate the usual yoghurts tellements natures, "soft yogurt" will perhaps be the right choice for you. In short, this book is very equivalent quality at the other, the choice really depends on what you enjoy doing as a kitchen.
