Food recipes
Homemade Yogurt
Homemade Yogurt Ingredients: milk, buttermilk, fluid, cultured, lowfat yogurt, greek, plain, nonfat Directions: Bring milk to just a boil and then set aside to cool. Cool just enough not to bite the finger to touch, (...
Homemade Yogurt
Ingredients:
milk, buttermilk, fluid, cultured, lowfat
yogurt, greek, plain, nonfat
Directions:
Bring milk to just a boil and then set aside to cool.
Cool just enough not to bite the finger to touch, (about 120F).
Pour warm milk in a glass or pyrex bowl and add the Mahdzoon starter (or store bought"live culture" plain yogurt).
Mix well by stirring the starter in, and cover.
Completely cover the bowl with towels top and bottom to maintain an even temperature.
Keep covered at room temperature until mahdzoon has set, about 3-4 hours.
Refrigerate for 8 hours before serving.
To store, keep in refrigerator.
If you like, you can add a spoonful or two of fruit preserves/jam and a bit of vanilla before serving.
Ingredients:
milk, buttermilk, fluid, cultured, lowfat
yogurt, greek, plain, nonfat
Directions:
Bring milk to just a boil and then set aside to cool.
Cool just enough not to bite the finger to touch, (about 120F).
Pour warm milk in a glass or pyrex bowl and add the Mahdzoon starter (or store bought"live culture" plain yogurt).
Mix well by stirring the starter in, and cover.
Completely cover the bowl with towels top and bottom to maintain an even temperature.
Keep covered at room temperature until mahdzoon has set, about 3-4 hours.
Refrigerate for 8 hours before serving.
To store, keep in refrigerator.
If you like, you can add a spoonful or two of fruit preserves/jam and a bit of vanilla before serving.