Food recipes
Homemade Thick or Greek-Style Yogurt
Homemade Thick or Greek-Style Yogurt Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d milk, fluid, 1% fat, without added vitamin a and vitamin d yogurt, greek, plain, nonfat Directions: Equipmen...
Homemade Thick or Greek-Style Yogurt
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
Directions:
Equipment: Large pot, Whisk or stirring utensil, Thick towel, Heating pad, 9- 1 cup (8oz) containers, Ladle, instant read thermometer (or reg Therm if you don't have instant).
In large pot, heat milk over medium-high to high heat.
When it is starting to get pretty warm, watch carefully.
Bring just to a boil (milk boils over QUICKLY), then remove from heat.
Let cool to about 115 degrees F (optimum yogurt "working" temperature is between 108 and 112 deg F).
The cooling usually takes about 45 min-1 hr at my house (usually between 65 and 75 deg F).
Whisk in yogurt starter.
Ladle into 1 cup containers.
Place containers on heating pad, set at high heat (for my heating pad).
Cover containers with thick towel.
Let sit on heating pad for 6-8 hrs or until thick.
You can leave it longer to thicken more if desired, but it might become a little more bitter.
Refrigerate about 8 hours.
When serving, add fixings if desired (e.g.
jam, dried fruit, granola, honey) or eat it plain.
Set aside 1 cup container of yogurt for next batch of yogurt.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
Directions:
Equipment: Large pot, Whisk or stirring utensil, Thick towel, Heating pad, 9- 1 cup (8oz) containers, Ladle, instant read thermometer (or reg Therm if you don't have instant).
In large pot, heat milk over medium-high to high heat.
When it is starting to get pretty warm, watch carefully.
Bring just to a boil (milk boils over QUICKLY), then remove from heat.
Let cool to about 115 degrees F (optimum yogurt "working" temperature is between 108 and 112 deg F).
The cooling usually takes about 45 min-1 hr at my house (usually between 65 and 75 deg F).
Whisk in yogurt starter.
Ladle into 1 cup containers.
Place containers on heating pad, set at high heat (for my heating pad).
Cover containers with thick towel.
Let sit on heating pad for 6-8 hrs or until thick.
You can leave it longer to thicken more if desired, but it might become a little more bitter.
Refrigerate about 8 hours.
When serving, add fixings if desired (e.g.
jam, dried fruit, granola, honey) or eat it plain.
Set aside 1 cup container of yogurt for next batch of yogurt.