Food recipes
Perfect Plain Low-Fat Yogurt
Perfect Plain Low-Fat Yogurt Ingredients: milk, buttermilk, fluid, cultured, lowfat milk, fluid, 1% fat, without added vitamin a and vitamin d yogurt, greek, plain, nonfat Directions: Heat milk to scalding point (170F...
Perfect Plain Low-Fat Yogurt
Ingredients:
milk, buttermilk, fluid, cultured, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
Directions:
Heat milk to scalding point (170F; 77C) in saucepan over low heat, stirring frequently.
Whisk in skim milk powder, if using.
Remove from heat, and let cool 30 minutes to 1 hour, or until milk temperature reaches 110 to 120F (44 to 49C) on instant-read thermometer, stirring once or twice.
Whisk together yogurt and 1/2 cup cooled milk in bowl.
Whisk this mixture into remaining cooled milk.
Pour into clean container(s), secure lid(s), and place in yogurt maker.
Set timer for 8 to 10 hours.
(The longer yogurt ferments, the firmer its texture and tangier its flavor.)
Check 1 container after 8 hours; if yogurt has reached desired tartness and texture, remove cups from yogurt maker, and refrigerate.
If not, replace test cup, and continue to ferment 1 to 2 hours more.
Chill completely before serving.
Ingredients:
milk, buttermilk, fluid, cultured, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
Directions:
Heat milk to scalding point (170F; 77C) in saucepan over low heat, stirring frequently.
Whisk in skim milk powder, if using.
Remove from heat, and let cool 30 minutes to 1 hour, or until milk temperature reaches 110 to 120F (44 to 49C) on instant-read thermometer, stirring once or twice.
Whisk together yogurt and 1/2 cup cooled milk in bowl.
Whisk this mixture into remaining cooled milk.
Pour into clean container(s), secure lid(s), and place in yogurt maker.
Set timer for 8 to 10 hours.
(The longer yogurt ferments, the firmer its texture and tangier its flavor.)
Check 1 container after 8 hours; if yogurt has reached desired tartness and texture, remove cups from yogurt maker, and refrigerate.
If not, replace test cup, and continue to ferment 1 to 2 hours more.
Chill completely before serving.