Food recipes
Creamy Old-Fashioned Yogurt
Creamy Old-Fashioned Yogurt Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d cream, fluid, heavy whipping milk, fluid, 1% fat, without added vitamin a and vitamin d yogurt, greek, plain, nonfat...
Creamy Old-Fashioned Yogurt
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
Directions:
Heat milk and cream 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 milk mixture in bowl.
Whisk yogurt mixture into remaining milk.
Pour into clean container(s), secure lid(s), and place in yogurt maker.
Set timer for 8 to 10 hours.
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, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
Directions:
Heat milk and cream 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 milk mixture in bowl.
Whisk yogurt mixture into remaining milk.
Pour into clean container(s), secure lid(s), and place in yogurt maker.
Set timer for 8 to 10 hours.
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.