Food recipes
Make Your Own Greek Yoghurt
Make Your Own Greek Yoghurt Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d yogurt, greek, plain, nonfat Directions: Bring milk to just under boiling point and then pour the milk into a glass o...
Make Your Own Greek Yoghurt
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
Directions:
Bring milk to just under boiling point and then pour the milk into a glass or earthenware dish.
Let the milk cool to about 42C/104F Pour the yogurt/milk mixture into the milk carefully without disturbing the skin that may have formed on the surface of the milk.
Cover with a cloth, place in a warm, draft-free place for 8 to 12 hours or overnight, and do not disturb it until the yoghurt thickens.
Drain any excess liquid and store in the fridge.
To make a "thick" yoghurt, remove the skin on the surface of the yoghurt (this is edible, btw, and lovely sprinkled with a bit of sugar) and pour the yoghurt into a muslin or cheesecloth bag.
Hang the bag over a bowl and let drain for about 2 hours or until the desired thickness is obtained.
Note: I have now made this recipe using 2% milk and have achieved very good results.
Obviously, richness is lost, but so are calories (and fat).
;-).
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
Directions:
Bring milk to just under boiling point and then pour the milk into a glass or earthenware dish.
Let the milk cool to about 42C/104F Pour the yogurt/milk mixture into the milk carefully without disturbing the skin that may have formed on the surface of the milk.
Cover with a cloth, place in a warm, draft-free place for 8 to 12 hours or overnight, and do not disturb it until the yoghurt thickens.
Drain any excess liquid and store in the fridge.
To make a "thick" yoghurt, remove the skin on the surface of the yoghurt (this is edible, btw, and lovely sprinkled with a bit of sugar) and pour the yoghurt into a muslin or cheesecloth bag.
Hang the bag over a bowl and let drain for about 2 hours or until the desired thickness is obtained.
Note: I have now made this recipe using 2% milk and have achieved very good results.
Obviously, richness is lost, but so are calories (and fat).
;-).