Food recipes
Fresh Yogurt
Fresh Yogurt Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d milk, fluid, 1% fat, without added vitamin a and vitamin d honey yogurt, greek, plain, nonfat Directions: Pour the milk into a small...
Fresh Yogurt
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
yogurt, greek, plain, nonfat
Directions:
Pour the milk into a small saucepan and whisk in the powdered milk and honey.
Place over medium heat and bring to 120 degrees F on an instant-read thermometer.
Once the milk has reached has reached the target temperature, pour it into a cylindrical plastic container, reserving 1/2 cup.
Whisk the reserved milk into the yogurt and add it back to the milk mixture.
Place the container into a narrow wine bucket lined with a heating pad.
Set the heating pad to medium.
Let the mixture ferment for 3 to 12 hours, making sure the temperature stays as close to 115 degrees F as possible.
After the fermentation is complete, refrigerate overnight.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
yogurt, greek, plain, nonfat
Directions:
Pour the milk into a small saucepan and whisk in the powdered milk and honey.
Place over medium heat and bring to 120 degrees F on an instant-read thermometer.
Once the milk has reached has reached the target temperature, pour it into a cylindrical plastic container, reserving 1/2 cup.
Whisk the reserved milk into the yogurt and add it back to the milk mixture.
Place the container into a narrow wine bucket lined with a heating pad.
Set the heating pad to medium.
Let the mixture ferment for 3 to 12 hours, making sure the temperature stays as close to 115 degrees F as possible.
After the fermentation is complete, refrigerate overnight.