Food recipes
Fruit-on-the-Bottom Yogurt
Fruit-on-the-Bottom Yogurt Ingredients: milk, buttermilk, fluid, cultured, lowfat milk, fluid, 1% fat, without added vitamin a and vitamin d honey vanilla extract jams and preserves, apricot yogurt, greek, plain, nonf...
Fruit-on-the-Bottom Yogurt
Ingredients:
milk, buttermilk, fluid, cultured, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
vanilla extract
jams and preserves, apricot
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 stir in honey and vanilla.
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.
Spoon 1 Tbs.
preserves into each empty yogurt cup.
Whisk together yogurt and 1/2 cup milk mixture in bowl.
Whisk yogurt mixture into remaining milk mixture.
Pour into cups over preserves, and place in yogurt maker.
Set timer for 8 hours.
Check 1 container after 8 hours; if yogurt has reached desired texture, remove cups from yogurt maker.
If not, replace test cup, and ferment 1 to 2 hours more.
Chill.
Ingredients:
milk, buttermilk, fluid, cultured, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
vanilla extract
jams and preserves, apricot
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 stir in honey and vanilla.
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.
Spoon 1 Tbs.
preserves into each empty yogurt cup.
Whisk together yogurt and 1/2 cup milk mixture in bowl.
Whisk yogurt mixture into remaining milk mixture.
Pour into cups over preserves, and place in yogurt maker.
Set timer for 8 hours.
Check 1 container after 8 hours; if yogurt has reached desired texture, remove cups from yogurt maker.
If not, replace test cup, and ferment 1 to 2 hours more.
Chill.