Food recipes
Making a Bulgarian/ Greek Style Yogurt
Making a Bulgarian/ Greek Style Yogurt Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d yogurt, greek, plain, nonfat Directions: Using a large pot, heat the milk to about 195-200 F (~91- 94 C)....
Making a Bulgarian/ Greek Style Yogurt
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
Directions:
Using a large pot, heat the milk to about 195-200 F (~91- 94 C).
This is for two reasons:.
One: It kills any other bacteria that might be in the milk that would compete against the bacteria that convert milk to yogurt.
Two: It changes the milk protein in a way that allows it to culture and firm up.
Let it cool down to 110-115F (43-46C).
Wisk in the yogurt culture into the milk gently.
Transfer into the yogurt jars and close the lids.
Wrap jars in a thick blanket or put in a ice cooler isolated with a blanket over night.
After 6-8 hours the yogurt should be firm.
Test by gently turning it to see if it keeps its shape.
Transfer jars to the refrigerator.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
Directions:
Using a large pot, heat the milk to about 195-200 F (~91- 94 C).
This is for two reasons:.
One: It kills any other bacteria that might be in the milk that would compete against the bacteria that convert milk to yogurt.
Two: It changes the milk protein in a way that allows it to culture and firm up.
Let it cool down to 110-115F (43-46C).
Wisk in the yogurt culture into the milk gently.
Transfer into the yogurt jars and close the lids.
Wrap jars in a thick blanket or put in a ice cooler isolated with a blanket over night.
After 6-8 hours the yogurt should be firm.
Test by gently turning it to see if it keeps its shape.
Transfer jars to the refrigerator.