Tuesday, January 31, 2012

Yogurt


Yogurt:
 1 2/3 cups of instant powdered milk
 4 cups water
 2 TBS Yogurt or Starter

  1. Mix powdered milk and water together in a pot and heat until bubbles begin to appear around the edges. 
  2. Cool until temperature reaches 110-115 degrees, then add starter.
  3. Place in a warm place (oven on low) for 10-12 hours, or use a yogurt incubator.  
  4. Add your favorite pureed fruit for flavoring. Start with 1/2 cup, then add to your liking.
  5. If tart, try adding honey or sugar.
  6. Refrigerate until cool. 
To make a Greek Yogurt, strain yogurt in a cheese cloth or yogurt strainer for 6 hours.
Other uses for yogurt:

Yogurt may be used in equal parts to replace sour cream, cream cheese and mayonnaise in recipes.

Yogurt can help make a recipe healthier by replacing part of a fat with yogurt:

1/2 cup of butter: 1/4 cup of butter + 2 TBS yogurt
1 TBS Oil: 3/4 TBS yogurt
1 cup of buttermilk: 1/3 cup of milk + 2/3 cup of yogurt



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