The recipe Yoghurt (with Variations)
Yoghurt (with Variations) recipe is a Breakfast meal that takes 60 minutes to make. If you enjoy for Breakfast, you will like Yoghurt (with Variations)!
Yoghurt (with Variations)
- What Course Is Yoghurt (with Variations)?
- How Long Does Yoghurt (with Variations) Recipe Take To Prepare?
- How Long Does Yoghurt (with Variations) Recipe Take To Cook?
- How Many Servings Does Yoghurt (with Variations) Recipe Make?
- What Are The Ingredients For Yoghurt (with Variations) Recipe?
- How Do I Make Yoghurt (with Variations)?
- What's The Nutritional Info For Yoghurt (with Variations)?
- What Type Of Cuisine Is Yoghurt (with Variations)?
- What Dietary Needs Does Yoghurt (with Variations) Meet?
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Adapted from The Homemade Pantry by Alana Chernila. This combination of ingredients and method makes for incredibly fresh, thick yoghurt with a slight tang - perfect as a base for dips and dressings, dolloping on tacos and potatoes and eating plain! I?ve added some of our favourite flavour variations too, feel free to play! What Course Is Yoghurt (with Variations)?Yoghurt (with Variations) is for Breakfast. How Long Does Yoghurt (with Variations) Recipe Take To Prepare?Yoghurt (with Variations) takes 720 minutes to prepare. How Long Does Yoghurt (with Variations) Recipe Take To Cook?Yoghurt (with Variations) takes 60 minutes to cook. How Many Servings Does Yoghurt (with Variations) Recipe Make?Yoghurt (with Variations) makes 4 servings. What Are The Ingredients For Yoghurt (with Variations) Recipe?The ingredients for Yoghurt (with Variations) are: 2 ? cups low fat milk (you can of course use whole, I only had 1% and it was fine)1 tbsp buttermilk powder (optional, adds a bit of tang) ? cup skim milk powder (optional, but good to thicken yoghurt and add nutrition) ? cup plain Balkan or Greek yoghurt (with active cultures, no gelatin), ideally full-fat How Do I Make Yoghurt (with Variations)?Here is how you make Yoghurt (with Variations): Place a large heavy pot on the stove (leave burner off) and place two ice cubes on the bottom. Move the ice around to cover the entire bottom of the pot, allowing them to melt completely before continuing.When the ice is melted, add the milk, buttermilk powder and skim milk powder if using. Turn the burner to medium heat and cook until the mixture reaches 180F, stirring regularly with a wooden (not metal) spoon.Turn off the heat and cool, stirring occasionally, to 110F. Meanwhile, place the yoghurt in a small jug. When the milk has come down to 110F, stir 1 cup of the warm milk into the jug with the yoghurt until smooth, then add to the pot with the remaining milk, whisking well.Carefully ladle into a pint-size mason jar and a ? cup mason jar, screwing on the lids.Wrap jars in a towel and place in an insulated cooler with a heating pack set to the lowest setting (I heated up a Magic Bag and used that). Set aside and do not move for 8 hours, up to 12 for a tangier yoghurt.Refrigerate 2-4 hours before serving - make sure to set aside the small jar for the next batch.Serving Size: Makes 3 cups, 4 (? cup) servingsNumber of Servings: 4Recipe submitted by SparkPeople user JO_JO_BA.What's The Nutritional Info For Yoghurt (with Variations)?The nutritional information for Yoghurt (with Variations) is:
What Dietary Needs Does Yoghurt (with Variations) Meet?The dietary needs meet for Yoghurt (with Variations) is Gluten Free |
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