This doesn't look like much but we made our own yogurt & it's really yummy especially with fresh Maple Syrup. Sorry for the big dump of new creations, they aren't dated or in order but at least I got them on here. :) JLee
Heat milk (about 4 cups or so) to 170C (do not boil) Let sit until 110C about 45min, stir in 1/2 cup plain yogurt & 1/3 cup milk powder (only add the milk powder if you like your yogurt thick) Put in a warmish oven 110C overnight (or 6-8hours) in a container with a tight fitting lid.
I let our oven cool slightly after cooking dinner & left the oven light on to keep it warmish. (In the summer you can leave it out in the sun.)
The key is to heat the milk just enough to pasturize it but then add the yogurt or starter when it is cooled enough not to kill the bacteria. I have been told the bacteria can handle 120C but no more.
Refrigerate for a few hours before sampling. It'll be tangy, I like it this way, but I stir in jam, vanilla or maple syrup for the kids & they love it. Really good with rice pudding, we use it as sour cream also, great in smoothies too!
This doesn't look like much but we made our own yogurt & it's really yummy especially with fresh Maple Syrup. Sorry for the big dump of new creations, they aren't dated or in order but at least I got them on here. :) JLee
oh yeah! yogurt goodness
ReplyDeleteYUM! I want to try my own yogurt... do you have a recipe?
ReplyDeleteOh yes.
ReplyDeleteHeat milk (about 4 cups or so) to 170C (do not boil) Let sit until 110C about 45min, stir in 1/2 cup plain yogurt & 1/3 cup milk powder (only add the milk powder if you like your yogurt thick) Put in a warmish oven 110C overnight (or 6-8hours) in a container with a tight fitting lid.
I let our oven cool slightly after cooking dinner & left the oven light on to keep it warmish. (In the summer you can leave it out in the sun.)
The key is to heat the milk just enough to pasturize it but then add the yogurt or starter when it is cooled enough not to kill the bacteria. I have been told the bacteria can handle 120C but no more.
Refrigerate for a few hours before sampling.
It'll be tangy, I like it this way, but I stir in jam, vanilla or maple syrup for the kids & they love it. Really good with rice pudding, we use it as sour cream also, great in smoothies too!
Have fun!
Will do! Thanks!
ReplyDelete