What is the recipe for yogurt?!
What is the recipe for yogurt?
i want to noe the recipe for yogurt!
Answers:
Homemade Yogurt:
15 min 5 min prep
8 servings
8 cups
1/2 gallon whole milk (can use lowfat or skim milk)
1/2 cup mahdzoon or yogurt starter (off the shelf of the supermarket plain yogurt will do as long as it contains "live cultures")
1. Bring milk to just a boil and then set aside to cool.
2. Cool just enough not to bite the finger to touch, (about 120°F).
3. Pour warm milk in a glass or pyrex bowl and add the Mahdzoon starter (or store bought"live culture" plain yogurt).
4. Mix well by stirring the starter in, and cover.
5. Completely cover the bowl with towels top and bottom to maintain an even temperature.
6. Keep covered at room temperature until mahdzoon has set, about 3-4 hours.
7. Refrigerate for 8 hours before serving.
8. To store, keep in refrigerator.
9. If you like, you can add a spoonful or two of fruit preserves/jam and a bit of vanilla before serving.
Source(s):
http://www.recipezaar.com/
try this link virgin
http://www.allfreecrafts.com/giftinajar/...
PongSmart
*don't forget to vote me the best answer, ok
This recipe is from Alton Brown-- (from the Food Network)
1 quart 2-percent milk
1/2 cup powdered milk
1 to 2 tablepoons honey
1/2 cup plain yogurt, room temperature
Pour milk into small saucepan and whisk in powdered milk and honey. Place over medium heat and bring to 120 degrees F on an instant read thermometer. Once milk has reached 120 degrees F, pour into a cylindrical plastic container, reserving 1/2 cup. Whisk in the reserved 1/2 cup into the yogurt and add back to the milk mixture.
Place container into a narrow wine bucket, lined with a heating pad. Set the heating pad to medium. Let the mixture ferment for 3 to 12 hours making sure the temperature stays as close to 115 degrees F as possible.
After fermentation is complete place into the refrigerator overnight
sour old nasty milk!! lol too funny
buy some unsweetened plain yogurt
pour milk into a cup, put in 1 -2 teaspoons of yougurt.
leave the milk out overnight - on the windowsill is good. 1-2 nights.
by breakfast the day after, you have yummy yogurt. add a teasopon of THAT to the next cup, and so it goes, on and on forever.
most of the time you have 2 cups on the windowsill -- one from yesterday and one from 2 days ago. You eat the one from 2 days ago and put a spoonful of that into today's cup, which will become yesterday's cup tomorrow, when yesterdays cup will be ready to eat.
unnerstan>?