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RE: Yoghurt, Home Made
Posted By: Beverly Rossman In Response To: Yum !! Good stuff.... :-) (Joe Ames)
Date: Tuesday, June 11, 2002 at 11:33 a.m.
In Response To: Yum !! Good stuff.... :-) (Joe Ames)
YOGHURT, HOME MADE
INSTRUCTIONS GIVEN TO ME BY SHARON H. ON MAY 28, 2002.
I tried 2 other recipes that did not set up, I put them down the garbage disposal. I did not know that I could have strained the yogurt to thicken it up or make cheese out of it. I now know what I am doing & make my yogurt with 1 gallon Skim Milk; instead of 1/2 gallon. I use it too often now & need to have it available to me. Beverly R.
You will need a good candy thermometer.
Put milk into metal pot that has a tight fitting lid. Do not put lid on until you are going to introduct the culture. Put milk to heat on medium heat, do not boil it. bring up temperature to 185-190 degrees. Then remove from burner & let cool to 110-115 degrees before stirring in starter. Add starter, you only need 1 small carton of store bought plain yoghurt. At first, I used Commercially made Plain Yogurt but now I save some of my yoghurt or cheese, to use as a starter for my next batch. Use hand held old time beater or electric hand held mixter to work starter into cool milk, making sure that all lumps are broken up. Put lid on pan & wrap in a warm blanket (I use a Pendelton Blanket) & let sit overnight. In morning...remove lid & shake pan, you can see how much your yoghurt is set. Put in a bowl, with tight fitting lid, or strain overnight, to make cheese. I no longer use cheese cloth, which you can do; but I have cut off the top of a new pair of panty hose...& sewed the raw edge closed, on my sewing maching.
Use in any recipe that calls for yoghurt, cream cheese, Ricotta cheese or sour cream. Use your imagination. Skim milk yoghurt/cheese is a little more on the tart side than is yoghurt/cheese that you make with Pasturized Milk. You may have to add a bit more sweetener, to your recipes.
NOTE: Don't know why but the milk always seems to stick to the bottom of the pan & I end up taking a spoone & scraping it off & use a Choir Boy pad to remove rest.
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