You can also strain plain yogurt in a sieve lined with cheesecloth, a coffee filter, or a plain white paper towel set over a bowl. Refrigerate and allow the liquid to drain off for two hours. A creamy, thick, tangy homemade yogurt served with fresh berries and honey makes a delicious dessert after a healthful meal.
This classic smoothie has all the perfect breakfast items blended into the perfect drink. Try it with almond or sunflower butter instead of peanut butter. This beautiful red bowl packs a nutritional punch with help from the beets, hemp seeds, and yogurt. The lamb itself is wonderful, fragrant with classic Indian spice. But what makes this a wow is the accompanying onions, which add the perfect amount of sweetness and char.
Canned fire-roasted tomatoes are an easy way to add slow-cooked depth to this quick weeknight dish, but regular tomatoes can be substituted.
Garam masala, an Indian spice mix, is available…. This breakfast or snack-time smoothie is a great way to use the calcium-rich whey that's left over after you strain regular yogurt to make Greek yogurt. Because this recipe uses the whey the liquid left after straining regular yogurt , it has hardly any fat, which makes its texture less like ice cream and more like sorbet. Make the pancakes big and slice them to portion for serving. Or make silver-dollar-size…. Eggs and spinach are often paired together for baked eggs, but here, the spinach is flavored with fresh ginger and garam masala a spice mix available at most supermarkets for….
This striking side dish can just as easily work as an appetizer—the carrots make fun finger food. For a pretty presentation, keep a little of the green tops intact. Already a subscriber? I like to do 6. Do not stir or poke the yogurt at all during this time - even if you are tempted! Doing this may cause it to become watery. When the time is about up, you can check the yogurt by pressing gently on the top or tipping the jars to see if it is set.
It is done when the yogurt is firm and there is a thin layer of yellowish liquid on the top. Remove the jars from the water and dry off. Seal with clean lids and rings. They should be good to keep in the refrigerator for 1 to 2 weeks.
Be sure to save a little extra out as a starter for the next batch. Over time your homemade yogurt will start to lose it's potency as starter like making a copy of a copy of a copy , so every fourth or fifth batch you may want to use store-bought yogurt as starter.
Just make sure it says ''live active cultures'' on the container. Good luck! All Rights Reserved. Homemade Plain Yogurt. Rating: 4. Read Reviews Add Review. Save Pin Print Share. Gallery Homemade Plain Yogurt. Homemade Plain Yogurt Jeff. Homemade Plain Yogurt Litegal1. Recipe Summary test prep:. Nutrition Info.
Ingredients Decrease Serving 5. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list.
I Made It Print. Full Nutrition. Reviews 39 Read More Reviews. Most helpful positive review energygirl yahoo. Rating: 5 stars. Easy enough? I had milk in for 5 hours, it just turned very deep cream slightly brown colour. Lots of skim on top. Any tips please? This site uses Akismet to reduce spam. Learn how your comment data is processed. Jump to Recipe Print Recipe. Making your own yogurt couldn't be easier or cheaper!
You'll love the wonderfully thick, creamy, delicious results and you will never use store-bought again! Print Recipe 4. Prep Time 1 min. Cook Time 18 hrs. Total Time 18 hrs 1 min. Course Breakfast, condiment, Ingredient, Snack.
Cuisine International. Servings 8 cups. Calories kcal. US Customary Metric. Check the ingredients to make sure they include l. Close the lid, wrap the slow cooker or stock pot with a large bath towel, and let it sit undisturbed in a non-drafty place at room temperature or warmer for hours or overnight.
During this process the milk will have thickened and the whey will have started separating from the milk. Line a colander with a cheesecloth and pour the yogurt into it. Set the colander over a large glass bowl and let it strain at room temperature for several hours, until you've achieved the desired thickness length of straining time will also depend on the gauge of the cheesecloth. I use this cheesecloth - excellent quality and you get a lot of it for a great price For thick Greek yogurt plan on at least 4 hours.
You'll end up with about 8 cups of whey and cups of Greek yogurt. Store the yogurt in the fridge in an airtight container, preferably a glass bowl for up to 2 weeks. When ready to make another batch of yogurt, use a cup of the previous batch as the starter culture. It's more temperamental though.
If after the wait time the yogurt still isn't firm, turn the slow cooker back on to "warm" and let it sit another 4 hours or until thickened. Raw milk yogurt often tends to be clumpier. For a quicker method simply heat the milk in a large stock pot over low to medium heat. Serving: 0. Rating: 4 stars 1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0.
Read Reviews Add Review. EatingWell Test Kitchen. Save Pin Print More. Gallery Homemade Plain Yogurt. Recipe Summary test total:. Nutrition Info. Tips Make Ahead Tip: Refrigerate for up to 1 week. Serving Size: 1 cup. Reviews 1. Sort by: Newest.
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