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=== Making Yogurt === |
=== Making Yogurt === |
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Why purchase this product from a supermarket when you can make it very easily and quickly in your own home. You are preparing it every step of the way (very few steps needed). Also their are very little ingredients, as opposed to any commercial yogurt that has ingredients added to it that are designed to make it survive the journey from manufacture to market and have adequate 'shelf-life'. |
Why purchase this product from a supermarket when you can make it very easily and quickly in your own home. You are preparing it every step of the way (very few steps needed). Also their are very little ingredients, as opposed to any commercial yogurt that has ingredients added to it that are designed to make it survive the journey from manufacture to market and have adequate 'shelf-life'. |
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==== Ingedients ==== |
==== Ingedients ==== |
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* Milk (prefferably [[Organic]] [[Grass Fed|grass fed]] Cow/Goat/Sheep milk) |
* Milk (prefferably [[Organic]] [[Grass Fed|grass fed]] Cow/Goat/Sheep milk) |
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* Freeze dried Yogurt Culture |
* Freeze dried Yogurt Culture OR Yogurt Culture from a previous batch of yogurt |
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==== Recipe ==== |
==== Recipe ==== |
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# Heat milt to 180F or bring to boiling point. Then let cool to 100-110F. |
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# |
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# If you are using a fresh batch of freeze dried yogurt culture, follow instructions on the package. |
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## If you are using Yogurt from a previous batch, dissolve or mix 0.5-1Tablespoon into same amount of warm milk. Mix until smooth (no lumps). Pour this back into the warm milk (4 cups). '''Mix Well''' |
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# Cover the container and incubate until the yogurt has reached desired firmness (should hold together some what). May need to wrap towel around the container to keep it warm long enough. |
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# Refrigerate for at least 12 hours before using. |
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=== Comments/Questions? === |
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Back to [[Homemade Cooking]] |
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[[Category:Food]] |
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[[Category:Howto]] |
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Revision as of 13:38, 24 March 2005
Making Yogurt
Why purchase this product from a supermarket when you can make it very easily and quickly in your own home. You are preparing it every step of the way (very few steps needed). Also their are very little ingredients, as opposed to any commercial yogurt that has ingredients added to it that are designed to make it survive the journey from manufacture to market and have adequate 'shelf-life'. Recipe is designed for making 4 cups. It will keep for 2 weeks in a working fridge.
Ingedients
- Milk (prefferably Organic grass fed Cow/Goat/Sheep milk)
- Freeze dried Yogurt Culture OR Yogurt Culture from a previous batch of yogurt
Recipe
- Heat milt to 180F or bring to boiling point. Then let cool to 100-110F.
- If you are using a fresh batch of freeze dried yogurt culture, follow instructions on the package.
- If you are using Yogurt from a previous batch, dissolve or mix 0.5-1Tablespoon into same amount of warm milk. Mix until smooth (no lumps). Pour this back into the warm milk (4 cups). Mix Well
- Cover the container and incubate until the yogurt has reached desired firmness (should hold together some what). May need to wrap towel around the container to keep it warm long enough.
- Refrigerate for at least 12 hours before using.
Comments/Questions?
Back to Homemade Cooking