Text 32645, 102 rader
Skriven 2013-01-14 05:26:36 av Dave Drum (1:261/38)
Ärende: Gourmet 1381
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Homemade Yogurt - Part One
 Categories: Dairy
      Yield: 4 Servings

      1 qt Milk
      3 tb Plain yogurt *
           +=OR=+
           Powdered yogurt starter
           - (amount specified on
           - package) **

MMMMM----------------------FLAVOURINGS (OPT---------------------------
           Jam
           Honey
           Dulce de leche
           Molasses
           Fresh or dried fruit
           Garlic
           Herbs, etc

  * If using store-bought yogurt, choose a yogurt that
  tastes good to you. It's important to select an
  unsweetened version that contains live cultures, but the
  fat content doesn't matter.

  ** Powdered starters can be found at some grocery and
  health food stores and from online sources such as the New
  England Cheesemaking Supply Company. Read the package

  instructions to determine how much starter to use for a
  batch of yogurt-many come in small envelopes or packets
  perfectly sized to make a single batch.

  Special equipment: Candy thermometer; yogurt maker or
  other incubator, such as a thermos; cheesecloth for
  straining (optional); Mason jars or other container for
  storage

  Homemade yogurt requires very little special equipment.
  You can invest in a yogurt maker but there are many
  potential incubators you might already own, such as a
  thermos. Alternatively, you might use a covered container,
  set in a conventional oven (preferably with the light on),
  a microwave, a cooler (place jars of hot water inside to
  help maintain a warm environment), or a slow cooker
  (preheat the slow cooker but turn it off to incubate).
  Another option is to simply swaddle the covered container
  with a heating pad, blanket, or towel.

  And while yogurt requires at least five hours to incubate,
  there's only about 30 minutes of active time. You can even
  make the yogurt before going to bed and let it incubate
  overnight.

  For your first few batches, we recommend treating yourself
  to whole milk, because it produces a naturally thick final
  product. However, yogurt can be made with skim or low-fat
  milk-it just will probably be a bit thinner than
  store-bought varieties, which often contain thickeners.

  For more on making yogurt at home, see Megan O.
  Steintrager's complete primer, How to Make Yogurt.

  Start by cleaning and sterilizing all your equipment and
  tools as well as your work surface. Most utensils and
  storage containers can be sanitized in the dishwasher
  (some machines have a sanitize setting). Alternatively,
  sterilize everything in boiling water.

  Prepare an ice bath, filling a large bowl or sink with
  ice.

  Attach a candy thermometer to a heavy, large pot and add
  the milk. Place the pot over moderate heat and heat the
  milk until it reaches at least 180øF/82øC or boils,
  stirring occasionally to prevent a skin from forming and
  making sure the milk doesn't scald or boil over.
  Alternatively, place the milk in a large microwave-safe
  bowl or a large glass measuring cup with a spout (for easy
  pouring) and microwave it in 2- to 3-minute intervals,
  until it reaches 180øF/82øC or boils.

  CONTINUED TO PART TWO

  by Megan O. Steintrager

  Epicurious | April 2012

  Yield: Makes about 4 cups

  MM Format by Dave Drum - 12 May 2012

  Uncle Dirty Dave's Archives

MMMMM

... Few things are harder to put up with than the annoyance of a good example.

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