Text 32646, 86 rader
Skriven 2013-01-14 05:26:36 av Dave Drum (1:261/38)
Ärende: Gourmet 1382
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

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

           CONTINUED FROM PART ONE

  Remove the milk from the heat and allow it to cool to 110ø
  F/43øC To speed the cooling process, place the pot in the
  prepared ice bath and stir the milk occasionally. (If the
  milk temperature drops too low, return it to the heat )

  If using yogurt as a starter culture: In a small bowl,
  combine about 1 cup warm milk with the yogurt and stir to
  combine. Add the yogurt-milk mixture to the remaining warm
  milk and stir until completely incorporated. Do not stir
  vigorously.

  If using a powdered yogurt culture: Follow the
  manufacturer's instructions and add the specified amount
  of powdered culture to the warm milk; whisk until
  completely incorporated. Do not stir vigorously.

  Pour or ladle the mixture into the yogurt maker containers
  or another incubator (if using a thermos, first warm the
  inside with hot tap water) and incubate between 110øF/43øC
  and115øF/46øC for 5 to 10 hours, depending on the desired
  flavor and consistency-longer incubation periods produces
  thicker, more tart yogurt. Do not disturb the yogurt
  during incubation.

  Cover the yogurt and refrigerate until cold, 2 to 3 hours.
  (If you used a thermos to incubate, transfer the finished
  yogurt to a non-insulated container for chilling so the
  temperature will drop.) Stir any flavorings into the
  yogurt just before serving. (For thicker, Greek-style
  yogurt, after incubation, spoon the yogurt into a
  cheesecloth-lined colander set over a bowl and let it
  drain, covered in the refrigerator, for at least 1 hour or
  overnight. Discard the whey that drains out of the yogurt
  or reserve it for another use.)

  Yogurt can be stored in the refrigerator, in covered
  glass, ceramic, or plastic containers, for up to 2 weeks,
  but the flavor will be the best during the first week. As
  yogurt ages, it becomes more tart. If more whey separates
  out of the yogurt, just stir it back in before serving.

  Cook's notes: Yogurt needs to incubate for at least 5
  hours, but it can safely incubate for much longer, even
  overnight. If you're using a yogurt maker with a timer and
  you set it for a shorter incubation (5 hours, for
  example), it's fine to let it sit there for several more
  hours. The same is true for a thermos or other incubation
  method; just keep in mind that the longer the incubation
  period, the thicker and more tart the final yogurt.

  The whey that drains from the yogurt is full of vitamins
  and minerals and can be added to smoothies and lassis,
  used as a cooking liquid, or made into a simple drink with
  a bit of sugar or salt.

  As an alternative way to thicken yogurt, whisk in 3 or 4
  tablespoons nonfat powdered dry milk when you add the
  starter.

  This recipe may be doubled or tripled; increase the amount
  of starter and milk proportionately.

  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

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... All millionaires love a baked apple. - Ronald Firbark

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