Fun Stuff > CHATTER
A Cooking Thread?
Morituri:
Holiday Yogurt:
(A simple cream yogurt. Occupies the same food group as ice cream but without sugar. Foodies will adore it more than kids. I make this once or twice a year. )
2 quarts half & half (or 1 liter milk & 1 liter whipping cream)
1 spoonful live culture yogurt
Put half & half in wide shallow pan (usually I use a casserole dish) in microwave oven & scald by boiling for about 10 minutes. This is a process you'll have to watch and supervise; if your pan is not wide enough or your microwave too powerful, it's easy to have the stuff boil over and make a mess.
Once it has boiled for a good ten minutes, remove from the microwave, stir thoroughly, cover it and let it cool. When it is at body temperature or below, stir in the live culture yogurt.
Then put the mixture into whatever jar or container you want yogurt in, set it someplace warm (gas oven with pilot on) and leave it overnight. In the morning, transfer to the refrigerator.
There are a lot of things in the supermarket claiming to be cream yogurt. I think this stuff, as one of the simplest possible REAL cream yogurts, is a fair proof that that claim is at best made in error.
zmeiat_joro:
Can I just say that I am extremely glad we have a cooking thread and I just found it? I will teach you so much stuff. And I hope you will also.
zmeiat_joro:
Morituri: if you think you know anything about making sour milk, "yoghurt", you're probably wrong. For one, you never take it away from 39 degrees Celcius. Dudes, My Grandmother knows best.
zmeiat_joro:
Why do natve English speakers call that kind of sour milk Yoghurt? That's been happening for almost ten years.
EDIT: and the strained kind "Greek" it quite weird. Why are you calling strained sour milk "Greek"? It's weird. Just saying :shrug:
Morituri:
When you don't scald it, it comes out liquid. Some folk prefer that. I don't.
I like yogurt that sets up like a good thick custard. Which is why I always scald the milk (or in this case milk & cream) first.
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