LOCATION: Recipes >> Eggs Dairy >> Yogurt 06
|
 |
|
Yogurt 06
|
|
|
|
Yogurtmaking
Heat the milk to 180F, let it cool to 110. Add three or four
tablespoons of the yogurt to it and stir gently a few times.
Whisking will ruin it and the yogurt will stay very thin. Temperature
should stay above 105. I usually put it in a Thermos bottle and
leave it in my unlit electric oven overnight. After 24 hours, I
pour (spoon, spatula) it out of the Thermos into a plastic container
and refrigerate.
Done. It's nothing short of remarkable if you do this with heavy
cream. It sure ain't like the acid-tasting storebought no fat
stuff.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
