LOCATION: Recipes >> Eggs Dairy >> Yogurt 15
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Yogurt 15
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Stabilized Yogurt
Makes 1 quart.
1 quart high-quality full-fat plain cow's milk yogurt
1 large egg white, beaten
1 tablespoon cornstarch
1 teaspoon salt
Beat the yogurt in a large, heavy saucepan with a fork until smooth.
Beat in the egg white, cornstarch, and salt.
Put the saucepan over high heat and start stirring in one direction
with a wooden spoon. As soon as it starts to bubble, about 6 minutes,
reduce the heat to medium and boil gently until it is thick, about
5 minutes. Now the yogurt is reeeady to use in other dishes. It
will keep for a week in the refrigerator.
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