Yogurt
This is a great alternative to sour
cream or cream cheese. Use it in dips and spreads. Its
tasty and packed with nutrients!
| Ingredients |
|
2 ½ cups |
milk (skim, 1%, 2% or
whole) |
625 mL |
|
1/3 cup |
skim milk powder |
75 mL |
|
2 Tbsp |
fresh, plain yogurt -
This is the starter. The recipe will
work best using yogurt which has a long
Best Before date. |
30 mL |
| |
|
|
| Equipment |
| |
one medium sized pot
and one large stock pot |
|
| |
5 or 6 small jars with
lids |
|
| |
thermometer |
|
| |
heating pad or yogurt
maker |
|
| |
towel |
|
| Directions |
|
Pour milk into a medium sized pot. Heat
the milk to 180°F (83°C) or almost to the boiling point. Small
bubbles will form around the edge of the pot just before it
boils. Do not boil the milk. Remove the milk from the heat
and pour it into a bowl. Allow it to cool to 115°F (46°C). Add
yogurt and skim milk powder to the milk and stir well. Pour
mixture into small jars and fasten lids. If you are using a
yogurt maker, place the jars into the machine and follow the
manufacturer's directions. If you are using a heating pad
place the jars into a large, empty stock pot. Do not put the
lid on the stock pot. Cover the pot with a heating pad set
at HIGH heat. Cover the pot with a towel and let it stand
for 4 to 8 hours until the yogurt is set. The longer you
leave it to set, the more tart the yogurt will become.
Refrigerate the yogurt after it has set. It will keep in the
refrigerator for about 10 days.
Optional:
- Add fruit, applesauce, honey,
or spices to your yogurt for extra flavor.
- Make yogurt pops. Add your
favorite flavor of jelly powder to the yogurt and pour
it into popsicle molds. Place a stick in each mold and
freeze.
- Keep some of the yogurt you
made to act as the starter for the next batch.
Yield: 3 cups (750 mL)
|
Source: Alberta Milk
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