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Aaron's Favorite Yogart


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Ingredients:

  • 1 qt Skim milk
  • 3/4 c Non-fat instant milk powder
  • 2 tb (Heaping) plain yogart(Must have live and active cultures)

Directions:

In a medium saucepan, heat milk to 180ΓΈ. Place lid on saucepan and let rest=0Afor 10 minutes. Remove lid and when temperature gets to 150, whisk in instant=0Amilk powder. Pour into a glass jar( I use a wide-mouth canning jar). When=0Atemperature reaches 130, add 2 Tbsp. yogart. DO NOT STIR! Wrap in a large=0Akitchen towel and place in cooler, undisturbed for 9-24 hours. ( I use an=0Ainsulated lunch bag) Refrigerate for at least 6 hours. The mixture is very=0Arich and thick but very TART! You can add honey or fresh fruit, as desired. I have never tried it, but next time I am planning to use vanilla beans and=0Ainfuse with the milk in the 1st step. How do you think it will work. Please=0Adon't be intimidated by the directions, they are easy, fast and a great=0Alearning project.
 
I love using homemade yogart in recipes like waffles, pancakes, cornbread,=0Amuffins, cakes, and yeast breads. Posted to EAT-LF Digest by MOMnAaron <MOMnAaron@aol.com> on Mar 16, 1998